Diving into the world of comforting, hearty meals, I recently decided to try my hand at James Martin’s Chicken and Leek Pie.
This dish, known for its creamy filling and flaky pastry, is a testament to James Martin’s ability to create comforting yet sophisticated dishes.
Below, I’ll share my journey through the process, from understanding what makes this pie special to how to enjoy it at its best.
What is James Martin Chicken And Leek Pie?
James Martin’s Chicken and Leek Pie is a classic British dish that combines tender pieces of chicken and sweet, softened leeks enveloped in a rich, creamy sauce.
Encased in a buttery, flaky pastry, it’s the epitome of comfort food. What sets this pie apart is Martin’s attention to detail, ensuring a balance of flavors and textures that elevate it from a simple pie to a memorable meal.
What Goes Best with James Martin Chicken And Leek Pie?
I found that this pie pairs beautifully with a variety of sides. A crisp, green salad with a light vinaigrette offers a fresh contrast to the creamy pie.
For something heartier, roasted vegetables or a creamy mash complement the richness of the pie wonderfully.
A glass of white wine, such as a Chardonnay, can also enhance the meal, cutting through the richness with its acidity.
Ingredients
-
For the filling:
- 500g chicken breasts, diced
- 2 leeks, trimmed and sliced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 300ml chicken stock
- 200ml double cream
- 1 tablespoon flour
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh thyme
-
For the pastry:
- 1 sheet of ready-rolled puff pastry
- 1 egg, beaten for glazing
How to Prepare James Martin Chicken And Leek Pie
- Preheat the oven to 200°C (390°F).
- Cook the chicken: In a large pan, heat the olive oil and brown the chicken pieces. Remove and set aside.
- Sauté the vegetables: In the same pan, add the leeks, onion, and garlic, cooking until soft.
- Make the sauce: Sprinkle the flour over the vegetables, then gradually add the chicken stock and cream, stirring until the sauce thickens. Add the chicken back to the pan, season with salt, pepper, and thyme, and simmer for a few minutes.
- Assemble the pie: Pour the filling into a pie dish. Cover with the puff pastry, trim the edges, and make a few slits in the top. Brush with beaten egg.
- Bake: Place in the oven and bake for about 25-30 minutes or until the pastry is golden and risen.
James Martin Chicken And Leek Pie
Ingredients
- For the filling:
- 500 g chicken breasts diced
- 2 leeks trimmed and sliced
- 1 onion finely chopped
- 2 cloves of garlic minced
- 300 ml chicken stock
- 200 ml double cream
- 1 tablespoon flour
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh thyme
- For the pastry:
- 1 sheet of ready-rolled puff pastry
- 1 egg beaten for glazing
Instructions
- Preheat the oven to 200°C (390°F).
- Cook the chicken: In a large pan, heat the olive oil and brown the chicken pieces. Remove and set aside.
- Sauté the vegetables: In the same pan, add the leeks, onion, and garlic, cooking until soft.
- Make the sauce: Sprinkle the flour over the vegetables, then gradually add the chicken stock and cream, stirring until the sauce thickens. Add the chicken back to the pan, season with salt, pepper, and thyme, and simmer for a few minutes.
- Assemble the pie: Pour the filling into a pie dish. Cover with the puff pastry, trim the edges, and make a few slits in the top. Brush with beaten egg.
- Bake: Place in the oven and bake for about 25-30 minutes or until the pastry is golden and risen.
Notes
How to Serve James Martin Chicken And Leek Pie
Serve the pie hot from the oven, allowing it to rest for a few minutes before cutting into it. This lets the filling set slightly, making it easier to serve. Pair with your choice of side for a complete and satisfying meal.
How to Reheat James Martin Chicken And Leek Pie
- Microwave: Place a slice in a microwave-safe dish, cover with a microwave-safe lid or paper towel, and heat on medium power for 2-3 minutes. Be aware that the pastry might not retain its crispness.
- Oven: Preheat the oven to 180°C (350°F). Place the pie or slices on a baking sheet and cover with foil to prevent the pastry from browning too much. Heat for 15-20 minutes or until hot throughout.
- Stovetop: This method is not recommended for reheating pie as it can affect the texture of the pastry and filling.
How to Store Leftovers of James Martin Chicken And Leek Pie
Cool any leftovers to room temperature before covering them tightly with foil or transferring them to an airtight container. Store in the refrigerator for up to 3 days. For longer storage, freeze the pie or slices, wrapped in foil and then placed in a freezer bag, for up to 2 months.
Frequently Asked Questions Regarding James Martin Chicken And Leek Pie
- Can I use leftover chicken? Absolutely. Cooked chicken can be used in place of raw, reducing the initial cooking time.
- Is it possible to make this pie vegetarian? Yes, substitute the chicken with a mix of additional leeks, mushrooms, or other vegetables, and use vegetable stock instead of chicken stock.
Nutritional Information
A slice of James Martin’s Chicken and Leek Pie is undoubtedly indulgent. While exact nutritional values can vary based on specific ingredients and serving sizes, a typical slice contains:
- Calories: Approximately 500-600
- Fat: 30-40g (with saturated fat from the cream and pastry)
- Protein: 20-30g
- Carbohydrates: 40-50g
This pie offers a comforting and satisfying meal, perfect for colder days or when you’re in need of a culinary hug.
By following these tips and insights, you can enjoy a beautifully balanced and deliciously rich Chicken and Leek Pie that would make James Martin proud.
