Chicken Ham and Leek Pie

Method

1. 01

   Rub the cold pastry butter into the 2 3/4 cups pastry flour and salt until crumbly. Mix in the pastry egg and cold water just until a dough forms. Divide into two discs, one slightly larger, wrap and chill for 30 minutes.

2. 02

   Meanwhile, bring the chicken breast and broth to a gentle simmer in a covered saucepan. Cook over low heat for 20 minutes until 165°F. Lift out the chicken, chop and reserve all the broth.

3. 03

   Melt the filling butter over medium-low heat. Cook the leeks for 7 minutes until soft, then stir in the garlic for 1 minute. Add the filling flour and cook for 2 minutes, stirring.

4. 04

   Gradually whisk in the milk, reserved broth and white wine. Simmer for 4 minutes until thickened, then stir in the cream, ham, chicken and black pepper. Spread in a shallow bowl and cool for 30 minutes.

5. 05

   Heat the oven to 400°F (200°C) with a sheet pan inside. Use the reserved 2 tbsp flour to roll the larger pastry disc 1/8 inch thick and line a deep 9-inch pie dish. Add the cooled filling.

6. 06

   Roll the smaller disc into a lid. Brush the pastry rim with the glaze egg, lay on the lid and crimp the edges. Cut a steam slit in the center and brush the top with the remaining glaze.

7. 07

   Bake on the hot sheet pan for 40 minutes until deeply golden and the center reaches 165°F. Rest for 10 minutes before slicing.