Chicken, Leek & Lemon Pie
🕒 Prep Time: 15 minutes
🕒 Cook Time: 1 hour
🕒 Total Time: 1 hour 15 minutes
🍽 Servings: 4
🥧 Recipe Category: Savory Pies
Description:
Indulge in the ultimate comfort food experience with this Chicken, Leek & Lemon Pie! Grilling the chicken breasts adds a depth of flavor, while the combination of lemon and tarragon infuses the sauce with delightful zest. Perfect for cozy winter nights or as a hearty brunch option, this pie will surely become a favorite in your recipe collection.
Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 boneless, skinless chicken breasts
- 1 garlic clove
- 12 leeks
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1/4 cup fresh tarragon, chopped
- 2 teaspoons dried tarragon
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 cup green peas
- 1 egg
- Salt to taste
Instructions:
-
Prep the Chicken:
- In a bowl, combine olive oil and lemon juice.
- Toss the chicken breasts in the mixture and season with salt to taste.
-
Grill the Chicken:
- Preheat your broiler or grill pan.
- Grill the chicken breasts for about 5 minutes on each side, or until they are still slightly pink in the center.
- Once cooked, let them cool, then cut into 1 1/2-inch cubes and set aside.
-
Prepare the Leeks and Garlic:
- Place the garlic clove in cold water and bring to a boil.
- Boil for 5 minutes, then drain, peel, and set aside.
- Cut off the dark green leaves from the leeks and discard.
- Wash the leeks thoroughly and cut them into 1-inch sections.
-
Cook the Leeks and Make the Sauce:
- In a skillet, heat the butter over medium heat.
- Add the leeks and garlic, and sauté for about 3 minutes, or until the leeks soften.
- Stir in the flour and cook until golden, about 4 minutes, adding more butter if necessary.
- Gradually stir in the chicken stock, fresh tarragon, lemon juice, and lemon zest. Bring to a boil.
- Add the cream, reduce the heat, and simmer for about 5 minutes, or until the sauce thickens and becomes glossy.
- Season with salt to taste.
-
Assemble the Pie:
- Stir in the green peas and cubed chicken.
- Transfer the mixture to a 6-cup (1 1/2 litre) baking dish or individual baking dishes.
-
Prepare the Pastry:
- Roll out your preferred pastry or use the provided No Fail Pastry recipe, rolled to 1/4 inch thickness.
- Cut a 1-inch strip from the edges of the pastry.
- Brush the edges of the baking dish with water and place the pastry strip around the edges.
- Brush the pastry strip with beaten egg.
- Lay the remaining pastry over the top of the dish, sealing the edges.
- Cut a steam hole in the center of the pastry and brush with beaten egg.
-
Bake the Pie:
- Preheat your oven to 375°F (190°C).
- Place the pie on the middle rack of the preheated oven.
- Bake for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbling.
Nutritional Information (Per Serving):
- Calories: 573.7
- Fat: 29.1g
- Saturated Fat: 13.1g
- Cholesterol: 206.1mg
- Sodium: 443.4mg
- Carbohydrates: 29.1g
- Fiber: 3.2g
- Sugar: 6.7g
- Protein: 48.5g
Enjoy this savory Chicken, Leek & Lemon Pie as a comforting meal that will warm your soul and tantalize your taste buds! Perfect for chilly winter nights or any occasion when you crave a delicious and satisfying dish.
