225g (8 oz) ready-made short crust or puff pastry
4 boneless, skinless chicken breasts
250g (9 oz) shallots
2 leeks, washed
25 g (1 oz) unsalted butter
300 ml (10 fl oz) creme fraiche (or half-fat creme fraiche)
150 ml (5 fl oz) chicken stock
salt and pepper to taste
Seal the chicken breasts in a hot pan in a little oil or chargrill on both sides and set aside (I used only 3 breasts when I made it this time because they were very big).
Pan fry the shallots in a little oil, then bake in the preheated oven for 10 minutes. Chop the leeks and pan-fry in the butter until soft. (Note: After making this dish with whole shallots I would recommend to quarter them after you have baked them).
Heat the creme fraiche and stock together and season with salt and pepper. Cut up the chicken into fork-sized pieces and add to the stock mixture. Simmer for 5 minutes, then add the leeks and shallots.
Roll out the pastry and cut a strip to go around the rim of the pie dish. Top the pie with a piece of pastry and crimp the edges to seal. Decorate if you like, and brush with the beaten egg.
Bake in the oven for 30 minutes.