Ingredients
50g/2 oz/0.5 stick butter
1 leek, washed and sliced into 1 cm/0.5 in rounds
275g/10 oz chicken breast, cut into 2.5 cm/1 in cubes
225g/8 oz chestnut mushrooms, wiped and cut in half
200 ml/10 fl oz/1.25 cups milk
150 ml/5 fl oz/generous 0.5 cup chicken stock
25g/ 1 oz/0.25 cup plain (all purpose) flour
1 teaspoon chopped fresh thyme
salt and pepper
275g/10 oz puff pastry
beaten egg to glaze
Method
Pre-heat the oven to 220C/425F/gas mark 7. Melt 25g/1 oz butter in a saute pan. Add the leek pieces and cook gently for 5-8 minutes until just tender. Transfer to a large mixing bowl. Increase the heat, add the chicken and saute for 3 minutes. Add the mushrooms and cook over a high heat for 2 minutes, then reduce the heat and cook gently for a further 5 minutes. Add to the leeks. Increase the heat, add the stock and boil for 1 minute to deglaze the pan.. Allow to cool slightly and then combine with the milk. Melt 25g/1 oz butter in a pan, stir in the flour and cook for 1 minute. Gradually add the stock mixture, stirring continuously to make a smooth white sauce. Add the thyme and cook gently for 5 minutes, stirring frequently. Season to taste, then gently combine the white sauce and chicken mixture. Transfer to 1.2 litre/2-pint/5-cup pie dish. Roll out the pastry slightly larger than the pie dish. Moisten the rim of the dish with water and then place the pastry on top, sealing the edges well. Remove excess with a knife held horizontally and lightly cut into the sides of the pastry (knock up), which helps the pastry to rise. Brush with beaten egg and cook for 30-40 minutes until the pastry is crisp and golden brown.
Taken from "Porters English Cookery Bible Ancient and Modern" by Richard, Earl of Bradford and Carol Wilson
Crafts and Life 
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