Chicken, Leek & Lemon Pie

Ultimate comfort - and then some!! Grilling the breasts creates a superior taste while the lemon & tarragon give the sauce lots of flavour!

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 2  tablespoons lemon juice
• 1 1⁄2 lbs boneless skinless chicken breasts
•  salt & freshly ground black pepper

• FILLING

• 12  cloves garlic, unpeeled
• 3  leeks
• 1⁄4 cup butter
• 1⁄4 cup flour
• 2  cups  chicken stock (or broth)
• 1  tablespoon  chopped fresh tarragon or 1  teaspoon dried tarragon
• 2  tablespoons lemon juice
• 1  teaspoon lemon, zest of
• 1⁄4 cup  whipping cream
•  salt & freshly ground black pepper
• 3⁄4 cup green peas (if frozen - defrost)
•  pastry dough
• 1  egg, beaten with
• 1  pinch salt

Directions

1. Combine oil& lemon juice.
2. Toss with chicken breasts and season to taste.
3. Preheat broiler or use grill pan.
4. Broil breasts 5 minutes per side or until they are still slightly pink in the center.
5. Cool, cut into 1 1/2 inch cubes& reserve.
6. Place garlic in cold water, bring to a boil& boil for 5 minutes.
7. Drain garlic, peel& reserve.
8. Cut dark green leaves from leeks& discard.
9. Wash leeks well& cut into 1 inch sections.
10. Heat butter in skillet on medium heat; add leeks& garlic and saute for about 3 minutes or until leeks soften.
11. Stir in flour& cook until golden, about 4 minutes, adding more butter,if necessary.
12. Stir in chicken stock, tarragon, lemon juice& zest; bring to a boil.
13. Add cream, reduce heat& simmer for about 5 minutes or until thick& glossy.
14. Season to taste.
15. Stir in green peas& chicken.
16. Place in a 6 cup (1 1/2 litre) baking dish or individual baking dishes.
17. Roll out your own pastry or my No Fail Pastry 1/4 inch thick to cover the top of the dish.
18. Cut a 1 inch strip from the edges of the pastry.
19. Brush the edges of the baking dish with water& lay the strip around the edges.
20. Brush with egg.
21. Lay the remaining pastry on top, sealing edges.
22. Cut a steam hole& brush with egg.
23. Bake in preheated 375F oven, on the middle rack for 30 to 35 minutes or until pastry is golden& mixture bubbles.