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For the pastry, process flour and butter in a food processor until mixture resembles breadcrumbs. Add cream. Process until combined. Add egg. Process until mixture just comes together. Transfer to work surface. Knead until smooth. Shape one-third of the pastry into a rectangle. Shape remainder into a rectangle. Wrap both in plastic wrap. Chill in fridge for 20 minutes.
Meanwhile, melt butter in a saucepan over low heat. Add leek and cook for 5 minutes or until soft. Add flour and cook, stirring, for 5 minutes or until mixture bubbles. Remove from heat. Gradually add stock, whisking until smooth. Return to heat. Cook, stirring, for 5 minutes or until mixture thickens. Remove from heat. Stir in chicken, sour cream and rosemary. Season with salt and white pepper. Set aside to cool.
Preheat oven to 220°C/200°C fan forced. Place a baking tray on bottom shelf of oven. Roll out larger portion of pastry into a 3mm-thick rectangle. Line a 11 x 35cm (base measurement) fluted tart tin with removable base with pastry. Trim excess. Reserve scraps. Spoon chicken mixture over pastry base. Roll remaining pastry out and cover top of pie.
Re-roll pastry scraps. Cut into leaf shapes. Place leaves on top of pie. Combine egg and milk in a bowl. Brush over top of pie. Bake on preheated tray for 45 minutes until golden.