James Martin Chicken And Leek Pie Recipe

James Martin’s Chicken and Leek Pie is a comforting, hearty dish that showcases the perfect combination of tender chicken, sweet leeks, and a creamy sauce, all wrapped in a flaky pastry crust. This classic British recipe is perfect for cozy family dinners or when you want to serve up something special that’s both satisfying and delicious.

What is James Martin Chicken and Leek Pie?

James Martin’s Chicken and Leek Pie is a traditional British dish that features succulent pieces of chicken and tender leeks cooked in a rich, creamy sauce. The filling is encased in a buttery puff or shortcrust pastry and then baked until golden and crispy. This pie is known for its comforting flavors and the perfect balance of creamy filling and flaky pastry, making it a beloved dish for any occasion.

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Why You Should Try This Recipe

• Rich and Comforting: The creamy chicken and leek filling is the ultimate comfort food, perfect for colder days.
• Golden, Flaky Pastry: The buttery pastry crust adds a delightful crunch that contrasts beautifully with the smooth filling.
• Family-Friendly: A dish that’s sure to please both kids and adults alike.
• Make-Ahead Friendly: This can be prepared in advance, making it ideal for busy weeknights or special occasions.
• Versatile: This pie can be adapted to include additional vegetables or herbs to suit your taste.

Ingredients Needed to Make James Martin Chicken and Leek Pie

For the Filling:

• 2 tablespoons olive oil
• 600g (1.3 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 leeks, cleaned and sliced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 200ml (7 fl oz) chicken stock
• 150ml (5 fl oz) double cream
• 1 tablespoon plain flour
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
• 1 teaspoon fresh thyme leaves (optional)

For the Pastry:

• 500g (18 oz) ready-made puff pastry or shortcrust pastry
• 1 egg, beaten (for glazing)

Equipment

• Large frying pan or skillet
• Wooden spoon
• Rolling pin
• Pastry brush
• Pie dish
• Baking tray

Instructions to Make James Martin Chicken and Leek Pie

Step 1: Prepare the Chicken and Leek Filling

• Heat the Oil: In a large frying pan, heat the olive oil over medium heat.
• Cook the Chicken: Add the chicken pieces to the pan and cook until browned on all sides. Remove the chicken from the pan and set aside.
• Sauté the Vegetables: In the same pan, add the chopped onion, garlic, and sliced leeks. Cook for about 5 minutes until the vegetables are softened.
• Thicken the Sauce: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
• Add Stock and Cream: Gradually pour in the chicken stock, stirring continuously to prevent lumps. Add the double cream and Dijon mustard, and stir until the sauce is smooth and thickened.
• Combine with Chicken: Return the browned chicken to the pan, stir to combine, and cook for another 5 minutes until the filling is heated through. Season with salt, pepper, and thyme leaves if using. Remove from heat and let the filling cool slightly.

Step 2: Prepare the Pastry

• Roll Out the Pastry: On a lightly floured surface, roll out the pastry to fit the top of your pie dish, with a little extra to hang over the edges.
• Line the Pie Dish (Optional): If you prefer a pastry base, line the pie dish with a portion of the rolled-out pastry, trimming any excess.

Step 3: Assemble the Pie

• Preheat the Oven: Preheat your oven to 200°C (400°F).
• Fill the Pie Dish: Spoon the chicken and leek filling into the prepared pie dish, spreading it evenly.
• Cover with Pastry: Place the rolled-out pastry over the top of the filling, pressing down around the edges to seal. Trim any excess pastry and crimp the edges with a fork or your fingers.
• Glaze the Pastry: Brush the top of the pastry with the beaten egg to give it a golden finish.
• Cut a Steam Hole: Make a small cut in the center of the pastry to allow steam to escape during baking.

Step 4: Bake the Pie

• Bake Until Golden: Place the pie on a baking tray to catch any drips, and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
• Cool Slightly: Allow the pie to cool for a few minutes before serving.

What Goes Well With James Martin Chicken and Leek Pie

This hearty pie pairs perfectly with a variety of side dishes:

• Mashed Potatoes: Creamy mashed potatoes make a comforting and hearty side.
• Steamed Vegetables: Serve with steamed carrots, green beans, or broccoli for a balanced meal.
• Garden Salad: A fresh, crisp salad helps to cut through the richness of the pie.
• Gravy: A rich, homemade gravy enhances the flavors of the pie.
• Buttered Peas: Simple buttered peas add a sweet contrast to the savory filling.

