Chicken and Leek Pie Recipe: James Martin's Classic Comfort Food

James Martin is renowned for his comforting, classic dishes, and his chicken and leek pie is no exception. This recipe combines tender chicken, sweet leeks, and a rich, creamy sauce, all encased in a flaky pastry crust. It's a perfect dish for a cozy night in or a special occasion. This guide will walk you through creating this delicious pie, focusing on techniques to ensure a perfect result every time.

Ingredients:

This recipe yields approximately 6 servings. Adjust quantities as needed.

For the Filling:

• 1 tbsp olive oil
• 2 large leeks, thinly sliced and washed thoroughly (crucial to remove grit!)
• 2 carrots, peeled and diced
• 2 celery sticks, diced
• 1kg boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp plain flour
• 500ml chicken stock
• 200ml double cream
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper to taste

For the Pastry:

• 375g ready-made shortcrust pastry (or your favorite homemade recipe)
• 1 egg, beaten (for egg wash)

Instructions:

Preparing the Chicken and Vegetable Filling:

1. Sauté the Vegetables: Heat the olive oil in a large pan over medium heat. Add the leeks, carrots, and celery and cook until softened, about 5-7 minutes. Stir frequently to prevent burning.
2. Cook the Chicken: Add the chicken to the pan and cook until lightly browned. This step adds depth of flavor.
3. Make the Sauce: Sprinkle the flour over the chicken and vegetables, stirring well to coat. Gradually whisk in the chicken stock, ensuring no lumps form. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
4. Stir in Cream and Seasoning: Stir in the double cream and thyme leaves. Season generously with salt and pepper. Taste and adjust seasoning as needed. Remember, you can always add more, but you can't take it away!
5. Cool the Filling: Remove the pan from the heat and allow the filling to cool completely. This prevents a soggy bottom in the pie.

Assembling and Baking the Pie:

1. Preheat Oven: Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Roll Out Pastry: On a lightly floured surface, roll out the pastry to a circle slightly larger than your pie dish.
3. Transfer to Pie Dish: Carefully transfer the pastry to your pie dish. Trim any excess pastry, leaving a little overhang for crimping.
4. Add the Filling: Pour the cooled chicken and leek filling into the pastry-lined dish.
5. Top and Crimp: You can either use the remaining pastry to create a top crust, or simply cover with a lid of pastry. Crimp the edges to seal, creating a decorative edge. Cut a few small slits in the top to allow steam to escape.
6. Egg Wash: Brush the top of the pastry with the beaten egg for a golden-brown finish.
7. Bake: Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
8. Rest: Allow the pie to rest for 10-15 minutes before serving. This allows the filling to set.

Tips for Success:

• Don't overcook the leeks: Overcooked leeks can become mushy. Aim for tender but still slightly firm.
• Use good quality chicken stock: This will significantly enhance the flavor of the pie.
• Cool the filling completely: This is essential to prevent a soggy bottom.
• Don't overcrowd the pie dish: Leave a little space at the top to allow for expansion during baking.

Serving Suggestions:

This chicken and leek pie is delicious served on its own or with a side of seasonal vegetables, such as peas or green beans. A simple green salad also complements the richness of the pie.

This detailed recipe, inspired by James Martin's style, ensures a delicious and impressive chicken and leek pie. Remember to adjust seasoning to your preference and enjoy the process of creating this classic comfort food. Happy baking!