Ingredients
Method
1.Place chicken in a large saucepan with enough water to just cover the chicken, bring to the boil. Reduce heat, simmer, uncovered, 1 hour. Remove pan from heat, when cool enough to handle, remove chicken from stock. Reserve 1¾ cups (430ml) of the stock for this recipe.
2.Preheat oven to 200°C (180°C fan forced).
3.Remove skin and bones from chicken, coarsely chop chicken flesh.
4.Heat butter in a large frying pan, cook onion, celery, leek and capsicum, stirring, until vegetables are soft.
5.Add curry powder and chilli powder, cook, stirring, until fragrant. Stir in flour. Add reserved stock, stir over heat until mixture boils and thickens, reduce heat, simmer 1 minute, remove from heat. Stir in sour cream, chopped chicken and parsley. Spoon mixture into six 1¼-cup (310ml) ovenproof dishes.
6.Cut pastry into six rounds large enough to cover top of each dish. Lightly brush pastry with egg. Place pies on oven tray.
7.Bake 10 minutes. Reduce oven to 180°C (160°C fan forced), bake pies for further 15 minutes or until pastry is golden brown.
