Mary Berry Chicken Leek and Mushroom Pie Recipe

If the chicken and leek pie is one of the finest British pies on this site and the chicken and mushroom pie is another, then the chicken, leek, and mushroom pie — combining all three — is the version that gives everything at once.

The sweet, silky leeks. The earthy, golden mushrooms. The tender chicken. All three in a rich cream sauce under a dramatically risen puff pastry lid that is golden and flaky and genuinely spectacular.

This is the pie I make for celebrations — for a birthday dinner, for Sunday lunch when something particularly impressive is wanted, for any occasion where the pie needs to be not just good but genuinely memorable.

It is more work than the two-ingredient versions but not significantly so — the same method, simply with the addition of one more vegetable that takes ten minutes to soften.

Ingredients for Mary Berry Chicken Leek and Mushroom Pie

For the Filling

• 700g boneless skinless chicken thighs, cut into generous chunks
• 3 large leeks, washed and sliced into 2cm rounds
• 300g chestnut mushrooms, sliced
• 50g unsalted butter
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 2 tbsp plain flour
• 150ml dry white wine
• 400ml good quality chicken stock
• 200ml double cream
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves
• 2 tbsp fresh flat-leaf parsley, chopped
• Salt and freshly ground black pepper

For the Pastry Lid

• 375g ready-made all-butter puff pastry
• 1 large egg, beaten

How to Make Mary Berry Chicken Leek and Mushroom Pie

Step 1 — Brown the Chicken

Season the chicken pieces. Heat the olive oil and half the butter in a large pan over a medium-high heat. Brown the chicken in batches — three to four minutes per batch. Remove and set aside.

Step 2 — Caramelise the Mushrooms

In the same pan over a high heat, add a knob of the remaining butter. Add the mushrooms in a single layer — do not stir for two minutes. Cook until deeply golden and caramelised. Remove and set aside.

Step 3 — Soften the Leeks and Onion

Reduce the heat to medium. Add the remaining butter. Cook the onion for five minutes until soft. Add the leeks and cook over a medium-low heat for twelve minutes until completely soft, slightly collapsed, and beginning to turn sweet. Add the garlic and thyme and cook for one more minute.

Step 4 — Build the Sauce

Sprinkle over the flour — stir for one to two minutes. Add the wine and bubble for two minutes, scraping the base. Add the stock and cream. Bring to a gentle simmer. Cook for five minutes until the sauce is thick and coats the back of a spoon. Add the Dijon mustard and parsley. Season generously.

Step 5 — Combine and Cool

Add the browned chicken, caramelised mushrooms, and any resting juices to the sauce. Stir gently. Taste and adjust seasoning. Leave to cool completely — at least 30 minutes. Warm filling prevents pastry from rising.

Step 6 — Assemble the Pie

Preheat your oven to 200°C / 180°C fan / Gas 6. Spoon the cooled filling into a deep pie dish approximately 26x20cm.

Roll the puff pastry slightly larger than the dish. Cut thin strips from the edges. Brush the rim of the dish with beaten egg. Press the pastry strips onto the rim. Brush the strips with egg. Lay the pastry lid over and press firmly. Trim and crimp the edges. Brush the entire lid with beaten egg. Cut two or three steam holes. Apply a second coat of egg.

Step 7 — Bake

Bake for 28 to 32 minutes until the pastry is dramatically risen, deep golden, and the filling is bubbling through the steam holes. Rest five minutes before serving.

My Top Tips For Perfect Chicken Leek and Mushroom Pie

Cook the leeks for twelve minutes — not less. Properly softened leeks — completely collapsed, slightly sweet, beginning to meld into the sauce — are the element that makes this pie extraordinary. Undercooked leeks give a slightly harsh edge that undermines the gentle, creamy character of the filling.

Caramelise the mushrooms separately at high heat. Mushrooms added directly to the sauce without pre-caramelising give moisture but very little flavour. Two minutes of high heat without stirring gives golden, flavourful mushrooms that earn their place in the filling.

