Chicken Pie

Ingredients :

• 90g butter, chilled
• 60g cream cheese, chopped
• 2 cups plain flour
• 2 eggs, lightly beaten
• ¼ cup water
• 2 tbsp oil
• 1 leek, chopped
• 2 cloves garlic, crushed
• 2 carrots, halved and sliced
• 1 stick celery, chopped
• 1 cup frozen peas, thawed
• 1¾ cups chicken stock
• 2 tbsp flour, extra
• 300g sour cream
• 1 large cooked chicken, deboned and cut into strips

Preparation and Cooking Instructions

1. Preheat the oven to moderately hot 200°C. Rub the butter and cream cheese into the flour until it resembles fine breadcrumbs. Add half the egg and enough of the water to make the mixture cling together. Turn out onto a floured surface, gather the dough together and cover with plastic wrap. Chill for 30 minutes.
2. Heat oil in a pan, add the leek and garlic and cook, stirring, for 5 minutes, or until soft. Add carrot, celery, peas and 1 cup of the stock and simmer for 5 minutes, or until the vegetables are tender. Blend the extra flour with the remaining stock and add to the pan. Stir until the mixture boils and thickens, then remove from the heat and add the sour cream; cool. Add the chicken.
3. Cut the pastry in half and roll out one half on a lightly floured surface into a 30cm round. Place on a lightly greased baking tray. Spread over the cooled filling, leaving a 2cm border. Roll the remaining pastry into a 32cm round. Brush the border of the bottom pastry with the remaining egg, cover the filling with the second pastry round and press or twist the edges together to seal. Dust with flour and cut a small slit in the top.
4. Bake for 35-40 minutes, or until golden ( Cover loosely with foil if browning too much ).