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Mary Berry Chicken and Leek Pie Recipe

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5 from 9 reviews

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.

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://lovelycooks.com/mary-berry-chicken-and-leek-pie-recipe/