Chicken, Leek And Mushroom Pot Pie

• 1/2 cup lard or butter, chopped into small pieces
• 1 1/4 cups all-purpose flour + 2 tbsp
• 2 tbsp canola oil
• 1 1/2 lb skinless chicken breast, cut into cubes
• 1/2 lb button mushrooms, halved
• 1 None onion, peeled and diced
• 1 clove garlic, peeled and finely chopped
• 3/4 lb leeks, halved and sliced
• 6 sprigs fresh thyme, finely chopped
• 1 cup chicken stock
• 1 cup heavy cream
• 1 None egg
• 2 tbsp milk

1. Cream lard (or butter, if using) with 1/2 tsp salt and 4 tbsp cold water. Add 1 1/4 cups flour and knead until smooth. Wrap in plastic wrap and chill.
2. For the filling, grease a 9 1/2 inch pie dish. Heat oil and saute chicken until browned. Remove and set aside. Add mushrooms and saute. Add onion, garlic, leeks and thyme and saute briefly. Add 2 tbsp flour and cook for 2-3 mins then whisk in stock and cream. Return chicken to pan and simmer for 5 mins. Season then transfer to prepared pan and let cool.
3. Preheat oven to 400u0b0F. Roll out dough into a disc around 1/3 inch larger than pie dish and cut 1/2 inch hole in center. Beat egg with milk then brush rim of dish. Cover filling with pastry and pinch edges to seal. Roll out remaining dough, cut into strips and roll up into spirals to decorate pastry. Brush pastry top with egg wash and sprinkle with chopped thyme. Bake for 25 mins until golden brown. Allow to cool for 10 mins before serving.

lard, flour , canola oil, chicken breast, button mushrooms, onion, clove garlic, leeks, thyme, chicken stock, heavy cream, egg, milk

Taken from recipes-plus.com/api/v2.0/recipes/18621 (may not work)