James Martin Chicken and Leek Pie Recipe

This James Martin Chicken and Leek Pie Recipe is warm, rich and very comforting. I love how soft leeks taste with tender chicken pieces.

The creamy sauce feels cozy on cold days. This James Martin Chicken and Leek Pie Recipe is great for family dinner or Sunday lunch.

You can also serve it for guests and feel proud and happy. If you love classic British comfort food, this James Martin Chicken and Leek Pie Recipe will make you smile.

Why I Love Making This James Martin Chicken and Leek Pie

I love this pie because it feels like a warm hug. The smell fills the whole kitchen. It reminds me of quiet nights at home. The crust is golden and flaky.

The filling is creamy and full of flavor. It is simple food, but it feels special. It always brings everyone to the table fast. We laugh, talk and enjoy every bite together.

Equipment List

• Large pot
• Frying pan
• Wooden spoon
• Sharp knife
• Cutting board
• Mixing bowl
• Pie dish
• Rolling pin
• Oven

Recipe Overview

• Recipe Name: James Martin Chicken and Leek Pie
• Servings: 6
• Prep Time: 20 mins
• Cook Time: 45 mins
• Total Time: 65 mins
• Course: Main Course
• Cuisine: British
• Calories: About 520 kcal per serving

Ingredients You Need for James Martin Chicken and Leek Pie Recipe

• 500g cooked chicken pieces, shredded
• 2 large leeks, sliced thin
• 1 onion, finely chopped
• 2 tbsp butter
• 2 tbsp plain flour
• 400 ml chicken stock
• 150 ml cream or whole milk
• Salt, to taste
• Black pepper, to taste
• 1 tsp dried thyme or fresh leaves
• Ready-made puff pastry sheet
• 1 beaten egg, for brushing

Step-by-Step Guide

1. Prepare the leeks and onion

Wash leeks very well to remove dirt hiding between layers, then slice them thinly with care on your board.

2. Cook the leeks and onion

Melt butter in a large pan over gentle heat, add onion and leeks, and cook slowly until soft, sweet and fragrant.

3. Add flour for thick sauce

Sprinkle flour over the soft leeks, stir very well and cook gently so the flour loses its raw taste completely.

4. Pour in stock

Slowly pour chicken stock into the pan, whisk as you pour and keep stirring until the sauce becomes smooth and thick.

5. Add cream and season

Stir in cream, then add salt, pepper and thyme leaves, tasting carefully so the flavors feel balanced and warm.

6. Add chicken

Add cooked shredded chicken into the sauce, stir gently to coat every piece, and let it simmer so flavors come together beautifully.

7. Fill the pie dish

Pour the creamy chicken and leek filling into your pie dish evenly, smoothing the top so pastry sits flat and neat.

8. Add pastry topping

Lay puff pastry sheet over the dish, trim edges, press gently and crimp sides so steam stays mostly inside while baking.

9. Brush and decorate

Brush pastry with beaten egg for shine, cut small slits on top carefully, so steam escapes and crust bakes crisp.

10. Bake the pie

Place pie in hot oven at 200°C, bake until pastry turns golden, puffed and beautifully crisp with bubbling filling inside.

Expert Tips & Variations

• Use leftover roast chicken for faster prep
• Add mushrooms for deeper flavor
• Use homemade pastry if you enjoy baking
• Add cheese to sauce for richer taste
• Replace cream with milk for lighter pie
• Add sweetcorn for extra color and sweetness

History or Fun Fact About the Dish

Chicken and leek pie is a classic British comfort dish. It comes from simple farmhouse cooking where nothing was wasted. Meat, vegetables and pastry came together in one hearty meal.

Today, chefs like James Martin share this cozy tradition on TV and in books, keeping the homely charm alive.

Pairings & Complementary Recipes

This pie tastes great with creamy mashed potatoes. It also pairs well with buttered peas or roasted carrots. A fresh green salad adds crunch and balance. Warm gravy or extra sauce makes it even more comforting and rich.

Occasion or Event Ideas

Serve this pie for Sunday lunch, family gatherings or cozy winter nights. It is perfect for holidays, potlucks or simple weekday dinners. It also works well for small celebrations when you want real comfort food.

Storage and Reheating Tips

• Store leftovers in an airtight container in the fridge
• Eat within 2–3 days for best taste
• Reheat in oven for crisp pastry
• Microwave gently if you are in a hurry
• Do not freeze hot pie; cool first

Nutrition Information

Nutrient	Amount (approx.)
Calories	520 kcal
Protein	28 g
Carbohydrates	32 g
Fat	30 g

Health Benefits

This pie gives good protein from chicken, which helps muscle strength. Leeks and onion add fiber and vitamins for digestion and immunity.

Using milk instead of cream can make it lighter. Like all comfort food, enjoy it in balance with fresh vegetables and movement.

FAQs about James Martin Chicken and Leek Pie Recipe

1. Can I use raw chicken instead of cooked chicken?
Yes, you can use raw chicken, but cook it first in a pan until fully done, then add it to the sauce so it combines safely and tastes tender.

2. Can I make this James Martin Chicken and Leek Pie Recipe ahead of time?
Yes, prepare the filling earlier, keep it chilled and add pastry later before baking, which keeps the crust flaky and fresh when served hot.

3. What pastry is best for this pie?
Puff pastry gives a light, flaky top. Shortcrust pastry also works if you like a firmer bite and classic pie feel.

4. How do I stop the bottom from getting soggy?
Let the filling cool slightly before adding pastry, and bake on a hot oven tray so heat reaches the base better.

Final Thoughts

This James Martin Chicken and Leek Pie Recipe brings warmth, comfort and simple joy to the table. It is easy, homely and full of flavor.

Once you learn how to make James Martin Chicken and Leek Pie, it may become a regular family favorite. Try it soon, share it with loved ones and enjoy every cozy slice.