Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Friday, October 30, 2009

Cock-A-Leekie Pie

A favorite soup in the British Isles is Cock-A-Leekie. Made, of course, with chicken (the cock) and leeks (the leekie). This pie takes the flavors of that soup, thus putting a twist on an old favorite.
It's more of a quiche, really, and it was the perfect main course for my tea room lunch. Served with a salad of baby greens (and Linderhof vinaigrette) and two corn muffins.
The recipe came from a favorite tea room cookbook, In Chelsea's Kitchen, A Collection of Recipes from Chelsea's and The Village Tea Room. Chelsea's is a wonderful place near Biltmore House. Alas, I've never been to either and I'm not sure where I got the cookbook but it has been a long standing favorite of mine for "ladies luncheons" recipes. I had not tried this pie before but it sounded interesting and it is definitely a keeper. My only problem is finding the leeks!

It's Friday which means that it's Foodie Friday. Join Michael at Designs by Gollum to see what treats are being cooked up this week. And with Halloween tomorrow -- they may be treats indeed!

COCK-A-LEEKIE PIE

1 pie crust (homemade or Pillsbury)
2 T. butter
3 cloves garlic, minced
1 cup chopped leeks
4 boneless, skinless split chicken breasts, cut into 1 inch cubes
2 T. sherry
2 dashes Worchester sauce
1 T. Dijon
1/2 cup heavy cream
1/2 cup cheddar cheese, grated
3 eggs

Line the bottom and sides of the pie shell with aluminum foil. Fill the foil with dry beans (or pie weights) Bake in the oven at 350 for 15 to 20 minutes. Remove the foil and beans from the pie shell.

Melt the butter in a skillet over medium heat. Stir in the garlic and leeks. Saute until tender. Remove.

Add the chicken to the skillet, saute until the chicken begins to brown slightly. Add in the sherry. Cook until almost all of the sherry has evaporated.

In a bowl, mix the Worchestershire, Dijon, cream, cheese, leeks, chicken and eggs together until blended. Pour the filling into the pie shell.

Bake the pie for about 45 minutes. Allow a few minutes for the pie to set after removing it from the oven. Serve warm.




15 comments:

Haden News said...

This looks so good! I have this cookbook and have been to this tea room! It is a fun area you should plan a trip sometime. Have a great weekend!

Penny said...

Martha, I have also been to Chelsea's Tea Room. Biltmore village has an interesting history. This recipe looks wonderful.

Pondside said...

How odd - I had that cookbook at one time, but sent it off in a spate of clearing out before a move. In any case, this recipe is one I'd memorized and make often for bridge luncheons. I sometimes serve it with mango chutney. Delish!

bj said...

I love this kind of "pie". Always great for luncheons or light dinners. Thanks so much for the recipe...
hugs, bj

ButterYum said...

Oh boy... I bet this pie is fabulous!

Kathleen said...

I'd love that pie...perfect lunch.

We have leeks here. The farm stands still have them..a few more weeks I guess.
Then I have to get them in the supermarket though.
Have a great weekend, Martha!

Nancy Jane said...

What a wonderful lunch. I'm going to have to scan that cookbook...

Mary said...

Martha, this sounds wonderful. I love the soup. I'll bet this is as good or better.

Bill said...

Hi Martha,
The recipe sounds fantastic! I also enjoyed the previous post where you described purchasing the wonderful set of old German silverware at an estate sale. Congratulations on finding such a useful and beautiful treasure! I'm glad the pieces found a loving home with you.

Have a wonderful weekend!
Bill

Southerncook said...

Martha, This sounds and looks to be a fabulous recipe. Why am I not surprised and I think I MUST check out that book. BTW, I saw your Thurs. post also. Recognized all your herbs you used in your arrangement but what is the red flower? It looks a little like what we have blooming in the Fall, Cardinal Guard and the hummers just flock to it but I couldn't quite figure out waht it was.

Carolyn

Marilyn said...

Your ingredients reminded me of our trip to England more than ten years ago! When we returned I was fond of making recipes with leeks and found them in our larger grocery stores. I still see them, but am out of the habit of using them. This dish will have me looking for leeks this weekend. After the snow melts, of course!

SavoringTime in the Kitchen said...

What a wonderful luncheon dish. I love using leeks in recipes.

Bernideen said...

I love this old English type recipes -am printing it out for my file collection!

heartnsoulcooking said...

What a GREAT!!! recipe using leeks.
Geri

DebraJ said...

Looks delicious!I love leeks.