MAKE THE SHORTCRUST PASTRY:
In large bowl, whisk together all-purpose flour and salt until combined.

Add cold cubed butter and cold lard. Using fingertips or pastry cutter, rub fat into flour quickly and lightly until mixture resembles breadcrumbs with some pea-sized pieces remaining. Edd's technique emphasizes working quickly and avoiding overhandling to keep pastry tender and prevent tough texture.

Sprinkle 6 tablespoons ice water over mixture. Mix gently with fork until dough just comes together, adding more water 1 tablespoon at a time if needed. Dough should hold together when pressed but not be wet or sticky. Do not overwork - this prevents tough pastry.

Divide dough into two portions: 2/3 for bottom and sides, 1/3 for top. Form each portion into flat disk, wrap tightly in plastic wrap, and refrigerate at least 1 hour or up to 2 days. Chilling is essential for tender, flaky pastry.

MAKE THE FILLING:
Heat butter and olive oil in large saucepan over medium heat until butter melts. Add sliced leeks and cook, stirring occasionally, until very soft and beginning to caramelize, about 15 minutes. Properly caramelized leeks add sweetness and depth.

Add minced garlic and cook 1 minute until fragrant but not browned.

Sprinkle flour over leeks and stir to coat evenly. Cook 2 minutes, stirring constantly, to cook out raw flour taste and create roux base.

Gradually whisk in chicken stock, then whole milk, then heavy cream. Bring to simmer and cook, stirring frequently, until sauce thickens enough to coat back of spoon, about 8-10 minutes. Sauce should be thick and creamy.

Remove from heat. Stir in bite-sized pieces of cooked chicken, diced cooked ham, chopped fresh tarragon, chopped fresh parsley, and Dijon mustard until evenly distributed.

Season generously with salt, black pepper, white pepper, and nutmeg. Critical step: Taste and adjust seasoning - both judges noted it does need a little bit more and found the original quite bland. Filling should be well-seasoned and flavorful before going into pie, as pastry will dilute perception of seasoning.

Let filling cool to room temperature, about 30 minutes. Cooling is essential - hot filling makes bottom pastry soggy and prevents proper baking.

ASSEMBLE THE PIE:
Preheat oven to 400°F (200°C). Place baking sheet on lower oven rack to preheat - this helps crisp the bottom pastry.

On lightly floured surface, roll larger pastry portion (2/3 of dough) to 1/8-inch thickness, making it large enough to line 9-inch deep pie dish with 1-inch overhang on all sides.

Transfer pastry to pie dish, gently pressing into bottom and sides without stretching. Stretching causes shrinkage during baking.

Blind bake the bottom to prevent sogginess and address Paul's soggy bottom critique: Line pastry with parchment paper, fill with pie weights or dried beans, and bake 15 minutes. Remove weights and parchment, prick bottom lightly with fork to prevent puffing, and bake 5 more minutes until just beginning to color and pastry appears dry and set. This critical step ensures crispy bottom crust.

Remove from oven and cool 5 minutes. Reduce oven temperature to 375°F (190°C).

Fill cooled pastry shell with completely cooled chicken mixture, spreading evenly. Brush pastry edges with beaten egg wash to help seal top crust.

Roll remaining pastry (1/3 of dough) to 1/8-inch thickness for top crust. Place over filling, centering carefully. Press edges firmly to seal.

Trim excess pastry, leaving 1/2-inch overhang beyond rim. Mary praised that Edd's pie came a bit over the top of the dish rather than shrinking - don't trim too close to dish rim.

Fold overhang under itself to create thick edge sitting on rim. Crimp decoratively using fingers, fork, or crimping tool to seal and create attractive finish.

Brush entire top surface generously with beaten egg wash for glorious golden color that Mary praised. Cut several vents in center to allow steam to escape and prevent soggy top.

BAKE THE PIE:
Place pie on preheated baking sheet in center of oven. Bake 45-50 minutes until pastry is deep golden brown and filling is bubbling through vents. Watch for the absolutely glorious color Mary praised.

If edges brown too quickly, cover loosely with aluminum foil or pie shield.

Filling should be bubbling actively through vents to ensure center is properly heated and pastry is fully cooked.

Let rest 15 minutes before serving to allow filling to set slightly and make slicing easier.

EDD'S STORY:
Growing up in Bradford, Yorkshire, Edd baked mince pies with his mum and bread with his grandma from young age. This pie represents his family baking traditions and his desire to redeem myself a little bit from last week. The recipe honors his mum's original while incorporating technical improvements.

CHEF'S NOTES:
Paul Hollywood's soggy bottom addressed through blind baking the bottom crust and using preheated baking sheet. Paul specifically noted that pastry is not quite done and couldn't resist mentioning the dreaded soggy bottom.

Seasoning enhanced from original - both judges found it quite bland. Recipe includes generous seasoning with multiple pepper types, salt, nutmeg, and mustard for depth and complexity.

Mary Berry's praise preserved: Absolutely glorious color on top achieved through proper egg wash application. Ratio of sauce to meat maintained at levels Mary approved. Top pastry is delicious as Mary noted.

Cooling filling completely before assembly is critical to prevent steam from softening bottom pastry.

MAKE-AHEAD TIPS:
Pastry can be made 2 days ahead and refrigerated, or frozen for up to 3 months. Thaw in refrigerator before rolling.

Filling can be made 1 day ahead and refrigerated in airtight container. Bring to room temperature before assembling.

Assemble pie up to 4 hours before baking and refrigerate covered. Add 5-10 minutes to baking time if baking cold.

Fully baked pie reheats well at 350°F for 20 minutes covered with foil.