There is something so comforting about a homemade pie, and for me, James Martin’s Chicken and Leek Pie is the very definition of comfort food. I first made this pie on a chilly weekend when I was craving something hearty but simple. The rich filling, the buttery pastry, and that irresistible golden crust made it an instant family favorite. Every time I bake it, the aroma that fills my kitchen brings a sense of warmth and nostalgia that no store-bought pie could ever match.
James Martin’s recipe is wonderfully straightforward yet packed with flavor. It reminds me of the kind of food you would find in a cozy countryside pub, where every bite feels like a hug. I love that it uses basic, wholesome ingredients that I usually already have at home. Tender pieces of chicken, sweet leeks, and a luscious creamy sauce all tucked beneath a crisp, golden lid of pastry — it is the kind of meal that always feels special, even on an ordinary day.
In this post, I’ll walk you through how I make James Martin’s Chicken and Leek Pie in my own kitchen. I’ll also share some helpful tips and small tweaks I’ve learned along the way to make it even more delicious. If you are looking for a satisfying, soul-soothing dish to add to your comfort food collection, this is a recipe you are going to love just as much as I do.
What is James Martin’s Chicken And Leek Pie?
James Martin’s Chicken and Leek Pie is a classic British dish featuring tender chicken pieces and soft, sweet leeks, cooked together in a creamy white sauce and topped with flaky, buttery pastry. It is the perfect balance of rich filling and crisp crust, delivering a meal that feels both hearty and elegant.
Why you should try this recipe
You should try this recipe because it is simple to make but tastes like you spent hours in the kitchen. The chicken stays juicy, the leeks add a subtle sweetness, and the creamy sauce binds everything together beautifully. It is a timeless dish that works for family dinners, special occasions, or whenever you need a little extra comfort on your plate.
Ingredients needed to make James Martin Chicken And Leek Pie
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500g chicken thighs or breasts, diced
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2 large leeks, cleaned and sliced
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1 onion, finely chopped
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2 tablespoons butter
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2 tablespoons plain flour
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300ml chicken stock
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150ml double cream
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1 tablespoon Dijon mustard
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Salt and freshly ground black pepper, to taste
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1 sheet of ready-rolled puff pastry
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1 egg, beaten (for glazing)
Instruction to make James Martin Chicken And Leek Pie
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Preheat your oven to 200°C (400°F).
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In a large frying pan, melt the butter over medium heat. Add the chopped onion and cook until softened.
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Add the leeks and cook gently for about 5 minutes until they begin to soften.
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Stir in the diced chicken and cook until it is just sealed on the outside.
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Sprinkle the flour over the mixture and stir well to coat everything evenly.
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Gradually add the chicken stock, stirring constantly to create a smooth sauce.
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Pour in the double cream and stir in the Dijon mustard. Season with salt and pepper to taste.
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Let the mixture simmer gently for 5 to 7 minutes until it thickens slightly. Remove from heat and allow it to cool slightly.
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Spoon the filling into a pie dish.
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Lay the puff pastry sheet over the top, trimming the edges as needed and pressing down to seal.
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Brush the top with the beaten egg for a golden finish.
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Bake in the preheated oven for 25 to 30 minutes until the pastry is puffed up and deeply golden brown.
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Allow to rest for a few minutes before serving.
James Martin's Chicken And Leek Pie
Equipment
- Oven
Ingredients
- 500 g chicken thighs or breasts diced
- 2 large leeks cleaned and sliced
- 1 onion finely chopped
- 2 tablespoons butter
- 2 tablespoons plain flour
- 300 ml chicken stock
- 150 ml double cream
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 1 sheet of ready-rolled puff pastry
- 1 egg beaten (for glazing)
Instructions
- Preheat your oven to 200°C (400°F).
- In a large frying pan, melt the butter over medium heat. Add the chopped onion and cook until softened.
- Add the leeks and cook gently for about 5 minutes until they begin to soften.
- Stir in the diced chicken and cook until it is just sealed on the outside.
- Sprinkle the flour over the mixture and stir well to coat everything evenly.
