Chicken Lemon And Leek Pot Pie Recipes

Steps:

• Heat oven to 200C/fan 180C/gas 6. Chop the parsnips and potatoes into chunks, then boil for 15 mins until tender. Drain, reserving the water, then mash with a little seasoning.
• Cut chicken into small chunks, then toss in the cornflour. Heat the oil in a large pan, add the leeks, then fry for 3 mins until starting to soften. Add the chicken and 200ml water from the potatoes, then bring to the boil, stirring. Reduce the heat, then gently simmer for 10 mins, until the chicken is just tender. Remove from the heat, then stir in the lemon zest, parsley, crème fraîche and mustard.
• Divide the chicken filling between four 300ml pie dishes. Spoon over the mash and spread roughly with a fork to seal in the filling. Bake for 25 mins until the topping is crisp and golden.

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.

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.