James Martin Chicken and Leek Pie is made with succulent chicken thighs, sweet sautéed leeks, salty bacon, fresh thyme, and a luxurious creamy sauce. The result is a bubbling, golden dish topped with flaky puff pastry that offers a satisfying crunch in every bite. It is the ultimate warming meal for a cold winter evening and makes a perfect family dinner for four.
Jump to RecipeWhy You Will Love This Chicken and Leek Pie:
- The Ultimate Comfort Food: There is nothing better on a cold day than a bubbling pie. The combination of creamy sauce, salty bacon, and buttery pastry is warm and satisfying.
- Store-Bought Shortcut: This recipe uses ready-rolled puff pastry. You get that professional, flaky “bakery style” crust without having to make your own dough from scratch.
- Juicy Meat: By using chicken thighs instead of breasts, the meat stays incredibly tender and moist, even after being cooked in the pan and then baked in the oven.
- One-Dish Wonder: Although you cook the filling first, once it is in the oven, you have a complete meal in one dish. It contains your protein, dairy, and vegetables all in one delicious package.
Emile Henry HR Modern Classics Pie Dish, 9″, Blue
James Martin Chicken and Leek Pie Ingredients
For the Filling:
- 50g (3.5 tbsp) butter
- 500g (1.1 lbs) chicken thighs, boneless and skinless, cut into chunks
- 150g (5 oz) bacon lardons or pancetta, cubed
- 2 large leeks, washed thoroughly and sliced
- 2 tablespoons plain flour
- 300ml (1 1/4 cups) chicken stock
- 200ml (3/4 cup) double cream (heavy cream)
- 1 tablespoon fresh thyme leaves
- Salt and black pepper
For the Topping:
- 1 sheet (320g) ready-rolled puff pastry
- 1 egg, beaten (for glazing)
How To Make James Martin Chicken and Leek Pie
- Sear the meat: Melt half the butter in a large deep pan over medium heat. Add the chicken chunks and bacon lardons. Fry them for 5-8 minutes until the chicken is golden brown and the bacon is crisp. Remove the meat from the pan and set it aside on a plate.
- Soften the leeks: Add the remaining butter to the same pan. Add the sliced leeks and cook gently for 5 minutes until they are soft and sweet. Do not let them brown too much.
- Make the sauce: Sprinkle the flour over the leeks and stir well for 1 minute to cook out the raw flour taste. Gradually pour in the chicken stock, stirring constantly to prevent lumps. Bring the mixture to a simmer until it thickens.
- Combine and simmer: Pour in the double cream and add the fresh thyme. Return the cooked chicken and bacon to the pan. Stir everything together and simmer for 3-4 minutes. Season with salt and plenty of black pepper.
- Cool the filling: Remove the pan from the heat. Pour the filling into a pie dish (or individual ramekins). Allow it to cool slightly; this helps the pastry puff up better later.
- Top with pastry: Preheat your oven to 400°F (200°C). Unroll the puff pastry and drape it over the pie dish. Press the edges down to seal it against the rim. Trim off any excess pastry. Cut a small slit in the center to let steam escape.
- Bake the pie: Brush the top of the pastry generously with the beaten egg. Bake in the oven for 20 to 25 minutes until the pastry is risen, deep golden brown, and the filling is bubbling.
Recipe Tips
- Clean Leeks Carefully: Leeks often trap dirt and grit between their layers. Slice them first, then soak them in a bowl of cold water to rinse them thoroughly before cooking.
- Use Chicken Thighs: James Martin often prefers thighs over breasts for pies. Thigh meat stays moist and tender during the double cooking process (sautéing then baking), whereas breast meat can dry out.
- Cool the Filling: If you put cold pastry on top of piping hot filling, the steam will melt the butter in the pastry before it hits the oven. This makes the lid soggy. Let the filling cool for at least 15 minutes.
- Don’t Waste Pastry: If you have leftover trimmings of puff pastry, cut them into leaves or shapes and stick them on top of the crust with a little egg wash for a decorative finish.
What To Serve Chicken and Leek Pie?
This rich creamy pie needs simple sides to balance the heavy sauce it is classic to serve it with a pile of buttery mashed potatoes to soak up the gravy. For vegetables, choose bright green options like steamed peas, roasted broccoli, or sautéed green beans with garlic. A crisp green salad with a vinaigrette dressing also cuts through the richness perfectly.
How To Store Leftovers Chicken and Leek Pie?
- Refrigerate: Allow the pie to cool completely cover the dish with foil or transfer leftovers to an airtight container. It will keep in the refrigerator for up to 3 days.
- Freeze: You can freeze the unbaked pie assemble the filling and pastry, then wrap the whole dish in foil and freeze for up to 1 month. Bake from frozen, adding 15-20 minutes to the cooking time. If freezing cooked leftovers consume them within 1 month.
