Name: Mary Berry Chicken And Leek Pie Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: British
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

Introduction

This Mary Berry Chicken and Leek Pie is a comforting classic with a creamy filling and crisp puff pastry topping. It combines tender chicken, softened leeks, and a rich sauce for a delicious homemade meal that’s perfect for any day of the week.

A golden-brown, shiny pie with a flaky, puff pastry crust forms the top layer, scored into wedges. Beneath the top crust, a creamy white sauce with chunks of tender, light-colored chicken and small, pale green celery pieces fills the middle layer. The bottom layer holds a thick, sturdy pastry base, slightly browned and flaky. Small green herb bits sprinkled on the crust add a touch of color. The pie sits on a white plate, set on a white marbled surface, with a wooden-handled knife in the background. Photo taken with an iphone --ar 4:5 --v 7

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 sauté the sliced leeks until they are soft. Add the cubed chicken thighs and cook until browned on all sides.
Step 2: Add the butter and plain flour to the pan 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 filling into a pie dish. Cover with the ready-rolled puff pastry, trimming any excess and crimping the edges to seal. Cut a small steam vent in the center of the pastry.
Step 4: Brush the top of 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 herbs like thyme or parsley to the filling before baking.
You can substitute chicken thighs with breast if you prefer leaner meat, but thighs stay more tender and juicy.
If puff pastry isn’t available, a shortcrust pastry base can add a different texture to the pie.

Storage

Store any leftover pie in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C until warmed through to keep the pastry crisp. This pie is best enjoyed fresh but can also be frozen before baking for up to one month; thaw before baking.

How to Serve

The image shows a close-up of a pie with a golden brown, bubbly crust that is toasted on top, featuring spots of darker brown where it is crispier. The top crust has a puffy texture with a braided or woven pattern and small green herb pieces scattered on it. Inside, the pie is filled with creamy white sauce mixed with chunks of light tan chicken and bright green celery pieces, creating a thick and rich filling. The filling appears creamy and smooth, with a soft, juicy texture contrasting with the crisp top crust. The pie is served on a white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen leeks for this recipe?

Yes, frozen leeks can be used if fresh ones aren’t available. Just make sure to thaw and drain them well before cooking to avoid excess moisture in the filling.

Is it possible to make this pie ahead of time?

Absolutely. You can prepare the filling and assemble the pie, then cover and refrigerate it overnight. Bake it the next day, adding a few extra minutes to the baking time if needed.

Mary Berry Chicken And Leek Pie Recipe

Print Recipe

★★★★★

4.5 from 103 reviews

Mary Berry’s Chicken and Leek Pie is a delightful, comforting dish featuring tender chicken thighs and soft leeks enveloped in a creamy sauce, all encased in a golden, flaky puff pastry crust. Perfect for a cozy family meal, this pie combines simple ingredients with classic techniques for a satisfying homemade treat.

Author: zara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: British

Ingredients

Scale

Filling

1 tbsp oil
2 large leeks, sliced
4 boneless chicken thighs, cubed

Sauce

25g butter
25g plain flour
300ml chicken stock
100ml double cream

Pastry & Finish

375g ready-rolled puff pastry
1 egg, beaten

Instructions

Sauté: Heat the oil in a pan over medium heat. Add the sliced leeks and cook gently until they become soft and translucent. Add the cubed chicken thighs and brown them evenly on all sides, ensuring they are sealed and flavorful.
Make Sauce: To the pan, add the butter and allow it to melt. Stir in the plain flour to form a roux, cooking it gently to eliminate the raw flour taste. Gradually pour in the chicken stock and then the double cream, stirring constantly until the sauce thickens to a creamy consistency. Season with salt and pepper to taste.
Assemble: Transfer the chicken and leek filling into a pie dish, spreading it out evenly. Roll out the ready-rolled puff pastry and place it over the top of the filling. Trim any excess pastry and crimp the edges neatly 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 beaten egg over the top of the pastry to give it a beautiful golden color and shine. Bake the pie in the oven for 25 to 30 minutes or until the pastry is puffed up and golden brown, indicating it is cooked through and crisp.

Notes

For a richer pie, you can add a handful of grated cheese on top of the filling before covering with pastry.
Ensure the chicken is cooked fully before assembling to avoid raw meat inside the pie.
You can freeze the assembled pie (before baking) for up to 1 month; bake from frozen, adding extra cooking time as needed.
Use a sharp knife to make the steam vent to avoid tearing the pastry.
If puff pastry isn’t available, shortcrust pastry can be a good alternative for a different texture.

Keywords: Mary Berry, Chicken Pie, Chicken and Leek Pie, Puff Pastry Pie, British Comfort Food, Homemade Pie