The aroma of a freshly baked pie wafting through the air is nothing short of magic, transporting me to cozy family dinners that feel like home. Today, I’m excited to share Mary Berry’s Chicken and Leek Pie—a dish that embodies comfort food at its finest. Combining tender chicken, sweet leeks, and a rich, creamy sauce encased in flaky puff pastry, this hearty main dish is perfect for any gathering or a quiet night in. Not only does it delight the senses, but it comes together quickly, making it a go-to recipe for busy weeknights. Whether you’re a novice or a seasoned chef, this pie is sure to earn a spot in your regular rotation. Are you ready to elevate your dinner game? Let’s dive into the deliciousness!
Why is this chicken pie a must-try?
Comforting Warmth: The Mary Berry Chicken and Leek Pie wraps you in a cozy embrace, making it ideal for chilly evenings.
Simplicity Meets Flavor: Even novice cooks can whip this recipe up effortlessly, thanks to straightforward steps and easily sourced ingredients.
Hearty and Satisfying: Packed with juicy chicken and sweet leeks, this dish promises a heartwarming meal that will leave everyone at the table full and satisfied.
Versatile Add-Ins: Feel free to customize your pie by adding veggies like peas or carrots, or even swapping herbs for a personal twist! If you’re craving more comfort food, check out my Garlic Bbq Chicken recipe for another delightful evening.
Crowd-Pleaser: Not only does it serve 4-6 people, but it also appeals to a range of tastes—perfect for family gatherings or a comforting dinner party!
Make-Ahead Magic: Prepare the filling in advance to save precious time on busy weekdays without sacrificing flavor. Trust me, this pie will become your new favorite!
Mary Berry Chicken Ingredients
For the Filling
• Oil – Provides a base for sautéing the leeks. Substitution: Can use butter for a richer flavor.
• Leeks – Adds sweetness and texture to the filling. Notes: Use trimmed and sliced leeks for even cooking.
• Chicken Thighs – Offers tender, juicy protein. Substitution: Chicken breasts can be used for a leaner option, but thighs provide better flavor and moisture.
• Butter – Enhances richness and aids in making the roux. Note: Use unsalted butter to control saltiness.
• Plain Flour – Acts as a thickener for the sauce. Important: Ensure to mix well to avoid lumps when creating the roux.
• Chicken Stock – Base for the sauce, adds depth of flavor. Note: Use low-sodium stock for more control over salt levels.
• Double Cream – Provides creaminess and richness in the filling. Substitution: Heavy whipping cream or half-and-half for a lighter option.
• Chopped Fresh Tarragon – Adds an aromatic herb flavor. Substitution: Fresh parsley or thyme can work as alternatives.
• Salt and Pepper – Essential for seasoning to taste.
For the Pastry
• Ready-Rolled Puff Pastry – Ensures a flaky crust with minimal prep. Note: Keep refrigerated until ready to use for best results.
• Beaten Egg – Used for brushing the pastry, creating a golden finish. Note: An egg wash adds color and shine.
Step‑by‑Step Instructions for Mary Berry Chicken and Leek Pie
Step 1: Prepare the Filling
Begin your culinary journey by heating a tablespoon of oil in a large frying pan over medium heat. Add the sliced leeks and sauté for about 5 minutes until they are softened and translucent. Next, introduce bite-sized cube of chicken thighs, cooking for 8–10 minutes until they are browned on all sides. The vibrant colors of the leeks will invite you as the chicken gains a golden hue.
Step 2: Make the Sauce
In the same pan, melt 50g of butter over low heat for a rich flavor base. Gradually stir in 50g of plain flour, cooking for 1 minute until it becomes a roux—smooth and golden. Slowly whisk in 500ml of chicken stock, ensuring to stir continuously to avoid any lumps. Once thickened, add 150ml of double cream and a generous handful of chopped fresh tarragon, seasoning with salt and pepper to your taste.
