Ingredients:

  • 300g All-Purpose Flour
  • 150g Unsalted Butter (cold, cubed)
  • ½ tsp Fine Sea Salt
  • 4–6 tbsp Ice Water
  • 1 large Egg Yolk (for egg wash)
  • 500g Cooked Chicken Breast (shredded or diced)
  • 3 large Leeks (white and light green parts only, sliced)
  • 50g Unsalted Butter (for filling)
  • 2 cloves Garlic (finely minced)
  • 50g All-Purpose Flour (for roux)
  • 450 ml Chicken Stock (low sodium)
  • 150 ml Double Cream (Heavy Cream)
  • 1 tsp Fresh Thyme Leaves
  • 2 tbsp Fresh Parsley (chopped)
  • Salt and Freshly Ground Black Pepper (to taste)

Instructions:

  1. Make the Dough: Combine 300g flour and salt. Rub in the cold butter until the mixture resembles coarse breadcrumbs. Gradually add ice water, mixing until the dough just comes together. Do not overwork.
  2. Chill the Pastry: Form the dough into two discs (one slightly larger for the base), wrap, and chill in the refrigerator for a minimum of 30 minutes.
  3. Sweat the Leeks: Melt 50g butter in a saucepan over medium heat. Add sliced leeks and a pinch of salt. Cook gently for 10–12 minutes until very soft but not browned. Add minced garlic for the last minute.
  4. Make the Roux: Sprinkle 50g flour over the softened leeks. Stir continuously for 2 minutes to cook out the raw flour taste.
  5. Create the Sauce: Gradually whisk in the cold chicken stock, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens enough to coat the back of a spoon.
  6. Enrich and Finish Filling: Stir in the double cream, fresh thyme, and parsley. Season aggressively with salt and pepper. Remove from heat and gently fold in the 500g shredded chicken. Allow the filling to cool slightly.
  7. Preheat Oven and Roll Base: Preheat oven to 400°F (200°C / Gas Mark 6). Roll out the larger pastry disc and gently line a 9-inch deep-dish pie dish. Trim the edges.
  8. Assemble Pie: Pour the cooled chicken and leek mixture into the lined dish. Roll out the remaining pastry for the lid. Dampen the edges of the base pastry, lay the lid over, crimp firmly to seal, and trim excess.
  9. Vent & Glaze: Cut a small steam vent in the centre of the lid. Brush the entire top surface liberally with egg wash (egg yolk mixed with a splash of milk).
  10. Bake and Rest: Bake for 25–30 minutes, or until the pastry is deeply golden brown and the filling is bubbling hot. Allow the pie to stand for 10–15 minutes before slicing.