Chicken and Leek Pie

In a bowl, combine the flour and a pinch of salt. Rub in the cold butter using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs. Gradually add cold water, one tablespoon at a time, mixing with a fork until the dough just comes together. Shape into a disc, wrap in cling film, and chill for at least 30 minutes.

In the meantime, prepare the filling. Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the chicken pieces and cook until browned and cooked through. Remove and set aside. In the same pan, add the remaining olive oil, then the sliced leeks and minced garlic. Cook gently until the leeks are soft and slightly caramelised, about 8-10 minutes. Return the chicken to the pan, pour in the chicken stock and cream, and stir well. Let it simmer until the sauce thickens slightly, about 5 minutes. Season with salt, pepper, and nutmeg if using. Stir in herbs if desired, then remove from heat and allow to cool slightly.

Preheat the oven to 180°C. Roll out two-thirds of the pastry on a floured surface into a circle large enough to line a pie dish, about 24 cm in diameter. Fit it into the dish and trim any excess. Spoon in the cooled chicken and leek filling. Roll out the remaining pastry and place it over the filling. Trim and press the edges together to seal, then make a small slit in the top to allow steam to escape.

Bake for 40-45 minutes until golden and crisp. Let the pie rest for a few minutes before slicing. Serve warm, ideally with a simple green salad.