James Martin Chicken and Leek Pie
James Martin Chicken and Leek Pie is a classic British comfort food dish that features succulent chicken, flavorful leeks, and a buttery puff pastry crust. This hearty pie is perfect for any occasion and is sure to be a crowd-pleaser
Equipment
- Oven
- Saucepan
- Baking tray
- Rolling Pin
- Pastry brush
Ingredients
- 1 Whole Chicken
- 1 Leek
- 2 Carrots
- 1 Onion
- 2 Garlic Cloves
- 2 Bay Leaves
- 6 Black Peppercorns
- 1 Sprig of Thyme
- 1.5 Liters of Water
- 50 g Plain Flour
- 50 g Butter
- 200 ml Double Cream
- 1 tbsp Tarragon
- Salt and Black Pepper to taste
- 500 g Puff Pastry
- 1 Egg Yolk
Instructions
- Preheat the oven to 200°C/390°F/Gas 6.
- In a large saucepan, place the whole chicken along with chopped onion, garlic cloves, bay leaves, black peppercorns, thyme, and water. Bring to a boil, then simmer for 1 hour until the chicken is cooked.
- Remove the chicken from the pan and let it cool. Reserve the stock.
- Shred the chicken meat into small pieces with a fork.
- In a separate pan, melt the butter over medium heat. Add chopped leek and carrots, and cook for 5 minutes until soft.
- Add plain flour and mix well to create a roux paste. Gradually add 500ml of the reserved chicken stock, stirring constantly.
- Stir in double cream and tarragon. Add the shredded chicken and mix well. Season with salt and black pepper to taste.
- Roll out the puff pastry to 3 mm thick.
- Place the chicken mixture into a pie dish and cover it with the puff pastry.
- Brush the edge of the pie dish with egg yolk, then place the pastry over the chicken mixture, crimp the edges, and brush the top with beaten egg.
- Bake the pie for 25 to 30 minutes until the pastry is golden brown and the filling is warm.
- Serve with mashed potatoes and vegetables.
Notes
Nutrition Facts for 1 Serving:
- Calories: 500
- Total Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 350mg
- Total Carbohydrates: 35g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 20g
