Chicken Lemon And Leek Pot Pie Recipes

CHICKEN, LEEK & LEMON PIE

Steps:

• 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.

CHICKEN, LEMON AND LEEK POT PIE

Steps:

• chicken meat into large dice. dust with the flour, using a plastic bag works well shaking off the excess. Chicken thighs have a better flavour than using breast.
• Using a skillet or large frying pan cook the chicken in the oil in two batches so that its sealed all over and slightly brown. Remove from the pan and put to one side.
• Heat up the frypan, adding a touch more oil if necessary. add the leek, garlic, carrot and the thyme cook for a couple of minutes then add the stock and the wine and simmer for 15 minutes. Add the lemon juice and seasoning to taste.
• Place into a pie dish, and cover with the puff pastry, glaze with the beaten egg. Place in a preheated oven 190c and cook for 15-20 minutes until the pastry has risen and golden brown.
• Serve and Enjoy.

CHICKEN, BACON AND LEEK POT PIE

Steps:

• Preheat oven to 180C.
• Chop the shallots and garlic.
• Heat olive oil in heavy base medium sized deep casserole on stove.
• Add shallots and garlic and fry gently til transparent.
• Chop bacon into small squares and fry.
• Discard green section of leeks 1 inch above white section.
• Clean leek stalks carefully.
• Chop leeks into disks and add to fry mixture.
• When leeks are soft, add sliced mushrooms.
• Fry til mushrooms are darker and soft.
• Add white wine and bring to boil.
• Simmer for 5 minutes.
• Add shredded bbq chicken pieces including skin pieces.
• Add chives and some salt and pepper.
• Add water and bring to simmer.
• Mix flour with a bit of water in a cup til it is a paste.
• Add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). Add more water if necessary.
• Add sour cream.
• Fit circle of puff pastry over casserole and puncture surface with fork.
• Bake in oven til pastry is golden.