James Martin Chicken And Leek Pie Recipe

This James Martin Chicken and Leek Pie is a comforting British classic with tender chicken, soft leeks, and a rich, creamy sauce tucked beneath golden, flaky pastry. The filling is smooth and savoury without being heavy, while the pastry bakes crisp and buttery. It is a reassuring, family-friendly bake that feels special enough for guests yet simple enough for a relaxed weekend meal. Difficulty is moderate and the total time is around 1 hour 30 minutes.

Ingredients

For the Filling

• 600g chicken breast or thigh fillets, cut into bite-sized pieces
• 2 large leeks, trimmed and finely sliced
• 40g unsalted butter
• 2 tbsp olive oil
• 2 tbsp plain flour
• 300ml chicken stock, hot
• 150ml double cream
• 1 tsp Dijon mustard
• 1 tbsp fresh thyme leaves
• Sea salt and freshly ground black pepper

For the Pastry Topping

• 1 sheet ready-rolled puff pastry
• 1 egg, beaten
• Plain flour, for dusting

For the Dish

• Butter, for greasing

How to Make James Martin Chicken And Leek Pie

• Prepare the Oven and Dish: Preheat the oven to 200°C or 180°C fan. Lightly butter a deep pie dish and set aside. This helps prevent sticking and gives a lovely finish around the edges.
• Cook the Chicken: Heat the olive oil and half the butter in a large frying pan over medium heat. Add the chicken, season well, and cook for 4 to 5 minutes until lightly golden but not fully cooked. Remove to a plate and set aside.
• Soften the Leeks: Add the remaining butter to the same pan. Tip in the sliced leeks and cook gently for 8 to 10 minutes until soft and sweet. Stir often and avoid browning.
• Make the Sauce: Sprinkle the flour over the leeks and cook for 1 minute, stirring constantly. Gradually pour in the hot chicken stock, stirring until smooth and thickened. Add the cream, mustard, and thyme, then return the chicken to the pan. Simmer gently for 5 minutes until the chicken is cooked through. Taste and adjust seasoning.
• Assemble the Pie: Spoon the hot filling into the prepared pie dish and allow it to cool slightly. Roll the puff pastry on a lightly floured surface if needed, then lay it over the dish. Trim the edges and press to seal. Cut a small steam hole in the centre and brush with beaten egg.
• Bake and Cool: Bake for 30 to 35 minutes until the pastry is risen and deeply golden. Rest the pie for 10 minutes before serving so the filling settles nicely.

Tips for Perfect Chicken and Leek Pie

How do I avoid a runny filling?

Let the sauce simmer until thick before assembling the pie and allow the filling to cool slightly before topping with pastry.

Can I use leftover cooked chicken?

Yes, add cooked chicken when making the sauce and reduce simmering time to avoid drying it out.

How do I keep the pastry crisp?

Make sure the filling is not boiling hot when topped and cut a small steam hole to release moisture.

What herbs work best?

Thyme is classic, but parsley or tarragon also pair beautifully with chicken and leeks.

Serving Suggestions

• Steamed green beans or broccoli
• Creamy mashed potatoes
• Buttered peas or carrots
• A simple green salad

Storage

Room Temperature

Once baked, the pie can stand at room temperature for up to 2 hours before serving.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat in the oven to keep the pastry crisp.

Freezing

Freeze the baked and cooled pie for up to 3 months. Defrost overnight in the fridge and reheat thoroughly.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 32 g
• Protein: 28 g
• Fat: 34 g
• Saturated Fat: 18 g
• Sodium: 620 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

James Martin Chicken And Leek Pie Recipe

Recipe by Clara WoodCourse: MainCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Comforting chicken and leek pie with a creamy sauce and golden puff pastry topping. A classic British family favourite.

Ingredients

• 600g chicken breast or thigh fillets, diced

• 2 large leeks, sliced

• 40g unsalted butter

• 2 tbsp olive oil

• 2 tbsp plain flour

• 300ml chicken stock

• 150ml double cream

• 1 tsp Dijon mustard

• 1 tbsp fresh thyme leaves

• 1 sheet ready-rolled puff pastry

• 1 egg, beaten

• Salt and black pepper

• Butter, for greasing

Directions

• Preheat the oven to 200°C (180°C fan) and butter a deep pie dish.
• Cook the chicken in oil and butter until lightly golden, then set aside.
• Soften the leeks gently in the pan until tender.
• Stir in flour, then gradually add stock and cream to form a thick sauce.
• Return chicken to the pan with mustard and thyme and simmer until cooked.
• Spoon filling into dish, top with puff pastry and brush with egg.
• Bake for 30–35 minutes until golden and bubbling.
• Rest briefly before serving.

Notes

• Allow the filling to cool slightly before topping with pastry.
• Cut a steam hole to prevent soggy pastry.
• Pie can be frozen once baked and cooled.