James Martin Chicken and Leek Pie
James Martin’s Chicken and Leek Pie is a classic British dish featuring succulent chicken, softened leeks, and a creamy sauce encased in crispy, golden puff pastry. Known for its rich flavor and comforting texture, this pie is perfect for an easy yet satisfying meal.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
- Chicken breasts (2 large, diced) – Tender and juicy meat for the filling.
- Leeks (2, finely sliced) – Adds a mild, sweet, onion-like flavor.
- Butter (50g) – Enhances richness in the sauce.
- Olive oil (1 tbsp) – Helps cook the chicken evenly.
- Plain flour (2 tbsp) – Thickens the creamy sauce.
- Chicken stock (300ml) – Deepens the flavor of the filling.
- Double cream (150ml) – Makes the sauce luxuriously creamy.
- Dijon mustard (1 tsp) – Adds a subtle tangy depth.
- Salt and black pepper (to taste) – Balances and enhances the flavors.
- Puff pastry (1 sheet, ready-made) – Provides a crisp, golden crust.
- Egg (1, beaten) – For a beautifully golden glaze.
Instructions
1. Preheat the oven
Set the oven to 200°C (400°F) and lightly grease a baking dish.
2. Cook the chicken
Heat olive oil in a frying pan over medium heat. Add the diced chicken and cook for 5-7 minutes until golden brown. Remove from the pan and set aside.
3. Sauté the leeks
In the same pan, melt the butter and add the sliced leeks. Cook for 5 minutes until softened but not browned.
4. Make the sauce
Sprinkle flour over the leeks and stir well. Slowly pour in the chicken stock, stirring continuously to prevent lumps. Simmer for 2 minutes, then add the double cream and Dijon mustard. Stir well and let the sauce thicken.
5. Combine the filling
Return the cooked chicken to the pan and season with salt and black pepper. Stir everything together and cook for 2 minutes, then remove from heat.
6. Assemble the pie
Pour the chicken and leek filling into the prepared baking dish. Roll out the puff pastry (if needed) and place it over the top, pressing the edges down to seal. Trim off any excess pastry.
7. Add the egg wash
Brush the top of the pastry with the beaten egg to give it a glossy, golden finish.
8. Bake to perfection
Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and crisp.
9. Serve and enjoy
Let the pie cool for 5 minutes before slicing and serving.