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Mary Berry Chicken and Leek Pie with Potato Topping

Mary Berry Chicken and Leek Pie with Potato Topping recipe
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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.

Ingredients

Scale

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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-chicken-and-leek-pie-with-potato-topping/