Mary Berry Chicken And Leek Pie Recipe
Introduction
This Mary Berry Chicken and Leek Pie is a comforting classic, perfect for a cozy dinner. Tender chicken and soft leeks swim in a creamy sauce, all encased in golden, flaky puff pastry.
Ingredients
- 1 tbsp oil
- 2 large leeks, sliced
- 4 boneless chicken thighs, cubed
- 25g butter
- 25g plain flour
- 300ml chicken stock
- 100ml double cream
- 375g ready-rolled puff pastry
- 1 egg, beaten
Instructions
- Step 1: Heat the oil in a pan over medium heat and cook the sliced leeks until they are soft and translucent. Add the cubed chicken thighs and brown them on all sides.
- Step 2: Add the butter and plain flour to the pan and cook briefly to form a roux. Gradually stir in the chicken stock and double cream, stirring constantly until the sauce thickens. Season with salt and pepper to taste.
- Step 3: Spoon the creamy chicken and leek filling into a pie dish. Cover with the ready-rolled puff pastry, trim the edges, and crimp them to seal. Cut a small steam vent in the center of the pastry.
- Step 4: Brush the pastry top with beaten egg. Bake in a preheated oven at 200°C (180°C Fan) for 25-30 minutes, or until the pastry is golden and puffed up.
Tips & Variations
- For extra flavor, add a handful of chopped fresh herbs like thyme or parsley to the filling before baking.
- Use chicken breast if preferred, but thighs provide more juiciness and flavor.
- To save time, prepare the filling a day ahead and refrigerate before assembling and baking.
- Swap double cream for crème fraîche for a slightly tangier sauce.
Storage
Store leftover pie in an airtight container in the refrigerator for up to 2 days. Reheat in a moderate oven until warmed through to keep the pastry crisp. Avoid microwaving if possible, as it softens the crust.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen puff pastry for this pie?
Yes, frozen puff pastry works well. Just thaw it according to package instructions before using.
How do I know when the chicken is cooked?
Make sure the chicken pieces are cooked through and no longer pink inside when browning. The sauce will finish cooking the chicken during baking as well.
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Mary Berry Chicken And Leek Pie Recipe
- Total Time: 55 mins
- Yield: 4 servings 1x
Description
A comforting and classic chicken and leek pie featuring tender chicken thighs and soft leeks in a creamy sauce, all encased in golden, flaky puff pastry. This Mary Berry-inspired dish is perfect for a cozy family meal or special occasion.
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 (for glazing)
Instructions
- Sauté: Heat the oil in a pan over medium heat. Add the sliced leeks and cook until they become soft and translucent. Then add the cubed chicken thighs and brown them on all sides, ensuring they are cooked through.
- Make Sauce: Add the butter to the pan with the leek and chicken mixture and let it melt. Stir in the plain flour to form a roux, cooking for a minute to remove the raw flour taste. Gradually pour in the chicken stock while continuously stirring, followed by the double cream. Keep stirring until the sauce thickens. Season with salt and freshly ground black pepper to taste.
- Assemble: Spoon the creamy chicken and leek filling into a pie dish. Carefully roll out the puff pastry and place it over the filling. Trim any excess pastry around the edges and crimp to seal the pie. Cut a small steam vent in the center of the pastry top to allow steam to escape while baking.
- Bake: Preheat your oven to 200°C (180°C fan). Brush the top of the pastry with the beaten egg to give it a golden, glossy finish. Bake the pie in the preheated oven for 25-30 minutes until the pastry is puffed, golden brown, and cooked through. Let it cool slightly before serving.
Notes
- Ensure the chicken is fully cooked before assembling the pie to avoid undercooked poultry.
- You can substitute double cream with crème fraîche for a tangier flavor.
- Using good quality ready-rolled puff pastry saves time without compromising on taste.
- The steam vent in the pastry prevents the crust from becoming soggy by letting out excess steam.
- Leftover pie can be refrigerated and reheated gently in the oven for best texture.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: chicken pie, leek pie, Mary Berry recipe, puff pastry pie, creamy chicken pie
