Mary Berry Chicken and Leek Pie Recipe for Ultimate Comfort Recipe
Mary Berry’s Chicken and Leek Pie is a classic comfort food recipe featuring tender chicken thighs and sweet sautéed leeks in a creamy tarragon sauce, all encased in a golden, flaky puff pastry crust. This hearty pie is perfect for family dinners and offers a warm, satisfying meal with a rich, flavorful filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Scale
For the Filling
- 1 tablespoon Oil (for sautéing leeks; vegetable oil or butter as substitutes)
- 2 medium Leeks (cleaned and sliced; onions can be substituted)
- 500 grams Chicken Thighs (skinless and boneless)
- 30 grams Butter (or margarine as dairy-free alternative)
- 30 grams Plain Flour (gluten-free flour can be used)
- 500 ml Chicken Stock (vegetable stock as vegetarian substitute)
- 150 ml Double Cream (half-and-half as lighter substitute)
- 1 tablespoon Fresh Tarragon (optional)
- Salt and Pepper to taste
For the Pastry
- 1 sheet Ready-Rolled Puff Pastry (homemade pastry can be used)
- 1 Egg (beaten, for glazing)
Instructions
- Preparation: Prepare all ingredients by cleaning and slicing the leeks, trimming and cutting the chicken thighs into bite-sized pieces if desired.
- Sauté Leeks and Chicken: Heat oil in a large frying pan over medium heat. Add the sliced leeks and sauté for about 5 minutes until softened. Add the chicken thighs and cook until sealed and lightly browned on all sides.
- Make the Sauce: In the same pan, melt the butter. Stir in the plain flour and cook for about 1 minute to form a roux. Gradually whisk in the chicken stock, stirring continuously until the mixture thickens and is smooth. Add the double cream and fresh tarragon, then season with salt and pepper to taste. Stir well to combine.
- Assemble the Pie: Spoon the chicken and leek filling evenly into a 1.2-liter pie dish, spreading it across the base.
- Prepare Pastry Topping: Preheat the oven to 200°C (fan 180°C/gas mark 6). Roll out the ready-rolled puff pastry sheet over the filled pie dish. Trim the edges and crimp them to seal the pie. Cut a small steam vent in the center of the pastry to allow steam to escape during baking.
- Glaze and Bake: Brush the pastry surface with the beaten egg for a glossy finish. Bake in the preheated oven for 25 to 30 minutes until the pastry is golden brown, puffed up, and crisp.
Notes
- You can substitute leeks with onions, but the flavor will be slightly different.
- For a dairy-free option, use margarine instead of butter and a suitable dairy-free cream substitute.
- Gluten-free flour can be used for the roux if gluten intolerance is a concern.
- Vegetable stock can replace chicken stock for a vegetarian variation, though the chicken would need to be omitted or replaced.
- If homemade puff pastry is preferred, prepare and chill before using.
- Ensure the steam vent is cut on the pastry topping to prevent sogginess during baking.
Keywords: Chicken and Leek Pie, Mary Berry, Comfort Food, Puff Pastry Pie, British Pie, Creamy Chicken Pie
