Chicken, Leek & Lemon Pie - cooking recipe

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

Preparation

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.