Chicken and Leek Pie with Sour Cream Pastry
A sophisticated chicken and leek pie featuring tender poached chicken thighs bound in a silky tarragon-mustard sauce, topped with a buttery sour cream pastry crust. This version distinguishes itself through the inclusion of sour cream in the pastry dough, creating a tangy, tender crumb that contrasts beautifully with the creamy filling. Fresh tarragon and Dijon mustard provide subtle anise notes and gentle heat, while the leeks caramelize slightly to add natural sweetness. The combination of cream and chicken stock creates a luxurious sauce without heaviness. Perfect for weeknight dinners or casual entertaining, this pie suits those seeking comfort food with refinement. Serve warm with a simple green salad or steamed vegetables. The sour cream pastry sets this apart from traditional butter-only versions, offering superior tenderness and a slight tang that complements the filling's richness.
Ingredients
- 2 ¼ lb chicken thigh fillets, cut into ¾" pieceschicken breast fillets1:1poultry
breast is drier; thigh provides more flavour and moisture
- ½ tablespoon olive oil
- 2 tablespoons butter
- 1 leek, cleaned and sliced
- 1 clove garlic, crushed
- 1 sprig thyme
- ¼ cup tarragon leaves, finely chopped
- ½ tablespoon Dijon mustard
- sea salt(optional)
- pepper(optional)
- ¼ cup all-purpose flour
- ¼ cup cream
- ¼ cup chicken stock, good quality
- 1 egg, beaten
- 8 ½ tbsp sour cream
- ¼ cups parmesan cheese, grated
- 14 tbsp butter, for pastry
- 2 cups all-purpose flour, for pastry
Instructions
- 1
Make pastry by pulsing flour, butter, and parmesan in a food processor until resembling breadcrumbs, then add sour cream and sea salt, pulsing until rough dough forms. Turn onto floured surface, gently bring together until smooth, shape into a ball, wrap in plastic and refrigerate for 20 minutes.
- 2
Preheat oven to 425°F. Heat oil in large non-stick frypan over high heat, cook chicken in batches until lightly coloured, remove and set aside.
- 3
Add leek and butter to same pan, reduce heat and sweat leek gently for 3-4 minutes. Add garlic, thyme, tarragon and mustard, stir to combine. Add chicken and cook for further 3 minutes, seasoning with sea salt and pepper.
- 4
Sprinkle flour over mixture and stir to coat chicken, cook over low heat for 3-5 minutes. Pour in cream and chicken stock, bring to gentle simmer, stirring to incorporate flour and create silky sauce. Transfer filling to 9 ¾" pie dish.
- 5
Remove pastry from fridge and roll to ¼" thickness in shape of pie dish. Cover filling with pastry, crimp edges, cut small hole in centre, brush with beaten egg. Bake at 425°F for 10 minutes, then reduce to 350°F and bake for further 20-25 minutes. Cool slightly before serving.
Tips
Don't skip chilling the pastry. The 20-minute rest allows gluten to relax and fat to firm, resulting in a tender, flaky crust that won't shrink during baking. Cold pastry also handles better when rolling and transferring.
Cook chicken in batches to avoid overcrowding the pan, which steams rather than browns meat. Proper browning develops flavour through the Maillard reaction, deepening the filling's taste profile significantly.
Create the sauce's silky texture by cooking the flour roux gently for 3-5 minutes before adding liquid. This removes raw flour taste and ensures the flour disperses evenly, preventing lumps in the final sauce.
Good to Know
Covered in refrigerator for up to 3 days. Reheat gently in 160C oven until warmed through, approximately 15-20 minutes. Do not microwave as pastry becomes soggy.
Assemble pie completely (unbaked) up to 8 hours ahead. Cover with plastic wrap and refrigerate. Bake from cold, adding 5-10 minutes to baking time. Alternatively, prepare filling 1 day ahead and pastry 2 days ahead separately; combine on day of serving.
Serve warm with simple green salad, steamed seasonal vegetables such as green beans or broccoli, or crusty bread to soak sauce. Pairs well with dry white wine such as Sauvignon Blanc or light Pinot Grigio.
Common Mistakes
Don't overmix the pastry dough to avoid developing gluten, which makes crust tough and chewy instead of tender.
Don't skip the resting period for pastry to prevent shrinkage during baking and ensure flaky texture.
Don't crowd the pan when browning chicken to avoid steaming the meat, which prevents proper colour development and flavour concentration.
Substitutions
Dairy-Free Swaps
General Alternatives
breast is drier; thigh provides more flavour and moisture
FAQ
Can I make this pie ahead and freeze it?
Yes. Assemble the unbaked pie, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Bake from frozen, adding 15-20 minutes to cooking time. Do not thaw before baking. Alternatively, freeze the filling separately for up to 2 months and combine with fresh-made pastry when ready to serve.
What if I don't have tarragon?
Substitute with chervil, dill, or parsley in equal amounts. Chervil provides similar anise notes; dill offers grassier freshness; parsley is milder but still complements chicken. Avoid dried tarragon as it becomes bitter. Add fresh herbs to the filling just before simmering to preserve flavour.
How long does leftover pie keep and how should I reheat it?
Covered in the refrigerator, pie keeps 3 days. Reheat gently in a 160C oven for 15-20 minutes until warmed through. Avoid microwaving as the pastry becomes soggy. Place a piece of foil over top if pastry browns too quickly during reheating.