The first time I pulled a freshly baked Chicken and Leek Pie from the oven, the entire house filled with an irresistible aroma that instantly transported me to my grandmother’s kitchen. There’s something incredibly comforting about the rich blend of tender chicken, sweet leeks, and the buttery goodness of puff pastry. On those chilly evenings when a quick takeout just won’t do, this Mary Berry Chicken and Leek Pie becomes my culinary savior.
In just under an hour, you can create a hearty dish that’s not only packed with flavor but also surprisingly easy to prepare. With every flaky bite, I find myself savoring not just a meal, but a moment of warmth and nostalgia, reminiscent of cozy family gatherings. This pie is a delightful way to embrace that homemade goodness we often crave, and trust me, it’s perfect for impressing guests or simply elevating a weeknight dinner. Let’s dive into the recipe and make some kitchen magic together!
Why is Mary Berry Chicken And Leek Pie special?
Comforting, irresistible aroma: The moment you bake this pie, your home will be filled with a delightful scent that invites everyone to the table.
Rustic, homemade goodness: Each slice combines tender chicken and sweet leeks wrapped in a flaky puff pastry, delivering a hearty meal that warms both body and soul.
Quick and easy: With just 15 minutes of prep and 40 minutes of cook time, you can whip up this dish for a cozy night in without breaking a sweat.
Perfect for all occasions: Whether it’s a family dinner or a gathering with friends, this pie never fails to impress.
Versatile: Feel free to add your favorite herbs or seasonal vegetables for a personal twist—even try it with chicken stock in homemade sauces!
Mary Berry Chicken And Leek Pie Ingredients
For the Filling
• Oil – adds a rich flavor that helps to sauté the leeks.
• Large leeks, sliced – brings a sweet, onion-like taste that enhances the chicken.
• Boneless chicken thighs, cubed – offers tender, juicy bites that are perfect in a pie.
• Butter – gives the filling a luxurious, creamy texture when creating the roux.
• Plain flour – thickens the filling, ensuring it’s hearty and satisfying.
• Chicken stock – imparts a deep flavor, making it the perfect base for your warm pie.
• Double cream – adds richness and a silky finish to the sauce.
For the Crust
• Ready-rolled puff pastry – ensures an easy, flaky crust without the fuss of homemade pastry.
• Egg, beaten – provides a beautiful golden glaze when brushed on top before baking.
Feel free to customize this Mary Berry Chicken And Leek Pie with herbs or seasonal veggies to suit your taste!
How to Make Mary Berry Chicken And Leek Pie
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Heat oil: Start by heating the oil in a large pan over medium heat. Add the sliced leeks and cook them for about 5-7 minutes until they are soft and fragrant, stirring occasionally.
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Brown chicken: Next, toss in the cubed chicken thighs. Cook for about 5-6 minutes, letting them brown on all sides. Your kitchen will start to smell amazing!
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Make the roux: Add butter to the pan, allowing it to melt completely. Sprinkle in the flour and stir for about 1-2 minutes until it forms a roux, creating a nice base for your filling.
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Stir in liquids: Gradually pour in the chicken stock and double cream. Keep stirring for 5-7 minutes until the mixture thickens up beautifully. Don’t forget to season it with salt and pepper to your liking!
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Assemble the pie: Spoon the hearty filling into a pie dish. Unroll the ready-rolled puff pastry over the top, trimming and crimping the edges to seal it. Cut a small steam vent in the center to allow steam to escape.
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Apply the egg wash: Brush the top of the pastry with the beaten egg for that golden finish. It’ll look so inviting once it’s baked!
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Bake: Preheat your oven to 200°C (or 180°C Fan) and bake the pie for 25-30 minutes, or until the pastry is golden brown and puffed up, creating the perfect crunch.
Optional: Garnish with fresh herbs for a pop of color and flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Mary Berry Chicken And Leek Pie
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Properly Cook Leeks: Make sure to cook the leeks until soft, as undercooked leeks can affect the pie’s flavor and texture.
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Chicken Precooking: Ensure the chicken is browned well; this adds depth to the pie filling. Underbrowned chicken can result in a lack of flavor.
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Roux Consistency: When making the roux, stir constantly to prevent it from burning. A good roux should be a light golden color for optimal flavor.
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Prevent Soggy Pastry: Place the filling in the pie dish to cool slightly before adding the puff pastry. This prevents sogginess from steam during baking.
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Steam Vent Importance: Always remember to cut a steam vent in the pastry. It allows steam to escape, preventing the pie from becoming watery.
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Flavor Enhancements: Don’t hesitate to add your favorite herbs or a splash of white wine to elevate the flavor of the Mary Berry Chicken And Leek Pie.
How to Store and Freeze Mary Berry Chicken And Leek Pie
Fridge: Store any leftover pie in an airtight container in the fridge for up to 3 days to keep the pastry crispy.
Freezer: If you want to save it for later, freeze the cooled pie unbaked for up to 3 months. Wrap it tightly in plastic wrap before placing it in a freezer-safe container.
Reheat: To reheat, simply bake the thawed pie at 200°C (180°C Fan) for 20-25 minutes or until heated through and the pastry is golden.
Leftover Filling: If you have filling leftover, store it in a sealed container in the fridge for up to 2 days. Reheat and use it in wraps or as a savory filling in other dishes.
What to Serve with Mary Berry Chicken And Leek Pie?
Imagine a cozy meal that perfectly complements the rich, buttery pie while enticing all your senses.
