Easy Homemade Chicken And Leek Pie Recipe For Cozy Dinners

Crafting a hearty chicken and leek pie brings comfort straight to your kitchen table.

Layers of tender meat and silky vegetables nestle beneath a golden, flaky crust.

Regional British culinary traditions inspire this classic dish with its rich, creamy filling.

Fragrant herbs and subtle seasonings dance through each delectable bite.

Warm ovens beckon home cooks to create something truly special.

Seasonal ingredients transform simple components into a memorable meal.

Anticipation builds as you slice through the crisp pastry to reveal the savory treasure waiting inside.

Ingredients for James Martin Chicken And Leek Pie

• Chicken: Tender meat that forms the hearty base of the pie.

• Leeks, Carrot, Onion, Baby Onions: Provide depth of flavor and natural sweetness to the dish.

• Bay Leaves, Peppercorns, Tarragon: Add complex and fragrant notes to enhance the overall taste.

• Butter, Flour: Create a smooth and rich sauce that helps bind the filling together.
• Egg: Used for egg wash to give the pastry a golden, glossy finish.

• Chestnuts: Add a nutty texture and earthy flavor to the pie filling.

• Pastry: Provides a crisp and flaky exterior to encase the savory filling.

• Water, Stock: Creates the foundational cooking liquid and sauce for the pie.

How to Make James Martin Chicken And Leek Pie Easily

Step 1: Poach Chicken and Vegetables

• Whole chicken
• Leeks
• Carrot
• Onion
• Peppercorns
• Bay leaves

Cover everything with water and bring to a boil. Reduce heat and simmer gently for one hour until chicken is tender and falling apart.

Step 2: Prepare Meat and Stock

Let chicken cool slightly. Remove meat from bones and shred into bite-sized pieces. Strain cooking liquid and reserve 500 milliliters of flavorful stock.

Step 3: Create Creamy Sauce Base

Melt butter in a saucepan. Sprinkle flour over melted butter and whisk together to create a smooth roux. Slowly pour reserved stock into roux, whisking continuously until sauce thickens and becomes velvety.

Step 4: Sauté Complementary Ingredients

In a separate pan, gently cook baby onions and chestnuts in remaining butter. Sauté for approximately 20 minutes until lightly golden and fragrant.

Step 5: Combine Filling Components

Mix shredded chicken, fresh tarragon, sautéed onions, chestnuts, and creamy sauce. Season generously with salt and pepper.

Step 6: Assemble Pie

Transfer mixture into a pie dish. Brush pastry edges with beaten egg to help seal.

Step 7: Top and Seal Pie

Cover pie with pastry sheet. Crimp edges with fork and brush top with additional egg wash for beautiful golden color.

Step 8: Bake to Perfection

Preheat oven to 200 degrees Celsius. Bake pie for 30 minutes until pastry is puffy and deeply golden brown.

Tips to Perfect James Martin Chicken And Leek Pie

• Boost Flavor Depth: Add a splash of white wine to the stock for enhanced taste complexity and richness.
• Perfect Shredding Technique: Let chicken cool completely before shredding to prevent burning fingers and ensure neat, uniform meat pieces.
• Control Sauce Consistency: Whisk stock into roux slowly and continuously to prevent lumps and create a silky smooth sauce.
• Strategic Pastry Handling: Brush pastry edges with egg wash before sealing to help create a tight, golden-brown crust that doesn't leak.
• Temperature Trick: Let pie rest 10 minutes after baking to allow sauce to set and make slicing easier without losing moisture.

Variations on James Martin Chicken And Leek Pie

• Gluten-Free Chicken Pie: Replace wheat flour with cornstarch or gluten-free flour blend. Use gluten-free pastry for a celiac-friendly version.
• Vegetarian Alternative: Swap chicken with firm tofu or jackfruit. Use vegetable stock instead of chicken stock for rich flavor.
• Low-Carb Option: Replace pastry with cauliflower crust or use thin sliced zucchini as a topping. Reduce chestnuts and focus on high-protein vegetables.
• Dairy-Free Adaptation: Use olive oil instead of butter. Select plant-based milk or additional stock for sauce. Choose dairy-free pastry sheets for complete allergen-free preparation.

What Goes Well with James Martin Chicken And Leek Pie

• Savor Complementary Flavor Combinations
• Pair Crisp White Wine: A chardonnay or sauvignon blanc cuts through the rich, creamy pie filling and balances the savory chicken and leek flavors perfectly.
• Create Fresh Green Salad: Toss a light arugula salad with lemon vinaigrette to provide a zesty, refreshing contrast against the hearty pie's warmth.
• Match Earthy Side Vegetable: Roasted Brussels sprouts with pancetta will echo the nutty chestnut notes and add depth to the overall meal experience.
• Select Robust Red Alternative: For red wine lovers, a light pinot noir complements the chicken's delicate texture without overwhelming the subtle leek and tarragon undertones.