How To Reheat Leftovers Chicken and Leek Pie?
1. In the Oven (The Best Method) This is the only way to keep the puff pastry crispy. If you microwave it, the lid will become soft and soggy.
- Preheat your oven to 350°F (180°C).
- Place the pie (or individual slices) on a baking tray.
- Cover the top loosely with foil to stop the pastry from burning before the middle is hot.
- Bake for 15 to 20 minutes. Remove the foil for the last 5 minutes to crisp up the top.
2. In the Microwave (Only for Speed) Use this method only if you are in a rush, as the pastry will lose its crunch.
James Martin's Saturday Morning
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Check Price: £12.50 »- Place a slice on a microwave-safe plate.
- Heat on high power for 2 to 3 minutes.
- Check that the chicken is piping hot in the center before eating.
FAQs
Yes, you can. Puff pastry is traditional for a “pot pie” style (lid only), as it is lighter. Shortcrust is denser and crumblier. If using shortcrust, bake it at 375°F (190°C) as it doesn’t need the high heat “shock” that puff pastry does.
Absolutely. James Martin often adds a splash of white wine or dry vermouth. Add 1/2 cup of wine after the flour step and let it bubble for a minute before adding the chicken stock.
This happens if the stock wasn’t reduced enough or if the leeks released too much water. Make sure you simmer the sauce on the stove until it coats the back of a spoon before putting it in the oven.
Chicken and Leek Pie Nutrition Facts
Serving Size: 1 slice (1/4 of pie)
- Calories: 650 kcal
- Total Fat: 45g
- Saturated Fat: 22g
- Cholesterol: 160mg
- Sodium: 900mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 32g
James Martin Chicken And Leek Pie Recipe
Course: Dinner, Lunch, MainCuisine: BritishDifficulty: Easy4
servings20
minutes25
minutes650
kcalJames Martin Chicken and Leek Pie is made with succulent chicken thighs, sweet sautéed leeks, salty bacon, fresh thyme, and a luxurious creamy sauce. The result is a bubbling, golden dish topped with flaky puff pastry that offers a satisfying crunch in every bite. It is the ultimate warming meal for a cold winter evening and makes a perfect family dinner for four.
Ingredients
50g (3.5 tbsp) butter
500g (1.1 lbs) chicken thighs, boneless and skinless, cut into chunks
150g (5 oz) bacon lardons or pancetta, cubed
2 large leeks, washed thoroughly and sliced
2 tablespoons plain flour
300ml (1 1/4 cups) chicken stock
200ml (3/4 cup) double cream (heavy cream)
1 tablespoon fresh thyme leaves
Salt and black pepper
- For the Topping:
1 sheet (320g) ready-rolled puff pastry
1 egg, beaten (for glazing)
Directions
- Sear the meat: Melt half the butter in a large deep pan over medium heat. Add the chicken chunks and bacon lardons. Fry them for 5-8 minutes until the chicken is golden brown and the bacon is crisp. Remove the meat from the pan and set it aside on a plate.
- Soften the leeks: Add the remaining butter to the same pan. Add the sliced leeks and cook gently for 5 minutes until they are soft and sweet. Do not let them brown too much.
- Make the sauce: Sprinkle the flour over the leeks and stir well for 1 minute to cook out the raw flour taste. Gradually pour in the chicken stock, stirring constantly to prevent lumps. Bring the mixture to a simmer until it thickens.
- Combine and simmer: Pour in the double cream and add the fresh thyme. Return the cooked chicken and bacon to the pan. Stir everything together and simmer for 3-4 minutes. Season with salt and plenty of black pepper.
- Cool the filling: Remove the pan from the heat. Pour the filling into a pie dish (or individual ramekins). Allow it to cool slightly; this helps the pastry puff up better later.
- Top with pastry: Preheat your oven to 400°F (200°C). Unroll the puff pastry and drape it over the pie dish. Press the edges down to seal it against the rim. Trim off any excess pastry. Cut a small slit in the center to let steam escape.
- Bake the pie: Brush the top of the pastry generously with the beaten egg. Bake in the oven for 20 to 25 minutes until the pastry is risen, deep golden brown, and the filling is bubbling.
Notes
- Clean Leeks Carefully: Leeks often trap dirt and grit between their layers. Slice them first, then soak them in a bowl of cold water to rinse them thoroughly before cooking.
- Use Chicken Thighs: James Martin often prefers thighs over breasts for pies. Thigh meat stays moist and tender during the double cooking process (sautéing then baking), whereas breast meat can dry out.
- Cool the Filling: If you put cold pastry on top of piping hot filling, the steam will melt the butter in the pastry before it hits the oven. This makes the lid soggy. Let the filling cool for at least 15 minutes.
- Don’t Waste Pastry: If you have leftover trimmings of puff pastry, cut them into leaves or shapes and stick them on top of the crust with a little egg wash for a decorative finish.
