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James Martin Chicken and Leek Pie

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.
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Prep Time 20 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 30 minutes
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.
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