Mary Berry Chicken and Leek Pie

Mary Berry’s Chicken and Leek Pie is a timeless comfort dish that combines tender chicken pieces, sweet leeks, and a creamy sauce all wrapped in golden, flaky pastry. It’s the kind of meal that feels both homely and indulgent, perfect for family dinners, Sunday gatherings, or even a cosy weeknight treat. With simple ingredients and Mary’s straightforward method, this pie is easy to prepare yet impressive enough for entertaining.

What is Mary Berry Chicken and Leek Pie?

Mary Berry’s Chicken and Leek Pie is a classic British savoury pie featuring a creamy chicken and leek filling topped with buttery puff pastry. The chicken is cooked until tender, the leeks add sweetness, and the sauce is rich but not heavy. Wrapped in pastry, the dish offers a perfect balance of flavours and textures, making it one of Mary’s most beloved comfort food recipes.

Try Other Mary Berry Recipes

• Mary Berry Chicken and Broccoli Bake
• Mary Berry Chicken Casserole
• Mary Berry Haddock and Shrimp Feast
• Mary Berry Chicken and Mushroom Pie
• Mary Berry Cottage Pie with a Kick

Why This Recipe is Worth Trying

• Family favourite – Loved by kids and adults alike.
• Comforting yet elegant – Creamy filling with flaky pastry.
• Simple method – Straightforward steps for reliable results.
• Versatile – Works with leftover chicken or turkey.
• Make-ahead friendly – Assemble in advance and bake when ready.

Essential Ingredients to Make Mary Berry Chicken and Leek Pie

• 750g chicken breasts or thighs, cut into chunks
• 2 large leeks, sliced
• 2 tbsp olive oil or butter
• 2 tbsp plain flour
• 300ml chicken stock
• 200ml double cream or crème fraîche
• 1 tsp Dijon mustard (optional, for flavour)
• 1 tsp thyme leaves or mixed herbs
• 375g ready-rolled puff pastry
• 1 egg, beaten (for glazing)
• Salt and black pepper, to taste

Handy Kitchen Tools for Best Results

• Large frying pan or sauté pan
• Whisk for the sauce
• Ovenproof pie dish
• Rolling pin (if pastry needs adjusting)
• Pastry brush for egg wash

Step-by-Step Guide to Making Mary Berry Chicken and Leek Pie

Step 1: Cook the chicken

Heat oil or butter in a large pan. Add chicken pieces and cook until golden on all sides, then remove from the pan.

Step 2: Prepare the leeks

In the same pan, add sliced leeks and cook gently until softened.

Step 3: Make the sauce

Stir in flour, then slowly whisk in chicken stock. Add cream, mustard, and herbs, simmering until the sauce thickens slightly. Season well.

Step 4: Combine filling

Return the chicken to the pan, stir well, and allow the mixture to cool slightly before assembling the pie.

Step 5: Assemble the pie

Spoon filling into a pie dish. Roll out puff pastry to fit over the top, seal edges, and trim any excess. Brush with beaten egg.

Step 6: Bake until golden

Bake in a preheated oven at 200°C (180°C fan) for 25–30 minutes until pastry is crisp and golden.

Step 7: Serve warm

Allow to rest for 5 minutes before serving with your choice of sides.

What I Got Wrong (And How I Fixed It)

• Added pastry to hot filling – Caused soggy base. Cooling filling slightly solved this.
• Didn’t season sauce enough – Made the pie bland. Tasting as I cooked fixed it.
• Over-thickened sauce – Reduced creaminess. Keeping sauce slightly loose worked better.

Healthier Ways to Make Mary Berry Chicken and Leek Pie

• Use low-fat crème fraîche instead of double cream.
• Swap puff pastry for filo sheets for a lighter topping.
• Add extra vegetables such as peas, carrots, or mushrooms.
• Reduce butter and use olive oil for cooking the filling.

Ingredient Substitutions for Mary Berry Chicken and Leek Pie

• Chicken → Use leftover roast chicken or turkey.
• Puff pastry → Shortcrust pastry for a sturdier base.
• Cream → Replace with milk thickened with cornflour.
• Dijon mustard → Omit for a milder flavour or use wholegrain mustard.

Pairing Ideas: What to Serve With Chicken and Leek Pie

• Buttery mashed potatoes – A classic side.
• Steamed green beans – Light and fresh.
• Roasted root vegetables – Adds colour and sweetness.
• Simple garden salad – Balances the richness.
• Crispy roast potatoes – A hearty pairing.

Expert Tips for Chicken and Leek Pie Success

• Cool filling slightly – Prevents pastry from turning soggy.
• Don’t roll pastry too thin – Ensures it puffs up properly.
• Use fresh herbs – Adds depth of flavour to the sauce.
• Score pastry lightly – Helps steam escape while baking.
• Rest before serving – Filling sets slightly, making it easier to slice.
• Brush with egg wash – Ensures a glossy golden crust.

Creative Ways to Customize Chicken and Leek Pie

• Add bacon or pancetta for smokiness.
• Stir in mushrooms for extra richness.
• Use blue cheese or gruyère for a deeper flavour.
• Top with mashed potato instead of pastry for a lighter version.
• Mix in sweetcorn or peas for extra sweetness.

Storing Chicken and Leek Pie the Right Way

• Refrigerate cooled pie for up to 3 days.
• Freeze unbaked pie (with pastry top) for up to 1 month.
• Store leftovers in airtight containers to retain freshness.

How to Reheat Chicken and Leek Pie

• Oven method – Reheat at 180°C for 20 minutes until piping hot.
• Microwave method – Heat individual portions for 3–4 minutes.
• From frozen – Bake at 180°C for 45–50 minutes until fully heated.

Nutritional Breakdown (per serving)

• Calories: ~520 kcal
• Protein: 34g
• Carbohydrates: 28g
• Fat: 30g
• Fibre: 3g
• Sodium: 640mg

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FAQs

How do you stop chicken and leek pie from going soggy?

To prevent sogginess, let the filling cool slightly before adding the pastry lid. This stops steam from softening the pastry and ensures it bakes golden and crisp.

Can I use leftover chicken for chicken and leek pie?

Yes, leftover cooked chicken works perfectly. Simply add it to the leek sauce and heat through before assembling the pie. This saves time and reduces waste.

Should I cook leeks before adding them to chicken pie?

Yes, leeks should be cooked gently until soft before adding to the filling. This removes excess moisture and enhances their sweet flavour.

Can chicken and leek pie be made ahead of time?

Yes, chicken and leek pie can be assembled in advance, covered, and stored in the fridge for up to 24 hours. Bake just before serving for the best results.

Wrapping It Up

Mary Berry’s Chicken and Leek Pie is a classic British favourite that’s both comforting and satisfying. With its creamy filling, flaky pastry, and delicate balance of chicken and leeks, it’s a dish you’ll want to serve for both family meals and special occasions. Simple to prepare, yet impressive to present, this pie truly embodies homely elegance.