Homemade Chicken Pie

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Great British Chefs


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200 g of plain flour

100 g of butter, chilled and cubed

1 egg, beaten

Cold water to bind

2 shallots (or 1 small white onion), diced

1 leek, finely sliced

2 carrots, diced

2 celery sticks diced

1 clove of garlic, crushed

knob of butter

Approx 300g of cooked chicken (this is a nice way of using up cooked chicken from a roast.)

300 ml of crème fraîche

250-300ml of chicken stock

Salt & Pepper

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