James Martin Chicken and Water Chestnut Pie

This James Martin Chicken and Water Chestnut Pie is a comforting savoury bake with a creamy filling and gentle crunch from the water chestnuts. The flavour is rich but balanced, with tender chicken, a light mustard note, and crisp pastry on top. It is a medium difficulty recipe that feels impressive without being fussy. From start to finish, allow around 1 hour and 30 minutes.

Ingredients

For the filling

• 500g chicken breast, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 200g mushrooms, sliced
• 1 x 227g tin water chestnuts, drained and sliced
• 25g unsalted butter
• 25g plain flour
• 300ml chicken stock
• 150ml double cream
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

For the topping

• 320g ready-rolled puff pastry
• 1 egg, beaten

How to Make James Martin Chicken and Water Chestnut 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 turns golden.
• Cook the chicken: Heat the olive oil in a large frying pan over medium heat. Add the chicken pieces and cook for 4 to 5 minutes until lightly golden. Remove to a plate and set aside.
• Build the flavour: In the same pan, add the onion and cook gently for 5 minutes until soft. Stir in the garlic and mushrooms and cook for a further 3 minutes until the mushrooms release their moisture.
• Make the sauce: Add the butter to the pan. Once melted, stir in the flour and cook for 1 minute. Gradually pour in the chicken stock, stirring constantly until smooth and thickened.
• Finish the filling: Return the chicken to the pan, then add the cream, Dijon mustard, water chestnuts, salt, and pepper. Simmer gently for 5 minutes. Stir in the parsley and remove from the heat.
• Assemble the pie: Spoon the filling into a pie dish and allow it to cool for 10 minutes. Lay the puff pastry over the top, trim the edges, and crimp if you like. Brush with beaten egg.
• Bake: Bake for 30 to 35 minutes until the pastry is puffed and deep golden. Rest for 10 minutes before serving.

Tips

How do I stop the pastry going soggy?

Let the filling cool slightly before adding the pastry. Hot filling creates steam, which can soften the base of the pastry.

Can I make the filling ahead of time?

Yes, the filling can be made up to 24 hours in advance and kept chilled. Reheat gently before assembling the pie.

How do I get an even golden top?

Brush the pastry evenly with beaten egg and bake on the middle shelf so the heat circulates properly.

Serving Suggestions

• Steamed green beans or buttered peas
• Creamy mashed potatoes
• A simple green salad with vinaigrette

Storage

Room temperature

Once cooked, the pie can stand at room temperature for up to 2 hours before serving.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven until piping hot.

Freezing

The cooked pie can be frozen for up to 2 months. Defrost overnight in the fridge and reheat thoroughly before serving.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 32g
• Protein: 28g
• Fat: 34g
• Saturated fat: 16g
• Sodium: 620mg

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

FAQs

James Martin Chicken and Water Chestnut Pie

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy chicken and water chestnut pie with puff pastry topping. Comforting, crisp, and full of flavour.

Ingredients

• 500g chicken breast, diced

• 1 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 200g mushrooms, sliced

• 227g tin water chestnuts, sliced

• 25g butter

• 25g plain flour

• 300ml chicken stock

• 150ml double cream

• 1 tsp Dijon mustard

• Salt and black pepper

• 2 tbsp fresh parsley

• 320g puff pastry

• 1 egg, beaten

Directions

• Preheat the oven to 200°C or 180°C fan.
• Brown the chicken in olive oil and set aside.
• Cook onion, garlic, and mushrooms until soft.
• Stir in butter and flour, then add stock to make sauce.
• Add chicken, cream, mustard, water chestnuts, and parsley.
• Spoon into dish, top with pastry, and brush with egg.
• Bake until golden and rested before serving.

Notes

• Cool the filling slightly before adding pastry.
• Use full-fat cream for best texture.
• Rest the pie before serving for clean slices.