Roast chicken ham and leek pie - Food55

Ingredients

• 2 ½ cups (300 g) All-Purpose Plain Flour, plus extra for dusting
• 1 teaspoon Fine Sea Salt
• 1 cup (225 g) Unsalted Butter, cut into small cubes and kept very cold
• ½ cup (120 ml) Ice-Cold Water (use only what is necessary)
• 1 large Egg, beaten (for egg wash)
• 2 tablespoons (30 g) Unsalted Butter (or chicken fat/drippings)
• 3 medium Leeks (approx. 500 g), white and light green parts only, thoroughly washed and sliced thinly
• 2 cloves Garlic, minced
• 2 tablespoons (30 g) Plain Flour
• 2 cups (475 ml) Whole Milk, warmed slightly
• 1 cup (240 ml) Low-Sodium Chicken Stock or Bone Broth
• 1 teaspoon Dried Thyme
• 1 teaspoon Dijon Mustard
• ½ teaspoon Freshly Grated Nutmeg
• Salt and Freshly Ground Black Pepper, to taste
• 3 cups (approx. 450 g) Cooked Roast Chicken, shredded or diced into 1-inch pieces
• 1 ½ cups (approx. 225 g) Good Quality Cooked Ham, diced into ½-inch cubes
• ¼ cup (60 ml) Double Cream (Heavy Cream)
• 2 tablespoons Fresh Parsley, finely chopped (optional)