.svg)
"
Pastry flaked beautifully, filling heavenly!|Creamy leeks complement chicken perfectly well!|Best comfort food ever made!|Impressed guests with this amazing recipe!|Pastry golden and filling so rich!|Cooked exactly as described, absolutely delicious!|Will definitely make this again soon!|Family favorite now, incredibly satisfying meal!
"
Signature
Featured
James Martin Chicken and Leek Pie Recipe
Learn how to make James Martin's quick and easy chicken and leek pie recipe. This comforting dish combines tender chicken with creamy leeks in flaky pastry. Perfect recipe for family dinners and simple to cook at home.
Prep
30 mins
Cook
45 mins
Serve
6
Kcal
420
- 800g boneless chicken thighs, cut into 3cm chunks
- 3 large leeks, white and light green parts only, sliced into 1cm rounds
- 300ml chicken stock
- 200ml double cream
- 2 tbsp plain flour
- 2 tbsp olive oil
- 25g butter
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 bay leaf
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 500g ready-made puff pastry (or shortcrust pastry)
- 1 large egg, beaten for egg wash
- 1 tbsp milk
Step 1
Preheat your oven to 200°C. Season the chicken chunks generously with salt and pepper, then dust them lightly with 1 tablespoon of the flour, ensuring each piece is coated. This will help create a lovely golden crust and thicken the sauce later.Step 2
Heat the olive oil in a large, heavy-bottomed pan or casserole dish over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes on each side until golden brown all over. The chicken doesn't need to be fully cooked at this stage as it will finish cooking in the oven. Transfer the browned chicken to a plate and set aside.Step 3
In the same pan, reduce the heat to medium and add the butter. Once melted and foaming, add the sliced leeks along with a pinch of salt. Cook gently for 8-10 minutes, stirring occasionally, until the leeks have softened and become translucent. They should be tender but not mushy. Add the minced garlic and cook for another minute until fragrant.Step 4
Sprinkle the remaining tablespoon of flour over the leeks and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually pour in the chicken stock while stirring continuously to prevent lumps from forming. Add the thyme, bay leaf, and Dijon mustard, then bring the mixture to a gentle simmer.Step 5
Return the browned chicken to the pan along with any juices that have accumulated on the plate. Stir in the double cream and let the mixture simmer gently for 5-6 minutes until it has thickened slightly and coats the back of a spoon. Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf and stir in the chopped parsley. Allow the filling to cool for 10 minutes before transferring to your pie dish.Step 6
Roll out the puff pastry on a lightly floured surface to about 3mm thick, ensuring it's large enough to cover your pie dish with a 2cm overhang. Transfer the chicken and leek filling to a 23cm pie dish or similar-sized baking dish. Brush the rim of the dish with a little beaten egg to help the pastry stick.Step 7
Carefully lift the pastry over the filling and press the edges firmly onto the rim of the dish to seal. Trim any excess pastry, leaving about 1cm overhang, then crimp the edges with a fork or your fingers to create a decorative border. Cut a few small slits in the center of the pastry to allow steam to escape during baking.Step 8
Mix the beaten egg with the milk to create an egg wash. Brush this generously over the entire pastry surface for a beautiful golden finish. If you have any leftover pastry, you can cut out decorative shapes and place them on top before applying the egg wash.Step 9
Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed up beautifully. If the pastry starts to brown too quickly, cover loosely with foil. The filling should be bubbling around the edges when it's ready.Step 10
Remove from the oven and let the pie rest for 5-10 minutes before serving. This allows the filling to settle and makes it easier to slice. Serve hot with your favorite vegetables or a simple green salad for a complete, comforting meal that's perfect for any occasion.
FAQ for
James Martin Chicken and Leek Pie Recipe
What ingredients are used in James Martin Chicken and Leek Pie Recipe?
The recipe uses boneless chicken thighs, leeks, chicken stock, double cream, puff pastry, flour, olive oil, butter, garlic, thyme, bay leaf, Dijon mustard, parsley, and egg for glazing.
How to cook James Martin Chicken and Leek Pie from James Martin at home?
Learn how to cook james martin chicken and leek pie recipe by browning seasoned chicken pieces, sautéing leeks with garlic, creating a creamy sauce with stock and cream, then topping with puff pastry and baking at 200°C for 25-30 minutes until golden.
Can I use chicken breast instead of thighs for chicken and leek pie?
Yes, but chicken thighs are preferred as they remain more tender and flavourful during baking. If using breast meat, be careful not to overcook as it can become dry in the pie filling.
What's the best pastry for a traditional British chicken pie?
Puff pastry is ideal for chicken pies as it creates a light, flaky golden top. Shortcrust pastry works well too for a more robust base, but puff pastry gives the classic bakery-style finish.
How long should I cool the pie filling before adding pastry?
Cool the filling for at least 10 minutes before adding pastry. Hot filling can make the pastry soggy and difficult to handle. The filling should be warm but not steaming when you top it.
Notes on
James Martin Chicken and Leek Pie Recipe
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe has been independently developed for home cooking.