Mary Berry Chicken And Leek Pie Recipe

Introduction

Mary Berry’s Chicken and Leek Pie is a comforting classic, perfect for cozy dinners. This rich and creamy pie combines tender chicken with soft leeks in a silky sauce, all encased in flaky puff pastry.

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 are soft. Add the cubed chicken thighs and brown them on all sides.
2. Step 2: Stir in the butter and plain flour to create a roux. Gradually add the chicken stock and double cream, stirring continuously until the sauce thickens. Season with salt and pepper to taste.
3. Step 3: Spoon the chicken and leek filling into a pie dish. Cover with the ready-rolled puff pastry, trimming and crimping the edges neatly. Cut a small steam vent in the center of the pastry.
4. Step 4: Brush the pastry with the beaten egg. Bake 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 extra flavor, add a teaspoon of mustard or chopped fresh herbs like thyme to the sauce before baking.
• If you prefer, substitute the chicken thighs with breast meat for a leaner version.
• Try adding mushrooms along with the leeks for a deeper, earthier taste.
• Use homemade puff pastry if you want a more buttery, flaky crust.

Storage

Store any leftover pie covered in the fridge for up to 2 days. Reheat in the oven at 180°C for 15-20 minutes to keep the pastry crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this pie?

Yes, you can use frozen chicken, but make sure it is fully thawed before cooking to ensure even browning and proper cooking.

Is it possible to make this pie ahead of time?

Absolutely. You can assemble the pie and keep it in the fridge for a few hours before baking. Just cover it well and bake as directed when ready.

Mary Berry Chicken And Leek Pie Recipe

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★★★★★

4.6 from 93 reviews

This Mary Berry Chicken and Leek Pie is a comforting classic British dish featuring tender chicken thighs and soft leeks in a creamy sauce, all encased in a golden, flaky puff pastry crust. Perfect for a hearty family meal, this recipe combines simple ingredients with a straightforward technique to deliver a deliciously satisfying pie.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

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Main 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. Sauté: Heat 1 tablespoon of oil in a pan over medium heat. Add the sliced leeks and cook gently until they become soft and tender. Then add the cubed chicken thighs to the pan and cook, turning occasionally, until the pieces are browned on all sides but not fully cooked through.
2. Make Sauce: Add 25g of butter and 25g of plain flour to the pan to create a roux. Stir continuously to cook the flour without burning. Gradually pour in 300ml of chicken stock and 100ml of double cream, stirring constantly until the mixture thickens into a smooth, creamy sauce. Season with salt and freshly ground black pepper to taste.
3. Assemble: Spoon the creamy chicken and leek filling into a pie dish, spreading it out evenly. Roll out the 375g ready-rolled puff pastry over the top of the dish, trimming any excess pastry along the edges. Crimp the edges to seal the pie, then use a sharp knife to cut a small steam vent in the center of the pastry to allow steam to escape during baking.
4. Bake: Brush the beaten egg all over the surface of the pastry to give it a shiny, golden finish. Place the pie in a preheated oven and bake at 200°C (180°C fan) for 25-30 minutes, or until the pastry is puffed up and a deep golden brown color.

Notes

• Make sure the chicken is browned for better flavor before adding the sauce ingredients.
• Allow the filling to cool slightly before covering with pastry to avoid a soggy crust.
• Use a sharp knife to cut the steam vent to prevent the pastry from bursting unevenly.
• For a crisper crust, you can chill the assembled pie in the fridge for 10-15 minutes before baking.
• Leftover pie can be stored in the refrigerator for up to 2 days and reheated in the oven.

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