Morgana's Mustard Chicken Pie

My thanks to Morgana who sent me this recipe. The pastry is wonderful and a lovely warm winter dish.

Mustard Chicken Pie

Ingredients
Pastry
1 ½ cups plain flour
60 gram butter
1/3 cup sour cream
1 egg lightly beaten

Pie filling
30 grams butter
1 clove garlic, crushed
2 leeks, chopped
1 carrot, chopped
2 tablespoons of seeded mustard
2 teaspoons of fresh thyme, chopped
750 grams chicken thigh fillets, chopped approximately 2-3cm cubes
1 cup fresh or frozen peas
½ cup sour cream
1 tablespoon of corn flour
2 tablespoons of water

Preparation
Pastry
Sift flour in a bowl, rub in butter, add cream, mix to a firm ball. Knead lightly on floured surface until smooth (or make in a processor). Cover and refrigerate for 30 minutes.

Filling
Melt butter in pan, add garlic and cook for about 1 minute. Stir in leeks, carrot, mustard and thyme and cook for about 2 minutes (I’ve found the carrot can stay a bit raw when cooking this pie, so perhaps microwave your chopped carrot for about 1 minute before adding). Add chicken and cook for about 10 minutes stirring occasionally – you don’t want to overcook the chicken at this point because it goes into the oven soon. Site in peas and sour cream, then add corn flour blended in the water stir. Let the mixture come to a boil/simmer to thicken.

Assembly
Spoon the filling into a 20 cm pie dish. Roll pastry on a lightly floured surface until just over 20cm. Cover the pie filling and pinch the edges. Brush with egg. Cut a couple of small slits in the pastry.

Bake the pie in a moderate oven for approximately 45 minutes or until pastry is browned.

Serves 6