Chicken, Leek & Lemon Pie

Name: Chicken, Leek & Lemon Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 1/2 lbs boneless skinless chicken breasts; salt & freshly ground black pepper; 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

Submitted by CountryLady

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

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Ready In:: 1hr 15mins
Ingredients:: 18
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

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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RECIPE SUBMITTED BY

CountryLady

Canada

In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">

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