Chicken Ham and Leek Pie

1. Heat the chicken stock in a lidded saucepan, add the chicken breasts, bring to a low simmer, cover, and cook for 10 minutes. Lift the chicken onto a plate and pour the cooking liquor into a large jug.
2. Melt 25g of the butter in a large heavy saucepan over low heat, stir in the leeks, and fry gently for two minutes until just softened. Add the garlic, cook for a minute more, then add the rest of the butter. Once it has melted, stir in the flour and cook for 30 seconds, stirring all the while.
3. Add the milk a little at a time, stirring well after each splash, then gradually pour in 250ml of the reserved stock and the wine, stirring until smooth and slightly thickened. Bring to a gentle simmer and cook for 3 minutes.
4. Season to taste, take off the heat, and stir in the cream. Pour into a bowl, press cling film onto the surface so no skin forms, and leave to cool.
5. Heat the oven to 200C/400F/Gas 6 with a baking tray inside. For the pastry, pulse the flour and butter in a food processor until it looks like fine breadcrumbs, then, with the motor running, pour in the beaten egg and water and blend to a ball. Set 250g of pastry aside for the lid.
6. Roll the rest out on a lightly floured surface to about 5mm thick and 4cm wider than the dish, then ease it in, pressing firmly up the sides with no trapped air, and leave the excess hanging over.
7. Cut the chicken into 3cm pieces, stir the chicken, ham and leeks into the cooled sauce, and pour it into the dish. Brush the rim with beaten egg.
8. Roll out the reserved pastry for the lid, lay it over, press the edges to seal, and trim the overhang. Cut a small hole in the centre and brush with beaten egg.
9. Bake on the hot tray in the middle of the oven for 35 to 40 minutes, until golden-brown and piping hot.

Tips from the ZestyPlate Kitchen

• Poach the chicken at a bare simmer so it stays tender, and hold onto that stock. It does the heavy lifting in the sauce.
• Let the filling go completely cold before the pastry lid goes on, or the steam will turn the crust soggy.
• Snip a small hole in the top to let steam escape. The pastry crisps instead of going soft underneath.
• Slide the dish onto a tray that's been heating in the oven. The hot base helps the bottom pastry set.