Description
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.
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Place the pie in the oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- Serve: Let the pie rest for 5 minutes before serving. Garnish with fresh thyme or parsley, if desired.