Crispy Homemade Chicken Pie with Shortcrust Pastry and Leek

In a bowl, mix both types of flour and salt. Add cold butter and quickly rub together with your fingers into a breadcrumb-like mixture. Add cold water and quickly shape into a ball of dough. Wrap in foil and place in the refrigerator for at least 30 minutes.

In a large pan, sauté the chicken in oil until lightly browned. Add the leek, carrot, and mushrooms. Cook for 5–8 minutes, until the vegetables soften. Add the garlic and thyme.

Sprinkle the vegetables and meat with a spoonful of flour, stir, and gradually pour in the chicken stock. Cook over medium heat until the sauce thickens. Finally, stir in the peas and season with salt and pepper.

Preheat the oven to 200 °C. Transfer the filling into a pie dish. Roll out the dough on a floured surface into a circle slightly larger than the dish.

Cover the filling with the dough, pressing the edges firmly against the rim of the dish. Make a small slit in the center for steam to escape. Brush the dough with beaten egg.

Bake for 30–35 minutes, or until the pastry turns golden brown. Let rest for 5 minutes before serving.