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Mary Berry Chicken and Leek Pie

Mary Berry Chicken and Leek Pie
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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.

Ingredients

Scale

  • 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

Instructions

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.

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