Mary Berry Chicken and Leek Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
