Recipe

Chicken, fennel and celery pie

For a comforting family meal, try this creamy chicken pie topped with crispy sour cream pastry.

  • 1 hr 30 mins cooking
  • Serves 4
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Ingredients

Sour cream pastry
  • 1 1/2 cup (225g) plain (all-purpose) flour
  • 80 gram (2½ ounces) cold butter, chopped
  • 1/3 cup (80g) sour cream
  • 1 egg yolk
Chicken, fennel and celery pie
  • 1 tablespoon olive oil
  • 1 medium_piece fennel bulb (300g), trimmed, sliced thinly
  • 2 celery sticks (300g), trimmed, chopped coarsely
  • 1 medium_piece leek (350g), chopped coarsely
  • 600 gram (1½ pounds) chicken breast fillets, chopped coarsely
  • 1 clove garlic, crushed
  • 2 tablespoon plain (all-purpose) flour
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125ml) pouring cream
  • 1 egg white

Method

Chicken, fennel and celery pie
  • 1
    Make sour cream pastry. Process flour and butter until crumbly. Add cream and yolk, process until mixture comes together. Knead pastry on floured surface until smooth, cover; refrigerate 30 minutes.
  • 2
    Meanwhile, heat oil in large saucepan, cook fennel, celery and leek until softened. Add chicken and garlic; cook, stirring, until chicken changes colour. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually add combined stock and cream; stir until mixture boils and thickens. Reduce heat, simmer, uncovered, about 10 minutes or until thickened; season. Transfer to 1.5-litre (6-cup) ovenproof dish. Cool 20 minutes.
  • 3
    Preheat oven to 200°C/400°F.
  • 4
    Roll pastry between sheets of baking paper until large enough to cover dish. Cover dish with pastry, trim edges. Seal edges with fork; use pastry scraps to decorate pie. Brush with egg white. Bake about 45 minutes or until browned.

Notes

Sour cream pastry is lighter in texture but richer in flavour than basic shortcrust pastry. It is extremely easy to handle and may be used for both savoury and sweet pies.

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