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.
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
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.