Mary Berry Chicken and Leek Pie with Potato Topping

Mary Berry’s Chicken and Leek Pie with Potato Topping is a comforting twist on the traditional pie. Instead of pastry, this recipe uses a creamy mashed potato topping, creating a homely, hearty dish that’s both satisfying and simple to prepare. It’s filled with tender chicken pieces, soft leeks, and a rich, velvety sauce — the perfect meal for chilly evenings or family dinners.

What is Mary Berry Chicken and Leek Pie with Potato Topping?

This dish is a comforting combination of a creamy chicken and leek filling baked under a golden layer of mashed potatoes. It’s similar to a shepherd’s pie but with a white, creamy sauce instead of gravy. The leeks add a mild, sweet flavour, while the chicken stays tender and juicy, all brought together by a buttery potato topping.

Why This Recipe is Worth Trying

• Perfect comfort food – Creamy, warm, and hearty.
• No pastry needed – Potato topping makes it simpler and lighter.
• Family-friendly – Loved by both kids and adults.
• Freezer-friendly – Great for make-ahead meals.
• Easy to customize – Works well with different vegetables or herbs.

Essential Ingredients to Make Mary Berry Chicken and Leek Pie with Potato Topping

For the filling:

• 2 tbsp olive oil
• 700g skinless chicken breasts, cut into bite-sized pieces
• 2 large leeks, trimmed, washed, and sliced
• 1 medium onion, finely chopped
• 25g butter
• 25g plain flour
• 400ml chicken stock
• 200ml milk
• 100ml double cream
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 1 tbsp chopped fresh parsley

For the potato topping:

• 900g floury potatoes (like Maris Piper or King Edward), peeled and chopped
• 50g butter
• 100ml warm milk
• Salt and pepper, to taste

Handy Kitchen Tools for Best Results

• Large frying pan or sauté pan
• Saucepan for potatoes
• Mixing bowls
• Potato masher or ricer
• Ovenproof baking dish
• Wooden spoon or spatula

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

Step 1: Preheat the oven

Preheat your oven to 200°C (180°C fan). Grease a large ovenproof dish lightly with butter or oil.

Step 2: Cook the chicken

Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the chicken pieces and cook for 5–6 minutes until golden. Remove and set aside.

Step 3: Sauté the leeks and onion

In the same pan, add another tablespoon of oil and the butter. Add the chopped onion and leeks and cook gently for about 5 minutes until soft but not browned.

Step 4: Make the sauce

Stir in the flour and cook for 1 minute. Gradually add the chicken stock, stirring constantly until smooth. Pour in the milk and continue to stir until the sauce thickens.

Step 5: Combine the filling

Return the chicken to the pan. Stir in the cream, mustard, parsley, salt, and pepper. Simmer for 2–3 minutes, then remove from the heat. Pour the mixture into your prepared ovenproof dish.

Step 6: Prepare the potato topping

Boil the potatoes in salted water for 15–20 minutes until tender. Drain well, then mash with butter, warm milk, salt, and pepper until smooth and creamy.

Step 7: Assemble the pie

Spread the mashed potatoes evenly over the chicken and leek mixture using a spatula or fork. Fluff the top slightly for a golden texture when baked.

Step 8: Bake the pie

Place the dish in the preheated oven and bake for 25–30 minutes until the topping is golden brown and the filling is bubbling at the edges.

Step 9: Rest and serve

Allow the pie to cool for 5 minutes before serving. It pairs beautifully with steamed green beans, peas, or roasted carrots.

What I Got Wrong (And How I Fixed It)

• Potatoes too watery – Draining well before mashing solved this.
• Sauce too thin – Adding flour slowly and stirring constantly thickened it perfectly.
• Filling lacked depth – A teaspoon of mustard lifted the flavour beautifully.

Healthier Ways to Make Mary Berry Chicken and Leek Pie with Potato Topping

• Use semi-skimmed milk instead of full-fat.
• Replace butter with olive oil in the mash.
• Skip the cream for a lighter sauce.
• Add extra vegetables like peas or spinach for added fibre.

Ingredient Substitutions for Mary Berry Chicken and Leek Pie with Potato Topping

• Chicken → Turkey or leftover roast chicken.
• Double cream → Crème fraîche for a lighter touch.
• Plain flour → Cornflour (gluten-free alternative).
• Potatoes → Cauliflower mash for a low-carb version.

Pairing Ideas: What to Serve With Chicken and Leek Pie with Potato Topping

• Steamed green beans – Light and crisp complement.
• Honey-roasted carrots – Add sweetness and colour.
• Buttered peas – Classic and easy side.
• Mixed green salad – Refreshing contrast to the creamy filling.
• Crispy garlic bread – Perfect for soaking up the sauce.

Expert Tips for Chicken and Leek Pie Success

• Use warm milk for the mash – Makes it creamier.
• Cook leeks slowly – Enhances their natural sweetness.
• Don’t overfill the dish – Prevents bubbling over in the oven.
• Fluff the mash top – Creates lovely golden peaks when baked.
• Let it rest – Makes the sauce thicken slightly before serving.
• Add grated cheese – Sprinkle cheddar on top for extra flavour.

Creative Ways to Customize Chicken and Leek Pie

• Add bacon or pancetta for a smoky twist.
• Include mushrooms for an earthy flavour.
• Mix in peas or sweetcorn for extra colour.
• Use a cheesy mash topping for richness.
• Add a sprinkle of herbs like thyme or tarragon for aroma.

Storing Chicken and Leek Pie the Right Way

• Cool completely before covering.
• Store in the fridge for up to 2 days.
• Freeze for up to 2 months in airtight containers.

How to Reheat Chicken and Leek Pie (If Needed)

• Oven method: Reheat at 180°C for 20–25 minutes until piping hot.
• Microwave method: Heat portions for 3–4 minutes on medium power.
• From frozen: Thaw overnight, then reheat as above.

Nutritional Breakdown (per serving)

• Calories: ~480 kcal
• Protein: 33g
• Carbohydrates: 40g
• Fat: 18g
• Fibre: 3g
• Sugar: 6g

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FAQs

How do you stop the potato topping from sinking into the chicken filling?

Let the chicken and leek filling cool slightly before adding the mashed potatoes. This helps the topping sit firmly on the surface instead of sinking into the sauce during baking.

Why is my chicken and leek pie filling runny?

If the sauce is too thin, it’s likely the flour wasn’t cooked long enough when making the roux. Allow the flour and butter to cook for at least 1 minute before adding stock and milk, and simmer until thickened before assembling the pie.

Can I use leftover roast chicken for this pie?

Yes, leftover roast chicken works perfectly. Simply shred it and add it to the cooked leeks and sauce at the end. This shortens cooking time and adds extra flavour from the roasted meat.

How do you make the mashed potato topping extra creamy?

Use warm milk and soft butter when mashing the potatoes, and beat them gently until smooth. Avoid overmixing, as it can make the potatoes gluey instead of fluffy.

Wrapping It Up

Mary Berry’s Chicken and Leek Pie with Potato Topping is everything a comfort meal should be — rich, creamy, and satisfying. It’s a family favourite that combines tender chicken, mellow leeks, and a buttery mash topping that bakes to perfection. Simple yet hearty, this recipe brings warmth and flavour to your table every time.