Mary Berry Chicken Leek And Mushroom Pie

This Mary Berry Chicken Leek And Mushroom Pie is a creamy and comforting recipe, which is made with tender leeks and chestnut mushrooms. It’s the ultimate comfort food recipe, ready in about 1 hour 40 minutes.

Mary Berry Chicken Leek And Mushroom Pie Ingredients

• 2 tbsp Olive Oil
• 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into chunks
• 2 large leeks, washed and thickly sliced
• 8 oz chestnut (cremini) mushrooms, sliced
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• ½ cup dry white wine (optional, but recommended)
• 2 cups chicken stock
• ½ cup double cream (or heavy cream)
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp Dijon mustard
• Salt and freshly ground black pepper
• 1 sheet (approx. 14 oz) all-butter puff pastry, thawed
• 1 large egg, beaten (for egg wash)

How To Make Mary Berry Chicken Leek And Mushroom Pie

1. Brown the Chicken: Heat 1 tbsp of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken chunks with salt and pepper. Brown the chicken in batches, then set aside on a plate.
2. Sauté the Vegetables: Add the remaining 1 tbsp of oil to the pan. Add the sliced leeks and cook for 5-6 minutes until they start to soften. Add the mushrooms and cook for another 5-8 minutes, until the vegetables are soft and the moisture has cooked off.
3. Make the Roux: Add the ¼ cup of butter and let it melt. Stir in the ¼ cup of flour and cook, stirring constantly, for 2 minutes.
4. Create the Sauce: If using, pour in the ½ cup of white wine, scraping the bottom of the pan. Let it bubble and reduce by half. Gradually whisk in the 2 cups of chicken stock, a little at a time, ensuring it’s smooth.
5. Finish the Filling: Bring the sauce to a simmer and let it thicken. Stir in the ½ cup of double cream, 1 tbsp of Dijon mustard, and the 1 tbsp of fresh thyme. Return the cooked chicken (and any juices) to the pot.
6. Combine and Cool: Stir to combine and let it simmer gently for 5 minutes. Season with salt and pepper to taste. Pour the hot filling into a 9-inch pie dish and let it cool for at least 20 minutes (this is key for a crispy crust!).
7. Top with Pastry: Preheat your oven to 400°F (200°C). Roll out your puff pastry sheet so it’s slightly larger than your pie dish. Lay the pastry over the filling, pressing it down onto the rim of the dish.
8. Crimp and Vent: Trim the excess pastry and crimp the edges with a fork. Brush the entire top with the beaten egg. Cut 2-3 small slits in the center of the pastry to allow steam to escape.
9. Bake the Pie: Bake for 30-40 minutes, or until the pastry is golden brown, puffed up, and the filling is bubbling hot. Let it rest for 10 minutes before serving.

Recipe Tips

• How do I prevent a soggy bottom (or top)? The most important step is to let the filling cool down. Putting puff pastry on a piping hot filling will melt the butter in the pastry before it can puff, resulting in a soggy lid.
• Why use chicken thighs instead of breasts? Chicken thighs have more flavor and will stay much more tender and juicy during the simmering and baking process. Breasts can sometimes become dry.
• Can I use shortcrust pastry instead? Absolutely. Puff pastry gives a light, flaky lid, but a shortcrust pastry lid will result in a more classic, sturdy pie. The baking time will be similar.
• How can I make the filling even richer? The double cream adds richness, but for an even deeper flavor, don’t skip the white wine. Letting it reduce adds a “cooked all day” flavor. Using high-quality chicken stock also makes a big difference.

What To Serve With Chicken Leek And Mushroom Pie

This creamy pie is delicious with fresh, simple sides.

• Creamy Mashed Potatoes
• Steamed Green Beans
• Buttered Peas
• Roasted Carrots

How To Store Chicken Leek And Mushroom Pie

• Refrigerate: Store leftovers covered in foil or in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can freeze the unbaked pie. Assemble it completely (but don’t add the egg wash), cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding 20-30 minutes to the baking time.
• Reheat: Reheat slices in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. This will crisp the pastry up again. Avoid the microwave, as it will make the pastry soggy.

Mary Berry Chicken Leek And Mushroom Pie Nutrition Facts

(Per serving, assuming 6 servings)

• Calories: ~680 kcal
• Total Fat: 42g
• Saturated Fat: 20g
• Cholesterol: 145mg
• Sodium: 890mg
• Total Carbohydrate: 38g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 35g

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

FAQs

Try More Recipes:

• Mary Berry Chicken Curry With Coconut Milk Recipe
• Mary Berry Chicken And Bacon Pie Recipe
• Mary Berry Chicken Veronique Recipe Recipe