SPREAD LOVE

Mary Berry Chicken and Leek Pie

Name: Mary Berry Chicken and Leek Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 1 lb (450g) chicken breast, diced; 2 leeks, sliced (white and light green parts only); 1 cup (240ml) chicken stock; 1 cup (240ml) heavy cream; 2 tablespoons butter; 1 tablespoon olive oil; Salt and pepper to taste; Puff pastry (enough to cover the pie); 1 egg (for egg wash)

There’s something wonderfully nostalgic about a warm, flaky pie straight from the oven — this Mary Berry Chicken and Leek Pie delivers that comfort in spades with tender chicken, sweet leeks, and a rich, creamy sauce tucked beneath golden puff pastry. If you’ve ever wanted a homely, reliable dish to feed the family or to serve up for a cozy dinner, this classic British-style pie is exactly that. For more on the original recipe inspiration, you can view the Mary Berry Chicken and Leek Pie recipe which inspired this version.

Why make this recipe
If you’re tired of overly complicated weeknight dinners and want something that feels like a proper home-cooked meal without too much fuss, this recipe solves that problem by using simple steps and pantry-friendly ingredients. The result is a comforting pie that’s rich but not fussy, making it ideal for both family meals and relaxed entertaining.

Step-by-Step Guide to Making Mary Berry Chicken and Leek Pie

This section takes the basic directions and expands them into thoughtful, practical steps so you get the best possible result from the ingredients listed. Read through the full set of steps before you start cooking — that way timings and textures are easier to manage.

Ingredients

1 lb (450g) chicken breast, diced
2 leeks, sliced (white and light green parts only)
1 cup (240ml) chicken stock
1 cup (240ml) heavy cream
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper to taste
Puff pastry (enough to cover the pie)
1 egg (for egg wash)

Directions

Preheat the oven to 400°F (200°C).
In a large skillet, heat butter and olive oil over medium heat. Add the leeks and cook until softened.
Add the diced chicken and cook until browned and cooked through.
Pour in the chicken stock and heavy cream, stirring well to combine. Season with salt and pepper. Simmer until the sauce thickens slightly.
Transfer the chicken and leek mixture into a pie dish.
Roll out the puff pastry and place it over the filling, trimming any excess.
Brush with beaten egg to create a golden crust.
Bake in the preheated oven for about 25-30 minutes or until the pastry is golden and puffed.
Let it cool slightly before serving. Enjoy your comforting chicken and leek pie!

Expanded step-by-step tips and explanations

Step 1 — Preheat early: Set the oven to 400°F (200°C) a good 15 minutes before you finish assembly so the pastry gets into the hot oven instantly and puffs properly.
Step 2 — Softening the leeks: Slice the leeks thinly and wash thoroughly to remove grit. Sweating them in butter and olive oil (rather than frying hard) releases their mellow onion-like sweetness without browning.
Step 3 — Browning the chicken: Dice the chicken into fairly even cubes (about 1/2–3/4 inch) so they cook through quickly. Browning gives extra flavor — don’t overcrowd the pan or the chicken will steam instead of brown.
Step 4 — Sauce consistency: When you add the stock and cream, keep an eye on the simmer; you want the sauce to reduce until it’s slightly thickened but still saucy enough to coat spoon and chicken. If it becomes too thin by the time you assemble, return to heat briefly to reduce.
Step 5 — Filling the pie dish: Use a shallow pie dish for quicker reheating and more pastry-to-filling ratio, or a slightly deeper dish if you prefer more filling. Taste and adjust seasoning before transferring to the dish.
Step 6 — Pastry handling: Roll the puff pastry on a floured surface and place it chilled over the filling — a cool pastry makes a flakier crust. Trim, crimp or tuck edges for a tidy finish and pierce a small steam vent in the center.
Step 7 — Egg wash: Beat the egg with a teaspoon of water and brush evenly for a glossy, golden finish. For an ultra-shiny result, do a second light brush halfway through baking if desired.
Step 8 — Baking: Bake until the pastry is puffed and deeply golden; keep an eye so edges don’t overbrown. If edges brown too quickly, cover them loosely with foil.
Step 9 — Resting: Let the pie rest 10–15 minutes before serving to allow the filling to set slightly so you can slice neat portions.

Best Way to Store Mary Berry Chicken and Leek Pie

Refrigerate covered for up to 3 days at 40°F (4°C) or below.
Freeze portions wrapped well for up to 2 months at 0°F (-18°C).
To reheat refrigerated portions: bake at 350°F (175°C) for 15–20 minutes until piping hot. For frozen portions, thaw overnight in the fridge then reheat as above.

Serving Suggestions for Mary Berry Chicken and Leek Pie
This pie is a classic comfort dish and pairs beautifully with simple, bright sides that cut through the richness:

A crisp green salad with lemon vinaigrette helps balance the creaminess.
Buttered new potatoes or mashed potatoes make the meal extra hearty.
Steamed seasonal vegetables — carrots, peas, or green beans — add color and texture.
For a Sunday roast twist, serve with a spoonful of tangy chutney or several pickled gherkins on the side.

