Mary Berry Chicken And Leek Pie Recipe
Introduction
This Mary Berry Chicken and Leek Pie is a comforting classic with tender chicken and creamy leek filling wrapped in golden puff pastry. It’s an easy-to-make dish perfect for a cozy dinner that feels special.
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 thickened chicken and leek filling into a pie dish. Cover with the ready-rolled puff pastry, trimming any excess and crimping the edges to seal. Cut a small vent in the center to allow steam to escape.
- Step 4: Brush the pastry top with the beaten egg. Bake the pie in a preheated oven at 200°C (180°C Fan) for 25-30 minutes, or until the pastry is golden and puffed.
Tips & Variations
- Use leftover cooked chicken to speed up prep and add extra flavor.
- For a richer filling, add sautéed mushrooms or a handful of chopped herbs like thyme or parsley.
- If you prefer lighter pastry, try using shortcrust instead of puff pastry.
Storage
Store any leftover pie covered in the refrigerator for up to 2 days. Reheat in the oven at 180°C (fan) for 15-20 minutes to maintain the crispiness of the pastry. Avoid microwaving if possible to keep the crust flaky.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works fine, but thighs tend to stay juicier and more flavorful in this dish.
Can I prepare the filling ahead of time?
Absolutely. You can make the filling a day in advance and refrigerate it. Assemble and bake the pie just before serving for best results.
PrintMary Berry Chicken And Leek Pie Recipe
A classic and comforting Mary Berry Chicken and Leek Pie featuring tender chicken thighs and soft leeks in a creamy sauce, all encased in golden, flaky puff pastry. Perfect for a hearty meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 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
Instructions
- Sauté: Heat the 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, cooking until they are browned on all sides.
- Make Sauce: Add the butter and plain flour to the pan to form a roux. Gradually pour in the chicken stock and double cream while stirring continuously until the sauce thickens. Season with salt and pepper to taste.
- Assemble: Spoon the creamy chicken and leek filling into a pie dish. Roll out the puff pastry over the dish, trim any excess, and crimp the edges to seal. 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 for a golden finish. Place the pie in a preheated oven at 200°C (fan 180°C) and bake for 25-30 minutes, or until the pastry is golden and puffed up.
Notes
- You can substitute chicken thighs with chicken breasts, but thighs keep the pie moister.
- For a richer flavor, use homemade chicken stock.
- Ensure the steam vent is cut to prevent the pastry from becoming soggy.
- Let the pie rest for a few minutes after baking to set before slicing.
- Serve with seasonal vegetables or a fresh salad for a complete meal.
Keywords: Chicken and leek pie, Mary Berry recipe, savory pie, puff pastry pie, creamy chicken pie
