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.

Mary Berry Chicken And Leek Pie Recipe

Description

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.

Ingredients

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.

Instructions

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.