Chicken & Leek Pie with Sour Cream

Name: Chicken & Leek Pie with Sour Cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Australian Classics
Ingredients: 1kg Lilydale Free Range Chicken Thigh Fillets, cut into small 2cm pieces; Â½ tablespoon olive oil; 2 tablespoons butter; 1 leek; 1 clove garlic, crushed; 1 sprig thyme; Â¼Â cup tarragon, leaves, finely chopped; Â½ tablespoonÂ dijon mustard; Sea salt, to taste; Pepper, to taste; Â¼Â cup plain flour; Â¼ cup cream; Â¼Â cup good quality chicken stock; 1 egg, beaten; Sea salt, to taste; 125ml sour cream; 25g grated parmesan cheese; 200g butter; 225g plain flour

20 mins Prep

35 mins Cook

4 Serves

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1kg Lilydale Free Range Chicken Thigh Fillets, cut into small 2cm pieces
½ tablespoon olive oil
2 tablespoons butter
1 leek
1 clove garlic, crushed
1 sprig thyme
¼ cup tarragon, leaves, finely chopped
½ tablespoon dijon mustard
Sea salt, to taste
Pepper, to taste
¼ cup plain flour
¼ cup cream
¼ cup good quality chicken stock

Sourcream & Parmesan Pastry

1 egg, beaten
Sea salt, to taste
125ml sour cream
25g grated parmesan cheese
200g butter
225g plain flour

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Start by making your pastry. In a food processor blitz together the flour, butter and parmesan until it resembles breadcrumbs, add sour cream and sea salt and pulse until a rough dough forms. Turn out onto a lightly floured bench and gently bring together until smooth. Shape into a ball and wrap in plastic wrap and allow to rest in the fridge for 20mins.
Preheat oven to 220C. While the pastry is resting, make a start on the filling by heating a large non stick frypan over high heat, add oil and cook chicken in batches, until lightly coloured, remove and set aside.
To the same fry pan add leek and butter, reduce heat and gently sweat down the leek for 3-4 mins. Add garlic, thyme, tarragon and mustard. Stir well to combine. Add chicken pieces and cook for a further 3 mins seasoning well with sea salt and pepper.
Sprinkle over flour and stir to coat all the chicken, cook over low heat for 3-5mins then pour over cream and chicken stock. Bring to a gentle simmer stirring well to incorporate flour and create a silky sauce*. Add filling to a 25cm (1.5L) pie dish.
Remove pastry from fridge and roll out to 5mm thickness in the shape of your pie dish. Cover filling with pastry, crimping the edges. Cut a small hole in the centre of the pastry top and brush with egg wash. Bake for 10mins at 220C and then reduce temperature to 180C and cook for a further 20-25mins. Allow to cool slightly before serving.