Name: Mary Berry Chicken and Leek Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 tablespoons oil (feel free to substitute with butter or your favorite cooking oil); 3 medium leeks (sliced); 500 grams chicken thighs (cubed); 50 grams butter (melted); 50 grams plain flour (gluten-free flour can be used); 600 ml chicken stock (vegetable stock for vegetarian option); 150 ml double cream (substitute with crème fraîche for lighter option); 1 handful chopped fresh tarragon (can be swapped with parsley or thyme); to taste salt (adjust per preference); to taste freshly ground black pepper (adjust per preference); 1 sheet ready-rolled puff pastry (or homemade pastry if preferred); 1 beaten egg (for egg wash, optional for vegan)

As I stood in my kitchen, the inviting aroma of sautéing leeks began to transport me to a cozy British pub, where the warmth of home-cooked meals envelops you like a soft embrace. Today, I’m excited to share Mary Berry’s Chicken and Leek Pie, a classic comfort food that brings a touch of elegance to any dinner table. This delightful dish features tender chicken and sweet leeks swimming in a rich, creamy filling, all kissed with herbs for a flavor boost. What’s more, it’s incredibly easy to whip up, making it perfect for a busy weeknight or a special family gathering. Get ready for a flaky puff pastry crust that glistens with golden brown perfection! Are you hungry for a slice of this culinary comfort?

Why Is This Pie a Family Favorite?

Comforting Simplicity: This recipe brings the comfort of home cooking with minimal fuss. Perfect for both novice cooks and seasoned chefs, it’s an ideal way to transition from fast food to a satisfying home-cooked meal.

Rich, Creamy Flavors: Each bite delivers a delightful blend of tender chicken and sweet leeks enveloped in a luxurious cream sauce, making it a dish that everyone will love.

Versatile Options: Want to mix things up? You can easily swap chicken for mushrooms for a vegetarian twist, or add herbs like thyme for added depth.

Crowd-Pleaser: Whether it’s a cozy family dinner or a gathering with friends, this pie is sure to impress, just like Chicken Pot Pies do!

Quick and Easy: With ready-rolled puff pastry, you’ll save valuable time in the kitchen without sacrificing quality, making it a perfect weeknight meal.

Perfect Presentation: Once baked, the pie’s golden crust and sumptuous filling not only please the palate but also make for a stunning centerpiece on your table.

Mary Berry Chicken and Leek Pie Ingredients

For the Filling
• Oil – Used for sautéing; feel free to substitute with butter or your favorite cooking oil for added flavor.
• Leeks – Provide a sweet and mild onion flavor; if unavailable, onions can be an effective substitute.
• Chicken Thighs – The main protein, yielding juicy morsels; can swap for chicken breast or a plant-based alternative for a vegetarian delight.
• Butter – Adds richness to the sauce; use extra oil or vegan butter for a dairy-free version.
• Plain Flour – Essential for thickening the sauce; gluten-free flour is a great alternative for dietary needs.
• Chicken Stock – Deepens the pie’s flavor; vegetable stock works just as well for a vegetarian option.
• Double Cream – Enriches the filling with creaminess; substitute with crème fraîche or a non-dairy option for a lighter touch.
• Chopped Fresh Tarragon – Offers a fragrant herbaceous note; can be swapped with parsley or thyme to alter the flavor profile.
• Salt and Freshly Ground Black Pepper – Essential for seasoning; adjust to your personal taste preference.
For the Crust
• Ready-Rolled Puff Pastry – Creates a flaky crust without the hassle of homemade dough; feel free to make fresh pastry if you have the time!
• Egg (beaten) – Used for egg wash to achieve that golden, glossy finish; skip it for a vegan pie or use a plant-based egg wash instead.

The comforting essence of Mary Berry Chicken and Leek Pie lies in its warm and creamy filling, baked beneath a golden puff pastry that is sure to delight your family.

Step‑by‑Step Instructions for Mary Berry Chicken And Leek Pie

Step 1: Prep Chicken and Leeks
Begin by heating 2 tablespoons of oil in a large frying pan over medium heat. Add the sliced leeks and sauté for about 5 minutes until they soften and become translucent. Next, toss in the cubed chicken thighs, browning them for around 5–7 minutes until they are no longer pink and beautifully seared. This creates a flavorful base for your Mary Berry Chicken And Leek Pie.

