Ingredients:

  • 2 ½ cups (300 g) All-Purpose Plain Flour, plus extra for dusting
  • 1 teaspoon Fine Sea Salt
  • 1 cup (225 g) Unsalted Butter, cut into small cubes and kept very cold
  • ½ cup (120 ml) Ice-Cold Water (use only what is necessary)
  • 1 large Egg, beaten (for egg wash)
  • 2 tablespoons (30 g) Unsalted Butter (or chicken fat/drippings)
  • 3 medium Leeks (approx. 500 g), white and light green parts only, thoroughly washed and sliced thinly
  • 2 cloves Garlic, minced
  • 2 tablespoons (30 g) Plain Flour
  • 2 cups (475 ml) Whole Milk, warmed slightly
  • 1 cup (240 ml) Low-Sodium Chicken Stock or Bone Broth
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon Freshly Grated Nutmeg
  • Salt and Freshly Ground Black Pepper, to taste
  • 3 cups (approx. 450 g) Cooked Roast Chicken, shredded or diced into 1-inch pieces
  • 1 ½ cups (approx. 225 g) Good Quality Cooked Ham, diced into ½-inch cubes
  • ¼ cup (60 ml) Double Cream (Heavy Cream)
  • 2 tablespoons Fresh Parsley, finely chopped (optional)

Instructions:

  1. Make the Dough: In a large bowl, combine flour and salt. Cut in the cold butter using your fingertips, a pastry blender, or a food processor until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter remaining.
  2. Hydrate and Chill: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two disks (one slightly larger for the base). Wrap tightly in cling film and chill in the refrigerator for at least 30 minutes.
  3. Sauté the Leeks: Melt butter in the saucepan over medium heat. Add the washed leeks and thyme, and cook gently until they are fully softened and translucent (about 8–10 minutes). Add minced garlic and cook for 1 minute more.
  4. Make the Roux: Sprinkle the 2 tablespoons of plain flour over the leek mixture. Cook, stirring constantly for 1–2 minutes to cook out the raw flour taste.
  5. Build the Sauce: Slowly whisk in the warmed milk, followed by the chicken stock, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring continuously until the sauce thickens significantly.
  6. Season and Finish the Sauce: Remove from heat. Stir in the Dijon mustard, nutmeg, salt, pepper, and double cream.
  7. Combine the Filling: Gently fold in the diced roast chicken, ham, and chopped parsley (if using).
  8. Cool Down (Crucial Step): Spread the filling onto a flat plate or tray and allow it to cool completely to room temperature. A hot filling will destroy your pastry.
  9. Prepare the Base: Preheat oven to 400°F (200°C). Roll out the larger pastry disk and use it to line the 9-inch pie dish. Trim the edges, leaving an overhang. Prick the bottom lightly with a fork. (Optional: Blind bake the base for 10 minutes for extra crispness.)
  10. Fill the Pie: Spoon the completely cooled filling into the pastry-lined dish.
  11. Apply the Lid: Roll out the remaining pastry disk (the lid). Brush the edges of the base pastry with egg wash or water. Place the lid over the filling. Crimp or press the edges firmly to seal the pie.
  12. Vent and Glaze: Cut a few small steam vents into the centre of the pastry lid. Brush the entire top generously with the remaining beaten egg wash for a deep golden finish.
  13. Bake: Bake for 15 minutes at 400°F (200°C), then reduce the heat to 375°F (190°C) and bake for a further 35–40 minutes, or until the pastry is deeply golden brown and the filling is bubbling hot.
  14. Rest: Allow the pie to rest for 15 minutes before slicing and serving. This allows the sauce to set properly.