Chicken And Leek Pie With Flaky Pastry

Instructions

1. In a large skillet, melt the butter over medium heat. Add the diced chicken and cook until browned. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the sliced leeks and cook until softened.
3. Sprinkle the flour over the leeks and stir to combine. Cook for 1-2 minutes.
4. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
5. Stir in the heavy cream and season with salt and pepper. Add the cooked chicken back to the skillet and mix well. Remove from heat and let the filling cool slightly.
6. Preheat the oven to 400°F (200°C).
7. Roll out the puff pastry on a floured surface and line a pie dish with the pastry, leaving an overhang.
8. Pour the chicken and leek filling into the pastry-lined dish.
9. Brush the edges of the pastry with the beaten egg.
10. Roll out the remaining pastry and place it over the filling. Trim any excess pastry and crimp the edges to seal the pie.
11. Brush the top of the pie with the remaining beaten egg.
12. Make a few slits in the pastry to allow steam to escape during baking.
13. Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
14. Let the pie cool for a few minutes before slicing and serving.