Ingredients: Shortcrust Pastry • 1/2 teaspoon salt • 2 cups flour • 1 cup (2 sticks) unsalted butter, at room temperature • 1/2 cup ice water Filling: • 1 whole chicken, about 3 pounds • 1 cup diced cooked ham • 4 leeks (white and pale green parts only), washed and chopped • 3 tablespoons butter • 1 onion, finely chopped • 4 tablespoons flour • 1 teaspoon Dijon mustard • 1 1/2 cups chicken stock • 1/2 cup half and half • salt and pepper, to taste • pinch ground nutmeg Serves 4

Directions: To make the pastry, in a bowl, combine the salt and flour. Add the butter, and with your fingers, work the butter into the flour to a consistency of crumbs. Add the water slowly, and continue working it into the flour. Knead the dough with your hands until you can form a ball. Cover with waxed paper and refrigerate 20 to 30 minutes. Meanwhile, in a large pot over medium heat, boil the chicken for 45 minutes. Strain and cool slightly. Joint the chicken, then cut the meat into thick slices or chunks. In a 1 1/2 quart deep-dish pie plate, alternate layers of chicken, ham and leeks. Season the layers with nutmeg, salt and pepper. While the chicken is cooking, in a saucepan over medium heat, melt the butter. Add the onion and cook until soft, about 3 minutes. Stir in the flour and mustard. Add the chicken broth and cream slowly, and with a wooden spoon, stir until thickened. Pour sauce over meat and leeks. Remove dough from refrigerator and roll out on a lightly floured board, or on a sheet of waxed paper, 1-inch larger than the size of the plate you're using. Dampen the edges of the dish, cover with pastry, and press the edges down well. Crimp with a fork. Make cuts in the crust to let the steam escape. Bake in a preheated 350°F oven until crust is lightly browned, 25 to 30 minutes. Cover the pastry with waxed paper if the top browns too quickly.