James Martin Chicken And Leek Pie

James Martin Chicken And Leek Pie

James Martin Chicken and Leek Pie is made with chicken, leeks, carrots, onions, peppercorns, bay leaves, butter, flour, tarragon, baby onions, water chestnuts, puff pastry, and egg yolk. This British Chicken and Leek Pie recipe creates a comforting and hearty dish that takes about 1 hour 30 minutes to prepare and can serve up to 4 people.

Try More James Martin Recipes:

💗 Why You’ll James Martin Chicken And Leek Pie Recipe

  • Juicy Chicken: This recipe calls for two whole chickens. You get very tender and tasty meat that makes each mouthful wonderful.
  • Full of Veggies: With leeks, carrots, and onions, including both baby onions and water chestnuts, the pie has lots of different textures and flavors.
  • Crispy Pastry Top: We use ready-to-bake puff pastry. It turns golden and flaky when cooked, adding a delicious crunch on top of the soft filling.
  • Herby Taste: A bit of chopped tarragon adds a fresh and herby flavor, making the pie smell amazing and taste even better.
Chicken and Tarragon Pie
Chicken and Tarragon Pie

James Martin Chicken And Leek Pie Ingredients

  • 2 whole chickens (you can use breasts or thighs instead)
  • 2 leeks, cut into pieces
  • 1 carrot, cut into pieces
  • 1 onion, cut into pieces
  • 10-12 peppercorns
  • 2 bay leaves
  • 50g butter (divided into two parts: 25g for sauce, 25g for cooking onions and water chestnuts)
  • 25g plain flour
  • Salt and pepper, to taste
  • A handful of tarragon, chopped (about 2 tablespoons when chopped)
  • 100g baby onions (small onions)
  • 100g water chestnuts (can use canned, drained and sliced)
  • 375g puff pastry (ready-rolled)
  • 1 egg yolk, mixed with a little water for egg wash

👩‍🍳 How To Make James Martin Chicken And Leek Pie

  1. Put the chicken, leeks, carrot, onion, peppercorns, and bay leaves in a big pot.
  2. Fill the pot with water until everything is covered. Heat until boiling, then lower the heat and simmer for 1 hour.
  3. After cooking, let it cool down. Then take the chicken out, save the water (this is your chicken stock), and take the meat off the bones.
  4. Heat your oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
  5. Melt 25g butter in a pan, then mix in the flour.
  6. Slowly add 500g of the chicken stock you saved, stirring until you have a thick sauce.
  7. In another pan, melt the other 25g of butter and cook the baby onions and water chestnuts for 2 minutes.
  8. Mix the chicken, onions, chestnuts, and tarragon with the sauce. Put this filling into a large pie dish.
  9. Brush the edges of the pie dish with the egg yolk mix.
  10. Lay the puff pastry over the filling. Press the edges down with a fork to seal.
  11. Brush the top with more egg yolk mix. Put the pie on a baking tray.
  12. Bake for 30 minutes or until the pastry is golden and puffed up.

💭 Recipe Tips

  • Make Sure Chicken Is Cooked Well: Cook the chicken until it is very soft. This makes sure it is safe and tasty to eat in the pie.
  • Don’t Cook Leeks Too Much: Cook the leeks until they are soft but still keep their shape. You don’t want them to be too soft or mushy.
  • Fresh Tarragon Is Best: Fresh tarragon makes the pie taste very good. It smells and tastes better than dried tarragon.
  • Brush with Egg for Shiny Top: Use egg yolk on the pastry before you bake it. This makes the top shiny and golden.
  • Wait Before Cutting the Pie: Let the pie cool a bit after baking. This helps the inside get thicker, so it’s easier to cut and serve.

🥗 What To Serve With Chicken And Leek Pie?

Serve Chicken and Leek Pie with a fresh green salad, steamed vegetables, mashed potatoes, or crusty bread for a complete meal.

Chicken and Tarragon Pie
Chicken and Tarragon Pie

🎚 How To Store Chicken And Leek Pie?

