When the cool autumn air begins to set in, there’s nothing quite as comforting as a freshly baked pie wafting warm scents throughout the home. Enter the Mary Berry Chicken and Leek Pie—a delightful creation that pairs tender chicken thighs with sweet leeks, all enveloped in a rich and creamy sauce, wrapped up in a golden, flaky puff pastry. This recipe might sound fancy, yet it’s deceptively simple to make, perfect for those weeknight cooking marathons where you crave something heartwarming without the fuss.
My love for this dish started one chilly evening when I was searching for a recipe that could satisfy both my appetite and my nostalgic longing for family dinners. As I pulled this pie out of the oven, the enchanting aromas brought back memories of gathering around the table, filled with laughter and warmth. Whether you’re simply trying to break free from the fast-food rut or impressing family and friends, this Chicken and Leek Pie is sure to be a showstopper. Trust me, each bite is like a cozy hug that leaves you feeling content and cherished. Let’s dive into this recipe that promises not only to comfort your taste buds but also to bring everyone together!
Why is Mary Berry Chicken and Leek Pie a must-try?
Comforting flavors: Enjoy a tasty blend of tender chicken and sweet leeks enveloped in a creamy sauce, making each bite feel like a warm embrace.
Easy to prepare: This deceptively simple recipe is perfect for home cooks at any level, allowing you to create an impressive dish without the fuss.
Versatile options: Feel free to customize by using chicken breasts instead of thighs, or substitute leeks with onions according to your preferences!
Crowd-pleaser: Ideal for family dinners, gatherings, or meal prep, this pie will surely win over even the pickiest eaters.
Hearty and satisfying: Each slice offers a fulfilling and balanced meal that pairs beautifully with sides like mashed potatoes or steamed greens.
Mary Berry Chicken and Leek Pie Ingredients
Gather your essentials for a cozy night
For the Filling
• Oil – Used for sautéing; substitute with butter for a richer flavor.
• Leeks – Trimmed and sliced for sweetness; can swap with onions if unavailable.
• Chicken Thighs – Skinless and boneless, cubed for tenderness; chicken breast is a great alternative.
• Butter – Adds richness to the sauce; oil works for a dairy-free version.
• Plain Flour – Thickens the sauce; use gluten-free flour for a tasty alternative.
• Chicken Stock – The flavorful base for the sauce; vegetable stock serves as a vegetarian option.
• Double Cream – Contributes creaminess; replace with non-dairy alternatives for a lighter recipe.
• Chopped Fresh Tarragon – Optional for added herbal flavor; dried tarragon can be used as well.
• Salt and Freshly Ground Black Pepper – Essential for enhancing flavors.
For the Crust
• Ready-Rolled Puff Pastry – Forms the pie crust; homemade pastry adds authenticity if you desire.
• Egg – Beaten, for brushing on the pastry to achieve a golden finish; milk can substitute for the egg wash.
Embrace the warmth of comfort food with the Mary Berry Chicken and Leek Pie and start your culinary adventure today!
How to Make Mary Berry Chicken and Leek Pie
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Heat Oil: In a large pan, warm up the oil over medium heat. Add the sliced leeks and sauté until they are soft and translucent, about 5 minutes. The sweet aroma will start filling your kitchen.
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Cook Chicken: Add the cubed chicken thighs to the pan, cooking until they turn golden brown on all sides. This should take around 6 to 8 minutes. The chicken should be cooked through and beautifully browned.
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Make the Roux: In the same pan, melt the butter over low heat. Gradually stir in the plain flour, mixing it for about 1 minute to create a roux without burning. You’ll notice a velvety texture forming.
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Create the Sauce: Gradually whisk in the chicken stock, making sure to avoid lumps as you work. Once smooth, add the double cream and chopped fresh tarragon. Season with salt and pepper to taste, allowing the mixture to thicken and bubble gently.
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Fill the Pie: Pour the creamy filling into a pie dish, spreading it into an even layer. Your filling should look luscious and inviting.
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Preheat Oven: Preheat your oven to 200°C (fan 180°C/gas 6). While it heats up, lay the puff pastry over the filling, crimping the edges to seal in all those delicious flavors. Don’t forget to cut a steam vent in the pastry!
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Brush and Bake: Brush the pastry with beaten egg for that gorgeous golden finish. Place the pie in the oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown. Your home will smell amazing!
Optional: Serve with creamy mashed potatoes or steamed greens for a complete meal.
Exact quantities are listed in the recipe card below.
Expert Tips for Mary Berry Chicken and Leek Pie
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Gather Ingredients First: Make sure all ingredients are prepped and ready to go. This helps to streamline the cooking process and ensures nothing is forgotten.
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Avoid Lumpy Sauce: When adding chicken stock, do so gradually and whisk continuously. This prevents lumps and results in a silky sauce for your pie.
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Dairy-Free Option: If you prefer a dairy-free version, swap the double cream for non-dairy alternatives, ensuring a flavorful experience without compromising on creaminess.
