James Martin Chicken and Leek Pie Recipe

If you’re craving a comforting, homemade pie with a rich, creamy filling, James Martin’s Chicken and Leek Pie is the perfect choice. Combining tender chicken, savory leeks, and a buttery, flaky pastry, this dish is ideal for cozy dinners, family gatherings, or even a special weekend meal. It’s simple to make, yet it feels indulgent and satisfying. In less than an hour, you can make a delicious, restaurant-quality pie right in your own kitchen.

Ingredients For Chicken and Leek Pie

This comforting Chicken and Leek Pie uses basic ingredients that come together to create a warm, savory filling and a perfectly flaky pastry crust. Here’s what you’ll need to make it from scratch:

For the Filling:

• 2 chicken breasts (about 10 oz each), cooked and shredded
  
• 2 medium leeks, cleaned and sliced
  
• 2 tbsp butter
  
• 1 tbsp olive oil
  
• 2 cloves garlic, minced
  
• 1/2 cup chicken stock
  
• 1 cup double cream
  
• 1 tbsp Dijon mustard
  
• 1 tbsp flour (for thickening)
  
• Salt and pepper to taste
  
• Fresh thyme (a few sprigs)
  

For the Pastry:

• 1 sheet of puff pastry (store-bought or homemade)
  
• 1 egg (beaten, for glazing)
  

Instructions

Follow these simple steps to make a mouth-watering Chicken and Leek Pie that’s perfect for any occasion:

Step 1: Prepare the Filling

In a large pan, heat 1 tbsp of olive oil and 2 tbsp of butter over medium heat. Add the sliced leeks and minced garlic, cooking for 5 minutes until softened. Stir in the flour and cook for 1-2 minutes, creating a roux. Gradually add the chicken stock and double cream, stirring constantly until the sauce thickens.

Step 2: Add the Chicken

Stir in the shredded chicken, Dijon mustard, and fresh thyme. Season with salt and pepper to taste. Allow the mixture to simmer for another 5-10 minutes until the filling is thick and creamy. Remove from heat and set aside to cool.

Step 3: Prepare the Pastry

Roll out the puff pastry on a floured surface to fit your pie dish. Spoon the cooled filling into the dish and cover it with the pastry. Trim any excess pastry and seal the edges with a fork. Brush the top of the pastry with the beaten egg to achieve a golden finish.

Step 4: Bake the Pie

Preheat your oven to 400°F (200°C). Place the pie in the oven and bake for 25-30 minutes, or until the pastry is golden and crisp. Let the pie cool slightly before serving.

Pro Tips and Variations

Pro Tips for the Perfect Chicken and Leek Pie:

• Use leftover chicken: This pie is a great way to use up leftover roast chicken or rotisserie chicken, making it even easier to prepare.
  
• Don’t overcook the leeks: Be careful not to brown the leeks too much while cooking. They should be softened but not caramelized, preserving their delicate flavor.
  
• Make it gluten-free: Substitute the flour for a gluten-free flour blend to make this pie gluten-free without compromising on flavor.
  

Tasty Variations to Try:

• Cheesy Chicken Pie: Add 1/2 cup of grated cheddar or Parmesan to the filling for a cheesy twist.
  
• Herb-infused pastry: For added flavor, add some chopped rosemary or thyme to the puff pastry before rolling it out.
  
• Creamy Spinach Pie: Add a handful of fresh spinach to the filling for an extra layer of flavor and nutrition.
  

Serving Suggestions

This Chicken and Leek Pie is delicious on its own, but here are some ideas to round out your meal:

• Side Salad: Serve with a crisp green salad tossed with a light vinaigrette to balance out the richness of the pie.
  
• Roasted Vegetables: Try roasted carrots, parsnips, or green beans for a simple and healthy side.
  
• Garlic Bread: A slice of warm, crusty garlic bread is perfect for mopping up any creamy filling left on the plate.
  

Conclusion

James Martin’s Chicken and Leek Pie is a wonderfully comforting dish that combines creamy chicken, aromatic leeks, and a flaky pastry crust. It’s perfect for any occasion, whether it’s a weeknight dinner or a special meal with family and friends. Simple to prepare, yet deeply satisfying, this pie is sure to become a favorite in your recipe collection.

James Martin Chicken and Leek Pie Recipe

This James Martin Chicken and Leek Pie is the ultimate comfort food. A creamy chicken filling made with tender chicken, leeks, and a rich sauce, all encased in flaky puff pastry. It’s an ideal dish for family dinners or special occasions. The hearty, savory flavor paired with crispy pastry makes this pie irresistible.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Rest Time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine British

Servings 4 people

Calories 450 kcal

Ingredients

  

• 2 tablespoons olive oil
• 4 chicken breasts, diced
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1/2 cup white wine (optional)
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 tablespoon flour (for thickening)
• 1 sheet puff pastry (enough to cover the pie)
• Salt and pepper to taste
• 1 egg, beaten (for glazing)

Instructions

 

• Cook the Chicken and Leeks: Heat olive oil in a large pan over medium heat. Add the diced chicken breasts and cook until browned. Add the leeks and garlic, cooking until softened (about 5 minutes).
• Add Wine and Stock: Stir in the thyme, white wine (if using), and chicken stock. Bring to a simmer and cook for 5-10 minutes until the chicken is cooked through and the stock has reduced slightly.
• Make the Sauce: Sprinkle flour over the chicken mixture and stir well to combine. Add the heavy cream and cook for another 5 minutes, stirring constantly until the sauce has thickened. Season with salt and pepper to taste.
• Prepare the Pie: Preheat the oven to 180°C (350°F). Transfer the chicken and leek mixture into a pie dish. Roll out the puff pastry and place it over the top of the dish. Trim any excess pastry and press the edges to seal.
• Glaze and Bake: Brush the top of the pastry with the beaten egg to give it a golden finish. Bake the pie in the oven for 25-30 minutes or until the pastry is golden and crisp.
• Rest and Serve: Let the pie rest for 10 minutes before serving to allow the filling to set.

Notes

Nutrition (per serving):

• Calories: 450 kcal
• Fat: 25g
• Carbohydrates: 35g
• Protein: 25g
• Sugar: 4g
• Fiber: 3g

Helpful Tips:

• Variations: You can substitute the chicken with turkey or add other vegetables such as mushrooms for extra flavor.
• Pastry Option: If you prefer, you can use shortcrust pastry for the base of the pie, but puff pastry gives it a lighter and flakier texture.
• Serving Suggestion: Serve with a side of roasted vegetables or a simple green salad for a complete meal.
• Freezing Tip: This pie can be frozen before baking for up to 3 months. Just thaw it overnight and bake as usual.

Keyword Best chicken pie recipe, Chicken and leek pie recipe, Chicken leek pie with creamy sauce, Chicken pie with puff pastry, Comfort food chicken pie, Easy homemade chicken pie, James Martin chicken and leek pie, Puff pastry chicken pie, Savory chicken pie recipe, Traditional chicken and leek pie

FAQs

Can I make this pie in advance?

Yes! You can prepare the pie a day ahead of time and store it in the refrigerator. Just bake it the next day, following the same instructions.

Can I freeze Chicken and Leek Pie?

Yes, you can freeze the pie before baking. Once assembled, cover it tightly with plastic wrap or foil and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for about 40-45 minutes or until golden.

Can I use a different type of chicken?

You can use rotisserie chicken or leftover cooked chicken for convenience, or you can cook fresh chicken breasts or thighs if preferred.