Name: Mary Berry Chicken and Leek Pie: Comfort in Every Bite
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 tablespoon Oil (Can substitute with butter or cooking spray.); 2 medium Leeks (Trimmed and sliced evenly.); 500 grams Chicken Thighs (Boneless breasts can be used as an alternative.); 2 tablespoons Butter (Can use olive oil for a dairy-free option.); 2 tablespoons Plain Flour (Gluten-free flour can be substituted.); 400 ml Chicken Stock (Homemade or low-sodium broth recommended.); 150 ml Double Cream (Can substitute with half-and-half or soy cream.); 1 tablespoon Chopped Fresh Tarragon (Optional, can substitute with thyme.); to taste Salt (Essential for seasoning.); to taste Black Pepper (Essential for seasoning.); 1 pack Ready-Rolled Puff Pastry (Can make your own pastry if preferred.); 1 large Beaten Egg (Can use milk for an egg wash substitute.)

As the rich aroma of the oven fills the kitchen, I find myself reminiscing about my childhood, where hearty meals like Mary Berry’s Classic Chicken and Leek Pie always brought the family together. This fabulous comfort food shines with a creamy filling of tender chicken and sweet, mellow leeks, all wrapped in a sensationally flaky puff pastry crust. Not only is it a crowd-pleaser, ideal for those cozy weeknight dinners, but it also has the charm that makes it perfect for special gatherings, serving 4-6 hungry hearts. With a few simple preparations, you’ll create a dish that not only satisfies cravings but also nourishes your soul. Curious about how to make this classic British recipe that’s sure to become a staple in your home? Let’s dive into the delicious details!

Why is this pie a must-try?

Comforting Warmth: Each slice of this Mary Berry Chicken and Leek Pie offers an irresistible, warm embrace of flavors, making it perfect for family dinners or gatherings.

Quick Prep: With ready-rolled puff pastry and straightforward steps, you’ll save time while whipping up an impressive dish.

Flavorful Filling: The combination of tender chicken, sweet leeks, and creamy sauce creates a delightful balance that will have everyone asking for seconds.

Versatile Options: Whether you stick to the classic recipe or try variations like adding mushrooms or opting for a vegetarian twist, this dish adapts beautifully.

Serve it alongside creamy mashed potatoes or a light salad for a well-rounded meal that delights everyone at the table! If you’re looking for more comforting recipes, check out my Chicken Avocado Melt or Grilled Chicken Pasta for inspiration.

Mary Berry Chicken and Leek Pie Ingredients

For the Filling
Oil – Essential for cooking leeks and chicken; can substitute with butter or cooking spray for sautéing.
Leeks – Provide a sweet, mild onion flavor; ensure they are trimmed and sliced evenly for the best texture.
Chicken Thighs – Tender and moist, forming the juiciest part of the filling; boneless breasts can be used if preferred.
Butter – Necessary for making the roux; olive oil can be used for a dairy-free alternative.
Plain Flour – Acts as the thickening agent for the sauce; gluten-free flour can be substituted, but results may vary.
Chicken Stock – Adds depth of flavor to the sauce; homemade or low-sodium broth is recommended for a healthier option.
Double Cream – Contributes to the sauce’s richness and creaminess; use half-and-half or soy cream for a lighter alternative.
Chopped Fresh Tarragon – Optional herb that enhances the flavor profile; you can substitute with thyme if preferred.
Salt and Black Pepper – To taste; essential for seasoning the filling, so adjust based on dietary preferences.
For the Crust
Ready-Rolled Puff Pastry – Savory base for the pie; feel free to make your own pastry or use shortcrust pastry for a different texture.
Beaten Egg – Used for brushing the pastry to create a golden finish; milk can substitute for an egg wash.

This Mary Berry Chicken and Leek Pie recipe is not only a delightful comfort food option but also one that brings warmth and joy to your dining table!

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

Step 1: Prepare the Filling
In a large skillet, heat a tablespoon of oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until they become soft and translucent. Next, add cubed chicken thighs to the pan, cooking until they are evenly browned on all sides, which should take about 6-8 minutes. This flavorful base is essential for your Mary Berry Chicken And Leek Pie.