  • In the Fridge: First, let the pie cool down. Then, wrap it well with plastic wrap or put it in a container with a tight lid. Chicken And Leek Pie can stay in the fridge for up to 3 days.
  • In the Freezer: Make sure the pie is cool. Wrap it tightly first in plastic wrap and then in aluminum foil. Don’t forget to put a date on it. This way, Chicken And Leek Pie can be frozen for up to 3 months.

🥵 How To Reheat Chicken And Leek Pie?

  • In the Oven: First, cover the pie with foil to keep it moist. Heat your oven to 350°F (175°C). Bake the pie for 15-20 minutes or until it feels warm all the way through.
  • In the Microwave: Place a slice of the pie on a microwave-safe plate. Cover it with a microwave-safe cover or another plate. Use medium power and heat for 1-2 minutes, or until the pie is warm.

FAQs

How Do You Thicken A Meat Pie Filling?

To make the filling thicker, mix a little cornstarch or flour with some water until it’s smooth. Then, stir this mixture into your pie filling while it’s cooking on the stove.

What Other Vegetables Can I Add To The Chicken And Leek Pie?

Yes, you can add mushrooms, peas, or small diced potatoes for extra flavor and texture.

How Do I Prevent The Pie Crust From Getting Soggy?

James Martin recipe uses puff pastry on top, so you don’t need to worry about the bottom getting soggy. But, make sure to cool the filling a bit before topping with pastry to keep it crisp.

Can I Use Pre-cooked Chicken For The Pie Filling?

Absolutely, if you have cooked chicken, you can use it. Just make sure it’s shredded or chopped and add it to the cooked vegetables before you put the filling into the pie. This is a great way to save time.

James Martin Chicken And Leek Pie 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 Chicken And Leek Pie

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 30 minutesServings:4 servingsCalories:450 kcal Best Season:Summer

Description

James Martin Chicken and Leek Pie is made with chicken, leeks, carrots, onions, peppercorns, bay leaves, butter, flour, tarragon, baby onions, water chestnuts, puff pastry, and egg yolk. This British Chicken and Leek Pie recipe creates a comforting and hearty dish that takes about 1 hour 30 minutes to prepare and can serve up to 4 people.

Ingredients

Instructions

  1. Put the chicken, leeks, carrot, onion, peppercorns, and bay leaves in a big pot.
  2. Fill the pot with water until everything is covered. Heat until boiling, then lower the heat and simmer for 1 hour.
  3. After cooking, let it cool down. Then take the chicken out, save the water (this is your chicken stock), and take the meat off the bones.
  4. Heat your oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
  5. Melt 25g butter in a pan, then mix in the flour.
  6. Slowly add 500g of the chicken stock you saved, stirring until you have a thick sauce.
  7. In another pan, melt the other 25g of butter and cook the baby onions and water chestnuts for 2 minutes.
  8. Mix the chicken, onions, chestnuts, and tarragon with the sauce. Put this filling into a large pie dish.
  9. Brush the edges of the pie dish with the egg yolk mix.
  10. Lay the puff pastry over the filling. Press the edges down with a fork to seal.
  11. Brush the top with more egg yolk mix. Put the pie on a baking tray.
  12. Bake for 30 minutes or until the pastry is golden and puffed up.

Notes

  • Make Sure Chicken Is Cooked Well: Cook the chicken until it is very soft. This makes sure it is safe and tasty to eat in the pie.
    Don’t Cook Leeks Too Much: Cook the leeks until they are soft but still keep their shape. You don’t want them to be too soft or mushy.
    Fresh Tarragon Is Best: Fresh tarragon makes the pie taste very good. It smells and tastes better than dried tarragon.
    Brush with Egg for Shiny Top: Use egg yolk on the pastry before you bake it. This makes the top shiny and golden.
    Wait Before Cutting the Pie: Let the pie cool a bit after baking. This helps the inside get thicker, so it’s easier to cut and serve.
Keywords:James Martin Chicken And Leek Pie

4 Comments

  1. Very nice flavour, but the flour/butter/stock ratio is completely out. The sauce was very thin and the chicken was swimming in it

    1. Thanks, Peter! Try using less stock or more flour to thicken the sauce.

  2. What size chickens ?

    1. Hi Daniel, great question! The recipe is designed for medium-sized chickens, each weighing about 3 to 4 pounds (1.4 to 1.8 kilograms).

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