Chicken and Leek Pie Recipe James Martin: Step-By-Step Guide

Chicken and Leek Pie Recipe James Martin

In Britain, James Martin’s Chicken and Leek Pie is a comfort food that has a flaky pastry lid. OMG! The filling for this chicken and leeks pie is all made in one pan, so the chicken, leeks, and sauce wrapped up in that buttery puff pastry are just dreamy. 

This blog post will serve as the go-to for the perfect dish and an at-home recipe, with details on food prep, making a sauce and pastry, and tips on storage. It is perfect for a Sunday dinner or family celebrations.

Ingredients Overview for the James Martin's Chicken and Leek Pie Recipe

The quality of the simple ingredients characterizes this pie, as it is with so much of James Martin’s approach, and they add depth of flavor to the pie. Here’s what you will need:

For the Filling:

  • 2 tbsp olive oil or butter
  • 1 onion, finely chopped
  • 2 leeks, cleaned and sliced
  • 3 garlic cloves, chopped
  • 600g skinless chicken thighs, cut into chunks
  • 150ml dry white wine (optional but recommended)
  • 250ml chicken stock
  • 150ml double cream
  • 1 tsp Dijon mustard
  • Salt and freshly ground pepper
  • 1 tbsp fresh thyme or parsley, chopped
Ingredients Overview

For the Pastry:

  • 500g all-butter puff pastry (store-bought or homemade)
  • 1 egg, beaten (for glazing)

Making the Chicken & Leeks

First, brown the diced chicken thighs in oil or butter until golden. Remove and set aside. In the same pan, add onions and leeks and sauté until soft, 5-7 minutes. Stir in the garlic and cook for an additional minute, then return the chicken to the sauce. 

Add the white wine and deglaze the pan, reduce by half . Add chicken stock and bring to a boil, then simmer for 10 minutes. Add cream and mustard and continue to cook, stirring until the sauce has reduced and thickened slightly. Season with herbs and seasoning to taste.

Making the Chicken & Leeks

Making the Proper Sauce

The most important aspect of James Martin’s pies is the delicious, creamy sauce, but not too rich as to overpower the gentle flavor of the leeks. Here are a few key tips:

  • Double cream is more indulgent, thicker, and more luxurious, so use it in your recipe.
  • Add the mustard last, which will hold the flavor of the mustard. For a twist, try pairing it with these homemade honey mustard recipes.
  • Simmer gently (do not boil the cream – it will split).
Making the Proper Sauce

Puff Pastry

Store Bought vs Homemade:

James Martin usually recommends a good quality store-bought puff pastry for pies or soups, especially if you are short on time. I would recommend you choose an all-butter store brand. The rich flavor and increased flakiness are superior.

Rolling and shaping:

  • Flour your work surface lightly and roll the pastry to an even thickness of approximately ½ cm.
  • Cut to fit your baking dish (apart from a full crust, you may also opt for a top crust only).
  • Chill the pastry prior to rolling it over the hot filling.
Rolling and shaping

The Directions for Assembly

  • Preheat the oven to 200°C (180°C on a fan) / 400°F.
  • In a pie dish, spoon out the creamy chicken and leek mixture.
  • Cover with the pastry, pressing the edges to seal. Trim excess pastry.
  • Brush with beaten egg for a glossy finish.
  • Cut a small steam hole in the center.
  • Bake for 25-30 minutes or until golden brown and puffed.

Mezze Flavours and Variations

This is a very traditional recipe, but don’t make it personal with this:

  • Add mushrooms for a greater earthiness.
  • Replace leeks with shallots for an even sweeter background.
  • Use leftover roast chicken for an even simpler version.
  • For more herbs, try tarragon or rosemary instead of thyme.
  • Add even more fun with a bit of color and texture through frozen peas or sweetcorn.

Nutritional Value of Chicken & Leek

Chicken:

  • Excellent source of lean protein.
  • Plentiful in B-vitamins like niacin and B6.

Leeks:

  • It is a great source of vitamin K, manganese, and antioxidants.
  • Good for heart health and gut health.
  • A dish with both is not just comforting but healthy.
Nutritional Value of Chicken & Leek

History and Traditions of Savory Pies

Savory pies, as we know them today, come from medieval Britain, when you would put meat and/or vegetables into a hard pastry shell-son-of-a-booby called a coffin. Maybe that was another cuckoo-crazy concept at the time, but it has grown into what we do today- filling savory pies with flaky butter-rich cream.

The combination of chicken and leeks in a pie comes from very Welsh in origin as leeks are the national symbol of Wales, while James Martin’s pie adds to this ancient association with his more modern creamy ideas.

For another hearty British pie idea, check out Jamie Oliver’s Shepherd’s Pie.

What Goes with Chicken & Leek Pie

  • Mashed potatoes or roasted root vegetables
  • Steamed green beans or garden peas
  • A light green salad with vinaigrette to ‘cut’ the richness
  • Crispy roast potatoes for a little pampering ‘pub-style’
  • A glass of dry white wine or sparkling cider to drink.

For more fun and flavorful ideas, explore this list of foods that begin with “P”—you’ll find plenty of creative sides and pairings.

Equipment You'll Need

  • Large frying pan or skillet
  • Saucepan (for stock and wine reduction)
  • Ceramic pie dish
  • Rolling pin
  • Pastry brush
  • Fan-forced oven (helps with even baking)

Storage and Reheat Tips

  • Refrigerate leftovers for 3 days in an airtight container.
  • Freezer: Bake or unbake the pie, and freeze it for up to 2 months. It must be wrapped tightly with cling film and foil.
  • Reheat: Bake from frozen at 180C until heated through. If the pie has been baked already, cover it with foil to prevent burning too much.

Dessert Pairings

Finish with a lighter dessert to balance the richness of the pie:

  • A lemon tart for a citrus hit.
  • Poached pears for elegance.
  • Rhubarb crumble for a British seasonal finish.

Nutritional Info (per serving)

  • Calories: ~550
  • Protein: 28g
  • Carbs: 34g
  • Fat: 32g
  • Fiber: 3g
Conclusion

James Martin’s Chicken and Leek Pie epitomizes your taste and soul. Luxuriously silky sauce, succulent chicken, and sweet leeks encased in butter puff pastry: this dish does comfortable justice. It is an eternal classic that warms the heart, from its rustic and humble origins to its creamy, modern plate. 

If you are planning to eat it on an intimate dorm night or serving on a Sunday dinner gathering with friends, you are bound to impress. Just be sure to follow the method closely, take your time on the sauce, and enjoy this warm hug of a pie when it arrives at your table.

At home, cook this in the traditional British way, and don’t forget- it’s the pie, and it’s worth it!

FAQs

Can I substitute chicken breasts for thighs?

Yes, as thighs are undoubtedly tastier and juicier in the dish.

How do I make pie gluten-free?

To make this pie gluten-free: Use gluten-free puff pastry and thicken the sauce with cornstarch.

Can I prepare this pie in advance?

Yes, you can make the filling one day before and put everything with the pastry just before baking.

Which wine would go best with a pie?

Either Chardonnay or dry Riesling goes with a creamy sauce.

Can I use milk instead of cream?

Yes, but it will be thinner and less rich.