If you’re after a wholesome, comforting supper that’s a little bit special yet totally doable, this Mary Berry Chicken and Leek Pie Recipe is your new go-to. It’s perfect for cozy evenings when you want flaky golden pastry balancing tender chicken and sweet leeks in a creamy sauce. I first tried this recipe on a chilly weekend and instantly knew it would become a kitchen staple—it’s the kind of dish that feels like a hug on a plate.
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Why You’ll Love This Mary Berry Chicken and Leek Pie Recipe
This recipe nails that perfect balance between a luscious chicken filling and the subtle sweetness of leeks, all enveloped in the crisp, golden puff pastry Mary Berry champions. It’s straightforward enough for midweek dinners but impressive enough to serve when friends pop by unexpectedly.
- Texture you want: Crunchy, flaky pastry with a silky, creamy interior bursting with tender chicken and leeks.
- Flavor that pops: The mild sharpness of leeks mixed with rich, buttery cream and juicy chicken thighs.
- Everyday ingredients: Simple pantry staples like flour, butter, and stock make it easy to prepare without a special grocery run.
- Works for any night: Whether it’s a casual family meal or a cozy dinner for two, this pie fits the bill.
Ingredient Spotlight
The heart of Mary Berry Chicken and Leek Pie Recipe lies in fresh leeks and juicy chicken thighs. Using ready-rolled puff pastry speeds things up without sacrificing flakiness, plus the classic combo of butter and flour to thicken the sauce gives you creamy goodness every time. If you want an extra touch, double cream keeps the filling wonderfully rich.
- Chicken thighs: Juicier and more flavorful than breasts, they stay tender during cooking.
- Leeks: Sweet and mild, they soften beautifully and add subtle onion notes.
- Ready-rolled puff pastry: Convenient, flaky, and golden crisp—no fuss, all yum!
Seasonality & Sourcing
Leeks are at their best from late autumn through early spring, so this recipe feels especially cozy in cooler months. Look for firm, bright green stalks without slimy bases. Chicken thighs are readily available year-round but opt for good-quality, free-range if you can—that depth of flavor really shines through. Puff pastry keeps well frozen, so having some on hand means you’re always ready to whip up this pie.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 200°C (180°C fan). Slice the leeks into thin rounds so they cook evenly and soften without turning mushy. Cube the chicken thighs into bite-size pieces—this helps them cook quickly and soak up sauce flavors. Avoid overcrowding the pan later; it’s one of the easiest slip-ups that causes uneven cooking.
Step 2 — Cook & Build Flavor
Heat a tablespoon of oil in a large pan and gently cook the sliced leeks until they become soft and fragrant, about 5-7 minutes. Add the cubed chicken, turning often, until the exterior is lightly browned and mostly cooked through. Then, blend in the butter and flour to make a roux—cook this for 1-2 minutes to get rid of the raw flour taste. Slowly whisk in the chicken stock and double cream, stirring constantly, until the mixture thickens into a creamy sauce. If the sauce feels too thin, keep simmering gently; if it gets too thick, add a splash more stock.
Step 3 — Finish & Rest
Pour the chicken and leek filling into your chosen pie dish, then cover with the puff pastry, trimming and pressing the edges to seal. Brush the top with beaten egg to achieve that toasty golden finish. Bake for 25-30 minutes until the pastry is puffed and beautifully browned. Let the pie rest for about 10 minutes before cutting—it helps the filling set up nicely without turning watery.
Troubleshooting Mary Berry Chicken and Leek Pie Recipe
If your filling turns out dry, try adding a bit more cream or stock next time and don’t cook the chicken too long upfront. For a bland pie, be generous with seasoning—salt enhances all the natural flavors. Avoid soggy pastry by ensuring the filling isn’t too wet before topping with pastry, and always bake on the oven’s middle rack for even heat.
Pro Tips
I always find that controlling the heat gently when cooking leeks and chicken keeps those delicate flavors intact without drying anything out. Mary Berry’s recipe is forgiving, but timing is key to flaky pastry and creamy filling harmony. Making the filling ahead and refrigerating it helps the flavors deepen. And watch out for soggy bottoms—you want a nicely thickened sauce, not a runny one!
- Heat control: Cook leeks and chicken on medium-low to keep them tender and avoid browning too much.
- Timing window: Don’t rush the resting phase; it really helps the pie hold together.
- Make-ahead move: Prepare the filling a day before, then assemble just before baking.
- Avoid this pitfall: Don’t pile on too much liquid in the filling—puff pastry hates soggy!
Variations & Substitutions
Want to mix things up? You can swap chicken thighs for breast if you prefer leaner meat, though be sure not to overcook. For a lighter sauce, use single cream instead of double, or try adding a handful of finely chopped mushrooms for earthy depth. If you’re dairy-free, coconut cream works surprisingly well here. Gluten-free puff pastry is easy to find nowadays, making this recipe pretty adaptable.
