Mary 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
Scale
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
