Mary Berry Chicken and Leek Pie Recipe
This Mary Berry Chicken and Leek Pie Recipe is the ultimate savory comfort meal for your family. It features a creamy, rich filling tucked under a crisp, golden-brown puff pastry crust that everyone loves.
Ingredients
- 2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 large leeks cleaned well and sliced into thick rounds or half-moons
- 3 tablespoons unsalted butter for sautéing the meat and the vegetables
- 2 tablespoons all-purpose flour to thicken the savory and rich sauce
- 1½ cups chicken stock low sodium is best for a healthy balance
- ½ cup heavy cream or double cream for a very velvety texture
- 1 tablespoon Dijon mustard for a secret and tangy depth of flavor
- 1 teaspoon dried thyme or fresh leaves for an earthy herb scent
- 1 pound store-bought puff pastry thawed if it was previously kept frozen
- 1 large egg beaten well for a shiny and golden-brown finish
- Salt and freshly ground black pepper to taste for seasoning
Instructions
Brown the Chicken
- Heat half the butter in a large frying pan over a medium-high heat on your stove. Cook the chicken pieces until they are golden brown on all sides but not fully cooked through.
Sauté the Leeks
- Add the remaining butter and the sliced leeks to the pan with the browned chicken pieces. Cook for five minutes until the leeks are soft, sweet, and have a beautiful bright green color.
Stir in Flour
- Sprinkle the all-purpose flour over the chicken and leek mixture and stir it in very well. Cook for two minutes to remove the raw flour taste and create a thick, sticky base.
Add the Liquids
- Slowly pour in the chicken stock while stirring constantly to prevent any lumps from forming in the pan. Bring the mixture to a gentle boil until the sauce begins to look thick and glossy.
Mix in Cream
- Turn the heat down to low and gently stir in the heavy cream and the Dijon mustard. The sauce will turn a beautiful creamy white color and smell very savory and rich.
Season the Filling
- Add the dried thyme salt and black pepper to the mixture and stir it all together. Pour the hot chicken and leek filling into your deep pie dish and spread it out evenly.
Prepare the Pastry
- Roll out the puff pastry on a lightly floured surface so it is larger than your pie dish. This ensures the pastry can hang over the edges to create a very secure and pretty seal.
Cover the Pie
- Place the pastry over the filling and press the edges down firmly with a fork to seal. Cut a small slit in the center of the crust to let the hot steam escape.
Brush with Egg
- Use your pastry brush to coat the entire top of the pie with the beaten egg wash. This is the secret to getting that professional, shiny, and golden-brown look after it finishes baking.
Bake Until Golden
- Place the pie in a preheated oven at 400°F and bake for twenty to twenty-five minutes. You want the pastry to be puffed up high and the filling to be bubbling hot.
Notes
- Make sure to wash the leeks very carefully as dirt often hides between the tight layers.
- Add a handful of frozen peas or sweet corn for extra color and fresh vegetables.
- Swap the chicken for leftover turkey if you are cooking after a big holiday dinner.
- Use a mix of puff pastry and shortcrust if you like a very thick and crunchy base.
- Add a few pieces of crispy bacon to the filling for a smoky and savory twist.
- Keep your puff pastry in the fridge until the very moment you are ready to use it.