Step 2: Make the Sauce
In the same skillet, melt 2 tablespoons of butter over medium-low heat. Stir in 2 tablespoons of plain flour, cooking for about 1 minute to create a roux. Gradually pour in 400ml of chicken stock, whisking continuously to prevent lumps. Cook until the mixture thickens, which will take around 3-5 minutes. Then, mix in 150ml of double cream along with chopped fresh tarragon, and season with salt and pepper to taste.

Step 3: Assemble the Pie
Once the filling is ready, transfer it into a 1.2-liter pie dish, spreading it evenly. Roll out the ready-rolled puff pastry on a lightly floured surface to fit over the pie dish. Carefully place the pastry over the filling, trimming the edges and pressing firmly to seal. Cut a small vent in the center of the pastry to allow steam to escape, ensuring a perfect bake for your chicken and leek pie.

Step 4: Bake
Preheat your oven to 200°C (fan 180°C/gas 6). In a small bowl, beat an egg and brush it generously over the top of the pastry for a golden finish. Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and beautifully golden brown. Keep an eye on it to avoid overbaking, and let the aroma fill your kitchen!

Step 5: Serve and Enjoy
Once baked to perfection, remove the pie from the oven and let it cool for a few minutes. This step allows the filling to set slightly, making it easier to slice. Serve your Mary Berry Chicken And Leek Pie hot, accompanied by creamy mashed potatoes or a light salad, adding a touch of freshness to enjoy this comforting classic.

Mary Berry Chicken And Leek Pie Variations

Feel free to put your own spin on this comforting classic with these delightful variations!

Vegetarian Twist: Replace chicken with a mix of hearty vegetables like mushrooms and spinach for a delicious veggie pie.
Add Some Heat: Incorporate a pinch of cayenne pepper or a splash of hot sauce to the filling for a spicy kick that’ll excite your taste buds.
Herb Infusion: Experiment with different herbs like basil or dill instead of tarragon; each will lend a unique flavor to your pie.
Creamy Mushroom Sauce: Swap some of the chicken stock for a cup of creamy mushroom soup for a rich, earthy flavor.
Gluten-Free: Use a gluten-free flour blend for the roux and a gluten-free puff pastry to enjoy this pie worry-free.
Nutty Crust: Add chopped nuts or seeds to your pastry for added flavor and a unique texture that will crunch wonderfully against the filling!
Simple Shortcrust: If you prefer a different texture, try making a shortcrust pastry; it’s denser and adds a lovely buttery taste to the pie.
Mix and Match Proteins: For a twist, combine turkey and chicken for a heartier filling, or try using leftover roast chicken for a time-saver.

Each of these variations is a chance to create a meal that is uniquely yours! For more comfort food options, check out my Chicken Stuffing Casserole or Rosemary Chicken Meatballs to warm your heart and soul even further.

What to Serve with Mary Berry Chicken and Leek Pie

Creating the perfect meal is all about balance, and the right side dishes can elevate your chicken and leek pie to a delightful feast.

Creamy Mashed Potatoes: A classic pairing, their velvety texture complements the flaky pastry and creamy filling beautifully.
Steamed Green Beans: Fresh and crisp, they add a pop of color and a light crunch that cuts through the richness of the pie.
Garden Salad: Crisp mixed greens with a tangy vinaigrette provide refreshing contrast, enhancing the overall meal experience.
Roasted Root Vegetables: Sweet carrots and earthy parsnips roasted to perfection add a caramelized flavor that harmonizes well with the pie’s savory notes.
Garlic Bread: For those who love a bit of indulgence, this can soak up the creamy sauce leftover on the plate. It’s a comforting addition!
Mushroom Risotto: The earthy flavors of the risotto can mingle with the delicious filling, adding a rich, umami depth to your dinner table.
Chardonnay: A glass of chilled Chardonnay complements the creaminess of the pie, enhancing its rich flavors while providing a refreshing sip.
Apple Crumble: End on a sweet note with this classic dessert, its warm spices are perfect for wrapping up a cozy meal.

