Classic Mary Berry Chicken And Leek Pie Recipe To Try

There’s something incredibly comforting about a homemade chicken pie, and the Mary Berry chicken and leek pie recipe is a classic that never disappoints. This pie brings together tender chicken, sweet leeks, and a creamy sauce wrapped in a buttery, flaky pastry. It’s a dish you’ll want to make again and again.

this Recipe

Whether you’re cooking for family dinner or hosting friends, this recipe is straightforward and rewarding. With simple ingredients and clear steps, you’ll quickly master this British favorite in your own kitchen.

Why You’ll Love This Recipe

• Rich, creamy filling with tender chicken and flavorful leeks.
• Buttery, flaky pastry that bakes to golden perfection.
• Perfectly balanced comfort food for any occasion.
• Simple ingredients you likely have on hand.
• Great make-ahead option for busy weeknights.

Ingredients

Gather these ingredients for a classic Mary Berry chicken and leek pie that serves 6 people.

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 large leeks, cleaned and sliced thin
• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 3/4 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 sheet frozen puff pastry, thawed (about 9×9 inches)
• 1 egg, beaten (for egg wash)

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Servings: 6
• Calories: Approximately 480 per serving

How to Make Mary Berry Chicken And Leek Pie​ Recipe

1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 5 minutes.
3. Add the sliced leeks and cook gently for another 5-6 minutes until soft but not browned.
4. Stir in the chicken pieces, cooking until they just turn opaque, about 4 minutes. Sprinkle the flour over the mixture and stir well to coat everything evenly.
5. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the heavy cream, thyme, salt, and pepper. Let the mixture simmer gently until the sauce thickens, about 8-10 minutes. Remove from heat.
6. Pour the chicken and leek filling into your prepared pie dish and spread evenly.
7. Roll out the puff pastry slightly if needed and cover the pie dish. Trim any excess and crimp the edges to seal. Cut a small vent in the center to allow steam to escape.
8. Brush the top of the pastry with the beaten egg for a golden finish.
9. Bake in the preheated oven for 30-35 minutes or until the pastry is puffed and golden brown. Let rest for 5 minutes before serving.

Tips for the Best Results

• Use chicken thighs instead of breasts for juicier, more flavorful meat.
• Make sure to clean the leeks thoroughly to remove any grit.
• Don’t skip the egg wash – it gives your pastry a beautiful golden color.
• Allow the filling to cool slightly before adding the pastry to avoid sogginess.
• Serve with steamed green vegetables or a crisp salad for a balanced meal.

Storage and Reheating

Store any leftover Mary Berry chicken and leek pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes until heated through.

You can freeze the cooked pie for up to 2 months. Wrap tightly in foil and plastic wrap before freezing. Reheat from frozen in a 375°F oven for 45-50 minutes, removing foil for the last 10 minutes to crisp the pastry.

Frequently Asked Questions

Can I use a different type of pastry?

Yes, shortcrust pastry works well if you prefer a sturdier crust. Puff pastry provides a lighter, flakier texture typical of Mary Berry’s style.

Is it okay to use chicken breast instead of thighs?

You can substitute chicken breasts, but thighs stay juicier and more tender during cooking. If using breasts, watch closely to prevent drying out.

Can I prepare the filling ahead of time?

Absolutely. You can make the filling a day in advance and refrigerate it. Add the pastry just before baking for the best texture.

What sides pair well with this chicken and leek pie?

Classic sides include steamed green beans, roasted carrots, or a fresh garden salad to balance the richness of the pie.