There’s nothing more comforting than a freshly baked pie packed with this classic combination of creamy chicken, white wine and herbs.


  • 1 sheet Careme sour cream pastry, thawed and refrigerated

  • 1 tbsp olive oil

  • 25g butter

  • 6 boneless chicken thighs, skin removed

  • 2 leeks, trimmed and finely diced

  • 1/2 cup celery, finely diced

  • 3 cloves garlic, crushed

  • 2 tbsp thyme leaves, finely chopped

  • 1 cup dry white wine

  • 1 heaped tsp seeded mustard

  • 400ml chicken stock

  • 1 tbsp plain flour

  • 100ml pouring cream

  • Salt flakes

  • Freshly ground pepper

  • 1 egg, lightly beaten


  • 1.

    In a large frying pan, heat the oil and butter. Add the leeks and celery and sauté gently for 5 minutes, until soft. Add the chicken, turning to seal. Add the thyme and garlic and cook for a further minute.

  • 2.

    Pour in the white wine and stock. Stir to combine and simmer gently for 10 minutes. Remove a little of the cooking liquid and place in a small jug. Whisk in the plain flour and then return to the chicken mix, stirring until the sauce thickens. Add in the mustard, cream, salt and pepper.

  • 3.

    Preheat oven to 200C.Pour the filling into a large pie dish. Cover with pastry to form a lid and trim the edges. Cut a small slit in the middle of the pie for steam to escape. Brush with lightly beaten egg and place into the oven for 30-40 minutes, until golden brown.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 759kj
  • Fat Total 53g
  • Saturated Fat 17g
  • Protein 31g
  • Carbohydrate 30g
  • Sugar 3g
  • Sodium 862mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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