Ingredients for Mary Berry Chicken And Leek Pie Recipe

• 500g (1.1 lbs) boneless, skinless chicken thighs or breasts, diced: The star protein, providing hearty substance to the pie. Use thighs for extra flavour and tenderness in this Mary Berry Chicken And Leek Pie.
• 2 large leeks, trimmed, sliced, and thoroughly washed: Essential for their sweet, mild onion flavour, creating the signature taste of this pie. Ensure thorough cleaning to remove grit.
• 3 tablespoons plain flour, plus extra for dusting: Crucial for thickening the creamy sauce and creating a foundational roux. Measure precisely for the perfect consistency every time.
• 2 tablespoons unsalted butter, plus extra for greasing: Forms the rich base of the sauce and adds incredible flavour. Using unsalted gives you control over seasoning.
• 300ml (1 ¼ cups) hot chicken stock: Provides a savoury depth to the filling, enhancing the overall flavour profile. Opt for low-sodium chicken stock.
• 200ml (¾ cup) whole milk: Contributes to the luscious, creamy texture of the filling. Full-fat milk yields the richest result.
• 1 medium brown onion, finely chopped: Adds an aromatic sweetness and foundational flavour to the pie. Dice finely for even distribution.
• 2 cloves garlic, minced: Provides a pungent, aromatic kick that complements the other flavours beautifully. Mince fresh garlic for best taste.
• 1 teaspoon Dijon mustard: Offers a subtle tang and enhances the savoury notes in the creamy sauce. Don’t skip this essential ingredient.
• 1 tablespoon fresh thyme leaves, chopped: Infuses the pie with an earthy, aromatic freshness. Strip leaves from stems for best flavour.
• ½ teaspoon fine sea salt, or to taste: Essential for seasoning and bringing out all the flavours in the pie filling. Season gradually to taste.
• ¼ teaspoon freshly ground black pepper, or to taste: Adds a gentle warmth and aromatic spice. Use freshly ground for superior flavour and aroma.
• 500g (1.1 lbs) ready-made shortcrust pastry (2 sheets): Provides the convenient, golden, flaky crust for your Mary Berry Chicken And Leek Pie. Allow to temper slightly before rolling.
• 1 large egg, beaten (for egg wash): Whisked for an egg wash, it ensures a beautiful golden, glossy finish on your pie crust. Use one large egg.
• 1 tablespoon vegetable oil: Ideal for searing the chicken and sautéing vegetables without imparting additional flavour. Any neutral oil works well.

How to Make Mary Berry Chicken And Leek Pie Recipe

Sauté & Brown:

In a large pan, heat oil and butter. Sauté chopped onion and garlic until soft, then add leeks and cook until wilted. Remove, then brown diced chicken thighs until lightly golden. This builds the base for your Mary Berry Chicken And Leek Pie Recipe.

Create Sauce:

Melt remaining butter in the same pan. Stir in flour to create a smooth roux, cooking for one minute. Gradually whisk in hot chicken stock, then milk, ensuring no lumps form. This forms the creamy foundation for the filling.

Thicken Filling:

Bring the sauce to a gentle simmer, stirring constantly until it thickens to a coating consistency. Return the chicken and leeks to the pan. Stir in Dijon mustard, fresh thyme, salt, and pepper to complete the flavourful filling.

Assemble Pie:

Preheat oven to 190°C (375°F). Grease a pie dish. Roll out one pastry sheet to line the dish, trimming excess. Spoon in the creamy chicken and leek filling evenly. Moisten edges, then top with the second pastry sheet, sealing well.

Bake Golden:

Crimp the pie edges securely and make a small steam vent in the center. Brush generously with beaten egg wash for a golden sheen. Bake the Mary Berry Chicken And Leek Pie Recipe for 35-45 minutes until the pastry is golden brown and the filling is bubbling hot.

Rest & Serve:

Let your delicious Mary Berry Chicken And Leek Pie Recipe rest for 10-15 minutes before slicing. This allows the filling to set, preventing it from collapsing. Serve warm with your favourite side dishes for a truly comforting meal.

How to Store Mary Berry Chicken And Leek Pie Recipe

To keep your Mary Berry Chicken And Leek Pie fresh, store any leftovers in an airtight container and refrigerate promptly. It will remain delicious for 3-4 days. Don’t leave it out too long; I learned that lesson the hard way! Always check for off smells or texture changes before enjoying.

For meal prep, the filling can be made 1-2 days ahead. Refrigerate it in an airtight container. Assemble with fresh pastry just before baking for the best crust. Reheat slices in the oven or microwave until hot, avoiding over-reheating.

What to Serve with Mary Berry Chicken And Leek Pie Recipe

Serve generous slices warm, allowing the filling to settle beautifully. For a touch of elegance, sprinkle with fresh parsley, perfect for any family occasion. It’s always best enjoyed hot, straight from the oven. This comforting classic will pair wonderfully with a crisp green salad or some simply buttered new potatoes for a truly satisfying meal.

My absolute favourite way to serve this pie is alongside a vibrant medley of steamed green vegetables. The fresh crunch beautifully balances the rich, creamy filling, making it a truly satisfying meal to enjoy every time.

Frequently Asked Questions

→ How do I prevent a soggy bottom on my Mary Berry Chicken And Leek Pie?

Cooling the filling completely before assembly is key to prevent a soggy bottom, a common pitfall. The cold filling won’t steam the pastry, ensuring a beautifully crisp crust every time. I learned this the hard way!

→ Can I use puff pastry instead of shortcrust for this chicken and leek pie?

While you can use puff pastry, the texture will be lighter and flakier, differing from the classic shortcrust. It’s a different experience, but still delicious. Ensure to adjust baking time if needed for puff pastry.

→ Can I freeze the assembled but unbaked Mary Berry Chicken And Leek Pie for later?

Yes, you can freeze the assembled pie! Wrap it tightly in cling film and foil, then freeze for up to 3 months. Bake from frozen, adding about 20-30 minutes to the cooking time until golden.

→ How long does the cooked Mary Berry Chicken And Leek Pie last in the refrigerator?

Your cooked pie will stay fresh for 3-4 days in an airtight container in the refrigerator. I always check for off smells or texture changes, as leaving it out too long is a mistake.

→ Can I make this Mary Berry Chicken And Leek Pie recipe gluten-free?

Absolutely! Simply substitute the plain flour with a gluten-free all-purpose flour blend and use a gluten-free shortcrust pastry. The taste will remain wonderful, ensuring everyone can enjoy this comforting pie.