If you have a soft spot for classic British comfort food, you are going to fall head over heels for this Mary Berry Chicken and Leek Pie Recipe. It’s a beautiful blend of tender chicken thighs and sweet, mellow leeks all wrapped up in a flaky, golden puff pastry crust. What makes this recipe stand out is the rich, creamy filling that is both indulgent and surprisingly simple to make. Whether you’re cooking for family or just want to treat yourself, this pie delivers warmth and deliciousness in every bite.
Ingredients You’ll Need
The magic of this pie lies in its straightforward, heartfelt ingredients. Each element is essential, contributing to the pie’s comforting taste and perfect texture, while also keeping preparation delightfully simple.
- 1 tbsp olive oil: For gently browning the chicken and adding a touch of fruity richness.
- 2 large leeks, sliced: These bring a subtle sweetness and softness that balances the savory chicken.
- 4 boneless chicken thighs, cubed: Juicy and flavorful, thighs are perfect for tender filling that won’t dry out.
- 25g butter: Adds creaminess and helps in softening the leeks to melt into the sauce.
- 25g plain flour: The thickening agent to achieve a luxuriously creamy filling that holds together beautifully.
- 300ml chicken stock: Provides depth and moisture, infusing the filling with savory notes.
- 100ml double cream: The secret to that irresistibly rich texture that makes this pie feel like a true treat.
- 375g ready-rolled puff pastry: The flaky, buttery crust that crowns this dish and keeps everything deliciously contained.
- 1 egg, beaten: Brushed on the pastry for that golden finish and tempting sheen.
How to Make Mary Berry Chicken and Leek Pie Recipe
Step 1: Brown the Chicken
Start by heating the olive oil in a pot over medium heat. Add the cubed chicken thighs and cook them gently until they have that lovely golden-brown color on all sides. This step is crucial because it seals in moisture and builds a flavorful base for your filling.
Step 2: Sauté the Leeks
While your chicken is browning or just after, melt butter in a frying pan and add the sliced leeks. Cook them slowly until they soften and become buttery sweet, releasing their mild, onion-like aroma. This process ensures the leeks blend perfectly with the chicken’s richness.
Step 3: Combine and Simmer
Once softened, combine the leeks with the browned chicken in the pot. Sprinkle over the plain flour, stirring well to coat everything evenly. Slowly pour in the chicken stock and then the double cream, stirring constantly, and let the mixture simmer gently. This allows it to thicken and develop that creamy, luscious consistency that makes this Mary Berry Chicken and Leek Pie Recipe so special.
Step 4: Prepare the Pastry
Preheat your oven to 200°C (400°F) and roll out the ready-rolled puff pastry just enough to cover your pie dish. The pastry is what will bring that crispy, buttery contrast to the soft filling inside.
Step 5: Assemble the Pie
Pour the creamy chicken and leek filling into your pie dish. Carefully lay the puff pastry over the top and press the edges firmly to seal the pie completely. This keeps all those lovely juices inside while baking.
Step 6: Bake to Golden Perfection
Brush the beaten egg over the pastry lid to give it a glossy finish. Pop your pie into the oven and bake for 25 to 30 minutes, or until the puff pastry is puffed up and just beautifully golden. Now you have a picturesque pie that tastes as good as it looks!
How to Serve Mary Berry Chicken and Leek Pie Recipe
Garnishes
A sprinkling of freshly chopped parsley or thyme right after baking brings a fresh, herbaceous note that cuts through the creamy filling. It also adds a lovely pop of color to make your pie even more inviting.
Side Dishes
This hearty pie pairs wonderfully with simple sides like buttered green beans, steamed seasonal vegetables, or a crisp garden salad dressed lightly with lemon vinaigrette. These sides keep the meal balanced and refresh your palate.
Creative Ways to Present
If you’re feeling a little fancy, try serving the pie in individual ramekins topped with little pastry stars or cut-outs before baking. It’s a charming way to make each portion feel special. Another idea is to accompany it with a dollop of tangy homemade chutney for an exciting flavor twist.
