Chicken Ham and Leek Pie

Steps

1. In a lidded saucepan, heat 450ml chicken stock and add 3 chicken breasts. Bring to a low simmer, cover, and cook for 10 minutes. Remove the chicken and reserve the stock.
2. In a large heavy saucepan, melt 75g butter over low heat. Add 2 sliced leeks and sauté for 2 minutes until softened. Stir in 2 minced garlic cloves and cook for an additional minute.
3. Add the remaining butter and once melted, stir in 50g plain flour. Cook for 30 seconds, stirring continuously.
4. Gradually whisk in 200ml milk and 250ml reserved stock, plus 3 tablespoons white wine if using. Simmer gently for 3 minutes until the sauce thickens.
5. Season the sauce with sea salt and black pepper to taste. Remove from heat and mix in 150ml double cream. Transfer to a bowl and cover with cling film to prevent a skin from forming. Let it cool.
6. Preheat the oven to 200°C (400°F). Heat a baking tray in the oven.
7. For the pastry, blend 350g plain flour and 200g butter in a food processor until it resembles breadcrumbs. Add 1 beaten egg and 1 tablespoon cold water until the mixture forms a ball. Reserve 250g of this pastry for the lid.
8. Roll out the remaining pastry on a floured surface until about 5mm thick and large enough to fit your pie dish. Place it in the dish, pressing it into the sides, and trim any excess.
9. Cut the cooked chicken into pieces and combine it with 150g ham and the cooled sauce. Pour this filling into the prepared pie crust.
10. Brush the edges with beaten egg and roll out the reserved pastry for the lid. Cover the pie, sealing the edges tightly, and trim any excess.
11. Cut a small vent in the center of the pie and glaze the top with beaten egg. Bake on the heated tray for 35-40 minutes until golden brown and the filling is hot.