Mary Berry Chicken And Leek Pie Recipe
Introduction
This Mary Berry Chicken and Leek Pie is a comforting classic that combines tender chicken, sweet leeks, and a creamy sauce enclosed in golden puff pastry. It’s perfect for a cozy dinner and impressively simple to prepare.
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 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 chicken and leek filling into a pie dish. Cover with the ready-rolled puff pastry, trim the edges, and crimp to seal. Cut a small steam vent in the center of the pastry.
- Step 4: Brush the top of the pastry with the beaten egg. Bake 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 chicken breast instead of thighs for a leaner filling, but be careful not to overcook the meat.
- To add extra flavor, sprinkle some fresh thyme or parsley into the sauce before baking.
- For a crispier crust, chill the assembled pie in the fridge for 15 minutes before baking.
Storage
Store any leftover pie in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in an oven at 180°C until hot to keep the pastry crisp. It’s not recommended to freeze the pie once baked, as the pastry may become soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen puff pastry for this recipe?
Yes, frozen puff pastry works well. Just thaw it fully in the fridge before using to ensure it rolls out smoothly and bakes evenly.
What can I serve with this chicken and leek pie?
This pie pairs beautifully with steamed greens, mashed potatoes, or a fresh side salad for a balanced meal.
PrintMary Berry Chicken And Leek Pie Recipe
A classic British chicken and leek pie recipe by Mary Berry featuring tender chicken thighs and soft leeks in a creamy sauce, all encased in a flaky puff pastry crust. This comforting pie is perfect for family dinners and combines simple ingredients for a delicious, home-cooked meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 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 (for glazing)
Instructions
- Sauté: Heat 1 tablespoon of oil in a pan over medium heat. Add the sliced leeks and cook gently until they are soft and translucent. Then add the cubed chicken thighs and cook, turning frequently, until browned on all sides.
- Make Sauce: Add 25g butter and 25g plain flour to the pan with the cooked chicken and leeks. Stir continuously to form a roux. Gradually pour in 300ml chicken stock followed by 100ml double cream, stirring constantly until the sauce thickens. Season with salt and freshly ground black pepper to taste. Remove from heat and let the filling cool slightly.
- Assemble: Spoon the chicken and leek filling into a pie dish, spreading it evenly. Roll out the 375g ready-rolled puff pastry and place it over the dish to cover the filling. Trim any excess pastry 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: Preheat the oven to 200°C (180°C fan). Brush the top of the pastry with beaten egg to give it a golden finish. Place the pie in the oven and bake for 25-30 minutes or until the pastry is puffed up and golden brown. Remove from the oven and allow to rest for a few minutes before serving.
Notes
- For a richer flavor, you can add a splash of white wine to the sauce while making the roux.
- Make sure the filling is cooled before adding the pastry to prevent the pastry from becoming soggy.
- You can substitute double cream with single cream for a lighter filling.
- Use a sharp knife to cut the steam vent carefully without piercing the filling.
- Serve with a side of steamed vegetables or a fresh green salad for a balanced meal.
Keywords: chicken leek pie, Mary Berry recipe, British pie, creamy chicken pie, homemade puff pastry pie
