PART 3:
THE FILLING

50 g (1¾ oz) butter

2 leeks, pale parts only, thinly sliced

2 Tbsp plain flour

2 cups (500 ml) hot chicken stock

1 tsp wholegrain mustard

1 tsp lemon thyme leaves

Grated zest of 1 lemon

150 ml (5 fl oz) single (pure) cream

450 g (3 cups) cooked, shredded chicken

Heat the butter in a large frying pan over medium heat until bubbling. Add the leek, season and cook, stirring often, for 10 minutes. Add the flour and cook, stirring, for a couple of minutes.

Add the hot stock and let it bubble for 2 minutes, stirring often, then stir in the mustard, lemon thyme, lemon zest and cream. Bring back to the boil and cook, stirring often, for a few minutes more, until the sauce thickens up. Taste and season again if needed.

Pop the mixture into the fridge to cool while you roll out the pastry and line the pie tin. When you’re ready to assemble the pie, stir in the shredded chicken.

NOTE

It’s important that the chicken is only reheated once after it’s cooked. If you’re making this as a helpful present, assemble the pie but don’t bake it – just include a note with the baking instructions.