Chicken and Leek Pie

Make up the puff pastry.
For 1 pie, use:

• 130g plain flour
• pinch salt
• 100g cold butter
• 70ml water

Mix flour and salt. Can also add in a small amount of gluten substitute mix in place of a bit of flour.
Cut butter into small cubes and mix butter into flour without breaking up lumps (this is important as otherwise you get a strange puff/shortcrust mix).
Mix to stiff dough with water.
Roll dough into rectangle. For top third and bottom third together. Turn pastry sideways continue to roll and folder 4 times, leaving pastry to rest for 15 mins between each one.
Wrap in clingfilm to rest in fridge for 30 mins before using.

Make up sauce. Use chicken stock and cream (approx 2:1 ratio). Also add about 100ml white wine.
This sauce was a bit thin so possibly add some cornflour to thicken slightly.

In oven dish place leeks, chicken, thyme, parsley, garlic.
Pour over the sauce. Add salt and pepper.
Cover with pastry.
Cook for about 45 mins.
You may need to think about softening the leeks, but depends on how long you cook for.

I did find the sauce lacked a bit of depth, so need to think about how this could be improved. Julia didn't agree though!