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
Scale
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.