Serve up your Mary Berry Chicken and Leek Pie with these delicious accompaniments, and enjoy a wonderful gathering around the dinner table!

Make Ahead Options

Preparing the Mary Berry Chicken and Leek Pie ahead of time is a brilliant way to save precious moments on busy evenings! You can prepare the filling (chicken, leeks, and sauce) up to 3 days in advance and store it in the refrigerator in an airtight container. To keep the flavors fresh, allow the mixture to cool completely before refrigerating. The assembled pie can also be prepped up to 24 hours ahead—just ensure to wrap it tightly in plastic wrap to maintain its quality. When you’re ready to bake, simply uncover and brush the pastry with egg wash, then pop it in a preheated oven for 25-30 minutes. You’ll enjoy the same delightful taste with minimal effort!

Expert Tips for Mary Berry Chicken and Leek Pie

Sear the Chicken: Make sure to brown the chicken thighs evenly; this enhances flavor and texture while preventing dryness in your Mary Berry Chicken and Leek Pie.
Smooth Roux: Gradually add chicken stock while whisking your roux vigorously to avoid lumps. Lumps can ruin the creamy consistency of your sauce.
Steam Vent Trick: Always cut a vent in the pastry top to prevent sogginess and ensure your pie rises beautifully. This little step allows steam to escape while baking.
Pastry Handling: When using ready-rolled puff pastry, keep it chilled until ready to use. This helps maintain its flakiness and texture for the perfect crust.

How to Store and Freeze Mary Berry Chicken and Leek Pie

Fridge: Store the pie in an airtight container for up to 3 days. Reheat in the oven until heated through for the best texture and flavor.

Freezer: If you want to make the pie in advance, you can freeze it unbaked for up to 3 months. Wrap it tightly in plastic wrap and foil, then bake from frozen, adding extra time.

Leftovers: If you have already baked the pie, let it cool completely, then store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore that flaky crust.

Make Ahead: You can prepare the filling a day ahead and refrigerate it. Just assemble the pie and bake when you’re ready to serve this comforting Mary Berry Chicken and Leek Pie.

Mary Berry Chicken and Leek Pie Recipe FAQs

What should I look for when selecting leeks?
When choosing leeks, look for firm, straight stalks without dark spots or wilting. The leaves should be vibrant green and tightly wrapped around the stem. Fresh leeks should feel crisp and have a mild scent; avoid any that appear limp or have dried-up ends.

How should I store my Mary Berry Chicken and Leek Pie?
You can refrigerate the pie in an airtight container for up to 3 days. If you have leftovers, allow the pie to cool completely before storing. Reheat in the oven until heated through to ensure the crust maintains its flaky texture and the filling is warm and comforting.

Can I freeze Mary Berry Chicken and Leek Pie?
Absolutely! You can freeze the unbaked pie for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to bake, remove the wrapping and bake it from frozen, just adding an extra 10-15 minutes to the cooking time. This way, you have a comforting meal ready whenever you need it!

What can I do if my filling turns out too runny?
If your filling ends up too runny, don’t fret! You can simmer it on the stovetop for a few more minutes until it thickens up. If you’ve already assembled the pie, bake it for additional time, ensuring that the extra steam can escape so the pastry doesn’t become soggy. Always have a few extra minutes of cooking time in mind just in case!

Is this recipe suitable for people with dairy allergies?
Yes! You can easily modify the Mary Berry Chicken and Leek Pie for dairy allergies by substituting butter with olive oil and using soy cream or coconut cream instead of double cream. Just ensure that your chicken stock is also dairy-free, and you’ll have a delicious alternative that everyone can enjoy.

How do I ensure my puff pastry turns out perfectly golden?
For that beautiful golden finish, brush the top of the puff pastry with a beaten egg, which helps create that mouth-watering color. If you’re looking for a dairy-free alternative, you can use milk instead. Make sure your pastry is chilled right before baking, as this will help it puff up nicely in the oven.