Mary Berry Chicken And Leek Pie Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
