Mary Berry Chicken And Leek Pie​ Recipe

Mary Berry Chicken And Leek Pie is a classic British main course featuring tender chicken thighs and softened leeks. This creamy recipe uses flaky puff pastry, fresh tarragon, and a rich double cream sauce for a satisfying family dinner.

If you do nothing else, cook the flour out for a full minute after you melt the butter. That’s the difference between a sauce that tastes like raw paste and one that has a deep, savoury flavour. The first time I made this, I rushed the roux and the whole pie felt heavy, so now I always take my time with the base. I’ve learned to add the stock slowly and whisk like my life depends on it to keep things smooth and glossy.

The tarragon is doing more work than you’d think in this dish. Without it, the pie is just chicken and cream, but that herb gives it a punchy finish that cuts through the richness. I’ve tried a few versions of chicken pie and this one from Mary Berry is the one I keep going back to because it hits the right balance of a thick sauce and a crisp lid. I made this for a Sunday lunch recently and the dish was scraped clean before I even sat down at the table.

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Mary Berry Chicken And Leek Pie Ingredients

• 1 tbsp vegetable oil
• 2 large leeks, trimmed and sliced into rounds
• 600g (1lb 5oz) 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
• Salt and freshly ground black pepper, to taste
• 375g (13oz) ready-rolled puff pastry
• 1 egg, beaten

How To Make Mary Berry Chicken And Leek Pie

1. Soften the vegetables: Place a large, deep saucepan over a medium heat and add one tablespoon of vegetable oil. Once the oil is shimmering, tip in the sliced leeks and cook them for 5 to 7 minutes while stirring occasionally. You want them to be soft and translucent rather than browned or burnt. Add the cubed chicken thighs to the pan and turn the heat up slightly. Fry the meat for about 5 minutes until every piece has changed from pink to white on the outside and is sealed.
2. Build the sauce: Clear a space in the middle of the pan by pushing the chicken and leeks to the edges. Drop in the butter and let it melt completely, then stir in the plain flour to form a thick paste. Cook this mixture for at least 1 minute while stirring to make sure the finished pie doesn’t have a floury aftertaste. Pour in the chicken stock a splash at a time, whisking or stirring hard after each addition to keep the sauce smooth and thick. Once all the stock is in and the sauce is bubbling, stir in the double cream and chopped tarragon. Season the mixture well with salt and black pepper before taking it off the heat.
3. Fill the dish: Transfer the creamy chicken and leek mixture into a 1.2 litre (2 pint) ovenproof pie dish. Spread the ingredients out with the back of a spoon so there aren’t any large gaps or heaps of meat in one spot. Leave the filling to sit and cool for about 10 minutes while you prepare the pastry. This prevents the heat from the sauce from softening the dough too quickly before it goes into the oven.
4. Apply the pastry: Preheat the oven to 200°C (400°F/Gas Mark 6). Lightly dust your work surface with flour and unroll the puff pastry sheet. Lay the pastry over the top of the dish and use a sharp knife to trim away the excess, leaving a small margin around the edge. Use your thumb or the tines of a fork to press the pastry firmly onto the rim of the dish to create a tight seal. Cut a small slit or a cross in the very centre of the lid to let the steam escape during the baking process.
5. Bake until golden: Use a pastry brush to coat the entire surface of the pastry with the beaten egg. Make sure you get into the edges where the pastry meets the dish to ensure the colour is even all over. Place the pie on the middle shelf of the oven and bake for 25 to 35 minutes. You’ll know it’s ready when the pastry has puffed up significantly and turned a rich, golden brown. The filling should be hot and bubbling through the steam hole in the centre of the lid.

Recipe Tips

• Dry the leeks. After washing your sliced leeks, make sure they are completely dry before hitting the pan. Excess water will steam the vegetables instead of frying them, which makes the sauce too thin and runny.
• Use cold pastry. Keep your puff pastry in the fridge until the very second you need to put it on the dish. If the butter in the pastry gets too warm before it hits the oven, it won’t puff up into those distinct, light layers.
• Prep the chicken. Cut your chicken thighs into even cubes about 2cm (¾ inch) wide. This makes sure every piece cooks at the exact same rate so you don’t end up with some bits dry and others underdone.
• Make ahead. You can make the chicken and leek filling up to a day in advance and keep it in the fridge. Just make sure the filling is completely cold before you add the pastry lid or the heat will melt the dough.
• Seasoning check. Taste the sauce before you put the pastry on top. Once the lid is sealed, you can’t add more salt or pepper, so make sure the flavour is strong enough before it goes into the oven.
• Leftover pastry. If you have spare strips of pastry after trimming the dish, cut them into leaf shapes. Use a bit of egg wash to stick them to the top for a professional finish.

What To Serve With Chicken And Leek Pie

This pie is substantial enough on its own but it goes well with buttery mashed potatoes and steamed green beans. The potatoes are great for soaking up any extra cream sauce left on the plate after you finish the pastry.

You could also try a side of roasted carrots or a simple green salad with a sharp dressing. A bit of acidity from a vinaigrette helps cut through the richness of the double cream and the buttery pastry.

How To Store Chicken And Leek Pie

Fridge

Place any leftovers in an airtight container once they have cooled completely to room temperature. It will stay fresh in the fridge for up to two days if kept properly covered.

Reheat

The best way to reheat this is in the oven at 180°C (350°F/Gas Mark 4) for about 15 minutes. This keeps the pastry crisp, whereas a microwave will make the crust soggy and chewy.

Freeze

You can freeze the unbaked pie for up to three months if you wrap it tightly in clingfilm and foil. Bake it straight from frozen, adding an extra 10 to 15 minutes to the cooking time to make sure the centre is hot.

Mary Berry Chicken And Leek Pie Nutrition Facts

Per serving (1 of 4):

• Calories: 645kcal
• Protein: 28g
• Fat: 42g
• Carbohydrates: 38g
• Sugar: 4g
• Sodium: 0.8g

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use chicken breast instead of thighs?

Yes, but thighs stay much juicier during the baking process than breast meat. If you use breast, cut the pieces slightly larger so they don’t dry out in the oven.

How do I stop the pastry from getting a soggy bottom?

Make sure the filling has thickened properly before you put the lid on the dish. You can also place the pie dish on a preheated baking tray to help the heat reach the bottom of the dish faster.

Can I make Mary Berry Chicken And Leek Pie without tarragon?

Yes, you can swap the tarragon for fresh parsley or thyme if you prefer a different flavour. If you don’t like herbs at all, just leave them out and add a bit more black pepper for warmth.

Why didn’t my puff pastry rise?

Your oven might not have been hot enough when the pie went in. Puff pastry needs that initial hit of 200°C (400°F/Gas Mark 6) to turn the water in the dough into steam.

Can I use shortcrust pastry instead of puff?

Yes, you can use shortcrust pastry if you prefer a more biscuit-like texture. It won’t puff up as much, but it’s still a classic choice for a savoury chicken pie.

Try More Recipes:

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