James Martin Chicken And Leek Pie

There’s something about a proper Chicken and Leek Pie that takes me straight back to Sunday afternoons at my gran’s cottage in Yorkshire. You’d walk in, and the scent would wrap round you like a warm jumper — buttery pastry, soft leeks, that slow-simmered chicken stock clinging to every corner of the kitchen. James Martin’s version of this classic? It’s the real deal. Proper British comfort food, layered with nostalgia, and just enough flair to impress without losing its rustic charm.

And yes, the water chestnuts seem odd — but trust me, they work. They’re like that weird uncle at Christmas: unexpected, but oddly necessary.

Ingredients List

• 2 whole chickens — or swap for 6–8 thighs if you prefer juicy, dark meat.
• 2 leeks, chopped — soft, sweet, and essential.
• 1 carrot, chopped — adds a gentle earthiness.
• 1 onion, quartered
• 10–12 peppercorns
• 2 bay leaves — classic for a rich stock.
• 50g butter, split into two 25g portions
• 25g plain flour — thickens that luscious sauce.
• Salt and pepper, to taste
• A handful of fresh tarragon, chopped — don’t skip this. It gives the whole pie that light, perfumed lift.
• 100g baby onions — pearl onions are ideal.
• 100g water chestnuts, sliced — canned is fine.
• 375g puff pastry, ready-rolled — keep it cold until needed.
• 1 egg yolk, beaten with a splash of water — for that glossy, golden finish.

How to Make It (Instructions)

1. Bake on a tray for 30 minutes, or until the top is puffed, deep gold, and whispering eat me.
2. Make the stock: Place the chickens, leeks, carrot, onion, peppercorns, and bay leaves in a large pot. Cover with water and bring to a boil.
3. Simmer gently for 1 hour, uncovered. Your kitchen will smell divine.
4. Cool slightly, then remove the chicken and shred the meat. Strain and save about 500ml of the cooking liquid — this is your homemade chicken stock.
5. Preheat your oven to 200°C (400°F).
6. In one pan, melt 25g butter over medium heat. Whisk in the flour and cook gently for a minute — you want a smooth roux.
7. Slowly whisk in the stock, stirring constantly until you’ve got a silky, thickened sauce.
8. In another pan, melt the other 25g butter and sauté the baby onions and water chestnuts for 2–3 minutes. (This is usually where I forget the tarragon and have to dash back into the fridge.)
9. Combine the shredded chicken, tarragon, onions, chestnuts, and sauce in a bowl. Taste and season — you’ll know when it sings.
10. Pour the filling into a deep pie dish.
11. Brush the edges with egg wash, then drape the pastry over the top.
12. Crimp the edges with a fork, brush the top with more egg yolk, and make a little steam hole in the middle if you’re feeling proper.

Common Mistakes

Why is my pastry soggy?
You probably didn’t cool the filling before adding the pastry. Let it rest a bit — hot steam under pastry is a sog-maker.

My sauce turned lumpy — help?
Your stock might have gone in too fast. Slowly, lovingly whisk it in. And don’t stop stirring — it’s a trust fall situation.

Why does the pie taste flat?
Salt. Seriously. Season every layer — stock, sauce, chicken. I under-salted mine once and even the dog looked disappointed.

Can I skip the water chestnuts?
You can — but you’ll miss that surprising crunch. They’re like the plot twist of the pie.

Storage and Reheating Tips

In the fridge:
Let it cool fully, then cover with foil or store in a sealed container. Lasts up to 3 days.

In the freezer:
Wrap the whole (or slices) tightly in cling film and foil. Label it. It’s good for 3 months.

To reheat:

• Oven: 175°C for 15–20 minutes, covered with foil.
• Microwave: Slice, cover with a plate or paper towel, medium heat for 1–2 minutes.
• Air fryer: Great for reviving the top crust — 160°C for 6–8 minutes.

What to Serve With It

• Buttery mashed potatoes — soft, smooth, and perfect for soaking up that creamy sauce.
• Green beans or garden peas — bright, snappy contrast to the richness.
• A pint of pale ale or a chilled glass of dry white wine — brings out the herbs and richness beautifully

FREQUENTLY ASKED QUESTIONS

Can I make this pie gluten-free?
Yes, use gluten-free pastry and swap plain flour for a GF alternative. Cornflour also works to thicken the sauce.

Can I make this ahead of time?
Absolutely. Assemble the pie and refrigerate it (uncooked) for up to a day. Bake fresh when ready to serve.

Do I have to use puff pastry?
No — shortcrust works too if you like a sturdier, biscuit-like topping. Puff is more traditional for this one though.

What if I don’t have tarragon?
Try fresh parsley or a touch of thyme. But tarragon has that special something — worth picking up if you can.

Nutrition Facts

Amount Per Serving

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 500mg
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 2g
• Protein: 15g

Try More James Martin Recipes:

• James Martin Turkey And Ham Pie
• James Martin Steak And Kidney Pie
• James Martin Meat And Potato Pie
• James Martin Cottage Pie
• James Martin Fish Pie
• James Martin Pork Pie