Make Ahead and Storage
Storing Leftovers
Your Mary Berry Chicken and Leek Pie Recipe leftovers will keep well in an airtight container in the fridge for up to three days. The flavors actually meld nicely overnight, so it might taste even better the next day!
Freezing
You can freeze the pie either before baking or after it has cooled completely. Wrap it tightly in cling film and foil to protect it from freezer burn, and it will keep well for up to two months. Just remember to thaw it overnight in the fridge before reheating.
Reheating
To reheat, place your pie on a baking tray and warm in a preheated oven at 180°C (350°F) for about 20-25 minutes until piping hot and the pastry is crisp again. This keeps the texture delightful and the filling perfectly creamy.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but thighs tend to stay juicier and more tender in this creamy pie. If you use breast, be careful not to overcook so the filling doesn’t dry out.
Is it possible to make this pie gluten-free?
Absolutely! You can swap the plain flour for a gluten-free alternative and use gluten-free puff pastry. The cooking times may remain the same but always check that the pastry is cooked through.
Can I prepare the filling in advance?
Yes, preparing the filling a day ahead is a great time saver. Just let it cool completely, then refrigerate until you’re ready to assemble your pie. It might even develop richer flavors overnight.
What can I substitute for double cream?
If you want a lighter version, you can use crème fraîche or a mixture of milk and Greek yogurt, but keep in mind that the filling won’t be quite as rich and creamy as with double cream.
How do I know when the pie is done?
The pie is ready when the puff pastry is golden, puffed, and crisp to the touch, and the filling is bubbling hot through the vents or along the edges. A good 25 to 30 minutes usually does the trick.
Final Thoughts
There is something undeniably comforting about the Mary Berry Chicken and Leek Pie Recipe that makes it a perfect dinner for any occasion, from casual family nights to welcoming friends. Its creamy filling and crisp pastry make every mouthful a joy, and it’s so straightforward to prepare that it might just become your go-to pie recipe. Give it a try—you’ll be amazed at how quickly this classic brings smiles around your table.
Print
Mary Berry Chicken and Leek Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Mary Berry Chicken and Leek Pie is a comforting British classic combining tender chicken thighs and soft sautéed leeks in a creamy sauce, all encased in crisp, golden puff pastry. This hearty savory pie is perfect for family dinners and offers a rich, satisfying meal with a flaky crust and flavorful filling.
Ingredients
Filling
- 1 tbsp olive oil
- 2 large leeks, sliced
- 4 boneless chicken thighs, cubed
- 25g butter
- 25g plain flour
- 300ml chicken stock
- 100ml double cream
Pastry & Finish
- 375g ready-rolled puff pastry
- 1 egg, beaten
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a pot over medium heat. Add the cubed boneless chicken thighs and cook until they are browned on all sides, ensuring they develop a good sear to lock in flavor.
- Sauté the Leeks: In a frying pan, melt 25g of butter over medium heat. Add the sliced leeks and sauté them gently until they become soft and tender, releasing their natural sweetness without browning too much.
- Make the Filling: Combine the sautéed leeks with the browned chicken in the pot. Sprinkle 25g of plain flour over the mixture and stir well to coat, then gradually pour in 300ml of chicken stock, stirring continuously to avoid lumps. Add 100ml of double cream and simmer the mixture gently until thickened and creamy.
- Prepare the Pastry: Preheat your oven to 200°C (400°F). Roll out the 375g of ready-rolled puff pastry on a lightly floured surface to fit your pie dish comfortably.
- Assemble the Pie: Pour the chicken and leek filling into the pie dish. Cover the filling with the rolled-out puff pastry, trimming any excess and sealing the edges firmly to prevent leaks during baking.
- Bake the Pie: Brush the top of the pastry with the beaten egg to give it a beautiful golden sheen. Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is puffed up and golden brown.
Notes
- Make sure to brown the chicken well for added flavor.
- Do not overcook the leeks; they should be soft but not browned.
- Use a sharp knife to trim the pastry edges cleanly for a neat finish.
- Let the pie sit for a few minutes before serving to allow the filling to set.
- You can substitute chicken thighs with breasts if preferred, but thighs keep the pie moister.
