Chicken And Leek Pie | Donna Hay

Ingredients

• 1 tablespoon olive oil
• 6 x 150g chicken thigh fillets, chopped
• 40g butter
• 2 small leeks, sliced
• 2 cloves garlic, crushed
• 2 tablespoons thyme leaves
• ¼ cup (35g) plain (all-purpose) flour
• 2 cups (500ml) milk
• sea salt and cracked black pepper
• 2 x quantities shortcrust parmesan pastry (see below)
• 1 x quantity eggwash (see below)
• 2 cups (300g) plain (all-purpose) flour
• 1 cup (80g) finely grated parmesan
• 150g cold butter, chopped
• 1 teaspoon sea salt flakes
• 1 egg
• 1 tablespoon cold milk
• 1 egg, lightly beaten
• 2 tablespoons single (pouring) cream