Here's how
1 Place the chicken in a large heavy-based pan. Pour over the water and wine. Add the thyme, celery leaves, bay leaves, peppercorns and lemon peel. Cover, bring slowly to the boil, then reduce to a simmer. Cook for 25 minutes. Remove the chicken and set aside. Bring the stock to the boil, reduce to a simmer, then cook for 20 minutes. Strain stock. Discard flavourings. There should be about 2 cups of stock. Make up the 2 cups with water, if necessary.

2 Trim root and dark green end from each leek. Cut each leek into 4, from the green end down to the root, but do not cut all the way through. Place leeks, cut end down, in a jug of cold water. Leave for 10 minutes. Tear or cut chicken into long thin shreds, discard skin, fat and bones. Preheat oven to 200C. Brush six 1 1/2 - 2 cup capacity heat-proof bowls with melted butter.

3 Remove leeks from water, rinse and chop. Melt butter in pan. Add leeks. Cover with wet baking paper and cook on low heat for 10 minutes. Remove paper and remove from heat. Stir in flour. Return to the heat and cook for 1-2 minutes. Remove from the heat and gradually stir in combined stock and milk. Stir continuously until the mixture comes to the boil, reduce to a simmer and cook for 3-4 minutes. Remove from the heat and stir in prepared chicken.

4 Divide mixture evenly between prepared bowls. Place a sheet of pastry over each bowl. Tuck pastry into the filling but leave the edges of the pastry draped down over the bowl. Brush pastry with beaten egg and cut a cross in the top. Place pies on an oven tray. Bake for 15 - 20 minutes or until pastry is well risen, golden brown and crisp.

Tip: You could use a whole size 14-16 chicken instead of the breast and thighs. However, it will take a little longer to cook than the pieces. Depending on its size, the cooking time should be 50 - 60 minutes. Test by inserting a skewer in the thickest part of the thigh. When the juices run clear, the chicken is cooked.

Source: Better Homes and Gardens, June 2003