Chicken Ham and Leek Pie

Chauffer the Poulet stock in a lidded saucepan

Ajouter the Poulet breast and bring to a low Mijoter

Couvrir with a lid and Cuire for 10 minutes

Retirer the Poulet breasts from the water with tongs and place on a plate

Verser the cooking liquor into a large jug.

Melt 25g/1oz of the Beurre in a large heavy-based saucepan over a low Chauffer

Remuer in the leeks and Frire gently for two minutes, stirring occasionally until just softened

Ajouter the Ail and Cuire for a further minute

Ajouter the remaining Beurre and Remuer in the Farine as soon as the Beurre has melted

Cuire for 30 seconds, stirring constantly.

Slowly Verser the Lait into the pan, just a little at a time, stirring well between each adding

Gradually Ajouter 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly

Bring to a gentle Mijoter and Cuire for 3 minutes.

Assaisonner the mixture, to taste, with Sel and freshly ground black Poivre

Retirer from the Chauffer and Remuer in the Crème

Verser into a large bowl and Couvrir the surface of the sauce with cling ilm to prevent a skin forming

Set aside to cool.

Preheat the oven to 200C/400F/Gas 6

Put a baking tray in the oven to Chauffer.

For the pastry, put the Farine and Beurre in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs

With the motor running, Ajouter the beaten Œuf and water and blend until the mixture forms a ball

Portion off 250g/10oz of pastry for the lid.

Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish

Lift the pastry over the rolling pin and place it gently into the pie dish

Press the pastry firmly up the sides, making sure there are no air bubbles

Leave the excess pastry overhanging the sides.

Couper the Poulet breasts into 3cm/1¼in pieces

Remuer the Poulet, Jambon and leeks into the cooled sauce

Verser the Poulet filling into the pie dish

Brush the rim of the dish with beaten Œuf

Roll out the reserved pastry for the lid.

Couvrir the pie with the pastry lid and press the edges together firmly to seal

Trim any excess pastry.

Make a small hole in the centre of the pie with the tip of a knife

Glaze the top of the pie with beaten Œuf

Cuire au four on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.