8 cloves of garlic, peeled and de-germed

3 leeks

1/4 C. butter

1/4 C. flour

2 C. chicken stock

1/4 C. white wine (Optional)

1 T. chopped fresh tarragon or 1 tsp. dry (thyme is good, too)

1 T. lemon juice

1 tsp. grated lemon rind

1/4 C. whipping cream

Salt and plenty of freshly ground pepper

3/4 C. green peas, defrosted if frozen

1 recipe pie crust or 450g puff pastry (my lazy way out, although in the photos I used my usual pie dough.)

1 egg, beaten with a pinch of salt

Preheat oven to 375°F (190°C). Place garlic in cold water, bring to boil, and boil for a minute or so. Drain and roughly chop. Reserve. Cut very dark green leaves from leeks and discard. Wash leeks well and slice into 1/2-inch (1-cm) sections (I use about 2/3 of the leek). Heat butter in skillet on medium heat. Add leeks and garlic and sauté for about 3 minutes or until leeks soften. Stir in flour and cook until pale gold, about 4 minutes, adding more butter if needed. Stir in chicken stock, white wine if using, tarragon, lemon juice and rind. Bring to boil. Add cream, reduce heat and simmer for 5 minutes or until thick and glossy. Season well with salt and pepper. Stir in green peas and chicken. Place in a 6-cup baking dish or individual baking dishes. Roll out pastry 1/4-inch (5-mm) thick to cover top of dish. Cut a steam hole, decorate with any extra pastry cut in shapes, if desired. Brush with egg. Bake pies on middle shelf of oven for 30 to 35 minutes or until pastry is golden and mixture bubbles. I usually set my baking dish or dishes on a cookie sheet as I inevitably get one that overflows.

Yield:

Calories:

Fat:

Fiber: