James Martin Chicken and Water Chestnut Pie

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This is a cozy, pub-style chicken pie with a creamy, gently herby sauce and little bursts of crunch from water chestnuts tucked throughout. The puff pastry bakes up golden and crisp, while the filling stays rich, silky, and packed with flavour. It’s very manageable for a confident beginner, especially if you use ready-rolled pastry. Total time is about 1 hour 15 minutes from chopping board to serving.

Ingredients

For the chicken filling

2 tbsp olive oil
30g unsalted butter
1 large onion, finely diced
2 celery sticks, finely diced
2 garlic cloves, finely chopped
600g boneless, skinless chicken thighs (or chicken breast), cut into bite-size pieces
1 tsp fine salt, plus more to taste
1/2 tsp freshly ground black pepper

For the creamy sauce

2 tbsp plain flour
150ml dry white wine (optional, or use extra stock)
400ml chicken stock
150ml double cream
1 tsp Dijon mustard
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
1 tbsp chopped fresh parsley

For the water chestnuts and extras

1 x 225g tin water chestnuts, drained and chopped
100g frozen peas (optional)

For the pastry topping

1 x 320g ready-rolled puff pastry sheet
1 egg, beaten (for egg wash)

How to Make James Martin Chicken and Water Chestnut Pie

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely. Slide a baking tray in to heat up (this helps the bottom crisp and catches any bubbling sauce).
Cook the base veg: Heat the olive oil and butter in a large frying pan over medium heat. Add the onion and celery with a pinch of salt and cook for 8 to 10 minutes, stirring often, until softened. Stir in the garlic and cook for 1 minute.
Brown the chicken: Add the chicken pieces, season with salt and pepper, and cook for 4 to 6 minutes until the outside is just lightly coloured. It does not need to be cooked through yet.
Thicken the sauce: Sprinkle over the flour and stir for 1 minute so it cooks out. Pour in the wine (if using) and let it bubble for 1 to 2 minutes, then gradually stir in the stock. Simmer for 5 to 8 minutes until you have a creamy sauce that coats the spoon.
Finish the filling: Turn the heat to low and stir in the double cream, Dijon mustard, thyme, and parsley. Fold through the chopped water chestnuts and peas (if using). Taste and adjust seasoning. The filling should be well seasoned as the pastry is unsalted.
Assemble the pie: Spoon the hot filling into a 2-litre pie dish (about 23cm). Lay the puff pastry over the top, trim the edges, and crimp with a fork or your fingers. Cut a small slit in the centre for steam. Brush all over with beaten egg.
Bake: Put the dish on the hot baking tray and bake for 25 to 30 minutes until the pastry is deeply golden and the filling is bubbling at the edges.
Cool and serve: Let the pie stand for 10 minutes before slicing. This short rest helps the sauce settle so you get cleaner slices and a creamier bite.

Tips

How do I stop the pastry going soggy on the bottom?

Use a hot baking tray under the pie dish, and make sure your filling is thick before you assemble. A thin, watery sauce is the main culprit for a soft base.

What if my sauce is too thin?

Simmer it a little longer before adding the cream, stirring often. If you still need help, mix 1 tsp cornflour with 1 tbsp cold water and stir it in while the sauce bubbles for 30 to 60 seconds.

How do I keep the chicken tender?

Do not overcook it in the pan. Just colour it lightly, then let it finish cooking in the oven inside the sauce. Chicken thighs are especially forgiving and stay juicy.

Can I make the filling ahead of time?

Yes. Make the filling up to 2 days ahead, cool completely, and refrigerate. Reheat until steaming hot, then assemble with pastry and bake so the pastry cooks properly and stays crisp.

Serving Suggestions

Buttery mash or creamy Dauphinoise potatoes
Steamed tenderstem broccoli or buttered leeks
Roasted carrots and parsnips
A crisp green salad with a sharp mustard dressing

Storage

Room temperature

Let the pie cool, then keep it out for up to 2 hours (food safety guideline). After that, refrigerate.

Refrigerator

Store covered for up to 3 days. Reheat slices in a 180°C fan oven for 15 to 20 minutes (best for crisp pastry), or microwave until hot throughout if you are in a hurry.

Freezing

Freeze the cooled pie (or individual slices) well wrapped for up to 2 months. Defrost overnight in the fridge, then reheat in a 180°C fan oven until piping hot. If freezing, the pastry will be slightly softer after reheating, but still delicious.

Nutrition

Calories: 540 kcal
Carbohydrates: 28 g
Protein: 32 g
Fat: 33 g
Saturated fat: 15 g
Sodium: 850 mg

Disclaimer: Nutrition values are estimates and will vary based on the exact ingredients and brands you use.

FAQs

What do water chestnuts add to a chicken pie?

They add a light, fresh crunch that stays crisp even after baking. It balances the creamy sauce and keeps the filling from tasting heavy.

Can I use chicken breast instead of thighs?

Yes. Chicken breast works well, but it can dry out more easily. Keep the pieces slightly larger and avoid over-browning in the pan so it stays tender after baking.

Can I make this pie without wine?

Absolutely. Swap the wine for the same amount of extra chicken stock, and add a small squeeze of lemon at the end if you want a little brightness.

How do I know when the pie is fully cooked?

The pastry should be deep golden and crisp, and you should see the filling bubbling around the edges. If you are unsure, insert a knife through the centre steam slit and check the filling is piping hot.

Can I use shortcrust pastry instead of puff pastry?

Yes. Shortcrust gives a more traditional, sturdy top. Bake at the same temperature, but allow a few extra minutes until it is fully cooked and lightly browned.