James Martin Chicken and Water Chestnut Pie​

James Martin Chicken and Water Chestnut Pie is made with a whole poached chicken, crunchy water chestnuts, fresh tarragon, and a rich sauce made from double cream and homemade stock. This recipe creates a deeply comforting dish with a unique textural twist thanks to the crisp water chestnuts, all hidden under a golden, flaky puff pastry crust. It is the perfect centerpiece for a family Sunday lunch or a cozy winter dinner.

More Recipes:

• James Martin​ Cottage Pie
• James Martin​ Beef Casserole
• James Martin Fruit Scones​

Why You Will Love This Chicken and Water Chestnut Pie​ Recipe:

• The Surprise “Crunch”: The star ingredient is the water chestnuts. Unlike potatoes or carrots which get soft, water chestnuts stay crisp even after baking. This adds a satisfying crunch that contrasts perfectly with the tender chicken and creamy sauce.
• Zero-Waste Flavor: You poach the whole chicken yourself. This gives you incredibly moist meat, but more importantly, it creates a rich, homemade stock that forms the base of the sauce. It tastes far superior to using a stock cube.
• The Classic Trio: Chicken, tarragon, and cream is one of the most famous flavor combinations in French cooking. The fresh aniseed flavor of the tarragon cuts through the richness of the double cream perfectly.
• Luxurious Sauce: The sauce isn’t just thickened stock; it is a proper “velouté.” By making a roux (butter and flour) and whisking in the stock and cream, you get a sauce that is velvety smooth and clings to the filling.
• Impressive but Easy Crust: Using ready-rolled puff pastry makes this pie look like a bakery masterpiece with very little effort. The long cooking time ensures the pastry rises high and becomes exceptionally flaky.

Chicken and Water Chestnut Pie Ingredients

For the Poached Chicken & Stock:

• 1 whole chicken
• 2 carrots, halved
• 1 leek, halved
• 1 onion, peeled and halved
• 1 bay leaf
• 6 black peppercorns
• Water (enough to cover the ingredients)

For the Filling & Sauce:

• 100g butter
• 6 tbsp plain flour
• 750ml chicken stock (reserved from poaching step)
• 100ml double cream
• 150g water chestnuts, drained and sliced
• 1 small bunch of tarragon, chopped
• Salt and black pepper

For the Topping:

• 500g ready-rolled puff pastry
• 1 egg yolk (for glazing)

How To Make James Martin Chicken and Water Chestnut Pie

1. Poach the chicken: Place the whole chicken, carrots, leek, onion, bay leaf, and peppercorns into a large deep saucepan. Pour in enough water to cover everything. Bring to a boil, then reduce the heat and simmer gently for 1 hour.
2. Prep the meat and stock: Remove the pot from the heat and allow it to cool. Once cool, remove the chicken and shred the meat from the bones (discard skin and bones). Strain the liquid and measure out 750ml of this stock for the sauce.
3. Preheat the oven: Preheat your oven to 400°F (200°C) or Gas Mark 6.
4. Make the sauce: In a large saucepan, melt the 100g of butter. Whisk in the flour and cook for a minute to make a smooth paste (roux). Gradually whisk in the 750ml of warm stock until smooth and thickened. Stir in the double cream and remove from the heat.
5. Assemble the filling: Place the shredded chicken, sliced water chestnuts, and chopped tarragon into the base of a deep pie dish. Pour the creamy sauce over the ingredients. ⚠️Tip: Let this mixture cool completely before adding the pastry to prevent a soggy crust.
6. Add the pastry: Brush the rim of the pie dish with a little beaten egg yolk. Unroll the puff pastry and drape it over the pie dish. Press down on the edges to seal and crimp with a fork or your fingers.
7. Decorate and glaze: Trim off any excess pastry. You can use the scraps to cut out pastry leaves for decoration. Brush the entire top of the pie with the remaining egg yolk.
8. Bake: Place the pie on a baking tray. Bake for 1 hour 15 minutes until the pastry is risen and deep golden brown. If the top gets too dark before the time is up, cover it loosely with foil.

Recipe Tips

• Why Water Chestnuts? Water chestnuts are different from regular roasting chestnuts. They stay crisp even after cooking, adding a delicious “crunch” that contrasts beautifully with the soft chicken and creamy sauce.
• Cool the Filling: It is crucial to let the filling cool before putting the puff pastry on top. If the filling is hot, the steam will melt the butter in the pastry before it bakes, resulting in a greasy, flat crust.
• Flavor the Stock: Don’t skip the vegetables (mirepoix) when boiling the chicken. The carrots, leek, and onion infuse the water to create a rich, savory stock that is far superior to a stock cube.
• Check the Pastry: This recipe calls for a long baking time (1 hour 15 minutes). Keep an eye on the pie after 40 minutes. If the pastry is becoming dark brown, cover it with aluminum foil to protect it while the inside continues to cook.

What To Serve With Chicken and Water Chestnut Pie?

Balance the rich, creamy sauce with simple fresh greens like steamed tenderstem broccoli or green beans. A side of sweet glazed carrots also pairs beautifully with the crunchy water chestnuts, adding color without making the meal too heavy.

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❄️How To Store Leftovers Chicken and Water Chestnut Pie?

• Refrigerate: Allow the pie to cool completely. Cover tightly with foil or store in an airtight container in the fridge for up to 3 days.
• Freeze: You can freeze the pie before or after baking.
• Unbaked: Assemble the pie but do not egg wash. Freeze for up to 3 months. Glaze and bake from frozen (add 20 minutes to cooking time).
• Baked: Wrap individual slices in foil and freeze for up to 1 month. Thaw in the fridge overnight before reheating.

