FEATUREDBulk Thigh Fillets
Chicken & Leek Pie with Sour Cream and Parmesan Pastry
Preparation 20 mins
Cooking 35 mins
- 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
- 225g plain flour
- 200g butter
- 25g grated parmesan cheese
- 125ml sour cream
- Sea salt, to taste
- 1 egg, beaten
- 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.
* If the sauce is looking thick, do not worry, this will loosen slightly when pie is baked in the oven.
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