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Mary Berry Chicken Leek and Mushroom Pie Recipe

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.
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Prep Time 35 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
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

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.
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