12 cups/185 g all-purpose/ plain flour
2 tablespoons/30 g butter
2 tablespoons sour cream
1 egg, lightly beaten
Sea salt and freshly ground black pepper
3 tablespoons/45 g butter
1½ Ib./750 g chicken thigh fillets, cut into bite-size pieces
4 trimmed leeks, sliced
3 tablespoons all-purpose/ plain flour
1 cup/250 ml chicken stock
½ cup/125 ml light/single cream
2 tablespoons chopped fresh tarragon
2 tablespoons roughly chopped fresh flat-leat parsley
Pie! That’s just what’s needed when you’re feeling hungry yet fragile, and the flavors here are an absolute classic.


1.To make the piecrust, mix the flour, butter, and a pinch of salt in a food processor for a few seconds. With the motor running, add the sour cream, half of the beaten egg, and 1-2 tablespoons of cold water, until the dough comes together.
2. Roll into a ball, wrap in plastic wrap/clingfilm, and chill for 30 minutes.
3.Preheat the oven to 350°F/180°C/Gas 4. To make the filling, heat half of the butter in a skillet/frying pan over a high heat.
4.When sizzling, brown the chicken for 2-3 minutes, turning often. Transfer to a bowl.
5. Add the remaining butter to the skillet and cook the leeks over a medium heat for 2 minutes. Cover with a lid, reduce the heat, and cook for 2-3 minutes, until really softened.
6.Return the chicken to the pan and increase fthe heat to high. Sprinkle in the flour and cook for 2 minutes, stirring constantly so the flour thickly coats the chicken and leeks.
7.Gradually add the stock, stirring all the time. Bring to a boil, then stir in the cream, tarragon, and parsley. Season well.
8.Reduce the heat and simmer until thickened, about 1 minute. Remove from the heat and cool. Spoon into a pie dish.
9.Place the dough between 2 pieces of waxed/greaseproof paper and roll out to a thickness of 4 in./5 mm, making sure the dough is more than big enough to cover the dish.
10.Place the dough over the top of the pie, leaving the edges to overhang. Cut several slits in the top of the pie and gently press around the edges with a fork.
11.Brush the remaining beaten egg over the top. Put the pie dish on a baking tray and cook in the preheated oven for 30 minutes, until the piecrust is golden.
12.Serve with your choice of veg-a heap of buttered new potatoes on the side is recommended.

Pie! That’s just what’s needed when you’re feeling hungry yet fragile, and the flavors here are an absolute classic.

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