Chicken, leek and tarragon pot pie

NZ Herald 16/8/2010

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Serves 4

3 tbsp	Butter
750 g	Boneless chicken thighs, cut into bite sized pieces
4	Leeks, (white parts only), thickly sliced
3 tbsp	Plain flour
250 ml	Chicken stock
125 ml	Cream
3 tbsp	Tarragon, finely chopped
2 tbsp	Flat leaf parsley, roughly chopped
1 to taste	Salt & freshly ground pepper

Put half of the butter in a large frying pan and set over a high heat.
When the butter is sizzling, add the chicken and cook for 2-3 minutes; turn often until browned all over. Transfer to a bowl.
Add the remaining butter to the pan and cook the leeks over medium heat for 2 minutes.
Cover with a lid, reduce the heat, and gently cook for 2-3 minutes, until very soft.
Return the chicken to the pan and increase the heat to high.
Sprinkle the flour into the pan and cook for 2 minutes, stirring constantly so that the flour coats the chicken and leeks.
Gradually add the chicken stock, stirring all the time. Bring to the boil, then stir in the cream, tarragon and parsley. Season well.
Reduce the heat and gently simmer until thickened. Remove from heat and let cool. Spoon the mixture into the pie dish.
To make the pastry, put the flour, butter and a pinch of salt in a food processor and process for a few seconds.
With the motor running, add the sour cream, half of the beaten egg and 1-2 tablespoons cold water.
Mix until the dough comes together. Roll into a ball, wrap in clingfilm and refrigerate for 30 minutes.
Preheat oven to 180 degC degut the dough between two pieces of baking paper and roll to a thickness of 5mm, making sure the dough is more than big enough to cover the dish.
Fold the dough over the top of the pie and gently press down around the edges with the tines of a fork to seal.
Brush the remaining beaten egg over the top. Put the pie dish on a baking tray and