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Creamy Mashed Potatoes: Their velvety texture and buttery flavor create a comforting contrast to the flaky pastry.
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Garlic Green Beans: The crisp-tender beans add a vibrant color and fresh crunch, beautifully balancing the pie’s richness.
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Garden Salad: A light salad with mixed greens and a tangy vinaigrette refreshes the palate and enhances the overall dining experience.
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Roasted Root Vegetables: Sweet, caramelized carrots and parsnips complement the savory flavors of the pie while adding a hint of sweetness.
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Crusty Bread: A warm, crusty baguette or sourdough is perfect for soaking up any delicious filling that spills out upon serving.
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Savory Apple Chutney: A dollop of tangy-сrunch chutney contrasts nicely with the tender chicken and leeks, enhancing the dish’s flavors.
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Full-bodied Red Wine: A glass of Merlot or Shiraz enhances the hearty flavors of the pie, making the meal feel even more indulgent.
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Lemon Sorbet: For dessert, a refreshing sorbet cleanses the palate and adds a light, citrusy finish to your cozy meal.
Mary Berry Chicken And Leek Pie Variations
Feel free to explore these delightful twists to make your pie even more unique and delicious!
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Herb-Infused: Add fresh or dried herbs like thyme or rosemary to the filling for an aromatic boost that enhances flavor.
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Vegetable Boost: Mix in diced carrots, celery, or peas to increase the veggie factor, providing color and additional nutrition.
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Creamy Substitute: Swap double cream with crème fraîche for a tangy twist that adds a delightful depth to the filling.
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Cheesy Addition: Stir in some grated cheese like cheddar or gruyere into the filling for a cheesy surprise in every bite.
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Puff Pastry Alternative: Use a whole wheat puff pastry for a healthier option that still keeps the flakiness intact. It’s a great way to add more fiber!
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Spicy Kick: Add a pinch of cayenne pepper or a splash of hot sauce to the filling for a warming kick that elevates your pie experience.
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Seafood Variation: Substitute chicken with shredded cooked salmon or prawns for a delightful seafood take that’s perfect for a special occasion.
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Vegan Version: Use chickpeas in place of chicken, coconut cream instead of double cream, and a plant-based puff pastry for a delicious vegan-friendly option. Your taste buds will be just as satisfied!
Make Ahead Options
These Mary Berry Chicken And Leek Pies are a great choice for those looking to meal prep! You can prepare the filling up to 3 days in advance by cooking the chicken and leeks, then storing it in an airtight container in the refrigerator. Just be sure to let it cool completely before sealing to maintain freshness. The pastry can also be rolled out and kept wrapped tightly in the fridge for up to 24 hours. When you’re ready to bake, simply spoon the chilled filling into the pie dish, place the pastry on top, and follow the final steps of brushing with egg wash and baking. This way, you can enjoy a delicious homemade pie with minimal fuss on busy weeknights!
Mary Berry Chicken And Leek Pie Recipe FAQs
How do I choose the best leeks for my pie?
Absolutely! When selecting leeks, look for ones that are firm, with vibrant green tops and no yellowing or wilting. Avoid leeks with dark spots or soft patches, as they may indicate spoilage. Aim for leeks that are straight and privately sized for a sweet flavor without excessive bitterness.
What is the best way to store leftover Chicken and Leek Pie?
To keep your pie fresh and tasty, store any leftovers in an airtight container in the fridge for up to 3 days. It’s essential to let the pie cool completely before sealing it to prevent moisture buildup, which can lead to a soggy crust.
Can I freeze Chicken and Leek Pie?
Very! To freeze your pie, prepare it but do not bake. Once it’s assembled, wrap it tightly in plastic wrap and then place it in a freezer-safe container. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the pie in the fridge overnight and bake as directed. This method preserves the flaky pastry perfectly!
What can I do if the pastry becomes soggy after baking?
If you find that your Chicken and Leek Pie crust is soggy, it might be due to the filling being too hot when the pastry was added. To avoid this, let your filling cool slightly before assembling. Also, ensure you cut a steam vent in the pastry to allow moisture to escape. For next time, consider pre-baking the puff pastry for about 10 minutes before adding your filling, which can help create a barrier.
Is this Chicken and Leek Pie suitable for pets?
It’s best to keep this pie away from pets, as certain ingredients like onions present in leeks can be toxic to dogs and cats. Always check if your pet’s food is safe, and kindly refrain from sharing.
I have a gluten allergy; can I make this pie?
Of course! You can easily adapt the Mary Berry Chicken and Leek Pie to be gluten-free. Simply substitute the plain flour with a gluten-free flour blend, and ensure your puff pastry is gluten-free as well. The flavors will remain delicious, and your tummy will thank you for it!
Mary Berry Chicken And Leek Pie for Cozy Nights In
Ingredients
Equipment
Method
- Heat oil in a large pan over medium heat. Add sliced leeks and cook for 5-7 minutes until soft.
- Add cubed chicken thighs and cook for 5-6 minutes until browned on all sides.
- Add butter until melted, then sprinkle in flour and stir for 1-2 minutes until a roux forms.
- Gradually pour in chicken stock and double cream. Stir for 5-7 minutes until thickened.
- Spoon filling into a pie dish. Unroll puff pastry over the top, trim and crimp edges.
- Brush pastry with beaten egg for a golden finish.
- Preheat oven to 200°C (180°C Fan) and bake for 25-30 minutes until pastry is golden and puffy.