Technical Stages :

• Put the chicken in a large pot and cover with cold water. Add the peeled and halved onion, the bay leaf, salt and parsley sprigs. Cover and cook over low heat for 45 minutes.
• Remove from the stove and let cool.
• Skim the broth and drain the chicken. Keep 1/4 liter broth aside. let the chicken completely cool, remove the skin, bone and cut the meat into pieces.
• Peel the leeks, splice them lengthwise to the middle, and clean them thoroughly under running water.
• Drain and cut in small pieces. Alternate layers of leek and chicken in a gratin dish. Add the chicken broth.
• Roll out the dough to a slaghlty larger surface than the dish. Trim with a knife. Prepare small strips of dough scraps and put them around the buttered dish. Wet with cold water this rim, then transfer the disc of dough to the pan. Trim and stick the sides to the disc.
• Dig a chimney with the tip of a knife. Glaze with egg yolk.
• Bake at 180°C or 356°F; Cook for 25 minutes. Turn the temperature down then to 150°C or 302°F and cook for an additional 15 minutes.
• Before serving, pour the warmed cream inside the pie. Serve warm.