Expert Tips for Making the Best James Martin Chicken and Leek Pie

To ensure your chicken and leek pie turns out perfectly, keep these expert tips in mind:

• Use Chicken Thighs: Chicken thighs are more flavorful and tender than breasts, making them ideal for this pie.
• Cool the Filling: Let the filling cool slightly before adding it to the pastry to prevent the pastry from becoming soggy.
• Seal the Edges Well: Ensure the pastry edges are sealed well to prevent the filling from leaking out during baking.
• Brush with Egg Wash: Brushing the pastry with beaten egg gives it a beautiful golden color and a glossy finish.
• Rest Before Serving: Allow the pie to rest for a few minutes after baking to help the filling set.

Easy Variations of James Martin Chicken and Leek Pie

Here are a few ways to customize your chicken and leek pie:

• Add Mushrooms: Sautéed mushrooms add an earthy flavor to the filling.
• Vegetarian Option: Replace the chicken with tofu or a mix of mushrooms and use vegetable stock for a vegetarian version.
• Cheese Topping: Sprinkle grated cheese over the filling before covering with pastry for a cheesy twist.
• Herbed Pastry: Mix finely chopped herbs like rosemary or thyme into the pastry dough for added flavor.
• Spiced Filling: Add a pinch of nutmeg or paprika to the filling for a subtle warmth.

Best Practices to Store James Martin Chicken and Leek Pie

Proper storage is key to maintaining the quality of your pie:

• Refrigerate Leftovers: Store leftover pie in the refrigerator, covered with foil or in an airtight container, for up to 3 days.
• Freeze for Later: The pie can be frozen for up to 2 months. Wrap tightly in cling film and foil before freezing. Thaw overnight in the fridge before reheating.
• Reheat in Oven: Reheat the pie in a preheated oven at 180°C (350°F) until heated through. This helps keep the pastry crisp.

Best Practices to Reheat James Martin Chicken and Leek Pie

Reheating chicken and leek pie while maintaining its crispness and flavor is easy:

• Oven Reheating: Preheat the oven to 180°C (350°F) and reheat the pie for 15-20 minutes until warmed through. Cover with foil if the pastry starts to over-brown.
• Avoid Microwaving: Reheating in the microwave can make the pastry soggy, so it’s best to use the oven.

How Can I Make James Martin Chicken and Leek Pie Healthier?

For a healthier version of chicken and leek pie, consider these adjustments:

• Use Lean Chicken Breast: Opt for chicken breast instead of thighs for a lower fat content.
• Reduce Cream: Replace some or all of the cream with low-fat milk or a dairy-free alternative.
• Increase Vegetables: Add more vegetables like peas, carrots, or mushrooms to bulk up the filling with fewer calories.
• Whole Wheat Pastry: Use whole wheat pastry or a reduced-fat pastry option for a healthier crust.

Nutrition Value (per serving)

• Calories: 520
• Carbohydrates: 34g
• Protein: 28g
• Fat: 30g
• Sodium: 600mg

FAQs

Can I Make Chicken and Leek Pie Ahead of Time?

Yes, chicken and leek pie can be made ahead of time. Prepare the filling and assemble the pie, then cover it tightly with cling film and refrigerate for up to 24 hours before baking. You can also freeze the unbaked pie for up to 2 months. When ready to bake, thaw the pie overnight in the refrigerator and bake as directed, adding a few extra minutes to the baking time if needed.

How Do I Prevent the Pastry from Getting Soggy in Chicken and Leek Pie?

To prevent the pastry from getting soggy in chicken and leek pie, ensure the filling is cooled before adding it to the pastry. Hot filling can cause the butter in the pastry to melt prematurely, resulting in a soggy crust. Additionally, blind baking the base for a few minutes before adding the filling can help maintain a crisp crust.

What Cut of Chicken Is Best for Chicken and Leek Pie?

Chicken thighs are the best cut for chicken and leek pie due to their rich flavor and tender texture. They stay moist during cooking, unlike chicken breasts, which can dry out. If you prefer leaner meat, chicken breasts can be used, but be sure to add extra moisture to the filling to keep it from becoming dry.

Can I Use Puff Pastry Instead of Shortcrust Pastry for Chicken and Leek Pie?

Yes, puff pastry can be used instead of shortcrust pastry for chicken and leek pie. Puff pastry will give the pie a lighter, flakier texture compared to the denser, crumbly shortcrust pastry. Whether you use puff pastry for just the top or for both the top and bottom crust, it will add a deliciously crispy layer to the pie.

Final Words

The James Martin Chicken and Leek Pie is a comforting, classic dish that’s perfect for any occasion. With its rich, creamy filling and golden, flaky pastry, this pie is sure to become a family favorite.

Follow this recipe, and enjoy a timeless British dish that’s both satisfying and delicious.

More By British Baking Recipes

• Mary Berry Shortcrust Pastry
• Delia Chicken And Leek Pie
• James Martin Steak And Kidney Pudding
• James Martin Meat And Potato Pie

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