Ingredients
Method
1.For the filling, melt the first measure of butter in a pot and gently sauté the cut leek over a low-medium heat until soft and cooked through.
2.Add the bay leaf, salt, white pepper and the second measure of butter, then stir in the flour to combine.
3.Cook for 1 minute before adding the white wine and simmer for another minute, before whisking in the milk.
4.Cook over a low heat until thickened. You shouldn’t taste any raw flour in the sauce. Remove from the heat, add the roasted chicken meat and mix well. Allow to cool completely.
5.Preheat the oven to 200°C.
6.Assemble the pie by lightly flouring an oven tray and laying out one sheet of pastry. Brush the edges with water. Heap the cold chicken and leek filling onto the pastry sheet, leaving a border of about 5cm.
7.Roll out the remaining pastry sheet so that it is large enough to cover the filling and meet the edges of the first sheet. Make some large slashes in it and drape it over the filling, pressing the edges together. Fold over the bottom layer to form a seal with the top.
8.Brush the top with milk. Alternatively, brush with an egg wash of 1 beaten egg and 1 tbsp milk, whisked together with a fork.
9.Bake for 30-35 minutes until the pastry is golden brown and the bottom is cooked. Remove from the oven and allow to rest for 5 minutes before slicing.
