Mary Berry Chicken And Leek Pie Recipe

The Mary Berry Chicken And Leek Pie Recipe is a comforting dish that perfectly blends tender chicken with the subtle sweetness of leeks, all encased in a flaky, golden pastry. This pie is a true classic, offering a hearty meal that can be prepared in just over an hour.

What is Mary Berry Chicken And Leek Pie?

Mary Berry’s Chicken and Leek Pie is a traditional British dish, celebrated for its rich and creamy filling of chicken, leeks, and a savory sauce. The pie is topped with a buttery, flaky pastry that adds a delightful crunch to every bite. This recipe is a testament to Mary Berry’s ability to elevate simple ingredients into something truly special.

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Why You Should Try This Recipe

Classic British Comfort Food: This pie is a staple in British cuisine, offering a taste of tradition with every bite.
Easy to Follow: The recipe is straightforward, making it accessible even for those new to baking.
Versatile Dish: Perfect for family dinners, special occasions, or meal prep for the week.

Customizable: You can easily adapt the filling to include your favorite vegetables or even substitute the chicken for another protein.
Crowd-Pleaser: The combination of flavors and textures is sure to satisfy even the pickiest eaters.
Ideal for Leftovers: This pie tastes just as good the next day, making it perfect for meal planning.

Ingredients Needed to Make Mary Berry Chicken And Leek Pie

You need the following ingredients to make this recipe:

Chicken Breasts (500g): Tender and juicy, these form the base of the pie filling.
Leeks (2 medium): Their mild sweetness perfectly complements the savory chicken.

Butter (50g): Used to sauté the leeks and add richness to the sauce.
Plain Flour (50g): Helps thicken the sauce, creating a creamy consistency.
Chicken Stock (400ml): Adds depth of flavor to the filling.

Double Cream (100ml): Creates a luxurious, creamy texture.
Ready-Made Puff Pastry (1 sheet): For a quick and easy topping that’s perfectly flaky.
Egg (1, beaten): For brushing the pastry to give it a golden finish.

Salt and Pepper: Season the filling to your taste.

Equipment

Large Frying Pan: For cooking the chicken and leeks.
Saucepan: To prepare the creamy sauce.

Rolling Pin: Roll out the pastry if needed.
Pie Dish (20cm/8-inch): To assemble and bake the pie.
Pastry Brush: For brushing the pastry with egg wash.

Sharp Knife: To slice the leeks and chicken.

Instructions to Make Mary Berry Chicken And Leek Pie

To create this delicious pie, start by preparing the chicken and leeks.

Step 1: Sauté the Leeks

In a large frying pan, melt the butter over medium heat.

Add the sliced leeks to the pan and cook until they are soft and fragrant about 5 minutes.

Step 2: Cook the Chicken

Add the diced chicken breasts to the pan with the softened leeks.
Cook the chicken until it is no longer pink in the center, approximately 7-10 minutes.

Step 3: Prepare the Sauce

In a separate saucepan, melt additional butter over medium heat.
Stir in the flour, cooking for 1-2 minutes to form a roux.
Gradually add the chicken stock, stirring constantly to prevent lumps.

Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce thickens.

Step 4: Combine the Filling

Stir the double cream into the prepared sauce.
Pour the sauce over the chicken and leeks in the frying pan.

Mix everything well, ensuring the chicken and leeks are evenly coated with the sauce.

Step 5: Assemble the Pie

Preheat your oven to 200°C (180°C fan).
Transfer the chicken and leek mixture into a pie dish.

Roll out the puff pastry and place it over the filling, trimming the edges to fit the dish.
Brush the top of the pastry with the beaten egg for a golden finish.

Step 6: Bake the Pie

Place the pie dish in the preheated oven.

Bake for 25-30 minutes, or until the puff pastry is golden and crisp.

Chicken And Leek Pie Mary Berry — Mary Berry Chicken And Leek Pie

What Goes Well With Mary Berry Chicken And Leek Pie

Mashed Potatoes: Creamy and smooth, these are the perfect side for soaking up the pie’s delicious gravy.
Steamed Vegetables: A mix of carrots, broccoli, and green beans adds color and nutrients to your plate.

Garden Salad: A light, fresh salad with a tangy vinaigrette balances the richness of the pie.
Roasted Potatoes: Crispy on the outside, and fluffy on the inside, these are a great alternative to mashed potatoes.
Buttered Peas: Simple yet satisfying, they add a pop of sweetness to the meal.

Gravy: A little extra gravy on the side never hurts, especially for those who love a saucy pie.

Expert Tips for Making the Best Mary Berry Chicken And Leek Pie

Creating the perfect chicken and leek pie is all about the details.

Use Cold Ingredients for the Pastry: Keeping your pastry ingredients cold ensures a flaky, crisp crust. Chill your butter and water, and try to handle the dough as little as possible.

Season Generously: Proper seasoning is key to enhancing the flavors of the chicken and leeks. Don’t skimp on salt and pepper, and consider adding herbs like thyme or parsley for extra depth.
Vent the Pastry: Cutting small slits or creating a decorative pattern in the pastry before baking allows steam to escape, preventing the crust from becoming soggy.
Rest the Pie Before Serving: Letting the pie rest for 5-10 minutes after baking helps the filling to set, making it easier to slice and serve without losing any of the delicious juices.

Pre-Cook the Filling: Ensure the chicken is fully cooked before adding it to the pie to avoid a watery filling. This also shortens the overall baking time and guarantees the chicken is tender.
Brush the Pastry with Egg Wash: For a beautifully golden and shiny crust, brush the top of the pastry with a beaten egg before baking. This adds both flavor and visual appeal to the pie.

Easy Variations of Mary Berry Chicken And Leek Pie

You can easily tweak this recipe to suit your tastes or dietary preferences.

