Step 1

Place chicken in a large saucepan with enough water to just cover the chicken, bring to the boil. Reduce heat, simmer, uncovered, 1 hour. Remove pan from heat, when cool enough to handle, remove chicken from stock. Reserve 1¾ cups (430ml) of the stock for this recipe.

Step 2

Preheat oven to 200°C (180°C fan forced).

Step 3

Remove skin and bones from chicken, coarsely chop chicken flesh.

Step 4

Heat butter in a large frying pan, cook onion, celery, leek and capsicum, stirring, until vegetables are soft.

Step 5

Add curry powder and chilli powder, cook, stirring, until fragrant. Stir in flour. Add reserved stock, stir over heat until mixture boils and thickens, reduce heat, simmer 1 minute, remove from heat. Stir in sour cream, chopped chicken and parsley. Spoon mixture into six 1¼-cup (310ml) ovenproof dishes.

Step 6

Cut pastry into six rounds large enough to cover top of each dish. Lightly brush pastry with egg. Place pies on oven tray.

Step 7

Bake 10 minutes. Reduce oven to 180°C (160°C fan forced), bake pies for further 15 minutes or until pastry is golden brown.