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Mary Berry Chicken And Leek Pie Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://zarameals.com/mary-berry-chicken-and-leek-pie-recipe/