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The Ultimate Mary Berry Chicken And Leek Pie You’ll Adore

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  • Prep Time: 35 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 80 Minutes
  • Yield: 6 Servings 1x
  • Category: Dinner

Description

How to make Mary Berry Chicken And Leek Pie with tender chicken, creamy leeks, and flaky golden pastry that’s perfect for a comforting family dinner.

Ingredients

Scale
  • Base/Main Components:
  • 2 cups cooked chicken breast, shredded (from 2 large breasts)
  • 3 large leeks, trimmed and thinly sliced
  • 2 sheets puff pastry (approx. 375g each), chilled
  • 1 ½ cups whole milk
  • 1 cup chicken stock
  • 4 tablespoons unsalted butter
  • Flavor Builders:
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons plain flour
  • ¼ cup double cream (or heavy cream)
  • 1 teaspoon Dijon mustard
  • Seasonings/Spices:
  • ½ teaspoon sea salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme, chopped
  • Finishing/Toppings:
  • 1 large egg, beaten
  • 2 tablespoons fresh parsley, chopped

Instructions

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

Notes

Don’t rush sautéing leeks and onion until translucent; this forms the essential flavorful, creamy base for your pie.

Store cooled leftover Mary Berry Chicken And Leek Pie in an airtight container in the refrigerator for 3-4 days.

Heavy cream is a perfect substitute for double cream, maintaining richness. For gluten-free, use GF flour and pastry.

Serve warm slices with a crisp green salad or buttery new potatoes for a delightful and comforting family dinner.

Prepare filling up to two days ahead; refrigerate and 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-youll-adore/