Chicken, Leek & Lemon Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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