Mary Berry's Chicken and Leek Pie is a comforting and classic British dish featuring tender chicken thighs and sweet leeks in a creamy sauce, all encased in buttery puff pastry. Perfect for a hearty dinner, this pie combines simple ingredients with rich flavors for a satisfying meal.
Total Time:1 hour
Yield:4 servings
Ingredients
Filling
1 tbsp oil
2 large leeks, sliced
4 boneless chicken thighs, cubed
25g butter
25g plain flour
300ml chicken stock
100ml double cream
Pastry
375g ready-rolled puff pastry
1 egg, beaten
Instructions
Prepare the filling: Heat 1 tablespoon of oil in a frying pan over medium heat. Add the sliced leeks and cook gently until softened for about 5-7 minutes.
Cook the chicken: Add the cubed boneless chicken thighs to the pan with the leeks. Cook until the chicken is browned and cooked through, around 7-10 minutes.
Make the sauce: In a separate saucepan, melt 25g of butter over medium heat. Stir in 25g of plain flour to create a roux, cooking for 1-2 minutes without browning.
Add stock and cream: Gradually whisk 300ml of chicken stock into the roux, stirring until smooth and thickened. Then stir in 100ml of double cream and cook for another 2 minutes to blend the flavors.
Combine filling and sauce: Pour the creamy sauce over the cooked chicken and leeks, mixing well. Remove from heat and let it cool slightly.
Assemble the pie: Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Roll out the 375g puff pastry on a lightly floured surface and line a pie dish with most of the pastry, leaving enough to cover the top.
Fill and top the pie: Spoon the chicken and leek filling into the pastry-lined dish. Cover with the remaining pastry and seal the edges by pressing down firmly. Make a small slit on top to allow steam to escape.
Glaze the pastry: Brush the top of the pie with the beaten egg to give it a golden, glossy finish.
Bake the pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed up and golden brown.
Serve: Allow the pie to rest for 5 minutes before serving to let the filling set slightly. Enjoy warm as a main course.
Notes
You can substitute chicken thighs with chicken breasts, but thighs provide more flavor and tenderness.
For a crispier bottom pastry, chill the pie in the refrigerator for 15 minutes before baking.
If you prefer a lighter sauce, you can reduce the double cream to 50ml and add an extra 50ml chicken stock.
Use store-bought puff pastry for convenience, but homemade pastry adds extra flakiness.
Make sure to vent the pastry top to avoid sogginess from steam buildup during baking.
