This delicious Chicken and Leek Pie by James Martin is a comforting, creamy meal perfect for any occasion. With tender chicken, vegetables, and a rich sauce encased in golden puff pastry, it’s an easy and satisfying dish. Use simple ingredients you likely have at home to create this hearty, crowd-pleasing pie.
Ingredients Needed
- 1 whole chicken (about 1.5 kg / 3.3 lbs)
- 2 carrots, roughly chopped
- 1/2 leek, sliced
- 1 onion, peeled and quartered
- 1 bay leaf
- 6 black peppercorns
- Water to cover
For the sauce:
- 100g (7 tbsp) butter
- 6 tbsp plain flour (all-purpose flour)
- 100ml (1/2 cup) double cream
- 150g (1 cup) water chestnuts, chopped
- 1 small bunch of tarragon, chopped
- 750ml (3 cups) stock from the above ingredients
- 500g (17.6 oz) ready-rolled puff pastry
- 1 egg yolk for egg wash
How To Make Chicken And Leek Pie
- Cook the Chicken: Place the chicken, carrots, leeks, onion, bay leaf, and peppercorns into a large saucepan. Cover with water and bring to a boil. Simmer for 1 hour, then remove from heat and allow to cool. Once cool, drain the stock and shred the chicken meat off the bones.
- Preheat the Oven: Preheat the oven to 200°C (390°F/Gas 6).
- Prepare the Sauce: In a large pan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the stock, whisking continuously until smooth. Stir in the cream, then remove from heat.
- Assemble the Pie: Add the shredded chicken, water chestnuts, and tarragon into a pie dish. Pour the sauce over the chicken mixture and leave to cool completely.
- Add the Pastry: Brush the edge of the pie dish with egg wash. Roll out the puff pastry and place it over the chicken mixture. Crimp the edges to seal, decorate with pastry leaves, and brush the top with more egg wash.
- Bake the Pie: Place the pie on a baking tray and bake in the preheated oven for 1 hour 15 minutes, or until the pastry is golden brown and fully cooked.
- Serve: Allow the pie to rest for a few minutes before serving. Enjoy!
Recipe Tips
- Shred the chicken well: Make sure to shred the chicken into small, even pieces to ensure it mixes nicely with the sauce and creates a balanced filling.
- Cool the filling: Allow the chicken and sauce mixture to cool completely before adding the pastry. This helps the pastry stay crisp and prevents it from becoming soggy.
- Crimp the edges tightly: When sealing the pastry, press the edges firmly to avoid any gaps where the filling could leak out during baking.
- Brush with egg wash: Brush the top of the pastry with egg yolk before baking for a golden, glossy finish that looks professional and appetizing.
- Don’t skip resting the pie: Let the pie rest for a few minutes after baking. This helps the filling set and makes it easier to slice without spilling.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken and Leek Pie cool to room temperature before covering it and placing it in the fridge. It can be stored for up to 3 days.
- Freeze: To freeze, let the pie cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. When ready to eat, thaw it overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the pie on a baking tray and cover loosely with foil. Bake for 20-25 minutes, or until heated through. Remove the foil for the last 5 minutes to crisp up the pastry.
Nutrition Facts
Serving Size: 1 serving (235g)
- Calories: 188
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 62mg
- Sodium: 144mg
- Potassium: 572mg
- Total Carbohydrate: 11g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 22g
Try More James Martin Recipes:
- James Martin Chocolate Chip Muffins
- James Martin Celery Soup
- James Martin Pork Pie
- James Martin Turkey And Ham Pie
James Martin Chicken And Leek Pie
Description
This delicious Chicken and Leek Pie by James Martin is a comforting, creamy meal perfect for any occasion. With tender chicken, vegetables, and a rich sauce encased in golden puff pastry, it’s an easy and satisfying dish. Use simple ingredients you likely have at home to create this hearty, crowd-pleasing pie.
Ingredients
For the sauce:
Instructions
- Cook the Chicken: Place the chicken, carrots, leeks, onion, bay leaf, and peppercorns into a large saucepan. Cover with water and bring to a boil. Simmer for 1 hour, then remove from heat and allow to cool. Once cool, drain the stock and shred the chicken meat off the bones.
- Preheat the Oven: Preheat the oven to 200°C (390°F/Gas 6).
- Prepare the Sauce: In a large pan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the stock, whisking continuously until smooth. Stir in the cream, then remove from heat.
- Assemble the Pie: Add the shredded chicken, water chestnuts, and tarragon into a pie dish. Pour the sauce over the chicken mixture and leave to cool completely.
- Add the Pastry: Brush the edge of the pie dish with egg wash. Roll out the puff pastry and place it over the chicken mixture. Crimp the edges to seal, decorate with pastry leaves, and brush the top with more egg wash.
- Bake the Pie: Place the pie on a baking tray and bake in the preheated oven for 1 hour 15 minutes, or until the pastry is golden brown and fully cooked.
- Serve: Allow the pie to rest for a few minutes before serving. Enjoy!
Notes
- Shred the chicken well: Make sure to shred the chicken into small, even pieces to ensure it mixes nicely with the sauce and creates a balanced filling.
- Cool the filling: Allow the chicken and sauce mixture to cool completely before adding the pastry. This helps the pastry stay crisp and prevents it from becoming soggy.
- Crimp the edges tightly: When sealing the pastry, press the edges firmly to avoid any gaps where the filling could leak out during baking.
- Brush with egg wash: Brush the top of the pastry with egg yolk before baking for a golden, glossy finish that looks professional and appetizing.
- Don’t skip resting the pie: Let the pie rest for a few minutes after baking. This helps the filling set and makes it easier to slice without spilling.
James Martin Chicken And Leek Pie