Easy Chicken Pot Pie

For the pie crust

• 315 g plain flour
• 115 g butter cubed, very cold
• 50 g vegetable shortening I used Trex
• 60 g cheddar cheese grated, strong
• 2 tbsp granulated sugar
• 1 tsp salt
• 60 ml water ice
• 1 tbsp white wine vinegar
• 1 egg + 1 tbsp milk for egg wash
• 1 milk + 1 tbsp milk for egg wash

For the filling

• 500 g chicken breast or leftover cooked chicken, mini
• 3 leek white parts only, large
• 130 g chestnuts canned or vacuum packed, cooked
• 4 lices prosciutto chopped
• 1-2 tbsp butter (for frying)
• 2 tbsp flour
• 30 g unsalted butter 2 tbsp
• 80 ml white wine
• 80 ml milk or cream
• 80 ml chicken stock
• 1-2 tbsp Parmesan Cheese optional, grated
• Worcestershire sauce dash
• 2 tbsp flat leaf parsley , chopped
• salt to season, freshly ground
• black pepper to season, freshly ground
• herbs optional, few, to decorate the pastry