Mary Berry Chicken And Leek Pie Recipe
Introduction
Mary Berry’s Chicken and Leek Pie is a comforting classic, combining tender chicken and creamy leek filling wrapped in crisp, golden puff pastry. It’s perfect for a cozy dinner that feels both hearty and elegant with minimal fuss.
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
- Step 1: Heat the oil in a pan and cook the sliced leeks gently until they are soft and tender. Add the cubed chicken thighs and cook until browned on all sides.
- Step 2: Stir the butter and plain flour into the pan with the chicken and leeks to create a roux. Gradually pour in the chicken stock and double cream, stirring continuously until the sauce thickens. Season with salt and pepper to taste.
- Step 3: Spoon the chicken and leek filling into a pie dish. Lay the ready-rolled puff pastry over the top, trimming any excess and crimping the edges to seal. Cut a small steam vent in the center of the pastry.
- 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, until the pastry is golden and puffed.
Tips & Variations
- For an extra savory depth, add a teaspoon of Dijon mustard to the sauce before baking.
- Use shortcrust pastry instead of puff pastry for a sturdier, more traditional pie crust.
- Try adding some chopped mushrooms or thyme with the leeks for added flavor complexity.
- Ensure the filling is not too runny before assembling to prevent the pastry from becoming soggy.
Storage
Store leftover pie in an airtight container in the refrigerator for up to 2 days. Reheat in a moderate oven at 160°C (140°C fan) until heated through to keep the pastry crisp. Avoid microwaving to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breasts can be used, but thighs are preferred for their juiciness and flavor. If using breasts, be careful not to overcook them to avoid dryness.
Is it possible to freeze this pie?
Yes, you can freeze the uncooked assembled pie. Wrap it tightly and freeze for up to 1 month. Bake from frozen, adding extra cooking time to ensure the filling is hot throughout.
PrintMary Berry Chicken And Leek Pie Recipe
Mary Berry’s Chicken and Leek Pie is a comforting and classic British dish featuring tender chicken thighs and soft leeks in a creamy sauce, all encased in a golden, flaky puff pastry crust. This recipe combines simple ingredients and straightforward steps to deliver a hearty and delicious homemade pie perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Filling
- 1 tbsp oil
- 2 large leeks, sliced
- 4 boneless chicken thighs, cubed
- 25g butter
- 25g plain flour
- 300ml chicken stock
- 100ml double cream
Pastry
- 375g ready-rolled puff pastry
- 1 egg, beaten (for glazing)
Instructions
- Sauté: Heat 1 tablespoon of oil in a pan over medium heat. Add the sliced leeks and cook until they are soft and translucent. Then add the cubed chicken thighs and brown them evenly on all sides to develop flavor.
- Make Sauce: Stir in 25g of butter into the pan with the chicken and leeks, letting it melt. Sprinkle 25g of plain flour over the mixture and stir continuously to form a roux. Gradually pour in 300ml of chicken stock and 100ml of double cream, stirring constantly until the sauce thickens to a creamy consistency. Season with salt and pepper to taste.
- Assemble: Spoon the creamy chicken and leek filling into a pie dish. Roll out the 375g of ready-rolled puff pastry and place it over the top of the filling. Trim any excess pastry from the edges and crimp them 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 top of the pastry with the beaten egg to give a shiny, golden finish. Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is puffed up and golden brown. Remove from the oven and let it rest briefly before serving.
Notes
- You can substitute chicken thighs with chicken breast, but thighs keep the filling more moist and flavorful.
- Ensure the steam vent is cut properly to avoid a soggy pastry top.
- Serve with steamed vegetables or a simple green salad for a complete meal.
- Use chilled puff pastry to get the best rise and flakiness during baking.
- Leftover pie can be refrigerated for up to 2 days and reheated in the oven for best texture.
Keywords: chicken leek pie, Mary Berry pie, homemade chicken pie, creamy chicken pie, British comfort food, puff pastry pie
