made with Bulla Crème Fraîche

Cooking Directions

• Poach or roast the chickens and when cool enough to handle shred the meat and set aside.
• Preheat oven to 220°C (200°C fan-forced).
• Heat oil and butter until hot. Add leek, onion, pancetta and garlic. Cook until onions are tender. Stir in flour and cook stirring for 2-3 minutes, then add cool chicken stock mixing until well incorporated. Cook for 3-4 minutes until simmering and remove from heat. Stir in chicken, crème fraîche and thyme. Season to taste. Set aside to cool. Then refrigerate until assembling pies.
• Cut rounds of pastry to fit base of 16 pie tins, press into tins, then fill each pastry case with chicken filling. Cut smaller rounds of pastry to fit the top of pie tin. Cover chicken filling and pinch the pastry edges together to seal pie. Brush tops with egg wash, and bake for 15-18 minutes until golden and puffed.