POTATO, CHICKEN & LEEK PIE

Ingredients:
1 small onion, diced
2 garlic cloves. minced
50g nitrate free bacon, diced
1 leek, sliced (white part only, save the green part for stock)
700g chicken thigh, diced
1 tbsp mustard of choice
200ml organic sour cream
3⁄4 cup bone broth
200g potato, sliced very thinly into rounds

Pastry: (makes 2 large cases) Recipe based on Nourishing Traditions yoghurt dough
1 cup Greek yoghurt
1 cup (225g) butter
3.5 cups organic spelt flour
2 tsp salt

Method:
1. To make the pastry, add the butter, yoghurt, salt and flour to a bowl. Rub the butter into the flour and use your hands until the pastry dough comes together or you can use a food processor. You can allow the dough to ferment on the bench for 24 hours, or you can use it right away.

2. Grease a pie dish with butter then add half the
quantity of dough and press into dish. Add a layer of baking paper and rice and blind bake for 20 minutes at 180C.

3. Remove from oven and take off the baking paper and rice.

4. Place the potatoes in a saucepan and cover with cold water. Bring to the boil and cook for 5-10 minutes or until slightly soft. Remove and drain and set aside to cool slightly so you can handle them later.

6. To make the filling, cook the onion and leek in some ghee or butter until soft, then add the diced bacon and chicken. Once cooked through, add in 1 tbsp spelt flour and cook for a minute then add the bone broth. Reduce until thick and stir in the sour cream. Pour the mixture into the pre-cooked pastry case and top with the potatoes.

7. Brush over some butter or ghee and season with salt. Cook for 30-40 minutes.