Chicken, Leek & Lemon Pie Recipe

Name: Chicken, Leek & Lemon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 lbs boneless skinless chicken breasts, salt & freshly ground black pepper, and more.

Yes, Chicken, Leek & Lemon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken, Leek & Lemon Pie

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