Add Turkey Bacon: A few strips of crispy bacon mixed into the filling add a smoky depth of flavor.
Vegetarian Option: Swap the chicken for a combination of mushrooms and potatoes for a hearty vegetarian version.
Cheesy Twist: Stir in a handful of grated cheddar cheese into the sauce for an extra indulgent pie.

Herb Infusion: Fresh thyme or rosemary mixed into the filling adds an aromatic touch.
Spicy Kick: Add a pinch of cayenne pepper or chili flakes for a bit of heat.
Whole Wheat Pastry: For a healthier option, use whole wheat puff pastry instead of the regular version.

Best Practices to Store Mary Berry Chicken And Leek Pie

Refrigerate Properly: Store leftover pie in an airtight container in the fridge for up to 3 days. Ensure the pie has cooled completely before refrigerating to avoid condensation making the pastry soggy.
Freeze for Longer Storage: If you need to store the pie for a longer period, you can freeze it. Wrap the pie tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container. It will keep well in the freezer for up to 3 months.
Label and Date: Always label and date your stored pie to keep track of its freshness, especially if you’re freezing it.

Slice Before Storing: If you anticipate reheating only a portion of the pie at a time, slice it before storing. This makes it easier to reheat individual servings without affecting the rest of the pie.
Avoid Repeated Reheating: Reheating the pie multiple times can dry out the filling and pastry. Try to only reheat the amount you plan to eat.

Best Practices to Reheat Mary Berry Chicken And Leek Pie

Oven Reheating: Preheat your oven to 180°C (160°C fan). Place the pie on a baking sheet and cover loosely with foil. Reheat for 15-20 minutes, or until heated through.

Microwave Option: For a quicker option, reheat individual slices in the microwave on medium power for 2-3 minutes.
Reheat from Frozen: If reheating from frozen, allow the pie to thaw in the fridge overnight before reheating in the oven.
Avoid Overheating: Be careful not to overheat the pie, as this can dry out the filling and toughen the pastry.

Check Temperature: Ensure the pie is hot all the way through before serving.

How Can I Make Mary Berry Chicken And Leek Pie Healthier?

Use Low-Fat Cream: Substitute double cream with a low-fat version to reduce the calorie content.
Increase Vegetables: Add more leeks or other vegetables like carrots and peas to boost the nutritional value.

Whole Wheat Pastry: Swap the puff pastry for a whole wheat version to add fiber.
Reduce Butter: Use a smaller amount of butter when cooking the leeks to lower the fat content.
Lean Chicken: Opt for skinless chicken breasts or even chicken thighs for a leaner filling.

Cut Portion Sizes: Serve smaller portions with a large side of vegetables to keep the meal balanced.

Nutrition Value (per serving)

Calories: 450 kcal
Protein: 25g

Carbohydrates: 30g
Fat: 25g
Fiber: 3g

Sugar: 4g
Sodium: 600mg

FAQs

Can you reheat chicken and leek pie?

Yes, you can reheat chicken and leek pie. The best way to do this is by using an oven to maintain the crispness of the pastry. Preheat your oven to 180°C (160°C fan), cover the pie with foil, and heat for about 15-20 minutes or until the filling is piping hot. Reheating in the oven ensures the pastry stays flaky and the filling is evenly warmed.

How to make a Mary Berry pie crust?

To make a Mary Berry pie crust, you’ll need plain flour, butter, and a pinch of salt. Start by sifting 225g of plain flour into a mixing bowl, then rub in 100g of cold, diced butter until the mixture resembles fine breadcrumbs. Add a tablespoon of cold water and mix until the dough comes together. Wrap the dough in cling film and chill it for 30 minutes before rolling it out to fit your pie dish. This method results in a flaky and buttery crust perfect for both sweet and savory pies.

How do you reheat a pie without pastry going soggy?

To reheat a pie without the pastry going soggy, use an oven rather than a microwave. Preheat your oven to 180°C (160°C fan), and cover the pie with aluminum foil to prevent the top from over-browning. Heat the pie for 15-20 minutes or until fully warmed through. The oven’s dry heat helps keep the pastry crisp while reheating the filling evenly.

Should I reheat the pie in the oven or microwave?

You should reheat the pie in the oven rather than the microwave if you want to maintain a crispy crust. The oven’s dry heat is ideal for keeping the pastry flaky and preventing it from becoming soggy, while also ensuring the filling is heated evenly. If you’re short on time, you can use a microwave, but be aware that the pastry may lose its crispness.

Can I use frozen leeks in this recipe?

Yes, you can use frozen leeks if fresh ones are not available. Just make sure to thaw them completely and drain any excess water before sautéing them in the butter. This will help prevent the filling from becoming too watery.

Can I make this pie ahead of time?

Absolutely! You can prepare the filling and assemble the pie up to a day in advance. Store it in the refrigerator, covered with cling film. When you’re ready to bake, simply pop it into the preheated oven. You may need to add a few extra minutes to the baking time if it’s going straight from the fridge to the oven.

What can I use instead of puff pastry?

If you prefer, you can use shortcrust pastry instead of puff pastry. Shortcrust will give you a more crumbly, traditional pie crust. You can also make your own pastry if you’re feeling adventurous, or use a store-bought gluten-free pastry if you need a gluten-free option.

Final Words

The Mary Berry Chicken And Leek Pie is a timeless dish that brings warmth and comfort with every bite. Its rich, flavorful filling paired with a crisp, golden pastry makes it a standout meal that is sure to become a beloved favorite in your home.

Stick to the traditional recipe for a classic taste or explore the variations to create a pie that perfectly suits your family’s preferences. Either way, this recipe promises to deliver a delicious, satisfying meal every time.

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