Mary Berry Chicken and Leek Pie Recipe

This Mary Berry Chicken and Leek Pie is a creamy and comforting recipe, which is made with tender chicken, sweet leeks, and a rich crème fraîche sauce. It’s the ultimate comfort food recipe, a classic British pie perfect for a family dinner.

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Mary Berry Chicken and Leek Pie Ingredients

A classic combination for a hearty and satisfying pie.

For the Filling:

50g (2oz) butter
2 large leeks, washed and sliced
50g (2oz) plain flour
300ml (½ pint) chicken stock, hot
150ml (¼ pint) milk
500g (1lb 2oz) skinless, boneless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon chopped fresh tarragon or parsley
150ml (¼ pint) crème fraîche or double cream
Salt and freshly ground black pepper

For the Pastry Lid:

320g sheet of ready-made all-butter puff pastry
1 large egg, beaten

How To Make Mary Berry Chicken and Leek Pie

A step-by-step guide to this classic and comforting family pie.

Prep the Oven: Preheat your oven to 200°C (180°C Fan/Gas Mark 6).
Cook the Leeks: In a large saucepan or flameproof casserole dish, melt the butter over a medium heat. Add the sliced leeks, cover, and cook gently for about 10 minutes until they are very soft but not browned.
Make the Sauce: Stir the flour into the softened leeks and cook for one minute. Gradually pour in the hot chicken stock and the milk, stirring continuously until the sauce is smooth and has thickened. Bring to a simmer.
Cook the Chicken: Add the bite-sized chicken pieces to the sauce. Bring back to a simmer, then cover and cook gently for 10 minutes, or until the chicken is cooked through.
Finish the Filling: Remove the pan from the heat. Stir in the chopped fresh herbs and the crème fraîche. Season the filling well with salt and pepper. Pour this creamy filling into a 1.2 litre (2 pint) pie dish and let it cool slightly.
Top with Pastry and Bake: Lay the puff pastry sheet over the pie dish. Trim the excess pastry around the rim and use it to decorate the top if you like. Press the edges down with a fork to seal. Brush the entire pastry lid with the beaten egg.
Bake to Perfection: Bake for 20-25 minutes, or until the pastry is puffed up, golden-brown, and the filling is bubbling hot.

Recipe Tips

For a perfect, creamy pie with a crisp, flaky lid.

How do I prevent a “soggy bottom” or soggy pastry? This recipe cleverly avoids a soggy bottom by not having a bottom pastry crust! It’s a “pot pie” with just a flaky puff pastry lid, which ensures the top stays perfectly crisp.
Can I make this pie ahead of time? Yes, this is a great make-ahead meal. You can prepare the entire chicken and leek filling, let it cool completely, and store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to eat, just pour the filling into the pie dish, top with the fresh pastry, and bake as directed.
What’s the best chicken to use? Both chicken breasts and thighs work well in this recipe. Chicken thighs will result in a slightly richer, more succulent filling, while chicken breasts are a leaner option. The key is to cut them into even, bite-sized pieces so they cook quickly and evenly in the sauce.
What is a good substitute for crème fraîche? If you don’t have crème fraîche, you can use an equal amount of double (heavy) cream for a similarly rich result. For a slightly lighter sauce, you could use single cream or even full-fat sour cream.

What To Serve With Chicken and Leek Pie

Classic sides to complete this comforting British meal.

This hearty and creamy pie is a classic comfort food dinner. It pairs beautifully with:

Simple steamed green vegetables, like green beans, peas, or broccoli
Creamy mashed potatoes or buttered new potatoes
Glazed carrots

How To Store Chicken and Leek Pie

Keeping your delicious pie fresh.

Refrigerate: Once completely cooled, cover the pie with foil and store it in the refrigerator for up to 3 days.
Reheat: To serve leftovers and re-crisp the pastry, place the pie in a moderate oven (180°C/350°F) for about 20 minutes until heated through.

Mary Berry Chicken and Leek Pie Nutrition Facts

An estimated guide per serving.

Calories: 650 kcal
Carbohydrates: 40 g
Protein: 35 g
Fat: 40 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I have to use puff pastry?

Puff pastry provides the classic light, flaky, and buttery topping for this pie. However, you could also top it with a sheet of ready-made shortcrust pastry if you prefer a sturdier, more traditional pie crust.

Can I add other vegetables?

Yes. Sliced mushrooms, sautéed with the leeks, are a classic and delicious addition. You could also add some sweetcorn or diced carrots to the filling.

Can I freeze this pie?

The chicken and leek filling freezes beautifully on its own. Let it cool completely and freeze it for up to 3 months. Thaw it overnight in the refrigerator, then pour it into your pie dish, top with fresh pastry, and bake as directed.

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