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Mary Berry Chicken And Leek Pie Recipe

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4.3 from 63 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 6 servings

Description

This Mary Berry Chicken and Leek Pie is a comforting British classic featuring tender chicken thighs and soft leeks in a creamy sauce, all enclosed in a golden, flaky puff pastry crust. Perfect for a family dinner, this recipe combines rich flavors with a simple preparation that yields a hearty, satisfying meal.

Ingredients

For the Filling

  • 1 tbsp oil
  • 2 large leeks, sliced
  • 4 boneless chicken thighs, cubed
  • 25g butter
  • 25g plain flour
  • 300ml chicken stock
  • 100ml double cream

For the Pie

  • 375g ready-rolled puff pastry
  • 1 egg, beaten

Instructions

  1. Sauté: Heat 1 tablespoon of oil in a pan over medium heat. Add the sliced leeks and cook gently until they are soft and tender. Then add the cubed chicken thighs to the pan and brown them on all sides to develop flavor.
  2. Make Sauce: To the pan with the chicken and leeks, add 25g butter and 25g plain flour to create a roux. Gradually stir in 300ml chicken stock and 100ml double cream, stirring constantly until the sauce thickens. Season the mixture with salt and freshly ground black pepper to taste.
  3. Assemble: Spoon the chicken, leek, and cream sauce filling into a pie dish. Roll out the 375g of ready-rolled puff pastry and place it over the top of the pie dish. 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.
  4. Bake: Brush the beaten egg over the top of the pastry to give the pie a beautiful golden color. Bake in a preheated oven at 200°C (180°C fan) for 25-30 minutes or until the pastry is puffed and golden brown. Remove from the oven and allow to cool slightly before serving.

Notes

  • Ensure the chicken is cooked through and the sauce has thickened well before assembling the pie to avoid a soggy base.
  • Use a sharp knife to cut a proper steam vent to prevent the pastry from becoming soggy or bursting unevenly.
  • You can substitute double cream with crème fraîche for a slight tang and lighter texture.
  • Leftovers can be refrigerated and reheated in the oven to maintain pastry crispness.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

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