Start with the dough!
1 1/2 cups all purpose flour
2 tablespoons butter
2 tablespoons sour cream
1 beaten egg
Process flour and butter with a pinch of salt in a food processor a few seconds. Add the sour cream and half the egg. Slowly mix in 2 Tbsp cold water until the dough comes together. With your hands, form a ball and wrap in plastic wrap, placing in the fridge while you bring together the pie filling.
3 Tbsp butter (cut into two pieces)
1.5 lbs chicken cut into bite size pieces
4 leeks (white parts only) sliced thick
3 Tbsp all purpose flour
1 cup chicken stock
1/2 cup cream
2 Tbsp chopped tarragon
2 Tbsp shopped parsley
In a large skillet, melt half the butter over high heat. As soon as the butter is sizzling, add the chicken to the pan and cook until browned. Remove chicken from pan and set aside. Reduce heat to medium, and add remaining butter. Add leeks to the pan and cook for about 2 minutes. Reduce to a simmer, cover, and cook for another 2 minutes until leeks are very soft.
Return the chicken to the pan, returning to a high heat, and sprinkle the flour in, coating the chicken and leeks. Once you have an ooey-gooey mixture (~2 min.), gradually add chicken stock to the pan and stir until boiling. Add remaining ingredients and season with salt and pepper. Reduce heat to a simmer and allow mixture to thicken.
Once everything is thickened, allow the mixture to cool in the pie dish while you prepare the dough. Heat oven to 350 F. Take dough out of the refrigerator and place between two pieces of parchment paper. Roll out the dough to about 1/4″ thick, but making sure it is big enough to cover your pie plate. Cover your pie! Cut several slits in the crust, and seal along edges. Use your remaining egg to brush the top.
Bake for apprx. 30 minutes until your pastry is golden. Enjoy!
Serves: 4 Cost: ~$5/serving