♨️How to Reheat Leftovers Chicken and Water Chestnut Pie?

1. The Oven Method (The Only Way for Crispy Pastry)

• Preheat: Set your oven to 350°F (180°C).
• Cover: Because the pie has already baked for over an hour, the pastry is likely quite dark. Cover the pie loosely with aluminum foil to prevent it from burning while it warms up.
• Bake: Place the pie (or slice) on a baking tray. Heat for 20 to 25 minutes.
• Crisp: Remove the foil for the last 5 minutes to crisp up the top.
• Check: Insert a knife into the center for 5 seconds, then touch the tip carefully. It should be hot to the touch.

2. The Air Fryer Method (Fastest for Slices)

• Temperature: Set the air fryer to 320°F (160°C). Do not go higher, or the pastry will burn before the thick filling is hot.
• Heat: Cook for 8 to 10 minutes.
• Watch: Keep an eye on it. If the pastry looks like it is catching, cover it with a small piece of foil (secured with a cocktail stick if safe for your machine).

3. The Microwave Method (Avoid if possible)

• Prep: Cut the portion in half to help the heat penetrate the dense filling.
• Heat: Microwave on high for 2 to 3 minutes.
• Rescue: If you must microwave it, try placing it in a toaster oven or under a broiler (grill) for 2 minutes afterwards to dry out the top of the pastry.

FAQs :

More Recipes:

• James Martin​ Cottage Pie
• James Martin​ Beef Casserole
• James Martin Fruit Scones​

Chicken and Water Chestnut Pie Nutrition Facts :

Serving Size: 1 slice (based on 6 servings)

• Calories: 720 kcal
• Total Fat: 48g
• Saturated Fat: 26g
• Cholesterol: 165mg
• Sodium: 650mg
• Total Carbohydrate: 38g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 32g

James Martin Chicken and Water Chestnut Pie​

Recipe by Ella ThompsonCourse: Dinner, Lunch, MainCuisine: American, BritishDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

15

minutes

Calories

720

kcal

🕓Preparation : 30 minutes (+1 hour poaching)
A unique twist on a classic chicken pie. James Martin adds sliced water chestnuts for a satisfying crunch, combined with tender poached chicken and fresh tarragon in a creamy velouté sauce.

Ingredients

• For the Poached Chicken & Stock:

• 1 whole chicken

• 2 carrots, halved

• 1 leek, halved

• 1 onion, peeled and halved

• 1 bay leaf

• 6 black peppercorns

• Water (enough to cover the ingredients)

• For the Filling & Sauce:

• 100g butter

• 6 tbsp plain flour

• 750ml chicken stock (reserved from poaching step)

• 750ml chicken stock (reserved from poaching step)

• 100ml double cream

• 150g water chestnuts, drained and sliced

• 1 small bunch of tarragon, chopped

• Salt and black pepper

• For the Topping:

• 500g ready-rolled puff pastry

• 1 egg yolk (for glazing)

Directions

• Poach the chicken: Place the whole chicken, carrots, leek, onion, bay leaf, and peppercorns into a large deep saucepan. Pour in enough water to cover everything. Bring to a boil, then reduce the heat and simmer gently for 1 hour.
• Prep the meat and stock: Remove the pot from the heat and allow it to cool. Once cool, remove the chicken and shred the meat from the bones (discard skin and bones). Strain the liquid and measure out 750ml of this stock for the sauce.
• Preheat the oven: Preheat your oven to 400°F (200°C) or Gas Mark 6.
• Make the sauce: In a large saucepan, melt the 100g of butter. Whisk in the flour and cook for a minute to make a smooth paste (roux). Gradually whisk in the 750ml of warm stock until smooth and thickened. Stir in the double cream and remove from the heat.
• Assemble the filling: Place the shredded chicken, sliced water chestnuts, and chopped tarragon into the base of a deep pie dish. Pour the creamy sauce over the ingredients. Tip: Let this mixture cool completely before adding the pastry to prevent a soggy crust.
• Add the pastry: Brush the rim of the pie dish with a little beaten egg yolk. Unroll the puff pastry and drape it over the pie dish. Press down on the edges to seal and crimp with a fork or your fingers.
• Decorate and glaze: Trim off any excess pastry. You can use the scraps to cut out pastry leaves for decoration. Brush the entire top of the pie with the remaining egg yolk.
• Bake: Place the pie on a baking tray. Bake for 1 hour 15 minutes until the pastry is risen and deep golden brown. If the top gets too dark before the time is up, cover it loosely with foil.

Notes

• Why Water Chestnuts? Water chestnuts are different from regular roasting chestnuts. They stay crisp even after cooking, adding a delicious “crunch” that contrasts beautifully with the soft chicken and creamy sauce.
  Cool the Filling: It is crucial to let the filling cool before putting the puff pastry on top. If the filling is hot, the steam will melt the butter in the pastry before it bakes, resulting in a greasy, flat crust.
  Flavor the Stock: Don’t skip the vegetables (mirepoix) when boiling the chicken. The carrots, leek, and onion infuse the water to create a rich, savory stock that is far superior to a stock cube.
  Check the Pastry: This recipe calls for a long baking time (1 hour 15 minutes). Keep an eye on the pie after 40 minutes. If the pastry is becoming dark brown, cover it with aluminum foil to protect it while the inside continues to cook.