Ingredients

For the pastry

• 150g chilled unsalted butter, cubed
• 300g plain flour
• 2 eggs, 1 beaten
• Pinch of salt
• 30ml water

For the filling

• 1 onion
• 1 leek
• 1 clove of garlic
• 6 chicken thighs, skinless and boneless
• 200ml vermouth or white wine
• 200ml double cream
• 125g cubed ham
• 1 tbsp chopped tarragon

For the roux

• 50g butter
• 50g plain flour
• 200ml chicken stock
• Olive oil
• Salt and pepper to season

Tools

• Kitchen Machine
• K Beater

Method

1. Heat the oven to 180°C. 
2. Add the butter, flour, whole egg and salt to the bowl, attach the K Beater and mix together on a medium speed until it comes together in a ball. Add a splash of water if necessary.
3. On a floured surface roll out the pastry into a small rectangle, wrap in clear film and leave to rest in the fridge for half an hour. 
4. Finely slice the onion, leeks and garlic and gently cook in a little olive oil until translucent and soft. Season well. 
5. Cube the chicken and add to the pan. Cook for about 8 minutes. Pour in the vermouth and stir well. Bring to the boil and reduce by half,  turn down the heat and add the cream. Simmer for 5 minutes and add the cubed ham and tarragon. 
6. In another saucepan make a roux by melting the 50g of butter in a pan and stir in the 50g of plain flour. Mix well and cook for a couple of minutes on a low heat, stirring all the time, then add the chicken stock a little at a time, then add the chicken and ham mixture. Stir well. 
7. Remove the pastry from the fridge and roll out to 1cm thick. Cut off enough to make a lid and reserve. Line a pastry dish with the pastry and place baking paper on top with baking beans and bake in the oven for 10 minutes. 
8. Remove from the oven and take out the beans and baking paper, brush with beaten egg and return to the oven for a further5 minutes. 
9. Remove from the oven and fill the dish with the chicken and ham mixture, place there served pastry on top, crimping the edges over the pie. Make a little hole in the middle for the steam to escape. Glaze the lid with the beaten egg and cook in the oven for 35-40 minutes until the pastry is crisp and golden. 
10. Remove from the oven and leave to cool a little and serve.