Step 2: Make the Sauce
In the same pan, reduce the heat slightly and melt 50g of butter. Once melted, stir in 50g of plain flour to create a roux, cooking for 1-2 minutes until it’s a light golden color. Gradually whisk in 600ml of chicken stock until the mixture thickens—this should take about 3-4 minutes. Finally, mix in 150ml of double cream and a handful of chopped tarragon, seasoning well with salt and pepper to complete the rich filling.

Step 3: Fill the Pie Dish
Carefully pour the chicken and leek filling into a 1.2-liter (2-pint) pie dish, ensuring even distribution throughout. Use a spatula to smooth the top, creating a neat surface that will be covered with the puff pastry. This step is crucial for achieving a delightful Mary Berry Chicken And Leek Pie that’s evenly baked.

Step 4: Add Pastry Lid
Preheat your oven to 200°C (fan 180°C/gas 6) as you prepare the pastry. Lay the ready-rolled puff pastry over the chicken and leek filling, gently pressing down the edges. Trim any excess pastry, crimp the edges to seal, and be sure to make a small steam vent in the center—this allows steam to escape and keeps your pie crisp.

Step 5: Bake
Before baking, brush the surface of the pastry with a beaten egg for that golden sheen. Place the pie in your preheated oven and bake for 25-30 minutes, or until the pastry is puffed up and golden brown. Keep an eye on it, as the enticing aroma of the Mary Berry Chicken And Leek Pie fills your kitchen, signalling it’s time to serve!

Mary Berry Chicken And Leek Pie Variations

Feel inspired to make this delightful pie truly your own! Let your creativity shine in the kitchen as you explore these exciting variations.

Vegetarian Delight: Replace chicken with mushrooms or assorted vegetables for a hearty vegetarian option, filled with earthy flavors. Think of adding some roasted root vegetables for an extra touch of warmth!
Herb Swap: Experiment with fresh herbs such as rosemary or thyme in place of tarragon. This subtle change will provide a whole new aromatic experience that elevates each bite.
Spicy Kick: Add a pinch of chili flakes or diced jalapeños to the filling for a gentle heat that’ll bring delight to your palate. A little spice can really awaken the comforting flavors!
Creaminess Boost: For a richer filling, try using crème fraîche instead of double cream. It adds a luscious tang and depth to your pie, making it even dreamier.
Nutty Crunch: Stir in some cooked, chopped walnuts or pine nuts to the filling for an unexpected texture twist. The nutty crunch complements the smoothness beautifully!
Savory Cheese: Add a sprinkle of grated cheddar cheese to the filling before covering it with pastry. Melting cheese creates a gooey layer that takes this pie over the top, just like in a classic Cheddar Sweet Corn Pie.
Ultimate Comfort: Serve alongside creamy mashed potatoes or a fresh green salad to balance the richness of the pie. This duo guarantees a well-rounded meal that your family will ask for again and again.
Frozen Convenience: Make two pies and freeze one for later. It’s a comforting life-saver on those fast-paced weeknights when you crave something homemade but don’t have time to cook. Just like the incredible Pecan Pie Crescent, this pie freezes beautifully!

With these variations, your Mary Berry Chicken and Leek Pie can be a delightful canvas for culinary creativity. Get ready to savor your unique twist on this classic favorite!

Helpful Tricks for Chicken and Leek Pie

Sear the Chicken: Ensure the chicken is browned properly by not overcrowding the pan. This step enhances the flavor of your Mary Berry Chicken And Leek Pie.
Smooth Roux: Gradually add flour to melted butter, whisking constantly to prevent lumps. A well-made roux is key for a silky filling.
Prevent Sogginess: Always cut a steam vent in the pastry before baking. This allows steam to escape, keeping the bottom crust crisp.
Golden Finish: For an impressive shine, brush the pastry with beaten egg before baking. This will give your pie a beautiful golden color.
Use Fresh Herbs: Consider adding fresh or dried herbs to elevate the flavors. Tarragon or thyme will enhance the creamy filling wonderfully.

How to Store and Freeze Mary Berry Chicken and Leek Pie

Fridge: Store leftover Mary Berry Chicken and Leek Pie in an airtight container for up to 3 days. Reheat in the oven at 180°C (350°F) for best results, ensuring warmth without sogginess.

