Ingredients
| 100 ml extra virgin olive oil |
| 20 g rosemary |
| 1½ kg chicken thighs (fillet) |
| 40 g salt |
| ¼ cup white wine |
| 1⅗ l chicken stock |
| 500 g carrots |
| 300 g parsnips |
| 200 g celery |
| 50 g gelatine (pie gel thickener) |
| 1 pinch black pepper |
| 125 ml sour cream |
| 250 g plain flour |
| 200 g unsalted butter |
Preparation
Read full directions on Maggie Beer Foundation at https://www.maggiebeerfoundation.org.au/blog/chicken-vegetable-pie
