Creamy Chicken and Leek Pie

Sift the flour into a bowl, rub in the cream cheese and the butter.

Add two egg yolks and about 1 tablespoon of water. Mix. Knead pastry until smooth, cover and refrigerate for 30 minutes.

Lightly grease a 9-10 inch pie dish. Divide the dough in half, roll one half large enough to line the bottom and sides of the pie dish; trim the edges. Cover the pastry with foil or parchment paper and fill with dried beans or rice. Bake at 400 degrees F for 15 minutes. Remove the paper and beans and bake for a further 10 minutes, or until the pastry is lightly browned. Cool.

FILLING:

Heat the oil in a frying pan, add the chicken in batches and cook, stirring, until browned; remove from pan. Reheat the pan, add the leeks, bacon and garlic and cook, stirring, until the leeks are soft. Add the butter and flour and cook, stirring, until the liquid is bubbling. Remove from the heat and gradually add the wine and milk. Place back on the heat and cook, stirring, until the mixture boils and thickens. Stir in the cheeses, mustard, thyme and chicken; mix well and season with salt and pepper. Leave to cool slightly.

Spoon the filling into the pastry shell. Combine remaining egg yolk with 2 teaspoons of water, brush onto the edges of the pastry shell. Roll out the second half of the dough until it is large enough to fit over the top of the pie. Cover the pie and press the edges together firmly, trim the edges and pinch a decorative frill around them. Brush the pastry with more egg-yolk mixture and decorate with pastry leaves. Cut two slits in the pastry. Bake at 400 degrees F for about 35 minutes, or until the pie is golden brown and hot.