Mary Berry Chicken And Leek Pie Recipe
Introduction
Mary Berry’s chicken and leek pie is a comforting classic, perfect for a cozy dinner. Tender chicken and sweet leeks come together in a creamy sauce, all wrapped in flaky puff pastry.
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 until soft. Add the cubed chicken and brown it on all sides.
- Step 2: Add the butter and flour to the pan to create a roux. Gradually stir in the chicken stock and double cream, stirring continuously until the sauce thickens. Season with salt and pepper to taste.
- Step 3: Spoon the filling into a pie dish. Cover with the ready-rolled puff pastry, trim the edges, and crimp to seal. Cut a small steam vent in the center of the pastry.
- Step 4: Brush the pastry with the beaten egg. Bake in a preheated oven at 200°C (180°C fan) for 25–30 minutes, or until the pastry is golden and puffed.
Tips & Variations
- For extra flavor, add fresh thyme or parsley to the sauce before baking.
- You can substitute chicken thighs with breast if you prefer leaner meat.
- Use a mix of leeks and mushrooms for a different texture and taste.
Storage
Store leftover pie covered in the refrigerator for up to 2 days. Reheat in the oven at 180°C until warmed through to keep the pastry crisp. Avoid microwaving to prevent soggy pastry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen puff pastry?
Yes, frozen puff pastry works well. Thaw it according to package instructions before assembling the pie.
Is this recipe suitable for freezing?
You can freeze the cooked pie after baking. Wrap it well and freeze for up to 1 month. Reheat from frozen in the oven for best results.
PrintMary Berry Chicken And Leek Pie Recipe
Mary Berry’s classic Chicken and Leek Pie features tender chicken thighs and sweet leeks in a creamy sauce, encased in a golden, flaky puff pastry. This comforting British pie is perfect for a cozy family dinner.
- 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 become soft and translucent. Then add the cubed chicken thighs and brown them on all sides until cooked through.
- Make Sauce: Add 25g of butter and 25g of plain flour to the pan with the chicken and leeks to form a roux. Gradually stir in 300ml of chicken stock and 100ml of double cream, continually stirring until the sauce thickens. Season with salt and freshly ground black pepper to taste.
- Assemble: Spoon the creamy chicken and leek filling into a pie dish. Carefully place the 375g sheet of ready-rolled puff pastry over the filling. Trim any excess pastry around the edges and crimp to seal. Use a knife to cut a small steam vent in the center of the pastry to allow steam to escape during baking.
- Bake: Brush the top of the pastry with the beaten egg to give it a glossy golden finish. Bake the pie in a preheated oven at 200°C (180°C Fan) for 25 to 30 minutes, or until the pastry is puffed and golden brown.
Notes
- Use boneless chicken thighs for juicier, more flavorful meat in the pie.
- Make sure to cut a steam vent to prevent the pastry from becoming soggy.
- Ready-rolled puff pastry saves time and ensures an even golden crust.
- Allow the pie to rest for 5-10 minutes after baking for easier serving.
Keywords: Mary Berry, chicken pie, leek pie, puff pastry pie, creamy chicken pie, British comfort food
