James Martin Chicken And Leek Pie

This James Martin Chicken and Leek Pie is a comforting British classic with tender chicken, sweet leeks, and a creamy sauce wrapped in crisp golden pastry. The filling is rich yet delicate, with soft vegetables and juicy chicken in every bite. It is a straightforward recipe that suits confident beginners and experienced home cooks alike. From preparation to serving, the pie takes about 1 hour and 20 minutes, making it perfect for a hearty family meal.

Ingredients

For the Filling

• 500g cooked chicken breast or thigh, shredded or diced
• 2 medium leeks, trimmed and sliced
• 40g unsalted butter
• 2 tbsp plain flour
• 300ml chicken stock
• 100ml double cream
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves or ½ tsp dried thyme
• Salt and freshly ground black pepper, to taste

For the Pastry

• 1 sheet ready rolled puff pastry
• 1 egg, beaten (for glazing)

For the Pie Dish

• Butter for greasing

How to Make James Martin Chicken And Leek Pie

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the pastry colours nicely.
• Cook the leeks: Melt the butter in a large frying pan over medium heat. Add the sliced leeks and cook gently for about 5 minutes until soft but not coloured.
• Make the sauce: Stir in the flour and cook for 1 minute. Gradually pour in the chicken stock, stirring constantly until the mixture thickens and becomes smooth.
• Add the chicken: Stir in the cooked chicken, double cream, Dijon mustard, and thyme. Season with salt and pepper. Simmer gently for 3 to 4 minutes until the filling is creamy and well combined.
• Assemble the pie: Spoon the chicken and leek mixture into a lightly buttered pie dish and allow it to cool slightly.
• Add the pastry: Lay the puff pastry over the dish, trimming any excess. Press the edges to seal and cut a small slit in the centre to allow steam to escape.
• Glaze the pastry: Brush the top of the pastry with beaten egg for a golden finish.
• Bake the pie: Place the pie in the preheated oven and bake for 25 to 30 minutes until the pastry is puffed and golden brown.
• Rest before serving: Allow the pie to stand for about 5 minutes before serving so the filling settles slightly.

Tips for the Best Chicken and Leek Pie

How do I keep the pastry crisp?

Allow the filling to cool slightly before adding the pastry. Very hot filling can soften the pastry and prevent it from rising properly.

Can I use leftover roast chicken?

Yes, leftover roast chicken works perfectly in this recipe and adds extra flavour to the filling.

How do I thicken the filling properly?

Make sure the flour cooks briefly in the butter before adding stock. This prevents a raw flour taste and creates a smooth sauce.

Should I vent the pastry?

Cutting a small slit in the pastry allows steam to escape and helps keep the topping crisp.

Serving Suggestions

• Buttery mashed potatoes
• Steamed green beans
• Roasted carrots
• A simple green salad

Storage

Room Temperature

The pie can sit at room temperature for up to 2 hours after baking. After that, it should be refrigerated.

Refrigerator

Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C until hot throughout.

Freezing

The pie can be frozen for up to 3 months. Wrap well and thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 25g
• Protein: 28g
• Fat: 24g
• Saturated Fat: 12g
• Sodium: 520mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Chicken And Leek Pie Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy chicken and leek pie with tender chicken pieces in a rich sauce, topped with crisp golden puff pastry. A comforting British classic perfect for family dinners.

Ingredients

• 500g cooked chicken, shredded or diced

• 2 leeks, sliced

• 40g butter

• 2 tbsp plain flour

• 300ml chicken stock

• 100ml double cream

• 1 tsp Dijon mustard

• 1 tsp thyme

• 1 sheet puff pastry

• 1 egg, beaten for glaze

Directions

• Preheat oven to 200°C (180°C Fan).
• Cook sliced leeks gently in butter until soft.
• Stir in flour and cook briefly.
• Gradually add chicken stock, stirring until thickened.
• Add chicken, cream, mustard, and thyme. Simmer briefly.
• Transfer filling to a greased pie dish.
• Top with puff pastry and brush with beaten egg.
• Bake for 25–30 minutes until golden and crisp.
• Rest for 5 minutes before serving.

Notes

• Leftover roast chicken works perfectly in this recipe.
• Allow filling to cool slightly before adding pastry to keep it crisp.
• Add mushrooms or peas for extra flavour.