Go Back Email Link
Mary Berry Chicken and Leek Pie Recipe

Mary Berry Chicken and Leek Pie Recipe

Mary Berry's chicken and leek pie has a rich, creamy filling and a golden puff pastry lid — a beautifully comforting British classic.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 Portions
Course: Main Course
Cuisine: British
Calories: 545
Ingredients Method Notes

Ingredients
  

  • Filling:
  • 700 g boneless skinless chicken chunked
  • 4 large leeks sliced 2cm rounds
  • 50 g unsalted butter
  • 1 large onion finely chopped
  • 2 garlic cloves crushed
  • 2 tbsp plain flour
  • 300 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

Method
 

  1. Season and brown chicken in batches in butter — 3–4 minutes per batch. Set aside.
  2. Cook onion in same pan 5 minutes. Add leeks — cook 10–12 minutes over medium-low heat until completely soft. Add garlic and thyme — 1 minute.
  3. Sprinkle over flour — stir 1–2 minutes. Add stock gradually, stirring. Add cream and mustard. Simmer 5 minutes until thickened. Season very generously.
  4. Add chicken and parsley. Stir. Cool completely — 30 minutes minimum.
  5. Preheat oven to 200°C / 180°C fan / Gas 6. Spoon filling into pie dish. Add pastry strip to egg-washed rim. Lay pastry lid over. Press, seal, trim, crimp. Brush with egg wash. Cut 2–3 steam holes. Brush with second coat of egg wash.
  6. Bake 28–32 minutes until deep golden and filling is bubbling. Rest 5 minutes. Serve.

Notes

Cook leeks until completely tender — 10–12 minutes minimum.
Cool filling completely before adding pastry lid.
Press pastry strips onto egg-washed rim before the lid — they prevent shrinkage.
Cut 2–3 steam holes — essential for even puffing.
Two coats of egg wash for deep golden colour.
Season the filling assertively — it tastes less seasoned once the pastry is on.
Freeze assembled unbaked pie for up to 2 months.
QR Code linking back to recipe