Chicken Pie

Jade

1 medium chicken
2 onions, quartered
2 carrots, chopped
1 bay leaf
1 T olive oil
2 leeks, sliced
50g unsalted butter
2 T plain flour
1 T chopped chives or parsley
Salt and pepper
1 egg, beaten
380g puff pastry

Place chicken, onions, carrots and bay leaf in large saucepan. Cover with cold water and bring to boil. Skim fat, reduce heat and simmer 1 hour. Remove chicken and set aside to cool. Strain broth, discard solids and return liquid to pot. Boil rapidly until reduced to ~2 cups, set aside. Remove chicken from bones, cut into bite-sized pieces and place in bowl. Heat oil in pan, add leek 5 mins until tender, add to bowl. Melt butter in small pan, stir in flour 1 min, whisk in reserved stock. Bring to boil and whisk until thickened and smooth. Stir in chives/parsley and season well. Add a little of sauce to bowl and allow to cool. Preheat oven to 190°C. Spoon mixture into large pie dish/tin. Cover with pastry, pressing to seal edges. Trim excess and use to decorate pie. Brush with egg and bake 40-45 mins until pastry golden and risen.