1 block shop bought shortcrust pastry (rolled out to approx 3/4mm)
1 7” round pie dish
For the white sauce
300ml milk
30g flour
30g butter
2 chicken stock cubes
Salt and pepper
Pre heat the oven to 180° Celsius.
Line the inside of the pie dish with the pastry (setting some aside to top the pie), use a folk to prick the pastry or fill with baking beads and blind bake in the oven for around 15 minutes.
For the white sauce, melt the butter in the pan, add the flour to form a paste, and slowly add the milk, stirring until a smooth sauce is made.
Add the chicken stock cubes, season to taste, add the sliced leek, and add the chicken.
Turn the heat to low, stirring occasionally for about 10 minutes.
Once the pastry has been blind baked, remove from the oven and pour the white sauce mixture in to the pastry dish.
Add the rest of the pastry to top the pie, crimp the edges and poke a hole in the middle.
Use the beaten egg to glaze the top of the pie.
Bake in the oven for 20-25 minutes or until nice and golden.
