Mary Berry Chicken and Leek Pie Recipe – Classic British Comfort Food Dinner Idea
Mary Berry’s chicken and leek pie is the ultimate comfort food! With tender chicken, fresh leeks, and a creamy sauce encased in golden pastry, this recipe is hearty, flavorful, and perfect for family dinners or cozy nights in. A timeless British classic that’s simple yet elegant.
Equipment
- Large skillet or frying pan
- Saucepan
- Mixing spoon or spatula
- Pie dish (9-inch)
- Rolling pin (if using pastry sheet)
- Pastry brush
Ingredients
- 1 lb (450 g) chicken breast or thighs, diced
- 2 medium leeks, sliced
- 2 tbsp butter
- 2 tbsp plain flour
- 1 cup chicken stock
- ½ cup double cream
- 1 tsp thyme
- 2 tbsp parsley, chopped
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
- Salt & pepper to taste
Instructions
- Cook Chicken & Leeks: Melt butter in a skillet. Sauté chicken until lightly golden, then add leeks. Cook until tender.
- Make Sauce: Sprinkle flour over mixture, stir well. Gradually add chicken stock, stirring until smooth. Add cream, thyme, parsley, salt, and pepper. Simmer until thickened.
- Assemble Pie: Transfer filling into a pie dish. Allow to cool slightly.
- Add Pastry Lid: Place puff pastry over filling, trim edges, and seal. Cut small slits for steam.
- Egg Wash & Bake: Brush pastry with beaten egg. Bake at 200°C (400°F) for 25–30 minutes until golden.
- Rest & Serve: Let pie rest for 5–10 minutes before slicing.
Notes
- Add mushrooms for earthy depth or tarragon for a French twist.
- Swap puff pastry for shortcrust if preferred.
- Make mini pies for individual servings.
- Use gluten-free pastry for dietary needs.
- Always taste filling before baking to adjust seasoning.