Mary Berry Chicken Leek And Mushroom Pie Recipe​

This hearty Mary Berry Chicken Leek And Mushroom Pie Recipe is made with tender chicken thighs, sweet leeks, earthy mushrooms, and a rich cream sauce, all sealed under a golden puff pastry crust. The result is a savory, comforting, and deeply satisfying main course that is perfect for the whole family. It’s an ideal choice for a cozy dinner, especially on a chilly evening, and generously serves 4-6 people.

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Mary Berry Chicken Leek And Mushroom Pie Recipe Ingredients

For the Filling:

• 6 boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon olive oil
• 2 large leeks, well-washed and sliced
• 8 ounces (225g) chestnut mushrooms, sliced
• 2 cloves garlic, crushed
• 2 tablespoons unsalted butter
• 1/4 cup (30g) all-purpose flour
• 1 1/2 cups (360ml) chicken stock, preferably warm
• 1/2 cup (120ml) double cream or heavy cream
• 1 tablespoon fresh tarragon or parsley, chopped
• Salt and freshly ground black pepper, to taste

For the Topping:

• 1 (11-ounce / 320g) sheet of ready-rolled puff pastry
• 1 medium egg, beaten

How To Make Mary Berry Chicken Leek And Mushroom Pie Recipe

1. Cook the chicken: Season the chicken pieces with salt and pepper. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook in batches until golden brown on all sides. Remove the chicken with a slotted spoon and set aside.
2. Sauté the vegetables: In the same pan, melt the butter over medium heat. Add the sliced leeks and cook for 8-10 minutes, stirring occasionally, until they are very soft and sweet. Add the sliced mushrooms and cook for another 5-7 minutes until they have released their liquid and started to brown. Add the crushed garlic and cook for one minute more until fragrant.
3. Create the creamy sauce: Sprinkle the all-purpose flour over the cooked vegetables and stir for one minute to cook out the raw taste. This mixture of fat and flour is called a roux, and it will thicken our sauce. Gradually pour in the warm chicken stock, stirring constantly until the sauce is smooth and begins to thicken.
4. Combine the filling: Reduce the heat to low and stir in the double cream. Return the cooked chicken to the skillet along with any juices. Add the fresh tarragon or parsley and season well with salt and pepper. Simmer for 2 minutes, then remove from the heat and allow the filling to cool down completely.
5. Assemble the pie: Preheat your oven to 400°F (200°C). Pour the completely cooled filling into a 1.5-quart pie dish. Drape the sheet of puff pastry over the top. Trim the excess pastry and use a fork to crimp and seal the edges against the rim of the dish.
6. Bake to perfection: Brush the pastry evenly with the beaten egg. This is an egg wash, and it helps create a shiny, golden-brown crust. Cut two or three small slits in the center of the pastry to allow steam to escape during baking. Bake for 25-30 minutes, or until the pastry is puffed up, deep golden brown, and the filling is hot and bubbling.

Recipe Tips

• Always Cool the Filling: This is the most critical step for a successful pie. If you put hot filling in the dish, it will create steam that melts the butter in the puff pastry from below, resulting in a soggy bottom lid.
• Use Chicken Thighs for Flavor: Chicken thighs contain more fat and flavor than chicken breasts. They remain wonderfully tender and juicy during the cooking process, which is ideal for a slow-simmered pie filling.
• Sweat the Leeks Properly: Don’t rush cooking the leeks. Cooking them slowly until they are completely soft brings out their natural sweetness, which builds a fantastic flavor base for the pie.
• Warm Your Stock: Adding warm or hot stock to your roux helps prevent lumps from forming, making it easier to create a perfectly smooth and creamy sauce.

What To Serve Chicken Leek And Mushroom Pie

This classic pie is a hearty meal in itself and pairs beautifully with simple, traditional side dishes. Serve generous slices with creamy mashed potatoes, steamed green beans, buttered peas, or tender-stem broccoli. A side of honey-glazed carrots also complements the savory flavors of the pie wonderfully.

How To Store Chicken Leek And Mushroom Pie Leftovers

• Refrigerate: Once the pie has cooled to room temperature, cover it tightly with plastic wrap or foil, or place individual slices in an airtight container. Store in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for about 20 minutes to keep the pastry crisp.
• Freeze: You can freeze the pie either baked or unbaked. To freeze unbaked, assemble the pie completely (without the egg wash), wrap it tightly in a layer of plastic wrap and a layer of foil, and freeze for up to 3 months. Bake from frozen, adding about 20-25 minutes to the original baking time.

Mary Berry Chicken Leek And Mushroom Pie Recipe Nutrition Facts

• Calories: 595 kcal
• Total Fat: 38g
• Saturated Fat: 17g
• Cholesterol: 155mg
• Sodium: 680mg
• Total Carbohydrate: 28g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 34g

Frequently Asked Questions

• Can I use chicken breast instead of thighs? Yes, you can use chicken breast. Cut it into bite-sized pieces and be careful not to overcook it when you first brown it, as breast meat can dry out more easily than thigh meat.
• Can I make the filling in advance? Absolutely. Making the filling a day ahead is a great time-saver. Store it in an airtight container in the refrigerator. When you are ready to bake, simply pour the cold filling into your dish, top with pastry, and bake as directed.
• What are the best mushrooms to use for this pie? Chestnut (cremini) mushrooms are an excellent choice as they have a lovely firm texture and a deeper, more earthy flavor than standard white mushrooms. However, any variety you enjoy will work well.
• Why did my puff pastry not rise properly? This can happen for a few reasons. The most common cause is the filling being too warm when the pastry is applied. It could also be that the oven was not preheated to the correct temperature, or the pastry itself was handled too much, which can affect its layers.

Try More Recipes:

• Mary Berry Chicken Curry With Coconut Milk​ Recipe
• Mary Berry Chicken And Bacon Pie​ Recipe
• Mary Berry​ Chicken Veronique Recipe