Chicken, fennel and celery pie | Recipe Cart
For a comforting family meal, try this creamy chicken pie topped with crispy sour cream pastry.
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Cooking tools:
- Food processor
- Rolling pin
- Pastry brush
- Oven
- Stove
- Saucepan
- Baking dish
- Refrigerator
- Parchment paper
- Fork
- Chef's knife
- Cutting board
- Wooden spoon
- Trim knife
- Mixing bowl
Ingredients
- Sour cream pastry
- 1 1/2 cup (225g) plain (all-purpose) flour
- 80 grams (2½ ounces) cold butter, chopped
- 1/3 cup (80g) sour cream
- 1 egg yolk
- 1 tablespoon olive oil
- 1 medium_piece fennel bulb (300g), trimmed, sliced thinly
- 2 celery sticks (300g), trimmed, chopped coarsely
- 1 medium_piece leek (350g), chopped coarsely
- 600 grams (1½ pounds) chicken breast fillets, chopped coarsely
- 1 clove garlic, crushed
- 2 tablespoons plain (all-purpose) flour
- 1 cup (250ml) chicken stock
- 1/2 cup (125ml) pouring cream
- 1 egg white
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