Chicken And Tarragon Pie With Polenta Crust

• 2 1/4 cups flour, sifted
• 1/2 cup polenta, plus additional, for sprinkling
• 14 tbsp (1 3/4 sticks) unsalted cold butter, chopped
• 2 None eggs, lightly beaten
• None None FOR THE FILLING
• 2 tbsp olive oil
• 2 1/4 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 1 None leek, white part only, chopped coarsely
• 1 None sweet potato, peeled and chopped coarsely
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 3/4 cup creme fraiche
• 1 tbsp flour
• 2 tsp finely chopped fresh tarragon

1. Process flour, polenta and butter in food processor until mixture resembles breadcrumbs. Combine egg and 1/4 cup ice-cold water; reserve 1 tbsp for brushing. Add remaining egg mixture to flour mixture, process until pastry comes together. Turn onto work surface; knead lightly into a ball. Wrap in plastic wrap; refrigerate for 2 hours.
2. Meanwhile, for the filling, heat 1 tbsp of the oil in a large skillet on medium heat. Cook chicken, in batches, until browned. Drain on paper towels. Heat remaining 1 tbsp oil in same pan. Cook leek and sweet potato, stirring, for 3 mins. Add wine and stock; cook, stirring occasionally, for 10 mins, or until most of liquid has evaporated. Remove from heat; stir in chicken, combined creme fraiche and flour, then tarragon. Cool.
3. Cut pastry into 2 pieces, 1 slightly larger than the other. Roll out larger piece on a floured work surface until large enough to line a deep 9-inch springform pan, about a 13-inch round. Press pastry into bottom and sides of pan. Cover; refrigerate for 1 hour.
4. Preheat the oven to 400u0b0F. Place a baking pan in oven to preheat. Spoon chicken mixture into crust; brush edges with a little reserved egg mixture.
5. Roll out remaining pastry on floured work surface until large enough to cover filling. Lift pastry onto filling; press pastry together to join. Trim edge, then press to seal with a fork. Brush top of pie with remaining reserved egg mixture; sprinkle with additional polenta. Place pie on hot pan.
6. Bake for 20 mins. Reduce oven temperature to 350u0b0F. Bake for a further 25 mins or until pastry is golden. Let pie stand in pan for 10 mins before serving.

flour, polenta, butter, eggs, filling, olive oil, chicken thighs, only, sweet potato, white wine, chicken stock, creme fraiche, flour, tarragon

Taken from recipes-plus.com/api/v2.0/recipes/29874 (may not work)