Ham Leek and Potato Pie | Blue Jean Chef - Meredith Laurence

Ingredients

• 1 tablespoon olive oil
• 1 onion (small diced)
• 2 large leeks (sliced 1-inch (about 4 cups))
• 1 clove garlic (minced)
• ½ teaspoon dried thyme
• 2 medium Yukon Gold potatoes (cubed ½-inch (about 2 cups))
• 2 tablespoons flour
• 1 cup chicken stock
• ½ cup heavy cream
• 2 teaspoons Dijon mustard
• 12 ounces cooked ham (torn or cubed (about 1½ cups))
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper
• 1 10-inch circle of pastry dough
• Egg wash