Creamy Chicken, Leek and Mushroom Pie

Instructions

1. Preheat the oven to 400F (200C/Gas 6) and place a heavy baking sheet on the middle shelf.

2. For the crust, combine flour, salt, and butter in a bowl; rub until crumbly. Add water, stirring with a knife until the dough binds, adding more if needed. Wrap and chill the dough for 15-30 minutes.

3. Heat oil in a skillet, brown the chicken for 5 minutes, then remove.

4. Add sliced leek and mushrooms to the same pan, cook for 3 minutes until softened, then remove with the chicken.

5. Melt butter in the pan, stir in flour, then slowly whisk in hot chicken stock until a smooth gravy forms; cook for 3 minutes.

6. Stir the cooked chicken, leeks, mushrooms, parsley, thyme, salt, and pepper into the gravy; cook for 2 minutes, then cool completely.

7. Grease pie dishes. Roll pastry to 1/8-inch thickness to line the dishes, and re-roll remaining pastry for lids. Chill the dishes and pastry for 20 minutes.

8. Divide the cooled filling evenly into the prepared dishes.

9. Dampen pastry edges with beaten egg, cover with the pastry lids, crimp to seal, and brush generously with beaten egg.

10. Cut a small hole in the center of each lid.

11. Bake the pies on the preheated baking sheet for 40 minutes, or until the pastry is golden brown and the filling bubbles.