A comforting and flavorful pie filled with chicken, leeks, and potatoes, wrapped in a golden pastry crust.
Preheat your oven to 200°C (400°F).
Ensure the oven is fully preheated to achieve an even bake.
Line a pie dish with baking paper.
Using baking paper prevents the pastry from sticking to the dish.
In a mixing bowl, combine the mashed potatoes, sliced leeks, cooked chicken, diced ham, crème fraîche, mixed herbs, salt, and pepper.
Mix thoroughly to ensure the flavors are evenly distributed.
Roll out the puff pastry and line the base of the pie dish, letting the edges hang over.
Keep the pastry cold to make it easier to handle.
Fill the pastry-lined dish with the prepared filling.
Spread the filling evenly for a consistent bake.
Cover the filling with another layer of rolled-out pastry, sealing the edges by crimping them together.
Use a fork to crimp the edges for a decorative touch.
Brush the top of the pastry with the beaten egg and milk mixture.
This glaze gives the pie a golden, shiny finish.
Bake in the preheated oven for 45 minutes or until the pastry is golden brown.
Check the pie halfway through to ensure even browning.
Let the pie cool slightly before serving.
Serve with a side of fresh vegetables or a salad for a complete meal.
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