Great Debates
There’s often chatter around butter versus oil for this pie’s base. Mary Berry traditionally calls for butter to enrich the roux, giving that luscious mouthfeel. I get why some prefer oil for a lighter dish, but for this recipe, butter really makes the sauce velvety. Also, puff pastry choice stirs debate—homemade or store-bought? Both work, but store-bought is a fantastic timesaver without sacrificing texture.
Make-Ahead, Storage & Freezing
You can prepare the filling up to two days ahead and keep it chilled. The assembled pie freezes beautifully—wrap it tightly in cling film and foil, then store for up to three months. Thaw overnight in the fridge, then bake as usual, adding a few extra minutes to ensure it’s piping hot inside. Leftovers keep well refrigerated for 3-4 days in an airtight container; just reheat gently to preserve that flaky pastry charm.
Yield & Conversions
This Mary Berry Chicken and Leek Pie Recipe serves 4 generously. To double, just double all ingredients and bake in a larger dish, adding 10-15 minutes to baking time. For smaller portions, halve the ingredients and use smaller tins. Metric to imperial conversions are simple: 300ml chicken stock is about 1¼ cups; 25g flour is just under 2 tablespoons; 375g puff pastry equals approximately 13oz.
Serving Ideas & Pairings
Serve this pie with seasonal greens like buttered peas or garlicky green beans to brighten the plate. Creamy mashed potatoes or a simple mixed leaf salad also pair beautifully. For sauce lovers, a spoonful of tangy chutney or a light mustard drizzle cuts through the richness and adds extra zing.
FAQs
Yes! Chicken breasts can be used, but they cook faster and can dry out if overcooked, so reduce the initial cooking time slightly and watch them closely to keep the filling juicy.
Double cream adds richness, but you can substitute single cream or even half-and-half for a lighter filling. Just expect a slightly less velvety texture.
Make sure your filling isn’t too watery and bake the pie on the middle rack of your oven. Using a preheated baking tray or a pie dish with a thicker base can also help create a crisp bottom.
Absolutely! Wrap tightly and freeze. Thaw overnight in the fridge then bake, adding a few extra minutes to the cooking time to ensure it’s cooked through.
Notes, Tools & Special Equipment
A good non-stick frying pan helps with even cooking of chicken and leeks. Use a medium-sized pie dish or ovenproof dish, around 20cm (8 inches) diameter. A pastry brush for egg wash is handy (but not essential). A digital thermometer can be useful if you want to be extra sure your chicken is perfectly cooked—aim for 75°C (165°F) internal temperature. Lastly, having ready-rolled puff pastry on hand is a major timesaver with consistent results.
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Mary Berry Chicken and Leek Pie Recipe
Mary Berry's Chicken and Leek Pie is a classic British comfort food featuring tender chicken thighs and sweet leeks in a creamy sauce, all encased in a golden, flaky puff pastry crust. This recipe balances rich, savory flavors with a luscious texture, perfect for a satisfying main course.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Filling
- 1 tablespoon 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
- Prepare the filling: Heat the oil in a large frying pan over medium heat. Add the sliced leeks and cook gently until soft but not browned, about 5-7 minutes.
- Cook the chicken: Add the cubed chicken thighs to the pan with the leeks and cook until the chicken pieces are sealed and no longer pink on the outside, around 5-6 minutes.
- Make the sauce: Stir in the butter to melt, then sprinkle the plain flour over the chicken and leeks and cook for a minute to form a roux. Gradually pour in the chicken stock, stirring continuously to combine and thicken the sauce.
- Add cream and simmer: Pour in the double cream and simmer gently for 5-10 minutes until the sauce is thick and creamy. Season with salt and pepper to taste. Remove from heat and allow to cool slightly.
- Prepare the pastry case: Roll out two thirds of the puff pastry and line a deep pie dish with it, trimming any excess. Fill with the cooled chicken and leek mixture.
- Add the lid: Roll out the remaining pastry and place it over the filling. Press edges together to seal, then trim and crimp the edges decoratively. Make a small hole in the center of the lid to allow steam to escape.
- Egg wash and bake: Brush the beaten egg over the pastry lid to give a golden finish. Preheat the oven to 200 degrees Celsius and bake the pie for 30-35 minutes or until the pastry is puffed and golden brown.
- Rest and serve: Allow the pie to rest for 5-10 minutes before slicing and serving. This helps the filling set and makes for easier serving.
Notes
- For extra flavor, you can add herbs such as thyme or parsley to the filling mixture.
- If you prefer a lighter version, substitute double cream with single cream or milk, but the sauce will be less rich.
- Ensure the filling is cooled before placing the pastry lid to prevent the pastry from becoming soggy.
- Use a sharp knife to make a small vent on the pastry lid to avoid soggy pastry from steam buildup.
- The pie can be made ahead and refrigerated before baking to enhance flavors.
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