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The Ultimate Mary Berry Chicken And Leek Pie: A Comfort Classic

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  • Prep Time: 30-40 Minutes
  • Cook Time: 35-45 Minutes
  • Total Time: 65-85 Minutes
  • Yield: 4-6 Servings 1x
  • Category: Dinner

Description

How to make Mary Berry Chicken And Leek Pie with tender chicken, creamy leeks, and golden pastry that your whole family will adore.

Ingredients

Scale
  • Pie Foundation:
  • 500g (1.1 lbs) boneless, skinless chicken thighs or breasts, diced
  • 2 large leeks, trimmed, sliced, and thoroughly washed
  • 3 tablespoons plain flour, plus extra for dusting
  • 2 tablespoons unsalted butter, plus extra for greasing
  • 300ml (1 ¼ cups) hot chicken stock
  • Creamy Filling Enhancers:
  • 200ml (¾ cup) whole milk
  • 1 medium brown onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Seasoning & Aromatics:
  • 1 tablespoon fresh thyme leaves, chopped
  • ½ teaspoon fine sea salt, or to taste
  • ¼ teaspoon freshly ground black pepper, or to taste
  • Golden Finish & Crust:
  • 500g (1.1 lbs) ready-made shortcrust pastry (2 sheets)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon vegetable oil

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

Rest the pie for 10-15 minutes before slicing; this prevents the delicious filling from collapsing.

Store leftover pie in an airtight container in the refrigerator for 3-4 days to maintain freshness and flavour.

Substitute plain flour with a gluten-free blend and use gluten-free pastry for a delicious gluten-free pie.

Serve warm with a crisp green salad or steamed vegetables to balance the rich, creamy filling.

Prepare the filling 1-2 days ahead and cool completely; assemble with fresh pastry just before baking for best results.

**Allergy Information:** Dairy, Eggs, Gluten

Find it online: https://tastetrend.net/the-ultimate-mary-berry-chicken-and-leek-pie-a-comfort-classic/