Chicken Leek and Lemon Pie
From chefelaine 15 years ago
- 35 minutes to make
- Serves 4
The best chicken pie ever! Lemon and tarragon give the sauce lots of flavor and grilling the breasts creates a superior taste. Individual pies make for a great dinner!
Ingredients
- 2 tbsp olive oil shopping list
- 2 tbsp lemon juice shopping list
- 1 1/2 lbs boneless, skinless chicken breasts shopping list
- salt and freshly ground pepper shopping list
- Filling: shopping list
- 12 cloves of garlic, unpeeled shopping list
- 3 leeks shopping list
- 1/4 cup butter shopping list
- 1/4 cup flour shopping list
- 2 cups chicken stock shopping list
- 1 tbsp chopped fresh tarragon or 1 tsp dry shopping list
- 2 tbsp lemon juice shopping list
- 1 tsp grated lemon zest shopping list
- 1/4 cup whipping cream shopping list
- salt and freshly ground pepper shopping list
- 3/4 cup green peas, defrosted if frozen shopping list
- 1 egg, beaten with a pinch of salt shopping list
- RECCOMMEND: boiling water pastry; recipe on separate page shopping list
How to make it
- Combine oil and lemon juice.
- Toss with chicken breasts.
- Season with salt and pepper.
- Preheat broiler or use grill pan.
- Broil breasts 5 minutes per side or until still slightly pink in center.
- Cool.
- Cut into 1 1/2-inch pieces; reserve.
- Preheat oven to 375°F
- Place garlic in cold water, bring to boil and boil for 5 minutes.
- Drain and peel garlic. Reserve.
- Cut dark green leaves from leeks and discard.
- Wash leeks well and slice into 1/2-inch sections.
- Heat butter in skillet on medium heat.
- Add leeks and garlic and sauté for about 3 minutes or until leeks soften.
- Stir in flour and cook until pale gold, about 4 minutes, adding more butter if needed.
- Stir in chicken stock, tarragon, lemon juice and lemon zest.
- Bring to boil.
- Add cream, reduce heat and simmer for 5 minutes or until thick and glossy.
- Season well with salt and pepper.
- Stir in green peas and chicken.
- Place in a 6-cup baking dish or individual baking dishes.
- Roll out pastry 1/4-inch thick to cover top of dish.
- Cut a 1-inch strip from edges of pastry.
- Brush edges of dish with water and lay strip around edges.
- Brush with egg.
- Lay remaining pastry on top, sealing edges.
- Cut a steam hole, decorate with any extra pastry cut in shapes, if desired.
- Brush with egg.
- Bake pie on middle shelf of oven for 30 to 35 minutes or until pastry is golden and mixture bubbles.
The Rating
Reviewed by 9 people-
great tasty recipe thanks
momo_55grandma
in Mountianview loved it
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Wow, so fragrant I can sniff it from Toronto! Great recipe Chef!
elgab89
in Toronto loved it
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good one, thanks
capedread
in Peterborough. Cambridgeshire loved it
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