This is one of the recipes I’ve created since we’ve been in England that all of us really really like.
2-3 Skinless Chicken Breast Fillets (About 1 pound)
300g Carrots, diced (2 to 4 Carrots)
1 Tbsp Olive Oil
3 Leeks, cut into 2 cm (1 inch) lengths
1 Tbsp Flour
150 mL Chicken Stock (5 oz Chicken Stock)
284 mL Sour Cream (1 Cup Sour Cream)
1 Onion, diced
375g Package Puff Pastry
5 Mushrooms, quartered (If you wish!)
Cut chicken into bite-sized pieces. Season and steam with the carrots for 8 to 10 minutes. (Sometimes I simmer both the carrots and the chicken in my stock.)
Heat oil in pan over medium heat and cook onion and leeks for 2+ minutes until just softened.
Stir in flour and gradually pour in stock while stirring. Simmer 3+ minutes until thickened. Stir in sour cream.
Stir in chicken, carrots and mushrooms (if using). Add salt and pepper as desired and pour mixture into pie dish (casserole dish).
Roll out pastry. Cut out top in shape of dish, but about 1 cm (1/2 inch) larger on all sides. Cut out strips to place on dish rim. Lay pastry top over dish and flute the edges.
Let rest in refridgerator for 20 minutes to 24 hours. Bake in a pre-heated oven at 200 C (400 F) for 40 minutes and enjoy!