Tips to make Mary Berry Chicken and Leek Pie (Q&A style)
Q: How do I keep the pastry from getting soggy on the bottom?
A: Ensure your filling isn’t watery before assembling; reduce the sauce so it’s thick enough to coat the back of a spoon. Also, preheat the oven well and use a metal pie dish if possible — metal conducts heat better and helps the base crisp up.

Q: Can I make the filling ahead?
A: Yes. Prepare the filling up to 2 days ahead and chill it. Reheat gently on the stove to loosen the sauce before transferring to the pie dish and adding pastry.

Q: Is there a way to make this lighter?
A: Substitute half-and-half for heavy cream and use a little extra reduction time, or mix in a tablespoon of flour to thicken using less cream. Also, lean on more leeks and fewer chicken pieces for a lighter, vegetable-forward pie.

Variations

Mushroom addition (bullet): Stir 1 cup of sliced mushrooms into the skillet when you cook the leeks. Sauté until the mushrooms release and reabsorb their moisture before adding the chicken — this adds an earthy depth that pairs classically with leeks.
Pastry alternatives (paragraph): If you want to lower the butter content or simply change texture, try using shortcrust pastry for a sturdier, crumbly top instead of puff pastry. For a gluten-free option, use a store-bought gluten-free puff pastry or create a biscuit-style topping with a gluten-free flour blend.

Practical notes and substitutions

Chicken: Use leftover roast chicken or thighs (dark meat gives extra flavor) if you prefer juicier pieces.
Leeks: Shallots or a finely sliced onion can substitute if leeks are unavailable, though the flavor will be slightly sharper.
Cream: For a dairy-free version, swap heavy cream for full-fat coconut milk — expect a subtle coconut undertone, which can be lovely with added herbs like thyme.

FAQs

Q: How do I know when the filling is properly thickened?
A: When the sauce coats the back of a spoon and doesn’t pour off rapidly, it’s ready. It will continue to thicken slightly during baking.

Q: Can I make this in advance and freeze the whole pie?
A: Yes — assemble the pie (cover with pastry), wrap tightly, and freeze for up to 2 months. Bake from frozen, but add 10–20 minutes to the baking time and tent with foil if the crust is browning too much.

Q: What herbs pair well with chicken and leek?
A: Thyme, parsley, and a little fresh tarragon complement the flavors nicely. Add herbs toward the end of cooking so their fragrance remains bright.

What to watch for while cooking

Overcooking chicken: Dice into even pieces and cook until just done; overcooked chicken becomes dry.
Sauce separation: If cream splits, reduce heat, add a splash more stock, and whisk gently to bring it back together. Avoid boiling the cream vigorously.
Pastry browning: Tent with foil if the edges or top start to darken too quickly in the oven.

A note on seasoning and balance
Salt and pepper are your friends here — taste the filling before assembly and adjust seasoning. The richness of the cream and butter will mute salt, so don’t be afraid to season mid-cook. A squeeze of lemon juice at the end (1–2 teaspoons) brightens the flavors if the sauce feels too flat.

Presentation ideas

Serve slices on warm plates with a spoon of the sauce from the dish drizzled over the top for an attractive finish.
Scatter chopped parsley or chives over the pie just before serving for color and an herbal lift.
For a rustic table: place the whole pie on a wooden board and cut at the table for a cozy family-style feel.

Dietary notes

This recipe is not dairy-free or gluten-free as written; see substitutions above for alternatives.
To lower calories, reduce the cream by half and thicken with a flour or cornstarch slurry; increase the leek and vegetable content to keep volume.

Troubleshooting quick reference

Soggy base: Reduce filling until thicker and bake in a hotter oven on a lower rack.
Pastry not puffing: Ensure oven is fully preheated and pastry is cold when it goes in.
Watery filling after baking: Reheat on the stovetop to reduce, or serve with a slotted spoon to avoid extra liquid.

Final serving tips
Let the pie rest 10 minutes after baking to help it hold its shape. Serve with crisp, acidic sides to counterbalance the creamy interior — a simple lemon-dressed salad or lightly pickled red cabbage works especially well. If you like, offer a mild English mustard or chutney alongside to add a tangy contrast.

Conclusion

This Mary Berry Chicken and Leek Pie is a wonderful example of simple ingredients yielding deeply comforting results — it’s easy to adapt, friendly to reheating, and reliably satisfying. For more reading and a slightly different take that includes mushrooms and traditional British notes, listen to the related podcast episode on Dame Mary Berry, mulled wine and a chicken, leek and mushroom … or explore another home-cooked version at Hearty British Chicken, Mushroom & Leek Pie – littleparcelsofjoy.