Ingredients for Mary Berry Chicken And Leek Pie

• Cooked Chicken Breast: The star protein of this comforting pie, providing tender, juicy bites. Use leftover rotisserie chicken for ultimate ease.
• Large Leeks: Essential for that signature mild, sweet, and oniony flavor. Wash thoroughly to remove any hidden grit.
• Puff Pastry: Creates the wonderfully flaky, golden crust, a hallmark of any great pie. Store-bought makes this Mary Berry Chicken And Leek Pie simple.
• Whole Milk: Forms the creamy, luscious base of our rich white sauce. Full-fat milk ensures maximum indulgence and velvety texture.
• Chicken Stock: Adds depth and savory richness to the sauce, complementing the chicken beautifully. Low-sodium stock allows better seasoning control.
• Unsalted Butter: The foundation for sautéing aromatics and building a silky roux. Using unsalted butter gives you control over the overall saltiness.
• Yellow Onion: Provides a crucial aromatic base, adding sweetness and depth to the filling. Finely chop for even distribution throughout the pie.
• Garlic Cloves: Offers a pungent, savory kick that enhances the overall flavor profile. Freshly minced garlic is always superior to pre-chopped.
• Plain Flour: Thickens the sauce to a perfect, spoonable consistency, ensuring a hearty filling. Whisk well to avoid any lumps.
• Double Cream: Elevates the sauce to luxurious levels of creaminess and richness. A little goes a long way for that decadent finish.
• Dijon Mustard: Adds a subtle tang and complexity, balancing the richness of the cream sauce. Don’t skip this secret flavor booster.
• Sea Salt: Crucial for seasoning and enhancing all the delicious flavors in the pie. Adjust to your personal taste preference.
• Freshly Ground Black Pepper: Provides a gentle warmth and aromatic kick. Grind fresh for the most impactful flavor.
• Fresh Thyme: Imparts a classic, aromatic, and earthy note that pairs beautifully with chicken and leeks. Rosemary is a nice alternative.
• Large Egg: Whisked and brushed over the pastry for that beautiful, golden, and glossy finish. It’s the secret to a professional look.
• Fresh Parsley: A vibrant finishing touch, adding freshness and a pop of color to the rich pie. Only add after baking.

How to Make Mary Berry Chicken And Leek Pie

Sauté Leeks:

In a large pan, melt 4 tablespoons unsalted butter over medium heat. Add the finely chopped yellow onion and thinly sliced leeks; cook for 8-10 minutes until softened and translucent. This forms the flavorful base.

Make Sauce:

Stir in 2 tablespoons plain flour and cook for 1 minute, stirring constantly. Gradually whisk in 1 ½ cups whole milk and 1 cup chicken stock until the sauce thickens. Add Dijon mustard, sea salt, pepper, and double cream.

Combine Filling:

Gently fold the 2 cups shredded cooked chicken into the creamy leek sauce. Stir in 1 tablespoon fresh thyme. Ensure the chicken is thoroughly coated; this is your delicious filling for the Mary Berry Chicken And Leek Pie.

Assemble Pie:

Preheat your oven to 200°C (392°F). Line a 9-inch pie dish with one chilled puff pastry sheet. Spoon in the chicken and leek filling. Top with the second pastry sheet, crimp the edges, and cut steam vents. Brush with beaten egg.

Bake Pie:

Bake the Mary Berry Chicken And Leek Pie at 200°C (392°F) for 35-45 minutes. The pastry should be beautifully golden brown and well-puffed. Let it rest for 5 minutes before slicing and serving this comforting dish.

Serve Pie:

Garnish your comforting Mary Berry Chicken And Leek Pie with 2 tablespoons fresh chopped parsley. Slice and serve warm for a delightful family dinner. Enjoy every flaky, creamy bite of this homemade classic!

How to Store Mary Berry Chicken And Leek Pie

To store leftover Mary Berry Chicken And Leek Pie, let it cool completely. Place slices or the whole pie in an airtight container and refrigerate for 3-4 days to keep it fresh. Leaving it out too long risks spoilage, a mistake I’ve made. Discard if you notice any off smells or mold.

You can prepare the chicken and leek filling up to two days in advance. Refrigerate the cooled filling in an airtight container. Assemble the pie with fresh pastry just before baking for the best flaky result.

Gently reheat individual slices in the oven or microwave until warmed through.

What to Serve with Mary Berry Chicken And Leek Pie

Serve warm slices of your Mary Berry Chicken And Leek Pie straight from the oven for the ultimate comfort. It’s perfect for a family dinner, and for special occasions, garnish with a sprinkle of fresh parsley for a delightful presentation. This hearty pie can beautifully pair with a crisp green salad or some buttery new potatoes to complete the meal.

Personally, I always enjoy my Mary Berry Chicken And Leek Pie simply with a side of steamed broccoli and a glass of dry white wine. The freshness cuts through the richness beautifully, making for a truly comforting and satisfying meal.

Frequently Asked Questions

→ Can I freeze this Mary Berry Chicken And Leek Pie for later enjoyment?

Yes, you can freeze the baked pie or just the filling. For the whole pie, bake, cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight and reheat. Freezing raw pastry isn’t ideal for texture.

→ What if I don’t have double cream for the Mary Berry Chicken And Leek Pie?

You can substitute heavy cream, which is very similar. If only half-and-half is available, add a tablespoon of cornstarch mixed with a little milk to ensure proper thickening. It won’t be quite as rich, but still delicious.

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

Ensure your filling isn’t too wet; cook down the leeks well. Also, pre-baking (blind baking) the bottom crust for 10-15 minutes before adding the filling helps create a barrier. Always chill the assembled pie before baking too.

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

Absolutely! Simply substitute the plain flour for a gluten-free all-purpose flour blend and use gluten-free puff pastry. The cooking method remains the same, ensuring a delicious and comforting gluten-free pie for everyone.

→ How do I adjust this Mary Berry Chicken And Leek Pie recipe for more or fewer servings?

You can easily halve or double the recipe. For halving, use a smaller pie dish (around 7 inches). For doubling, use a larger dish or make two pies. Adjust baking time slightly, keeping an eye on the golden crust.