Chicken & Leek Pie with Sour Cream | Lilydale Free Range

Ingredients

• 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
• 1 egg, beaten
• 125ml sour cream
• 25g grated parmesan cheese
• 200g butter
• 225g plain flour