Proper Storage for James Martin Chicken And Leek Pie

• Store leftovers in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator. Wrap tightly with plastic wrap or transfer to sealed glass containers to maintain flavor and prevent drying.
• Portion chicken and leek pie into individual servings. Place in freezer-safe containers or wrap securely with freezer-grade aluminum foil. Freezes perfectly for up to 2 months. Label containers with date for easy tracking.
• Preheat oven to 180C. Remove pie from refrigerator 30 minutes before reheating to reach room temperature. Cover with foil to prevent excessive browning. Warm for 15-20 minutes until internal temperature reaches 74C.
• Cut pie into portions.

James Martin Chicken And Leek Pie Questions Answered

• How do I know if the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 74°C (165°F). If you don’t have a thermometer, ensure the chicken is white throughout with no pink areas and juices run clear.

• Can I use other herbs instead of tarragon?

Yes, you can substitute tarragon with fresh thyme or parsley. These herbs complement chicken well and will add a similar aromatic flavor to the pie.

• What if I can't find chestnuts?

Almonds or walnuts can be good alternatives. They’ll provide a similar nutty texture and richness to the pie filling. If you prefer, you can also simply omit the nuts.

Why James Martin Chicken And Leek Pie Is a Comfort Classic

• Savor Hearty Comfort: This chicken and leek pie delivers pure warmth with its rich, satisfying flavor profile that hugs your taste buds like a cozy blanket.
• Master a Classic Technique: Learn professional cooking skills by creating a traditional British-style pie with perfectly crafted roux and delicate pastry work.
• Impress Dinner Guests: Elevate your culinary repertoire with a sophisticated dish that looks and tastes like it came straight from a gourmet restaurant kitchen.
• Customize with Seasonal Ingredients: Easily adapt the recipe by swapping chestnuts or adding your favorite vegetables to make this pie uniquely yours.

Chicken And Leek Pie Recipe

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4.8 from 37 reviews

• Total Time: 1 hour 53 minutes
• Yield: 8 1x

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Description

Hearty “chicken and leek pie” delivers comfort straight from British kitchens, blending savory poultry with delicate leek flavors. Flaky pastry and rich filling promise a delightful meal you’ll savor with each delectable bite.

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Ingredients

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Main Ingredients:

• 2 whole chickens
• 2 leeks, cut into pieces
• 375g (13.2 ounces) puff pastry
• 1 carrot, cut into pieces
• 1 onion, cut into pieces
• 100g (3.5 ounces) baby onions
• 100g (3.5 ounces) water chestnuts

Seasoning and Herbs:

• 10–12 peppercorns
• 2 bay leaves
• Salt and pepper, to taste
• A handful of tarragon

Binding and Finishing:

• 50g (1.8 ounces) butter
• 25g (0.9 ounces) plain flour
• 1 egg yolk
• 100 milliliters (3.4 fluid ounces) water

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Instructions

1. Simmer chicken with leeks, carrots, onions, peppercorns, and bay leaves in a large pot of water for 1 hour until meat is tender and flavorful.
2. Allow chicken to cool slightly, then carefully remove meat from bones and shred into bite-sized pieces. Strain cooking liquid and reserve 500ml of stock.
3. Prepare a roux by melting butter in a pan and whisking in flour until smooth and golden.
4. Gradually incorporate reserved stock into the roux, whisking continuously to create a velvety, thickened sauce.
5. In a separate pan, gently sauté baby onions and chestnuts in butter for approximately 23 minutes until lightly caramelized.
6. Combine shredded chicken, fresh tarragon, sautéed onions, chestnuts, and prepared sauce. Season generously with salt and pepper.
7. Transfer mixture to a pie dish, ensuring even distribution of ingredients.
8. Preheat oven to 200C (400F).
9. Carefully drape pastry over the filled pie dish, pressing edges to seal and creating decorative crimped border with a fork.
10. Brush pastry surface with egg wash to ensure a glossy, golden finish.
11. Bake for 30 minutes until pastry is puffed and achieved a rich, golden-brown color.

Notes

• Strain the stock carefully to ensure a clear, flavorful base for the sauce, removing any small bones or impurities.
• Save extra stock for future recipes or freeze in ice cube trays for convenient portioning.
• Using a homemade chicken stock will elevate the pie’s depth of flavor compared to store-bought alternatives.
• Consider using gluten-free flour and pastry for those with wheat sensitivities, maintaining the dish’s rich texture and taste.

• Prep Time: 1 hour 23 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 520 kcal
• Sugar: 3 g
• Sodium: 380 mg
• Fat: 28 g
• Saturated Fat: 13 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 110 mg