This classic British dish combines tender chicken, sweet, softened leeks, and a rich, creamy sauce, all wrapped in golden, flaky pastry. It’s the kind of comforting meal that works perfectly for Sunday lunch, a family dinner, or even a cosy winter evening. James Martin is known for his hearty, traditional British cooking, and his chicken-and-leek pie is no exception. With simple ingredients and straightforward techniques, this recipe delivers maximum flavour with minimal fuss. In this complete guide, you’ll learn everything you need to know — from ingredients and step-by-step instructions to expert tips, variations, serving suggestions, and storage advice.
What Is James Martin Chicken and Leek Pie?
The James Martin chicken and leek pie recipe is a traditional British savoury pie made with:
- Diced or shredded chicken
- Gently sautéed leeks
- A creamy white sauce enriched with stock and cream
- Flaky puff pastry topping
The combination of tender chicken and sweet leeks creates a beautifully balanced flavour. The creamy sauce binds everything together, while the golden pastry provides the perfect crisp contrast.
Unlike some pies that are heavy or overly thick, this version is known for its silky sauce and well-seasoned filling.
Ingredients for James Martin Chicken and Leek Pie
Here’s everything you’ll need to recreate this classic dish at home.
For the Filling
- 700g–800g chicken breast or thigh, diced
- 2–3 large leeks, cleaned and sliced
- 1 medium onion, finely chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons plain flour
- 400ml chicken stock (good-quality stock recommended)
- 150ml double cream
- 1 teaspoon Dijon mustard (optional but recommended)
- Fresh thyme or tarragon (optional)
- Salt and freshly ground black pepper
For the Pastry
- 1 sheet ready-rolled puff pastry
- 1 egg, beaten (for glazing)
Step-by-Step: How to Make James Martin Chicken and Leek Pie
Follow these easy steps for perfect results every time.
Prepare the Filling
Heat the butter and olive oil in a large frying pan over medium heat. Add the chopped onion and sliced leeks. Cook gently for 5–7 minutes until softened but not browned. Leeks should become tender and slightly sweet.
Add the diced chicken to the pan and cook until sealed and lightly golden on the outside. The chicken doesn’t need to be fully cooked at this stage.
Sprinkle in the plain flour and stir well to coat the mixture. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the chicken stock, stirring constantly to avoid lumps. The mixture will begin to thicken into a smooth sauce.
Add the double cream and Dijon mustard. Stir well, then simmer gently for 5–10 minutes, until thick and creamy.
Season generously with salt, pepper, and fresh herbs if using. Remove from heat and allow the filling to cool slightly.
Assemble the Pie
Preheat your oven to 200°C (180°C fan) or 400°F.
Transfer the chicken and leek filling into a suitable pie dish. Let it cool for about 10–15 minutes if possible — this helps prevent the pastry from becoming soggy.
Roll the puff pastry slightly if needed and place it over the top of the pie dish. Trim any excess and press the edges to seal.
Brush the pastry with beaten egg for a beautiful golden finish. Cut a small slit in the centre to allow steam to escape.
Bake
Place the pie in the preheated oven and bake for 25–35 minutes, or until the pastry is puffed and golden brown.
Once baked, allow the pie to rest for 5 minutes before serving.
Why This James Martin Chicken and Leek Pie Recipe Works
There are several reasons this dish is so popular:
Perfect Balance of Flavours
The sweetness of the leeks complements the savoury chicken and rich sauce.
Creamy but Not Heavy
The combination of stock and cream creates a silky texture without becoming overly thick.
Simple Ingredients
Everything used in this recipe is easy to find at any supermarket.
Versatile for All Occasions
It works equally well for weeknight dinners or special occasions.
Expert Tips for the Best Chicken and Leek Pie
If you want to elevate your James Martin chicken and leek pie recipe, follow these tips:
Cool the Filling Before Adding Pastry
Hot filling can melt the butter in puff pastry, preventing it from rising properly.
Use Chicken Thigh for Extra Flavour
Chicken thigh meat is juicier and more flavourful than breast meat.
Don’t Overcook the Leeks
Leeks should be soft and sweet, not browned or crispy.
Avoid a Soggy Bottom
For extra crispness, you can blind-bake a shortcrust base before adding the filling.
Season Properly
Taste the sauce before assembling the pie. Proper seasoning makes all the difference.
Delicious Variations of James Martin Chicken and Leek Pie
You can easily customise this classic recipe to suit your taste.
Add Mushrooms
Sliced chestnut mushrooms add earthy depth.
Include Bacon or Ham
Cooked bacon lardons bring a smoky flavour that pairs beautifully with leeks.
Make It Lighter
Replace double cream with crème fraîche or whole milk.
Add White Wine
Deglaze the pan with a splash of dry white wine, then add stock for extra richness.
Use Shortcrust Pastry
For a sturdier, more traditional pie base, use shortcrust instead of puff pastry.
What to Serve with James Martin Chicken and Leek Pie
This pie is a complete meal on its own, but it pairs beautifully with classic British sides.
- Creamy mashed potatoes
- Buttered green beans
- Steamed peas
- Roasted carrots
- A simple green salad
For a true comfort food experience, mashed potatoes and gravy are hard to beat.
Storage and Reheating Instructions
In the Fridge
Store leftovers in an airtight container for up to 3 days.
In the Freezer
You can freeze the pie before or after baking. Wrap tightly and freeze for up to 3 months.
Reheating
Reheat in the oven at 180°C until piping hot. Avoid microwaving if possible, as it softens the pastry.
Nutritional Information (Approximate Per Serving)
- Calories: 550–650 kcal
- Protein: 35–40g
- Fat: 35g
- Carbohydrates: 35–45g
Exact values depend on portion size and ingredients used.
Frequently Asked Questions
Can I Make James Martin Chicken and Leek Pie Ahead of Time?
Yes. You can prepare the filling a day in advance and refrigerate it. Assemble and bake when ready.
Can I Use Leftover Roast Chicken?
Absolutely. Simply skip the browning step and stir in the cooked, shredded chicken to the sauce.
Why Is My Sauce Too Thin?
Simmer longer, or add a small slurry of flour and water.
Can I Make It Without Cream?
Yes, though it won’t be as rich. Use milk or extra stock instead.
The History of Chicken and Leek Pie in British Cuisine
Chicken pies have been a staple of British cooking for centuries. Traditionally served in pubs and homes alike, they represent hearty, practical cooking designed to feed families using simple ingredients.
Leeks have long been used in British kitchens due to their mild onion flavour and affordability. Combining chicken and leeks in a creamy sauce became a natural pairing in modern British comfort food.
James Martin’s version keeps this tradition alive while refining the technique for today’s home cooks.
Final Thoughts on James Martin Chicken and Leek Pie Recipe
The James Martin chicken and leek pie recipe is everything a classic British dish should be: comforting, flavourful, and deeply satisfying. With tender chicken, sweet leeks, and a rich creamy sauce under golden pastry, it’s a meal that never disappoints.
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