Chicken & Leek Pie
Cook Time 2 hours
Servings 4-6
Ingredients
1kg bone-in, skin on chicken thighs
600ml full-cream milk
2 fresh bay leaves
4 peppercorns
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
2 leeks, white and pale, green parts, well washed and finely sliced
3 garlic cloves, roughly chopped
2 sprigs each of thyme, oregano and marjoram leaves picked
1 tbsp dijon mustard
1 tbsp plain flour
Sea salt and black pepper
1 egg
Sour Cream Pastry
400g (2⅔ cups) plain flour, plus extra for dusting
Sea salt
200g cold unsalted butter, cut into cubes
100g full-fat sour cream
Iced water
Method
To make the sour cream pastry, combine the flour and a good pinch of salt in a large bowl or on a work surface. Toss the butter through the flour to coat, then using your fingertips, rub the butter into the flour until it is pebbly.
You want to rub the butter into flatter pieces rather than into something that resembles breadcrumbs. Add the sour cream and with a gentle touch, bring the pastry together.
Sprinkle over a little iced cold water, as needed, if the dough is a little dry. You shouldn't need much, you want a shaggy dough. Shape into a rough square, wrap in plastic wrap and refrigerate for 1 hour until firm.
Meanwhile, place the chicken thighs in a saucepan along with the milk, bay leaves and peppercorns. Bring to a simmer over medium heat, then reduce the heat to a gentle simmer and poach the chicken in the milk for 15 minutes or until just cooked through. Remove the chicken from the milk and shred it into large pieces, discarding the bones and skin. Set aside in a large bowl, keep the milk warm on the stove.
Warm the olive oil and butter in a frying pan over medium heat and when the butter starts to foam, add the leek and garlic and cook, stirring occasionally, for 7 - 8 minutes, until softened.
Add the herbs, followed by the mustard. Sprinkle in the flour and stir really well to prevent any lumps from forming. Strain the warm milk mixture, then pour 400ml of the milk into the pan, stirring well. Simmer the mixture for 3 - 4 minutes, until thickened. Add the chicken and season to taste then remove from the heat and allow to cool.
Preheat the oven to 180°C. Line a large round baking tray with baking paper.
Remove the dough from the fridge and let it sit at room temperature for 10 minutes to make it easier to roll. On a lightly floured surface, cut the dough in half and roll out onto the prepared tray. Tip the cooled filling onto the pastry base and spread it out, leaving a 4 cm border.
Roll out the second half of the pastry dough, then drape it over the filling. Trim any excess pastry, leaving a 3 - 4 cm border, then press the pastry edges together and use your hands to crimp the edges towards the pie, sealing in the filling. Make a small hole in the top of the pie to allow steam to escape. Whisk the egg with 1 teaspoon of water and brush the egg wash all over the pastry. Transfer to the oven and bake for 45 - 50 minutes, until the pie is golden. Allow to stand for 10 minutes before serving.
