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Mary Berry Chicken Leek Pie Recipe

Mary Berry Chicken Leek Pie
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Mary Berry Chicken Leek Pie is a savoury dish made with cooked chicken pieces, softened leeks, and a creamy béchamel-style sauce, all baked under puff pastry. It’s a traditional British comfort food known for its hearty filling and crisp, golden topping.

Ingredients

Scale

For the Filling:

  • 500g cooked chicken (shredded or diced)

  • 2 large leeks (thinly sliced)

  • 1 onion (finely chopped)

  • 2 tbsp butter

  • 2 tbsp flour

  • 400ml chicken stock

  • 150ml milk

  • 1 tsp mustard

  • Salt and pepper to taste

  • Handful of fresh parsley (optional)

For the Topping:

  • 1 sheet ready-rolled puff pastry

  • 1 egg (beaten for glaze)

Instructions

Step 1: Prepare the vegetables

Slice the leeks thinly, chop the onion, and set aside so everything is ready for cooking.

Step 2: Sauté the leeks and onion

Add butter to a pan and gently cook the leeks and onion until soft and fragrant, allowing their natural sweetness to develop.

Step 3: Make the creamy sauce

Stir in the flour and cook for a minute, then gradually add the chicken stock and milk, whisking to create a smooth, thick sauce.

Step 4: Add the chicken

Stir the cooked chicken into the sauce along with mustard, seasoning, and parsley, mixing until everything is well combined.

Step 5: Fill the pie dish

Spoon the warm filling into a pie dish, spreading it evenly so the pastry sits neatly on top.

Step 6: Add the pastry lid

Lay the puff pastry sheet gently over the dish, pressing the edges to seal and trimming any excess. Brush with beaten egg.

Step 7: Bake the pie

Bake at 200°C (400°F) for about 25–30 minutes until the pastry turns golden, crisp, and beautifully puffed.

Step 8: Serve warm

Let the pie sit for a few minutes before slicing so the filling settles and serves neatly.

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