Serves / Makes

Cooking Time:

> 90 min

Cooking Style:



1 whole chicken (1.5 kg)
Salt & freshly ground black pepper to taste
1 onion, halved
250 ml chicken stock
500 ml water
1 bay leaf
15 ml oil
200 g rindless streaky bacon, chopped
3 leeks, halved & thinly sliced
45 ml flour
250 ml LANCEWOOD® Sour Cream
Salt & freshly ground black pepper to taste

2 puff pastry sheets (500 g)
Egg wash (1 egg beaten with 15 ml milk)

Orange sauce:
160 ml brown sugar
250 ml orange juice
Zest of 1 orange
60 ml dried cranberries
45 ml butter


Season the chicken to taste. Place the onion halves inside the chicken cavity. Mix the chicken stock and water together and pour over the chicken. Add the bay leaf. Cover and bring to the boil.

Lower the heat and simmer over low heat for about 45 minutes – 1 hour until cooked. Remove from the stock and leave to cool. Set the stock aside.

Debone and shred the chicken. Heat the oil and fry the bacon and leeks until golden. Add the flour and mix in. Stir in the sour cream and 160ml of the reserved chicken stock. Add to the shredded chicken. Mix through and season to taste.

Pastry and to assemble:
Preheat the oven to 175°C. Roll the pastry out on a lightly floured surface. Cut out 2 circles, slightly bigger than a 25 cm in diameter pie dish.

Line a 25 cm in diameter pie dish with the one circle. Spoon the filling inside. Brush the edges with the egg wash.

Place the other pastry circle on top. Use a fork or the back of a knife and press the edges together. Use a sharp knife and trim off any excess pastry. Brush with the egg wash.

Cut 4 slits on top to allow for steam to escape. Bake for 35 – 40 minutes until golden and puffed.

Orange sauce:
Boil the sugar, orange juice, orange zest and cranberries together until thick and syrupy. Add the butter.

Serve the chicken pie with the sauce, roast potatoes and steamed vegetables.

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Sour Cream

Sour Cream