This Chicken Pie with Sour Cream recipe is a comforting and delicious twist on the classic chicken pie. The addition of sour cream not only enriches the flavor but also ensures a creamy and tender filling, encased in a flaky, golden pastry. Perfect for a cozy dinner or a hearty family meal, this pie will be a delightful treat for everyone. Let’s start baking!
Ingredients:
For the Pastry:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/4 cup ice water (adjust as needed)
For the Filling:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 lb (about 450g) cooked chicken, shredded (leftovers or rotisserie chicken work great)
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup frozen peas
- 1 egg, beaten for egg wash
Instructions:
Prepare the Pastry:
- Mix Dry Ingredients: In a large bowl, combine the flour and salt.
- Cut in Butter: Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, stirring until the dough comes together. You may need more or less water; the dough should be moist but not sticky.
- Chill: Divide the dough in half, shape into discs, wrap in plastic, and chill in the refrigerator for at least 1 hour.