Cool the filling completely before adding the pastry lid. The instruction that appears in every pie recipe on this site — because it matters in every pie recipe. Warm filling melts the butter in the puff pastry and prevents it from rising. Cool filling gives a dramatically risen, beautifully golden lid.

Press pastry strips onto the rim first. This professional technique prevents the lid from shrinking away from the edges during baking. Without strips the filling can escape. With them the pie stays perfectly sealed and the lid rises evenly.

Two coats of egg wash. One coat before going in and one immediately before — deep, even golden colour every time.

Serving Suggestions

With creamy mashed potato and steamed green beans — the complete Sunday lunch. With crusty bread for mopping. On its own — this pie needs nothing.

How to Store

In the fridge: Store covered for up to 3 days. Reheat covered with foil in a 180°C oven for 20 to 25 minutes.

In the freezer: Freeze the assembled unbaked pie for up to 2 months. Bake from frozen at 200°C for 45 to 55 minutes, covering with foil if the pastry browns too quickly.

Mary Berry Chicken Leek and Mushroom Pie Recipe

Mary Berry's chicken leek and mushroom pie has a rich, creamy filling with three perfect flavours under a golden puff pastry lid.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 30 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6 Portions

Course: Main Course

Cuisine: British

Calories: 570

Ingredients Method Notes

Ingredients

  

• Filling:
• 700 g boneless skinless chicken thighs in generous chunks
• 3 large leeks sliced 2cm rounds
• 300 g chestnut mushrooms sliced
• 50 g unsalted butter
• 1 tbsp olive oil
• 1 large onion finely chopped
• 3 garlic cloves crushed
• 2 tbsp plain flour
• 150 ml dry white wine
• 400 ml chicken stock
• 200 ml double cream
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves
• 2 tbsp fresh parsley chopped
• Salt and pepper
• Pastry Lid:
• 375 g ready-made all-butter puff pastry
• 1 large egg beaten

CHECK THIS RECIPE  Mary Berry Chicken Pasta Bake Recipe

Method

 

1. Season and brown chicken in batches in hot oil and butter — 3–4 minutes per batch. Remove.
2. High heat — add butter. Brown mushrooms without stirring 2 minutes until deeply golden. Remove.
3. Reduce heat. Add remaining butter. Cook onion 5 minutes. Add leeks — cook 12 minutes over medium-low heat until completely soft and sweet. Add garlic and thyme — 1 minute.
4. Add flour — stir 1–2 minutes. Add wine — bubble 2 minutes. Add stock and cream. Simmer 5 minutes until thick. Add mustard and parsley. Season generously.
5. Add chicken, mushrooms, and all resting juices. Stir gently. Taste. Cool completely.
6. Preheat oven to 200°C / 180°C fan / Gas 6. Spoon filling into dish. Add pastry strips to egg-washed rim. Lay lid over — press, trim, crimp. Brush with egg. Steam holes. Second coat egg.
7. Bake 28–32 minutes until golden and filling bubbling. Rest 5 minutes.

Notes

Cook leeks for 12 minutes minimum — undercooked leeks give a harsh edge to the filling.

Caramelise mushrooms separately at high heat — adds real depth to the filling.

Cool filling completely before adding pastry — warm filling prevents the pastry from rising.

Press pastry strips onto the rim first — keeps the lid sealed and attached during baking.

Two coats of egg wash — deep, even golden colour every time.

Freeze assembled unbaked pie for up to 2 months.

Frequently Asked Questions

Can I add bacon to this pie?

Yes — 150g of smoked bacon lardons, cooked until golden and added with the chicken and mushrooms, give a smoky depth that works beautifully with the leeks.

Can I use shortcrust pastry instead of puff?

Yes — shortcrust gives a more substantial, more classic pie lid. Puff gives a more dramatic, more impressive rise. Both are excellent.

Can I use pre-cooked rotisserie chicken?

Yes — shred the chicken and add directly to the sauce without browning. Skip the browning step entirely.

Why is my puff pastry not rising?

The filling was too warm when the pastry went on, or the pastry itself was warm. Keep both cold until the last moment and the rise will be dramatic.