2 cups (250g) of plain flour
1/2 cup (125g) of butter
A pinch of salt
A handful of flour
3/4 pound (350g) chicken thighs
2 medium (400g) leeks, washed and chopped
1 onion, diced
1 celery stick, finely chopped
3 cloves of garlic, diced
1/2 cup (100g) field mushrooms, sliced
10 leaves of fresh sage, diced
A handful of leaf parsley, chopped
Sea salt and ground white pepper
2 cups (500g) of heavy cream
1. Coat the chicken thighs with seasoned flour, then fry in vegetable oil until golden brown. Remove from pan.
2. Place the leaks into the same hot frying pan with a knob of butter and stir until caramelised. Add the onion, the celery stick, the cloves of garlic, the field mushrooms, the fresh sage, and a handful of chopped leaf parsley and allow to cook gently.
3. Chop the chicken thighs into bite size pieces and add to rest of ingredients. Season with sea salt and ground white pepper. Finally pour in the heavy cream, mix thoroughly and allow to cook slowly for 30 minutes. Once cooked remove from heat and allow to cool down thoroughly.
4. Place flour into a mixing bowl, along with butter and a pinch of salt. Rub the butter into the flour until it resembles breadcrumbs. Add approximately 2 teaspoons of cold water, and mix to form a dough. Add water a little at a time, until reaches required dough-like consistency. Put to one side to rest for at least 30 minutes.
5. Line an 8 inch/20cm pie dish with half of the rolled out pastry. Fill with the cooled chicken mix. If not sufficiently cool the end result will be a soggy pie bottom. Roll out the other half of the pastry and cover the pie not forgetting to brush the edges with water to ensure a good seal between lid and base.
6. Finally brush the top of the pie with an egg-wash. Place in a pre-heated oven at 428°F (220°C) for approximately 30-40 mins or until golden brown. Serve with a selection of seasonal vegetables.