For the pie contents
- 50g butter
- 3 leeks , washed and finely sliced
- 1 thyme sprig
- 100g button mushrooms , sliced
- 20g dried porcini mushrooms , roughly crumbled
- 6 skinless and boneless chicken thighs, cut into chunks
- 30g flour
- splash of white wine (optional)
- 300ml chicken stock
- 100ml double cream
- ½ lemon , juiced
- 1 quantity pie pastry (see below), or use shop-bought
For the pie pastry
- 125g lard , chopped
- 125g butter , chopped
- 650g plain flour , plus extra for dusting
- 2 eggs , 1 beaten, 1 separated egg yolk for glazing (freeze the white for another recipe)