There’s a certain warmth that fills the kitchen when I make Mary Berry’s Chicken and Leek Pie. As the rich aroma of tender chicken thighs and soft leeks mingles with the buttery scent of puff pastry, it instantly transforms my home into a cozy retreat. This classic comfort food is not just a meal; it’s an experience that brings families together around the dinner table.
After a long day, nothing feels as satisfying as digging into this hearty pie, bursting with creamy goodness and a hint of tarragon. Its flaky crust, delicate yet inviting, holds a treasure of savory flavors that makes every bite a delight. Perfect for weeknight dinners or special occasions, this dish is bound to impress even the pickiest eaters. Let’s dive into recreating this beloved recipe, making it a new favorite in your kitchen!
Why is Mary Berry Chicken And Leek Pie irresistible?
Comfort Food at its finest: This Chicken and Leek Pie combines tender meat and sweet leeks in a creamy filling that will make your heart sing.
Flaky Perfection: The ready-rolled puff pastry crisps up beautifully, creating a delightful contrast to the rich interior, ensuring each bite is rewarding.
Family-Friendly: It’s a dish that brings everyone together, making mealtime a cherished occasion, even among picky eaters.
Time-Saving: With quick prep and simple steps, you’ll have this pie ready before you know it. For more time-efficient recipes, check out easy weeknight meals.
Versatile Goodness: Feel free to adapt it; swap chicken for turkey or toss in your favorite vegetables for a personal touch!
This pie isn’t just a meal; it’s a comforting hug on a plate, perfect for chilly nights or family gatherings. Enjoy!
Mary Berry Chicken And Leek Pie Ingredients
For the Filling
- Oil – Fat for sautéing the leeks and chicken; can use olive oil or any neutral oil.
- Leeks – Provide a mild, sweet onion flavor; choose fresh, firm leeks for the best taste.
- Chicken thighs – Main protein source; skinless, boneless thighs are recommended for tenderness.
- Butter – For flavor and to create a roux; can substitute with margarine if needed.
- Plain flour – Used to create a roux as a thickening agent; gluten-free flour can be used as a substitute.
- Chicken stock – Provides the base flavor; homemade or store-bought is acceptable.
- Double cream – Adds richness and creaminess; can substitute with heavy cream for a similar effect.
- Fresh tarragon (optional) – Adds a hint of herbal flavor; can be replaced with thyme or omitted.
- Salt and black pepper – For seasoning; adjust according to taste.
For the Pastry
- Ready-rolled puff pastry – Convenient and saves preparation time; homemade pastry can be used if preferred.
- Egg (beaten) – For brushing the pastry to achieve a golden finish.
How to Make Mary Berry Chicken And Leek Pie
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Prepare the chicken and leeks: Heat oil in a pan over medium heat. Add sliced leeks and sauté for about 5 minutes until softened, then add cubed chicken thighs, browning them on all sides until golden.
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Make the sauce: In the same pan, melt butter until bubbling. Sprinkle in plain flour and stir for 1 minute to form a roux. Gradually whisk in chicken stock until smooth and thickened, then add double cream and tarragon. Season with salt and pepper to taste.
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Fill the pie dish: Spoon the creamy chicken and leek filling into a 1.2-liter (2-pint) pie dish, ensuring the mixture is evenly distributed for balanced flavor.
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Add the pastry lid: Preheat your oven to 200°C (fan 180°C/gas 6). Place the ready-rolled puff pastry over the dish, trim any excess dough, crimp the edges to seal it nicely, and create a few steam vents on top.
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Bake the pie: Brush the pastry with the beaten egg, then bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
Optional: Serve with creamy mashed potatoes for an extra comforting meal.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Mary Berry Chicken and Leek Pie is an ideal choice for meal prep, allowing you to savor the deliciousness of this comforting dish without the last-minute rush. You can prepare the filling—chicken, leeks, sauce—up to 3 days in advance. Simply cook as directed, let it cool, and store it in an airtight container in the fridge. The puff pastry can remain rolled in the refrigerator for about 24 hours before you need to use it to maintain its freshness. When you’re ready to bake, simply assemble the pie, brush it with beaten egg, and bake as directed for a comforting, homemade meal that disguises all the prep. This way, you’ll have all the convenience of a prepped dish without sacrificing quality or flavor!
Mary Berry Chicken and Leek Pie Variations
Feel free to make this beloved pie your own with these delightful twists that promise to elevate your experience.
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Vegetarian Delight: Replace chicken with a mix of sautéed mushrooms, carrots, and peas for a hearty veggie pie. This family-friendly option still delivers comfort.
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Herb Infusion: Swap tarragon for fresh rosemary or thyme to inject a new aromatic flavor into the filling. A subtle change can create a whole new dining adventure.
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Decadent Cheese: Stir in a handful of your favorite cheese, like cheddar, to the filling for a creamy, oozy texture that will bring smiles to cheese lovers’ faces.
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Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños to the filling for a warm, spicy twist that will surely liven up the meal.
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Nutty Flavor: Incorporate crushed walnuts or hazelnuts into the filling for extra crunch and a delightful nutty flavor. These add-ins will not only enhance the texture but also the taste profile.
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Alternative Flour: Use almond flour or chickpea flour instead of plain flour in the roux for a gluten-free version that’s just as creamy and delicious.
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Exotic Spices: Try adding a sprinkle of paprika or curry powder to the filling for a unique flavor that takes this classic dish on a global adventure.