Step 3: Assemble the Pie
Preheat your oven to 200°C (fan 180°C/gas 6) while you prepare the pie dish. Spoon the delicious chicken and leek mixture into a 1.2-liter pie dish, making sure it is evenly distributed. The rich, creamy filling should fill your kitchen with an enticing aroma, setting the stage for the finishing touch of this Mary Berry Chicken and Leek Pie.
Step 4: Cover with Pastry
Take the ready-rolled puff pastry from the fridge, and gently lay it over the filled pie dish. Trim any excess pastry from the edges, and crimp to seal it tightly. Cut a small vent in the center to allow steam to escape, ensuring that the crust rises beautifully during baking. The pie will soon transform into a golden masterpiece in the oven.
Step 5: Bake
Before placing your assembled pie in the oven, brush the top generously with a beaten egg for a glossy finish. Bake for 25–30 minutes, or until the pastry is puffed and beautifully golden brown. As you await the delectable aroma filling your home, prepare for the moment when you can share this comforting Mary Berry Chicken and Leek Pie with family and friends.
Make Ahead Options
Preparing Mary Berry’s Chicken and Leek Pie in advance is a fantastic way to save time during busy weeknights! You can make the filling up to 24 hours ahead of time; simply cool it completely and store it in an airtight container in the refrigerator to maintain its rich flavor and creamy texture. To finish, when you’re ready to bake, spoon the filling into the pie dish, cover it with the puff pastry, cut a vent, and brush with the beaten egg. Bake as directed, and you’ll have a deliciously comforting meal ready with minimal effort—just as satisfying as if you made it fresh!
What to Serve with Mary Berry Chicken and Leek Pie
Discover delightful side dishes and pairings that elevate your meal, creating unforgettable dining moments.
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Creamy Mashed Potatoes: The velvety texture of mashed potatoes complements the pie’s flaky crust, soaking up every bit of the creamy filling.
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Steamed Green Veggies: Bright green beans or peas add a fresh crunch, balancing the richness of the pie while adding a pop of color to your plate.
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Garlic Bread: Crispy, buttery garlic bread is perfect for mopping up the delicious filling, adding an aromatic flavor that resonates with comfort.
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Side Salad: A simple mixed green salad with a tangy vinaigrette provides a refreshing contrast, lightening up each bite of the hearty pie.
Pair the pie with a crisp Chardonnay: Its subtle oakiness enhances the flavors in the dish, providing a delightful drinking experience.
For dessert, consider Apple Crumble: The sweet, tart notes of warm apple crumble with a scoop of vanilla ice cream create the perfect sweet ending to a comforting meal.
Mary Berry Chicken Variations & Substitutions
Feel free to let your creativity run wild with this comforting pie, making it uniquely yours with simple tweaks!
- Herb Variation: Swap tarragon for thyme or dill to create delightful new flavor horizons.
- Vegetable Add-Ins: Toss in vibrant peas or sweet carrots for extra color and nutrients in the filling. It’s a great way to incorporate more veggies and make the dish even heartier!
- Dairy-Free Option: Use plant-based butter and a dairy-free cream alternative, ensuring everyone can enjoy this dish without worry.
- Spicy Kick: Enhance the flavor with a pinch of cayenne pepper or some chopped chilies integrated into the filling for heat lovers. It adds an exciting twist to the classic recipe!
- Mushroom Magic: Mix in tender sautéed mushrooms, which will give the pie an earthy depth and additional texture. Try using a mix of mushrooms for varied flavors and a bit of gourmet flair.
- Smoky Flavor: Incorporate smoked paprika into the filling for a unique, smoky essence that pairs wonderfully with the chicken and leeks.
- Crust Alternatives: Experiment with a biscuit or potato topping instead of puff pastry for a rustic twist on the traditional pie. It adds a comforting heartiness while staying true to the comforting essence of the dish.
- Whole Grain Pastry: Opt for whole-grain puff pastry for a healthier approach while still keeping that flaky goodness you crave.
For more comforting recipes that will warm your heart, feel free to explore my Thai Fried Chicken and Char Siu Chicken recipes for your next dinner adventure!
