Chicken Pie with Sour Cream
Gladly that I broke my routine and baked this chicken pie, instead of cooking rice, for our dinner the other day. Even though my husband is a rice lover, he’s pretty attracted by the delicious fillings.
We could have all the proteins and vegetables we need in a pie. For myself, I love the pie crust in particular, that's made and adapted from Maggie Beer’s Sour Cream Pastry recipe.
The sour cream made the pastry taste so wonderful, producing a soft and flaky texture, that you don’t want to miss any bit of it. What can beat a home-made pie? It smelt so good, when it’s baked fresh from the oven.
The pie pastry and fillings can be made in advance, nicely kept for days in refrigerator.
Ingredients :
For the chicken filling:
- 500g chicken breast, cooked and shredded.
- 1 onion, finely chopped.
- 2 cloves of garlic, minced.
- 1 carrot, chopped.
- 1 cup green peas (can be frozen).
- 2 tablespoons of oil or butter.
- Salt and pepper to taste.
For the sour cream sauce:
- 1 cup sour cream.
- 1 cup chicken broth.
- 2 tablespoons of flour.
- Salt and pepper to taste.
For coverage:
- 2 cups of flour.
- 4 teaspoons baking powder.
- 1/2 teaspoon salt.
- 4 tablespoons of butter.
- 1 cup of milk.
- 1/2 cup sour cream.
Instructions :
This Creamy Chicken Pie is a family favourite, and you're guaranteed to have empty plates afterwards!
Chicken filling:
In a large frying pan, heat the oil or butter and sauté the onion until transparent. Add the garlic, carrot and peas. Cook until tender. Add the shredded chicken and season with salt and pepper. Cook for a few minutes and set aside.
Sour cream sauce:
In a saucepan, mix the chicken broth with the flour, stirring constantly to avoid lumps. Cook over medium heat until thickened. Lower the heat and add the sour cream. Mix well and season with salt and pepper to taste.
Add the sour cream sauce to the chicken filling and mix well.
Topping:
In a large bowl, combine the flour, baking powder and salt. Add the butter and mix with your fingertips until you get a sandy texture. Add the milk and sour cream, and mix until you have a smooth dough.
Preheat the oven to 200°C.
In a baking container, place the chicken filling with sour cream. Spread the topping over the filling, covering the entire surface.
Bake for 25-30 minutes or until the topping is golden and crispy.
Enjoy your Chicken Pie with Sour Cream