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Pasta Twist: Transform the pie into a creamy chicken pasta bake by mixing cooked pasta into the filling before assembling. It’s like having two of your favorites in one!
What to Serve with Mary Berry Chicken and Leek Pie?
When your kitchen fills with the mouthwatering aroma of chicken and leeks enveloped in divine pastry, it’s time to elevate your dinner with delightful accompaniments.
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Creamy Mashed Potatoes: The buttery richness of mashed potatoes complements the pie’s creamy filling, creating a comfort food experience that’s hard to resist.
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Steamed Green Beans: Crisp-tender green beans provide a fresh contrast to the rich pie, adding a splash of color and a wholesome crunch to your meal.
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Garlic Bread: Warm, buttery garlic bread serves as the perfect vehicle for sopping up the savory filling, making every bite more indulgent and satisfying.
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Simple Side Salad: A light salad with mixed greens, cherry tomatoes, and a vinaigrette offers a refreshing balance to the hearty pie, ensuring a well-rounded meal.
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Roasted Carrots: Sweet, caramelized roasted carrots add a lovely depth of flavor and beautiful color to your plate—plus, they make for a delightful side that everyone loves.
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Apple Crisp: For dessert, a warm apple crisp drizzled with cream brings a delightful end to your meal, echoing the comforting feel of the pie.
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Chardonnay: A glass of chilled Chardonnay pairs seamlessly with the flavors of the pie, accentuating the creamy texture and soft hints of tarragon.
Elevate your dining experience with these thoughtful pairings, designed to complement the warmth and richness of your Mary Berry Chicken and Leek Pie!
Expert Tips for Mary Berry Chicken And Leek Pie
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Sear for Flavor: Ensure the chicken is browned well before adding to the filling. This seals in juices and enhances flavor.
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Smooth Roux: Stir the flour into the butter slowly to avoid lumps, and gradually add stock while whisking for a velvety sauce.
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Steam Vent Importance: Don’t skip the steam vents on the pastry top; they are crucial for proper puffing and preventing a soggy crust.
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Easy Pastry Handling: If you choose homemade puff pastry, roll it out thinly for optimal flakiness, but ready-rolled pastry is a fantastic shortcut.
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Taste as You Go: Always taste the filling before assembling; adjust seasoning if necessary to ensure a balanced flavor profile in your Chicken and Leek Pie.
How to Store and Freeze Mary Berry Chicken And Leek Pie
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Room Temperature: Allow the pie to cool completely before storing it at room temperature for no more than 2 hours to prevent bacterial growth.
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Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave or a warm oven until heated through.
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Freezer: To freeze before baking, wrap the assembled pie tightly in plastic wrap and then aluminum foil for up to 3 months. Thaw in the fridge overnight before baking as directed.
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Reheating: For leftovers, preheat the oven to 180°C (350°F) and heat the pie for about 20-25 minutes or until the pastry is crisp and hot, enjoying the comforting taste of your Mary Berry Chicken and Leek Pie once more!
Mary Berry Chicken and Leek Pie Recipe FAQs
What type of leeks should I choose for the recipe?
For the best flavor, look for fresh, firm leeks without dark spots or wilting. Young, tender leeks are sweeter and less pungent, making them perfect for this pie.
How long can I store leftovers in the fridge?
You can store any leftover Mary Berry Chicken and Leek Pie in an airtight container in the fridge for up to 3 days. Just make sure it cools completely before sealing to retain its moisture.
Can I freeze the Chicken and Leek Pie before baking it?
Absolutely! Prepare the pie as directed and wrap it tightly in plastic wrap followed by aluminum foil. This method ensures it stays fresh in the freezer for up to 3 months. Thaw it in the fridge overnight before baking.
What do I do if my roux is lumpy?
If you end up with a lumpy roux, don’t worry! Just take it off the heat and whisk vigorously. Alternatively, you can blend it with a stick blender or pour it into a regular blender to smooth it out before returning it to the heat.
Are there any dietary considerations for this recipe?
Yes! Keep in mind that the pie contains chicken and dairy, so if you’re serving guests with allergies, be sure to ask beforehand. For a vegetarian option, feel free to substitute the chicken with a medley of your favorite vegetables.
How can I ensure my pastry is golden and flaky?
To achieve that beautiful golden-brown finish, brush the pastry with a beaten egg before baking. This not only gives it a lovely shine but also aids in the puffing process. Remember to create steam vents to prevent any sogginess!
Hearty Mary Berry Chicken and Leek Pie for Cozy Nights
Ingredients
Equipment
Method
- Heat oil in a pan over medium heat. Add sliced leeks and sauté for about 5 minutes until softened, then add cubed chicken thighs, browning them on all sides until golden.
- In the same pan, melt butter until bubbling. Sprinkle in plain flour and stir for 1 minute to form a roux. Gradually whisk in chicken stock until smooth and thickened, then add double cream and tarragon. Season with salt and pepper to taste.
- Spoon the creamy chicken and leek filling into a 1.2-liter (2-pint) pie dish, ensuring the mixture is evenly distributed for balanced flavor.
- Preheat your oven to 200°C (fan 180°C/gas 6). Place the ready-rolled puff pastry over the dish, trim any excess dough, crimp the edges to seal it nicely, and create a few steam vents on top.
- Brush the pastry with the beaten egg, then bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.