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Mary Berry Chicken And Leek Pie

Name: Mary Berry Chicken And Leek Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
Ingredients: 1 tbsp olive 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

A comforting, golden-topped pie that balances creamy chicken filling with the gentle sweetness of leeks, Mary Berry’s Chicken and Leek Pie is the kind of dish that warms both the belly and the heart. Friendly and approachable, this recipe is straightforward enough for a weeknight supper yet special enough to serve guests — and if you enjoy Mary Berry’s practical home-cooking style, you might also like this Mary Berry Dijon chicken recipe for another easy chicken supper idea.

Why make this recipe
If you’re tired of fiddly weeknight dinners that take ages to pull together, this pie solves that by delivering big comfort with minimal fuss. The filling comes together in one pot, the puff pastry gives a reliably impressive finish, and the whole dish freezes well for busy weeks ahead.

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

Ingredients

1 tbsp olive 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

Directions

Heat the olive oil in a heavy-bottomed pot over medium-high heat. Add the cubed chicken thighs, season lightly with salt and pepper, and cook until browned on the outside but not necessarily cooked through — about 4–5 minutes. Remove from the pot and set aside.
In a frying pan, melt the butter over medium heat. Add the sliced leeks and sauté gently until they are soft and beginning to caramelize — about 8–10 minutes. Leeks should be tender and fragrant, not browned to a crisp.
Return the browned chicken to the pot with the leeks. Sprinkle the plain flour into the pot and stir well, allowing the flour to coat the chicken and leeks and cook out for a minute to remove the raw taste.
Gradually add the chicken stock, stirring constantly, to avoid lumps. Once the stock is incorporated, pour in the double cream and bring the mixture to a gentle simmer. Let it thicken for 5–8 minutes; the sauce should be creamy and coat the back of a spoon. Taste and adjust seasoning.
Preheat your oven to 200°C (400°F). Lightly flour a work surface (or keep the pastry on its paper if ready-rolled) and roll out the puff pastry if needed to fit your pie dish with an overlap for sealing.
Spoon the filling into a deep pie dish, smoothing the top gently. Cover the filling with the puff pastry, tucking and sealing the edges well. Trim excess pastry if necessary, and use any trimmings to decorate the top if desired.
Brush the pastry with the beaten egg to give a glossy, golden finish once baked. Make a small slit or two in the center to allow steam to escape.
Bake in the preheated oven for 25–30 minutes or until the pastry is puffed and deep golden brown. Allow the pie to rest for 5–10 minutes before serving so the filling can settle.

Storage Tips for Mary Berry Chicken And Leek Pie

Refrigerator: Store leftovers in an airtight container for up to 3 days at 4°C (39°F) or below.
Freezer: Wrap cooled pie tightly in plastic wrap and foil, or freeze portions in airtight containers; keep up to 2 months at −18°C (0°F).
Reheating: Reheat portions in a 180°C (350°F) oven for 15–20 minutes (from chilled) or until piping hot throughout; if reheating from frozen, thaw overnight in the fridge and warm as above.

How to Present Mary Berry Chicken And Leek Pie

Serve slices of pie with a crisp green salad dressed simply with lemon and olive oil for brightness.
For a classic pairing, add buttered new potatoes or mashed potato and steamed green beans.
Garnish with chopped parsley or chives for color and a fresh herb note; a few mustard seeds or a dollop of grainy mustard on the side can complement the rich filling.

Tips to make Mary Berry Chicken And Leek Pie (Q&A style)
Q: How do I keep the filling from becoming too runny?
A: Cook the sauce until it has thickened enough to coat the back of a spoon before filling the dish — the flour-to-liquid ratio here is modest, so give it time to reduce gently. If needed, mix a teaspoon of cornflour with a little cold water and stir it in to tighten the sauce.
Q: Can I use breast meat instead of thighs?
A: Yes, but cut the breast into chunky pieces and don’t overcook them in the initial browning stage; they can dry out faster than thighs.
Q: How do I stop the pastry from getting soggy on the bottom?
A: Preheat the oven well and use a deep pie dish that conducts heat evenly. You can blind-bake the bottom for 5–7 minutes before adding the filling if you’re worried about sogginess, or bake the assembled pie on a preheated baking sheet to help the base crisp.

Variation (if any)

Mushroom boost: Stir in 150–200g sliced mushrooms along with the leeks and sauté until golden; this adds an earthy depth and extra volume to the filling.
Mustardy cream: For a slightly tangy lift, whisk in 1–2 teaspoons of Dijon mustard to the cream before simmering — a nod to other Mary Berry chicken recipes and a pleasing contrast to the sweet leeks.

