INGREDIENTS

Short Pastry

1 cup all-purpose floor, unblanched and sifted (250 ml)
½ tablespoon dry mustard (3 g)
½ tablespoon sugar (6 g)
1 teaspoon salt (3 g)
100 ml butter, unsalted, cold, diced (95 g)
1 egg (small)
2 ½ teaspoons milk 1% (12 ml)

Mix for pot-en-pot

2 tablespoons sunflower oil (30 ml)

500 g chicken thigh flesh, cubed (around 3 thighs). Meat cubes = 1 cm -   1,5 cm

½ teaspoon salt

1 cup white leek, rinsed and chopped, (250 ml)

1 cup corn kernels (250 ml)

2 garlic cloves, peeled, germ removed, carved

1/3 cup meat spices (37 g)

1 ½ tablespoon all-purpose flour, unblanched, sifted, (12 g)

1 cup milk 1% (250 ml)

1 cup chicken broth[1] (250 ml)

1 cup potatoes, peeled, diced, (250 ml) cubes should be 1 cm

1 teaspoon Dijon mustard (5 ml)

[1] A commercial broth might not be flavourful enough; buy a 500 ml container of broth and heat until reduced by half; it will taste a lot better.

Basting mix:
1 egg (small)
½ tablespoon water (7.5 g)