Name: Chicken and Leek Pot Pie
Total time: 120 min
Yield: 5 servings
Ingredients: 250 g Plain Flour, plain; 200 g Unsalted Butter, cold, cubed; 1/2 tsp Salt; 150 ml Water, ice cold; 2 sheets Puff Pastry, shortcut: use instead of the rough puff (optional); 750 g Chicken Thighs, cut into 2 cm pieces; 150 g Streaky bacon, diced; 50 g Unsalted Butter, divided; 2 large Leek, sliced into rounds, washed well; 2 cloves Garlic, finely minced; 80 ml White Wine, or extra stock; 30 g Plain Flour; 250 ml Chicken Stock, salt reduced; 250 ml Heavy Cream, thickened cream works; 3/4 tsp Salt, divided; 1/2 tsp Black Pepper, divided; 1 tbsp Dijon mustard; 3 sprigs Tarragon, leaves chopped, or 1 tsp dried; 1 large Eggs, lightly whisked, for the wash

Chicken and Leek Pot Pie | Saturday Cookoff