Mary Berry Chicken And Leek Pie​ Recipe

This rich Mary Berry Chicken and Leek Pie recipe is made with a flaky puff pastry crust, tender chicken thighs, and soft leeks in a creamy sauce. The result is a comforting and hearty main course with a beautiful golden top. This recipe is a perfect choice for a cozy weeknight dinner or a special Sunday meal and serves 4-6 people.

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Mary Berry Chicken And Leek Pie Ingredients

• 1 tbsp oil
• 2 large leeks, trimmed and sliced
• 4 skinless, boneless chicken thighs, cubed
• 25g (1oz) butter
• 25g (1oz) plain flour
• 300ml (½ pint) chicken stock
• 100ml (3½fl oz) double cream
• 1 tbsp chopped fresh tarragon (optional)
• Salt and freshly ground black pepper
• 375g (13oz) ready-rolled puff pastry
• 1 egg, beaten, for brushing

How To Make Mary Berry Chicken And Leek Pie

1. Prepare the chicken and leeks: Heat the oil in a large saucepan or frying pan. Add the sliced leeks and cook gently for about 5 minutes until they have softened. Add the cubed chicken thighs and cook until they are sealed and browned on all sides.
2. Make the sauce: In the same pan, melt the butter. Stir in the plain flour and cook for 1 minute, stirring constantly to create a roux. A roux is a mixture of fat and flour that is used as a thickener. Gradually add the chicken stock, stirring continuously to prevent lumps. The sauce will begin to thicken. Stir in the double cream and the chopped tarragon, if using. Season with salt and pepper to taste.
3. Fill the pie dish: Spoon the chicken and leek filling into a 1.2 liter (2 pint) pie dish. Make sure the filling is distributed evenly.
4. Add the pastry lid: Preheat your oven to 200°C/fan 180°C/gas 6. Lay the sheet of puff pastry over the top of the pie dish. Trim the excess pastry, leaving enough to tuck down the sides of the dish. Crimp the edges to seal and make a small slit in the center to allow steam to escape.
5. Bake the pie: Brush the pastry top with the beaten egg to give it a beautiful golden finish. Bake for 25-30 minutes, or until the pastry is puffed up, golden brown, and crisp.

Recipe Tips

• Sear the chicken for flavor: Cooking the chicken thighs first gives them a deeper flavor and a more pleasing texture inside the pie. Make sure not to overcrowd the pan.
• Make a smooth roux: The key to a lump-free sauce is to stir the flour into the butter slowly and then gradually add the liquid (chicken stock), stirring constantly. This creates a smooth and creamy base for your filling.
• Don’t forget the steam vent: Cutting a small slit in the top of the pastry lid allows steam to escape during baking. This prevents the pastry from becoming soggy and helps it to rise and crisp up properly.
• Use ready-rolled pastry: This recipe is designed for convenience. Using a sheet of ready-rolled puff pastry saves a lot of time and effort and delivers a consistently flaky result.

What To Serve Chicken And Leek Pie

This savory chicken and leek pie is a complete meal on its own, but it pairs beautifully with some simple side dishes. Serve it with a mound of creamy mashed potatoes to soak up the delicious sauce. A side of steamed green vegetables like broccoli or green beans adds a fresh crunch that complements the richness of the pie. A simple green salad with a light vinaigrette is also a great option to cut through the richness.

How To Store Chicken And Leek Pie Leftovers

• Refrigerate: Store any leftover pie in the dish, covered with plastic wrap, or transfer to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave or place the whole pie back in a low oven to crisp up the pastry.
• Freeze: You can freeze a baked chicken and leek pie. Let it cool completely, then wrap it well in plastic wrap and foil. It will keep for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake at 180°C/350°F until heated through and the pastry is crisp.

Mary Berry Chicken And Leek Pie Nutrition Facts

• Calories: 550 kcal
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 120mg
• Sodium: 800mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 25g

Frequently Asked Questions

• Can I use a different cut of chicken? Yes, you can substitute chicken thighs with boneless, skinless chicken breast, though the thigh meat tends to be moister and more flavorful in a pie. Make sure to cut it into similar-sized cubes.
• Is it possible to make the filling ahead of time? Yes, you can make the filling up to two days in advance. Let it cool completely before storing it in an airtight container in the refrigerator. When you’re ready to bake, transfer the filling to the pie dish and continue with the pastry steps.
• Can I use a different type of pastry? While puff pastry is a classic choice for a light and flaky top, you could use a shortcrust pastry for a more substantial, biscuit-like crust on both the top and bottom.

Try More Recipes:

• Mary Berry Sausage Rolls​ Recipe
• Mary Berry Asparagus Quiche​ Recipe
• Mary Berry Leek And Stilton Quiche​ Recipe