Mary Berry Chicken and Leek Pie Recipe

Introduction

This Mary Berry Chicken and Leek Pie is a comforting classic, perfect for a cozy meal. Tender chicken and soft leeks in a creamy sauce are wrapped in golden, flaky puff pastry for a delicious homemade treat.

Ingredients

• 1 tbsp oil
• 2 large leeks, sliced
• 4 boneless chicken thighs, cubed
• 25g butter
• 25g plain flour
• 300ml chicken stock
• 100ml double cream
• 375g ready-rolled puff pastry
• 1 egg, beaten

Instructions

1. Step 1: Heat the oil in a pan and cook the sliced leeks until they become soft. Add the cubed chicken thighs and brown on all sides.
2. Step 2: Add the butter and plain flour to the pan to create a roux. Gradually stir in the chicken stock and double cream, continuing to stir until the sauce thickens. Season with salt and pepper to taste.
3. Step 3: Spoon the chicken and leek filling into a pie dish. Roll out the puff pastry over the top, trim any excess pastry, and crimp the edges to seal. Cut a small steam vent in the center of the pastry.
4. Step 4: Brush the pastry top with the beaten egg. Bake the pie in a preheated oven at 200°C (180°C fan) for 25-30 minutes, or until the pastry is golden and puffed.

Tips & Variations

• For added flavor, sprinkle some fresh thyme or parsley into the filling before assembling.
• You can substitute the chicken thighs with chicken breast if preferred, but thighs keep the filling juicier.
• If you want a lighter version, swap double cream for crème fraîche or sour cream.
• Make sure to seal the edges tightly to prevent the filling from leaking during baking.

Storage

Store leftover pie in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C for 15-20 minutes to keep the pastry crisp. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pie filling in advance?

Yes, you can prepare the filling a day ahead and keep it refrigerated. Assemble and bake the pie just before serving to maintain freshness and pastry crispness.

What can I use if I don’t have puff pastry?

You can use shortcrust pastry as an alternative, but expect a different texture. Puff pastry creates a light, flaky top that complements the rich filling perfectly.

Mary Berry Chicken and Leek Pie Recipe

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4.7 from 125 reviews

Mary Berry’s classic Chicken and Leek Pie is a comforting British dish featuring tender chicken thighs and soft leeks in a creamy sauce, all encased in golden, flaky puff pastry. This recipe delivers a rich and savory pie perfect for a cozy meal.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Filling

• 1 tbsp oil
• 2 large leeks, sliced
• 4 boneless chicken thighs, cubed
• 25g butter
• 25g plain flour
• 300ml chicken stock
• 100ml double cream

Pie Crust

• 375g ready-rolled puff pastry
• 1 egg, beaten

Instructions

1. Sauté: Heat the oil in a large frying pan over medium heat. Add the sliced leeks and cook them gently until soft and fragrant. Then add the cubed chicken thighs and cook, turning frequently, until the chicken pieces are browned on all sides.
2. Make Sauce: Reduce the heat slightly and add the butter to the pan. Once melted, sprinkle in the plain flour, stirring constantly to form a roux. Gradually pour in the chicken stock and double cream while continuously stirring to prevent lumps. Cook the sauce until it thickens to a creamy consistency. Season with salt and freshly ground black pepper to taste.
3. Assemble: Spoon the chicken and leek filling into a suitable pie dish, spreading it out evenly. Roll out the ready-rolled puff pastry over the top of the dish, trimming any excess, and crimp the edges to seal the pie. Cut a small steam vent in the center of the pastry to allow steam to escape during baking.
4. Bake: Preheat the oven to 200°C (180°C fan). Brush the beaten egg over the pastry surface to create a golden glaze. Place the pie in the oven and bake for 25-30 minutes until the pastry is puffed up, golden brown, and crispy.

Notes

• You can substitute chicken thighs with chicken breast if preferred, but thighs provide more moisture and flavor.
• Ensure the steam vent is cut to prevent the pastry from becoming soggy inside.
• Allow the filling to cool slightly before assembling the pie to avoid making the pastry soggy.
• For a crispier base, you can blind bake the pastry base for 5 minutes before adding the filling.
• Serve with fresh seasonal vegetables or a crisp green salad for a balanced meal.

Keywords: chicken and leek pie, Mary Berry recipe, British pie, chicken pie, comfort food, puff pastry pie