Freezer: If you want to make it ahead, freeze your unbaked pie before cooking. Wrap tightly in foil and freeze for up to 3 months. Bake from frozen, adding an extra 10-15 minutes to the cooking time.

Reheating: For previously baked pie, reheat in the oven rather than the microwave to maintain the flaky crust. Cover loosely with foil if it browns too quickly.

Thawing: When ready to enjoy a frozen pie, thaw in the fridge overnight before baking, or cook directly from frozen if you’re in a hurry!

What to Serve with Mary Berry Chicken and Leek Pie

Pairing this comforting pie with delightful sides enhances the overall dining experience, transporting you to a cozy British dinner table.

Creamy Mashed Potatoes: The fluffy texture of mashed potatoes absorbs the rich, creamy filling, making each bite a dream.
Steamed Broccoli: Tender broccoli adds a fresh crunch and vibrant color, balancing the pie’s heaviness beautifully. Toss with a squeeze of lemon for extra brightness.
Green Bean Almondine: This dish of sautéed green beans with toasted almonds adds a satisfying crunch and a nutty flavor that harmonizes with the creamy pie.
Light Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a tangy vinaigrette offsets the indulgence of the pie, cleansing the palate.
Roasted Carrots: Sweet, caramelized roasted carrots bring a touch of natural sweetness, offering a delightful contrast to the savory filling.
Buttery Corn on the Cob: Juicy corn on the cob slathered with butter adds a summer vibe and pairs perfectly with the pie’s richness.
Sparkling Water with Lime: For a refreshing drink, serve sparkling water infused with fresh lime, balancing the richness of the meal.
Apple Crumble: Cap off the meal with a warm apple crumble; its sweetness pairs beautifully with the savory pie while offering a classic dessert experience.

Make Ahead Options

These Mary Berry Chicken and Leek Pies are ideal for meal prep aficionados! You can prepare the filling (chicken, leeks, and sauce) up to 24 hours in advance. Simply sauté the leeks and chicken, make the creamy sauce, and store it in an airtight container in the fridge; this method keeps the flavors fresh and vibrant. You can also roll out the puff pastry and store it separately. When it’s time to serve, just fill your pie dish with the chilled mixture, cover with pastry, and bake as directed—resulting in a comforting dish that’s just as delicious as when freshly made!

Mary Berry Chicken and Leek Pie Recipe FAQs

What should I look for when selecting leeks?
When choosing leeks, look for firm stalks that are free of dark spots or blemishes. The green tops should be vibrant, and the white base should be smooth and bulbous. Avoid leeks with wilting or yellowing leaves, as they may be past their prime.

How should I store leftover Mary Berry Chicken and Leek Pie?
To store leftovers, place the pie in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. When you’re ready to enjoy, reheat it in the oven at 180°C (350°F) to restore its crispy crust and creamy filling, instead of using the microwave which might make it soggy.

Can I freeze Mary Berry Chicken and Leek Pie?
Absolutely! If you wish to prepare the pie in advance, you can freeze it before baking. Wrap it tightly in foil and place it in the freezer for up to 3 months. When you’re ready to bake, preheat your oven and bake it from frozen, adding an extra 10-15 minutes to the standard cooking time for that perfect golden crust.

What should I do if the filling is too runny?
If your filling turns out too runny, don’t worry! You can thicken it by creating a slurry with a bit of cornflour (cornstarch) and water. Mix 1 tablespoon of cornflour with 2 tablespoons of cold water until smooth, then gradually stir this mixture into the filling over low heat until it reaches your desired thickness. This technique will help give your Mary Berry Chicken and Leek Pie the perfect consistency.

Is this pie suitable for vegetarians?
Yes! You can easily modify this recipe for vegetarians by substituting the chicken with mushrooms or your favorite mix of vegetables. Use vegetable stock and a plant-based cream for the filling to keep it creamy and delicious without compromising on flavor.

Can I use a homemade pastry for the crust?
Certainly! While ready-rolled puff pastry is a time-saver, you can make your own pastry from scratch if you have the time and want that homemade touch. Just roll out your pastry to a similar thickness and follow the same steps to assemble your pie.