James Martin Chicken And Leek Pie Recipe​

Chicken and leek pie is a classic British comfort dish with tender chicken, softly cooked leeks, and a creamy, savoury sauce wrapped in golden pastry. The filling is rich but not heavy, with gentle onion sweetness from the leeks and a smooth, velvety texture. This is a straightforward, homely recipe that suits confident beginners and experienced cooks alike. From start to finish, allow around 1 hour and 30 minutes, including baking time.

Ingredients

For the Filling

• 500 g skinless chicken breast or thigh, cut into bite sized pieces
• 2 large leeks, trimmed, washed, and thinly sliced
• 40 g unsalted butter
• 2 tbsp olive oil
• 40 g plain flour
• 350 ml hot chicken stock
• 150 ml double cream
• 1 tsp Dijon mustard
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tbsp fresh thyme or parsley, finely chopped

For the Pie

• 1 sheet ready rolled puff pastry
• 1 egg, beaten
• Plain flour, for dusting

How to Make Chicken And Leek Pie

• Prepare the Oven and Dish:Preheat the oven to 200°C, or 180°C fan. Lightly grease a medium pie dish and set it aside.
• Cook the Chicken:Heat the olive oil and half of the butter in a large frying pan over medium heat. Add the chicken pieces, season lightly with salt and pepper, and cook for 4 to 5 minutes until sealed and lightly golden. Remove the chicken from the pan and set aside.
• Soften the Leeks:Add the remaining butter to the same pan. Tip in the sliced leeks and cook gently for about 8 minutes, stirring often, until soft but not browned.
• Make the Sauce:Sprinkle the flour over the leeks and stir well. Cook for 1 minute to remove the raw flour taste. Gradually pour in the hot chicken stock, stirring constantly until smooth and thickened. Stir in the cream and Dijon mustard.
• Combine the Filling:Return the chicken to the pan and add the chopped herbs. Simmer gently for 5 minutes until the chicken is cooked through and the sauce is rich and creamy. Taste and adjust seasoning. Spoon the filling into the prepared pie dish and allow it to cool slightly.
• Assemble the Pie:Roll the puff pastry out on a lightly floured surface if needed. Lay it over the pie dish, trim the edges, and crimp to seal. Brush the top with beaten egg and make a small slit in the centre to allow steam to escape.
• Bake and Cool:Bake for 30 to 35 minutes until the pastry is puffed and deep golden. Remove from the oven and rest for 10 minutes before serving to allow the filling to settle.

Tips

How do I stop the pastry going soggy?

Let the filling cool slightly before topping with pastry and make sure the oven is fully preheated.

Can I make the filling ahead of time?

Yes. The filling can be made up to 24 hours in advance and kept chilled until ready to assemble and bake.

What cut of chicken works best?

Chicken thighs stay particularly juicy, but breast works well if not overcooked.

Can I add extra vegetables?

Mushrooms or a small handful of peas work beautifully without overpowering the leeks.

Serving Suggestions

• Serve with buttery mashed potatoes
• Pair with steamed green beans or tenderstem broccoli
• Add a simple green salad for balance

Storage

Room Temperature

Once baked, the pie can stand at room temperature for up to 2 hours.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat in the oven until piping hot.

Freezing

Freeze the fully cooked and cooled pie for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 32 g
• Protein: 28 g
• Fat: 34 g
• Saturated Fat: 17 g
• Sodium: 620 mg

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

FAQs