Chicken and Leek Pie Recipe

Directions:

1. To roast chickn: Place a heavy baking sheet in the oven and preheat the oven to 400°F Sprinkle the chicken legs with salt and pepper and drizzle with olive oil.
2. Once the baking sheet is hot, place the chicken legs on the baking sheet and roast in the oven for 20 minutes. Turn chicken legs over and continue roasting for a further 20 minutes or until the chicken legs are golden brown and cooked through. Set aside to cool slightly. Reserve the pan drippings on the baking sheet.
3. Shred the chicken meat into bite-size pieces and place the pieces in a bowl. You should have about 12 ounces of chicken meat. Discard the sinew, bones and skin.
4. To prepare the filling: Melt the butter in a heavy large saucepan over medium heat. Add the onion and leek and sauté for 5 minutes or just until tender. Stir in the mustard, then the flour. Cook over low heat for 2 minutes, stirring constantly.
5. Slowly whisk in the chicken broth, 3/4 cup of milk and the cream. Mix in the reserved pan drippings. Simmer for 5 minutes, stirring occasionally, or until the sauce thickens. Stir in the shredded chicken and tarragon. Season the chicken mixture to taste with salt and pepper. Cover and refrigerate the mixture until cold.
6. To assemble pies: Spoon the chilled chicken mixture into a 1 1/2 quart baking dish. Roll out the sheet of puff pastry into an 11-inch square. Drape the puff pastry over the chicken mixture and press it over the rim of the baking dish to seal. Cut slits into the pastry to allow steam to escape.
7. Mix the egg and remaining 1 tablespoon of milk in a small bowl to blend. Brush some of the egg mixture over the pie. Set the pie on a heavy baking sheet and bake for 50 minutes or until pastry is golden brown all over. Set aside for 30 minutes to cool slightly.