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Chicken, leek and sour cream pie
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Prep Time:
55 minutes
Cook Time:
60 minutes
Total Time:
115 minutes
Convenient and rich BBQ chicken pie.
Ingredients:
  • 50g unsalted butter
  • 1 leek, trimmed, sliced
  • 50g (1/3 cup) plain flour
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 1 barbecue chicken, skin and bones removed, meat chopped
  • 125g (1/2 cup) Light Sour Cream
  • 20.00 ml finely chopped fresh rosemary
  • 1 egg, lightly whisked
  • 10.40 gm milk
  • 300g (2 cups) plain flour
  • 100g unsalted butter, chopped
Instructions:
  • In a food processor, blend the flour and butter until mixture resembles breadcrumbs. Add cream and process until mixed. Then add the egg and process until the mixture just comes together. Transfer the dough to a work surface, knead until smooth. Shape 1/3 of the pastry into a rectangle, and shape the rest into another rectangle. Wrap both in plastic wrap and chill in the fridge for 20 minutes.
  • In a saucepan, gently melt butter over low heat. Cook leek until soft, about 5 minutes. Add flour and cook until mixture bubbles, stirring for about 5 minutes. Take off heat, gradually whisk in stock until smooth. Return to heat and cook, stirring until mixture thickens, around 5 minutes. Remove from heat, then stir in chicken, sour cream, and rosemary. Season with salt and white pepper. Allow it to cool.
  • Preheat your oven to 220°C (200°C fan forced) and place a baking tray on the bottom shelf. Roll out the larger portion of pastry into a 3mm-thick rectangle. Use it to line an 11 x 35cm fluted tart tin with removable base, trimming any excess. Spread the chicken mixture over the pastry base, then roll out the remaining pastry and use it to cover the top of the pie.
  • Combine pastry scraps and shape into a beautiful leaf design. Then, delicately arrange the leaves on top of the pie. Whisk together egg and milk and gently brush over the pie. Bake on a preheated tray for 45 minutes until beautifully golden brown.

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