Ingredients:

  • 2 cups All-purpose flour, plus extra for dusting
  • 1 stick (115 g) Unsalted Butter, cold, cubed
  • 4–6 Tbsp Ice Water
  • 1/2 tsp Fine Sea Salt
  • 3 Tbsp Unsalted Butter (for filling)
  • 2 large Leeks, white and light green parts only, sliced thinly (approx. 400 g)
  • 3 Tbsp All-purpose flour (for roux)
  • 1/4 cup Dry white wine or cooking sherry (optional)
  • 1 1/2 cups Chicken Stock (low sodium), hot
  • 1/2 cup Whole Milk or Half-and-Half, warm
  • 3 cups Roast Chicken, cooked, shredded or cubed (450 g)
  • 1 cup Quality Cooked Ham, cubed (150 g)
  • 1 tsp Fresh Thyme leaves
  • 2 Tbsp Fresh Flat-Leaf Parsley, chopped
  • 1 tsp Dijon Mustard
  • Salt and freshly ground Black Pepper, to taste
  • 1 Large Egg yolk (for wash)
  • 1 tsp Milk or Water (for wash)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour and salt in a large bowl. Cut the cold butter into the flour using your fingertips or a food processor until the mixture resembles coarse breadcrumbs.
  2. Add Liquid: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together into a shaggy ball. Flatten the dough into a disc, wrap tightly, and chill in the refrigerator for at least 30 minutes. (If using pre-made pastry, skip this step).
  3. Sauté Leeks: Melt 2 tablespoons of the butter in a skillet over medium heat. Add the sliced leeks and a pinch of salt. Cook gently for 8–10 minutes until they are completely soft and translucent. Remove from the pan and set aside.
  4. Make the Roux: Return the skillet to the heat and melt the remaining 1 tablespoon of butter. Whisk in the 3 tablespoons of flour to form a smooth paste (roux). Cook for 1 minute, stirring constantly.
  5. Deglaze (Optional): Pour in the white wine (if using) and stir vigorously. Cook for 30 seconds.
  6. Whisk in Liquid: Gradually whisk in the hot chicken stock until smooth, then slowly whisk in the warm milk. Bring the sauce to a gentle simmer, stirring constantly, until it thickens to a creamy consistency, coating the back of a spoon.
  7. Season the Sauce: Stir in the Dijon mustard, thyme, parsley, salt, and pepper. Remove from the heat.
  8. Combine Filling: Add the sautéed leeks, shredded roast chicken, and cubed ham to the thickened sauce. Stir well and let the filling cool slightly while you prepare the pastry (at least 15 minutes). Preheat your oven to 400°F (200°C / Gas Mark 6).
  9. Roll Pastry and Line Dish: Divide the chilled pastry disc in half (one half slightly larger). Roll out the larger half and carefully line the base and sides of a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
  10. Assemble and Seal: Pour the cooled filling into the pastry-lined dish. Roll out the remaining pastry for the lid. Brush the edges of the bottom pastry with water or egg wash. Place the lid over the filling, crimp and seal the edges tightly, then trim any excess.
  11. Vent and Wash: Cut a few small steam vents into the centre of the pie lid. Whisk the egg yolk with milk/water for the egg wash, and brush the entire surface of the pie generously.
  12. Bake and Rest: Bake for 20 minutes at 400°F (200°C). Then, reduce the heat to 375°F (190°C) and continue baking for another 25–30 minutes, or until the crust is deep golden brown and the filling is bubbling hot. Let the pie rest for 10–15 minutes before slicing and serving.