Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken, Lemon and Leek Pot Pie Recipe
    Lost? Site Map

    Chicken, Lemon and Leek Pot Pie

    Chicken, Lemon and Leek Pot Pie. Photo by JoyfulCook

    1/1 Photo of Chicken, Lemon and Leek Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    45 mins

    15 mins

    JoyfulCook's Note:

    A great Chicken Pie with with a lovely hint of lemon and a touch of Thyme giving the perfect blend with the vegetables. Easy to prepare ahead so all you have to do is pop on a pastry lid and bake in the oven, Served with creamy mashed potatoes and peas its real comfort food!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      chicken meat into large dice. dust with the flour, using a plastic bag works well shaking off the excess. Chicken thighs have a better flavour than using breast.
    2. 2
      Using a skillet or large frying pan cook the chicken in the oil in two batches so that its sealed all over and slightly brown. Remove from the pan and put to one side.
    3. 3
      Heat up the frypan, adding a touch more oil if necessary. add the leek, garlic, carrot and the thyme cook for a couple of minutes then add the stock and the wine and simmer for 15 minutes. Add the lemon juice and seasoning to taste.
    4. 4
      Place into a pie dish, and cover with the puff pastry, glaze with the beaten egg. Place in a preheated oven 190c and cook for 15-20 minutes until the pastry has risen and golden brown.
    5. 5
      Serve and Enjoy.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Chicken, Lemon and Leek Pot Pie

    Serving Size: 1 (452 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1054.5
     
    Calories from Fat 653
    61%
    Total Fat 72.5 g
    111%
    Saturated Fat 18.3 g
    91%
    Cholesterol 318.8 mg
    106%
    Sodium 514.5 mg
    21%
    Total Carbohydrate 22.4 g
    7%
    Dietary Fiber 2.2 g
    9%
    Sugars 5.9 g
    23%
    Protein 70.1 g
    140%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites