1. To make the pastry, mix the flour and salt together. Rub in the 50g chilled butter. Gradually add enough water to form a dough (about 4-6 tbsp water).
2. Roll the dough into a rectangle. Grate 60g of frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter. Turn 90 degrees and roll out again. Repeat, adding the remaining frozen butter and fold as before. Rest in the fridge while you make the filling.
3. Put the stock, vegetables, herbs and chicken into a large pan and gently bring to a simmer. Continue to simmer for around 15 minutes then turn off and leave to cool. Once cool, remove the chicken and shred or cut into bite size pieces. Strain the remaining liquor into a jug and discard the veg. Set the stock aside.
4. In a large sauté pan, melt the butter and add the leeks. Cook over a low heat for about 8-10 minutes until soft but not coloured. Add the flour and stir through the leeks. Cook for another 5 minutes, add the wine, stirring all the time. Start adding 5. the poaching stock, again stirring all the time to get rid of any lumps. The sauce will start to thicken. Continue to cook for about 10 minutes then add the spinach and peas and stir through. Allow to cool and stir through the chicken pieces. Divide between the pie dishes.
5. Preheat the oven to 200oC, gas mark 6. On a lightly floured surface, roll out the pastry to 5mm thickness and cut lids for the pies, using the dishes as guides. Brush the rim of each dish with beaten egg and position the pie lids. Press the edges to seal and trim off any excess. Make a slit in the top of each pie. Brush the pastry with the egg wash, then bake in the oven for 20-30 minutes until the pastry is golden brown and the filling is bubbling. Leave to cool a little before serving.
© Copyright Paul Hollywood