James Martin Chicken and Leek Pie

James Martin’s Chicken and Leek Pie is a comforting, classic British dish that combines tender chicken and sweet, sautéed leeks in a creamy sauce, all encased in a golden, flaky pastry. This pie is perfect for family dinners, bringing warmth and hearty flavors to the table.

What is James Martin Chicken and Leek Pie?

James Martin’s Chicken and Leek Pie is a savory dish made from cooked chicken, sautéed leeks, and a creamy sauce. The filling is then wrapped in a buttery, flaky pastry, which is baked to golden perfection. This classic pie is rich, flavorful, and provides a comforting, homemade taste.

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Why You Should Try This Recipe

• Classic comfort food: A hearty, satisfying dish that’s perfect for cold days or when you need something cozy.
• Family-friendly: Loved by both kids and adults, making it a great dish for family meals.
• Easy to prepare: The steps are straightforward, and you can use store-bought pastry to save time.
• Perfect for leftovers: You can use leftover roast chicken, making this an ideal next-day dish.
• Impressive for guests: It’s simple yet looks and tastes impressive, making it great for entertaining.

Ingredients Needed to Make James Martin Chicken and Leek Pie

• 4 boneless, skinless chicken breasts (or 500g cooked shredded chicken)
• 2 large leeks, washed and finely sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 50g unsalted butter
• 2 tbsp plain flour
• 300ml chicken stock
• 150ml double cream
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 sheet of ready-made puff pastry (or homemade if preferred)
• 1 egg, beaten (for egg wash)
• Fresh thyme or parsley for garnish (optional)

Instructions to Make James Martin Chicken and Leek Pie

1. Cook the chicken: If using raw chicken breasts, season with salt and pepper, then cook them in a pan with olive oil over medium heat until fully cooked (about 10-12 minutes). Once done, shred the chicken and set aside. If using pre-cooked chicken, skip this step.
2. Sauté the leeks and garlic: In a large skillet, melt the butter over medium heat. Add the sliced leeks and garlic, and cook for 5-7 minutes until the leeks are softened and slightly golden.
3. Make the sauce: Sprinkle the flour over the softened leeks and stir well to combine. Gradually add the chicken stock, whisking continuously to avoid lumps. Cook for 2-3 minutes until the sauce thickens.
4. Add cream and mustard: Stir in the double cream and Dijon mustard, allowing the sauce to simmer for a couple of minutes. Season with salt and pepper to taste.
5. Combine chicken and sauce: Add the shredded chicken to the leek and cream mixture, stirring until everything is well coated. Remove from heat and let the filling cool slightly.
6. Prepare the pastry: Preheat your oven to 200°C (180°C fan)/400°F. Roll out the puff pastry if needed and line a pie dish with half the pastry. Spoon the cooled chicken and leek mixture into the dish.
7. Top with pastry: Place the second sheet of puff pastry over the filling, trimming the edges as needed. Press down the edges to seal the pie, and crimp the edges with a fork.
8. Egg wash and bake: Brush the top of the pastry with the beaten egg to give it a golden, glossy finish. Cut a small slit in the center to allow steam to escape.
9. Bake: Place the pie in the oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
10. Serve: Let the pie rest for 5 minutes before serving. Garnish with fresh thyme or parsley, if desired.

What Goes Well With James Martin Chicken and Leek Pie

• Mashed potatoes: Creamy mashed potatoes are the perfect side to soak up the pie’s rich sauce.
• Steamed vegetables: Serve with steamed green beans, carrots, or peas for a well-balanced meal.
• Salad: A light green salad with a tangy vinaigrette can balance the richness of the pie.
• Roast vegetables: Roasted root vegetables like parsnips or carrots add extra heartiness.
• Crusty bread: Perfect for mopping up the delicious creamy sauce.

Essential Tips for Perfecting James Martin Chicken and Leek Pie

• Use pre-cooked chicken to save time, such as leftover roast chicken.
• Cook the leeks slowly to bring out their natural sweetness and avoid burning.
• Cool the filling before adding it to the pastry to prevent the pastry from becoming soggy.
• Brush with egg wash for a golden and shiny finish on the pastry.
• Let the pie rest for a few minutes before serving to allow the filling to set.

Variations of James Martin Chicken and Leek Pie

• Mushroom addition: Add sautéed mushrooms to the filling for extra earthiness and flavor.
• Herb chicken pie: Mix in fresh herbs like thyme, rosemary, or tarragon for a more fragrant pie.
• Vegetarian option: Replace the chicken with a mix of mushrooms, potatoes, or other vegetables, and use vegetable stock instead of chicken stock.
• Cheesy chicken and leek pie: Stir in some grated cheddar or Parmesan cheese to the filling for a cheesy twist.
• Potato topping: Instead of puff pastry, top the pie with mashed potatoes for a cottage pie-style variation.

Storing James Martin Chicken and Leek Pie: Best Practices

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze the pie before baking. Assemble the pie, wrap it tightly in plastic wrap, then foil it, and freeze it for up to 3 months.
• Thaw in the fridge overnight before baking if frozen.

Reheating James Martin Chicken and Leek Pie: Best Practices

• Oven: Reheat in a preheated oven at 180°C (350°F) for about 15-20 minutes until warmed through.
• Microwave: For a quick reheat, microwave individual portions for 1-2 minutes, though the pastry may not be as crisp.
• Slow Cooker: You can reheat the pie filling in the slow cooker on low heat, then serve with fresh pastry or mashed potatoes.

FAQs

Can you freeze chicken and leek pie?

Yes, you can freeze chicken and leek pie. Assemble the pie as instructed, but do not bake it. Wrap it tightly in plastic wrap, then foil, and store in the freezer for up to 3 months. Thaw in the fridge overnight before baking as directed.

What pastry is best for chicken and leek pie?

Puff pastry is ideal for chicken and leek pie because it creates a flaky, golden crust. You can also use shortcrust pastry if you prefer a denser, more substantial base.

How do you stop chicken and leek pie from becoming soggy?

To prevent the pie from becoming soggy, allow the filling to cool before adding it to the pastry. Pre-baking the base for a few minutes can also help create a crisp bottom crust.

Can you make chicken and leek pie without cream?

Yes, you can make chicken and leek pie without cream. Substitute the cream with milk or a dairy-free alternative, or create a lighter sauce by using chicken stock thickened with a roux (butter and flour).

Final Words

James Martin’s Chicken and Leek Pie is a heartwarming, satisfying dish that’s perfect for family dinners or special occasions. The creamy, savory filling combined with the flaky puff pastry creates a pie that’s sure to become a favorite at your table. Simple to prepare and packed with flavor, this recipe is a classic that can be enjoyed year-round. Serve it with your favorite sides and enjoy the rich, comforting taste of homemade pie!

Other Related Recipes

• Mary Berry Green Tomato Chutney
• Mary Berry Plum Chutney
• Delia Smith Green Tomato Chutney
• Mary Berry Apple Chutney
• River Cottage Green Tomato Chutney

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