How to Store and Freeze Mary Berry Chicken
Fridge: Store leftover Mary Berry Chicken and Leek Pie wrapped in foil or in an airtight container for up to 3 days to maintain freshness.
Freezer: For longer storage, freeze the pie before baking. Wrap tightly in plastic wrap and aluminum foil, and it can last up to 3 months.
Reheating: Reheat thawed pie in the oven at 180°C (fan 160°C/gas 4) for about 25-30 minutes, or until heated through and the pastry is crisp.
Make-Ahead Tip: Prepare the filling a day in advance and refrigerate, making it even easier to assemble and bake when you’re ready!
Expert Tips for Mary Berry Chicken Pie
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Sear Chicken Properly: Searing the chicken enhances flavor and texture. Avoid overcrowding the pan to ensure even cooking for your Mary Berry Chicken dish.
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Smooth Roux: Slowly stir the flour into melted butter and add stock gradually to prevent lumps; this is essential for achieving a silky sauce.
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Steam Vent Must: Make a small slit in the pastry top to release steam. This prevents a soggy base and allows the pie crust to puff perfectly.
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Ready-Rolled Convenience: Opt for pre-rolled puff pastry to save time while ensuring a consistently flaky texture in your pie.
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Season to Taste: Always taste the filling before sealing the pie. Adjusting salt and pepper ensures a perfectly seasoned Mary Berry Chicken and Leek Pie that delights every palate.
Mary Berry Chicken and Leek Pie Recipe FAQs
What type of leeks should I use?
Absolutely! For the best flavor and texture, use fresh, firm leeks that are trimmed and sliced evenly. Look for leeks that are bright green and have no dark spots. They should feel crisp to the touch, which indicates freshness, ensuring your pie has that lovely sweetness and tenderness.
How long does the pie last in the fridge?
Very! You can store your leftover Mary Berry Chicken and Leek Pie in the fridge for up to 3 days. Just make sure to wrap it tightly in foil or place it in an airtight container to keep it fresh. Reheating the pie in the oven will help maintain that delightful crispy pastry.
Can I freeze this chicken pie?
Absolutely! For optimal freezer storage, wrap the pie tightly in plastic wrap and then in aluminum foil before freezing. It can last for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge, then bake at 180°C (fan 160°C/gas 4) for about 25-30 minutes until heated through and the pastry is golden brown.
What if I encounter lumps in my sauce?
Very common! If you find lumps in your sauce, don’t worry—simply take a whisk or a handheld blender and gently whisk or blend it until smooth after adding the stock. To prevent this from happening next time, add the stock gradually and stir continuously to create that silky texture you’re aiming for in your Mary Berry Chicken and Leek Pie.
Is this pie suitable for people with dietary restrictions?
Yes! If you’re cooking for someone with dairy allergies, you can substitute with non-dairy cream alternatives and use a pie crust that is free of butter. Just ensure to check the ingredients on the packaging to accommodate those dietary needs. Always communicate with guests about allergy concerns, making this comforting pie a delightful option for everyone!
Mary Berry Chicken: Comforting Pie for Cozy Nights
Ingredients
Equipment
Method
- Heat a tablespoon of oil in a large frying pan over medium heat. Add the sliced leeks and sauté for about 5 minutes until softened and translucent.
- Introduce bite-sized cubes of chicken thighs, cooking for 8–10 minutes until browned on all sides.
- Melt 50g of butter in the same pan over low heat. Gradually stir in 50g of plain flour, cooking for 1 minute until smooth and golden.
- Slowly whisk in 500ml of chicken stock, stirring continuously to avoid lumps. Once thickened, add 150ml of double cream and chopped fresh tarragon, seasoning with salt and pepper to taste.
- Preheat your oven to 200°C (fan 180°C/gas 6). Spoon the chicken and leek mixture into a 1.2-liter pie dish, distributing evenly.
- Lay the ready-rolled puff pastry over the filled pie dish, trim excess pastry, and crimp to seal tightly. Cut a vent in the center.
- Brush the top generously with beaten egg and bake for 25–30 minutes, or until the pastry is puffed and golden brown.
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