Why this pie works (a closer look)
This pie relies on a few reliable elements: the moistness and richness of dark chicken meat, the gentle sweetness and silky texture of slowly-cooked leeks, and the short burst of flaky, buttery puff pastry. Mary Berry’s approach keeps techniques simple and focuses on timing: browning for flavor, slow-sautéing leeks for tenderness, and allowing the filling to thicken sufficiently so the pastry doesn’t get weighed down. The result is a balanced, homely dish where each component supports the others rather than shouting for attention.

Serving timing and occasion ideas

Family dinner: Make this pie on a cool evening when a filling, oven-baked meal is welcome. Serve with seasonal veg for a complete plate.
Entertaining: Prepare the filling ahead and chill; then assemble and bake just before guests arrive so you can serve straight from the oven with minimal last-minute fuss.
Batch-cooking: Freeze individual portions for quick, satisfying lunches or dinners — the pie reheats well in the oven, keeping the pastry crisper than a microwave.

Ingredient notes and swaps

Chicken thighs: Chosen for juiciness and flavor. If you prefer breast, be mindful of quicker cooking and potential dryness.
Leeks: They add a mild onion-like sweetness and soft texture. In a pinch, use a large onion (finely sliced) or a mix of onion and a small amount of shallot.
Double cream: Provides richness; for a lighter version, substitute single cream or a 50/50 mix of milk and crème fraîche, but expect a slightly thinner sauce.

Troubleshooting common issues

Pastry not browning evenly: Brush again lightly with beaten egg and move the pie to a different shelf or rotate it halfway through baking. If the top is browning too fast, cover loosely with foil.
Filling too thin after baking: Next time thicken a touch more before filling the dish by allowing more reduction, or add a slurry of cornflour to tighten the sauce.
Overcooked chicken: Remove chicken from heat once it is just browned and finish cooking in the simmering sauce only until tender.

FAQs
Q: Can I make the filling a day ahead?
A: Yes — the filling can be made the day before, cooled, and refrigerated overnight. Reheat gently, check seasoning and thickness, then assemble and bake before serving.
Q: Is this suitable for freezing?
A: Whole pies don’t always freeze as well as individual portions, but you can freeze the cooled filling or sliced portions for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
Q: Can I use shortcrust pastry instead of puff pastry?
A: You can. Shortcrust gives a sturdier, more biscuit-like crust. Blind-bake slightly to avoid a soggy base. Puff pastry, however, gives that classic lift and flaky top Mary Berry often favours.

More FAQs (bold question style)
How long does it take to prepare and cook?
From start to finish, budget around 45–60 minutes: 15–20 minutes for prep, 20–30 minutes for cooking the filling and baking the pie, plus a short resting time.

Can I make it gluten-free?
Yes: substitute plain flour with a gluten-free plain flour blend and use gluten-free puff pastry. Ensure your chicken stock is gluten-free too.

Common quick tip list for busy cooks:
- Pre-slice your leeks the night before.
- Use ready-rolled pastry to save time.
- Warm the pie on a baking tray for even browning.

Final serving ideas and pairing suggestions

Wine: A lightly oaked Chardonnay or a medium-bodied Sauvignon Blanc complements the creamy sauce without overpowering the leeks.
Non-alcoholic: Sparkling apple or a lemon-ginger kombucha provides a bright counterpoint to the richness.
Sides: Consider roasted root vegetables in colder months or a simple fennel and orange salad to cut through the creaminess.

Kitchen equipment and timing tips

Use a heavy-based pan for the initial browning to get good color without burning.
A deep pie dish is recommended; shallower dishes may require less filling or more pastry coverage.
Let the pie rest for at least 5 minutes after baking; this helps the filling set and makes slicing tidier.

Final thoughts before serving
This Mary Berry-style chicken and leek pie is the kind of reliable home-cooked classic that feeds both appetite and memory. Its ingredient list is short and the steps are straightforward, but the technique of slow-sautéing and proper thickening is where the success lies. Whether you’re cooking for family, hosting friends, or batch-prepping for the freezer, this recipe rewards a little attention and delivers big on comfort.

Conclusion

If you’d like to compare variations of Mary Berry’s chicken dishes, this Mary Berry’s Chicken and Leek Pie recipe page offers another take and useful context on the dish. For an audio discussion that touches on Mary Berry’s approach to home cooking and seasonal recipes, listen to the episode titled Dame Mary Berry, mulled wine and a chicken, leek and mushroom episode which explores flavours and traditions that pair nicely with this pie.