- Gradually add the chicken stock, stirring constantly to create a smooth sauce.
- Pour in the double cream and stir in the Dijon mustard. Season with salt and pepper to taste.
- Let the mixture simmer gently for 5 to 7 minutes until it thickens slightly. Remove from heat and allow it to cool slightly.
- Spoon the filling into a pie dish.
- Lay the puff pastry sheet over the top, trimming the edges as needed and pressing down to seal.
- Brush the top with the beaten egg for a golden finish.
- Bake in the preheated oven for 25 to 30 minutes until the pastry is puffed up and deeply golden brown.
- Allow to rest for a few minutes before serving.
Notes
- One thing I have learned is to let the filling cool slightly before covering it with pastry to avoid the pastry getting soggy.
- Also, using good-quality chicken thighs instead of breasts adds extra flavor and juiciness.
- And when it comes to pastry, a light brush of egg wash gives the pie that irresistible glossy, golden finish.
Nutritional Value
Per serving (approximate, based on 6 servings):Calories: 520 kcal
Fat: 32 g
Saturated Fat: 17 g
Carbohydrates: 28 g
Sugar: 4 g
Protein: 30 g
Sodium: 400 mg
What goes well with James Martin Chicken And Leek Pie
I love serving this pie with buttery mashed potatoes and steamed green beans. Sometimes I go for a crisp green salad with a sharp vinaigrette to balance the richness. Roasted carrots or simple sautéed peas also pair beautifully with it, making it a complete, satisfying meal.
My tips to make the best James Martin Chicken And Leek Pie
One thing I have learned is to let the filling cool slightly before covering it with pastry to avoid the pastry getting soggy. Also, using good-quality chicken thighs instead of breasts adds extra flavor and juiciness. And when it comes to pastry, a light brush of egg wash gives the pie that irresistible glossy, golden finish.
Easy variations of James Martin Chicken And Leek Pie
Sometimes I like to add a handful of cooked bacon pieces or sautéed mushrooms to the filling for a richer flavor. If I am feeling indulgent, I sprinkle a little grated cheddar cheese into the sauce before assembling the pie. For a lighter version, you can replace the cream with a mix of milk and stock for a thinner but still delicious sauce.
Best way to store James Martin Chicken And Leek Pie
If there are any leftovers, I let the pie cool completely, cover it tightly with cling film, and store it in the refrigerator. It stays good for up to 3 days. To reheat, I pop it in the oven at 180°C (350°F) until it is piping hot throughout. The pastry stays much crisper this way compared to microwaving.
Nutritional Value
Per serving (approximate, based on 6 servings):
Calories: 520 kcal
Fat: 32 g
Saturated Fat: 17 g
Carbohydrates: 28 g
Sugar: 4 g
Protein: 30 g
Sodium: 400 mg
FAQs
Can I use leftover cooked chicken?
Yes, simply add it to the pan after the leeks are softened and proceed with the recipe.
Can I freeze this pie?
Absolutely. Assemble the pie but do not bake it. Wrap tightly and freeze. Bake from frozen, adding an extra 10 to 15 minutes to the baking time.
What can I use instead of puff pastry?
Shortcrust pastry works just as well for a slightly different texture.
Can I make this pie ahead of time?
Yes, you can prepare the filling a day ahead and assemble and bake the pie when ready to eat.
Is double cream necessary?
Double cream gives the richest sauce, but you can substitute single cream or even a creamy milk if you prefer a lighter filling.
Conclusion
Every time I make James Martin’s Chicken and Leek Pie, it feels like bringing a little bit of rustic British charm into my kitchen. There is something so satisfying about pulling a bubbling, golden pie out of the oven and knowing that a hearty, comforting meal is just moments away. It is a recipe that always draws everyone to the table, and leftovers, if there are any, never last long.
This pie has found a permanent place in my cooking repertoire because it is simple, delicious, and endlessly adaptable. Whether it is a casual family dinner or a weekend treat, it always hits the right note. I hope you find as much joy in making and sharing this pie as I do. It is the kind of recipe that makes even an ordinary day feel a little bit special.
