Method

• 1.
  For the chicken, place all ingredients in a large saucepan or stockpot and add enough cold water to cover the chicken by about 2cm. Cover with a lid and bring to the boil over medium heat. Reduce heat to low and gently poach for 40 minutes or until the chicken is just cooked through. Remove the chicken from stock, transfer to a bowl and place in the fridge to cool.

• 2.
  Strain the stock, discarding the solids. (The stock can be reserved and kept frozen for up to 3 months). Return 1.5L (6 cups) stock to the saucepan and bring to the boil. Add the potato and boil for 8 minutes or until just tender. Remove the potato from the stock with a slotted spoon and set aside. Continue boiling the stock for a further 15 minutes or until reduced to 2 cups (500ml). Set aside.
• 3.
  Meanwhile, shred the chicken meat, discarding the skin and bones. Cover and chill until needed.
• 4.
  Melt 20g butter in a saucepan over medium-low heat. Add the leek, celery and prosciutto, then cook, stirring occasionally, for 15 minutes or until the vegetables are just soft. Transfer to a bowl and set aside.
• 5.
  Melt the remaining 40g butter in a saucepan over medium heat. Add the flour and whisk for 1 minute. Remove pan from heat and gradually add the reduced stock and milk, stirring constantly, until smooth and combined. Return pan to medium heat and cook, stirring constantly, until thickened and simmering. Remove from heat and transfer to a large bowl. Stir in the shredded chicken, potato and leek mixture, then season well with salt and freshly ground black pepper. Chill for 1 hour or until cooled.
• 6.
  Meanwhile, for the flaky pastry, combine the flour and a pinch of salt in a bowl. Holding the frozen butter with a piece of foil or baking paper (this will prevent it from melting), coarsely grate onto a chilled plate. Add grated butter to the flour, then using a round-bladed knife or palette knife, cut through the flour and butter until mixed and evenly combined. Sprinkle 1/3 cup (80 ml) chilled water over the flour and butter mixture.
• 7.
  Using the knife again in a cutting motion, mix until evenly combined and the mixture starts holding together. Press a little of the mixture between your fingers, if it holds together easily, there is no need to add more water. If it doesn’t, add an extra 1 teaspoon chilled water, then test again.
• 8.
  Bring the pastry together with your hands and transfer to a lightly floured, cool work surface. Lightly knead the pastry with your fingertips for 30 seconds or until smooth and soft (the butter pieces will be visible in the pastry). Shape the pastry into a disc, then enclose in plastic wrap and chill for 30 minutes before using.
• 9.
  Preheat the oven to 200°C. Grease six 3/4 cup (185ml) ovenproof dishes or ramekins.
• 10.
  Roll out the pastry on a lightly floured work surface until 4mm thick. Using the top of one of the dishes as a guide, cut out 6 rounds of pastry. Divide the chicken mixture among the dishes and top each pie with some thyme leaves. Brush the edge of the dish with a little of the egg wash, then place a piece of pastry over each pie. Press down the edges with a fork to seal. Cut a small cross or two slits in the top of each pie, then brush pastry with a little egg wash to glaze.
• 11.
  Place the pies on a baking tray and bake for 25-30 minutes until the pastry is golden and crisp.
• 12.
  Serve pies straight from the oven.