Chicken, Leek & Lemon Pie

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“Ultimate comfort - and then some!! Grilling the breasts creates a superior taste while the lemon & tarragon give the sauce lots of flavour!”
1hr 15mins

Ingredients Nutrition


  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.

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