Chicken & Leek Pie with Sour Cream
Chicken & Leek Pie with Sour Cream and Parmesan Pastry by Hayden Quinn
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lilydalefreerange.com.au.
Cooking tools:
- Rolling pin
- Pie dish
- Grater
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
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
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