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James Martin Chicken And Leek Pie

James Martin Chicken And Leek Pie Recipe
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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.

Ingredients

Scale

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)

Instructions

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.

Find it online: https://britishbakingrecipes.co.uk/james-martin-chicken-and-leek-pie/