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Crust Consistency: Use ready-rolled puff pastry for convenience, but if making your own, ensure it is chilled for optimal flakiness in the oven.
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Cool Before Storing: Let leftovers cool completely before sealing in an airtight container to maintain freshness and flavor. The Mary Berry Chicken and Leek Pie is just as good the next day!
How to Store and Freeze Mary Berry Chicken and Leek Pie
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for 15-20 minutes at 180°C (350°F) for the best texture.
Freezer: Unbaked pies can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil. Bake directly from frozen, adding 10-15 minutes to the baking time.
Reheating: If baked and then refrigerated, reheat the pie in the oven for 20-25 minutes at 180°C (350°F) until warmed through and flaky.
Cooling: Allow the pie to cool completely before storing to keep moisture levels in check, enhancing the longevity of your Mary Berry Chicken and Leek Pie.
What to Serve with Mary Berry Chicken and Leek Pie?
When it comes to comfort food, a delightful pie deserves equally heartwarming accompaniments that elevate your meal.
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Creamy Mashed Potatoes: The buttery richness of mashed potatoes adds an extra layer of comfort that perfectly complements the pie’s creamy filling.
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Steamed Greens: Lightly steamed broccoli or green beans provide a crisp freshness, balancing the dish’s richness and enhancing its visual appeal.
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Savory Puff Pastry Rolls: Opt for flaky rolls filled with cheese or herbs; they make a delightful side with extra crunch and flavor.
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Herbed Rice: Fluffy rice flavored with fresh herbs offers a subtle base, soaking up the delicious sauce from the pie for a satisfying bite.
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Chilled White Wine: A crisp Sauvignon Blanc refreshes the palate and pairs beautifully with the savory flavors of the chicken and leek pie.
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Apple Crisp: Finish off your meal with a comforting dessert like warm apple crisp; its sweet and tart notes create a perfect contrast to the pie’s savory taste.
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Homemade Coleslaw: The crunch and tang from coleslaw provide a delightful contrast, adding texture and brightness to your plate.
With these pairings, you’re not just serving dinner; you’re creating a memorable feast that wraps your family in cozy nostalgia.
Mary Berry Chicken and Leek Pie Variations
Feel free to get creative with this delightful recipe, customizing it to suit your tastes and dietary needs!
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Dairy-Free: Swap double cream with coconut cream or a plant-based cream for a lighter, dairy-free twist.
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Vegetarian Delight: Use mushrooms or a mix of your favorite vegetables instead of chicken for a hearty vegetarian option. You’ll love the depth of flavor!
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Gluten-Free: Substitute plain flour with a gluten-free all-purpose blend to ensure a delicious pie for those avoiding gluten.
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Herb Boost: Experiment with herbs like thyme or rosemary to elevate the aromatic experience. Each fresh herb brings its unique essence to the dish!
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Spicy Kick: Add a pinch of chili flakes or cayenne pepper to the filling for an exciting heat that will dance on your taste buds.
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Nutty Crunch: Incorporate toasted nuts like slivered almonds or walnuts into the filling for a delightful texture contrast that enhances each bite.
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Flavor Upgrade: Stir in a tablespoon of Dijon mustard or a splash of white wine into the sauce for an extra layer of richness in flavor.
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Veggie Medley: Consider adding frozen peas or diced carrots to the filling for a pop of color and nutrition, making this pie even more heartwarming.
Make Ahead Options
These Mary Berry Chicken and Leek Pies are perfect for busy home cooks looking to save time during the week! You can prepare the filling (chicken, leeks, and creamy sauce) up to 24 hours in advance by cooking it as directed, letting it cool completely, and then refrigerating it in an airtight container. Just make sure to cover it well to maintain quality and prevent browning. When you’re ready to bake, simply pour the filling into a pie dish, cover with the puff pastry, and brush with egg. Bake as instructed, and enjoy the same comforting, delicious results with minimal effort on your busy evenings!
Mary Berry Chicken and Leek Pie Recipe FAQs
How do I choose the best leeks for my pie?
Always look for leeks that are firm, with bright green tops and white bottoms. Avoid any that have brown spots, wilting, or dark marks all over. The fresher they are, the sweeter and more flavorful your pie will be!
How should I store leftover Chicken and Leek Pie?
Make sure to store your leftover Mary Berry Chicken and Leek Pie in an airtight container. It can last in the fridge for up to 3 days. When ready to enjoy, reheat it in the oven at 180°C (350°F) for about 15-20 minutes, allowing the pastry to regain its delightful crispness.
Can I freeze my Chicken and Leek Pie? How?
Absolutely! If you’d like to freeze the pie, wrap it tightly in plastic wrap and then in foil to prevent freezer burn. You can freeze it for up to 2 months. When you’re ready to bake, no need to thaw—simply put it in the preheated oven and add 10-15 extra minutes to the baking time. Perfectly easy!
What can I do if my sauce turns out lumpy?
If you find your sauce lumpy, don’t panic! You can use an immersion blender to smooth it out quickly. Alternatively, if you have already poured the filling into the pie dish, you can strain the sauce through a fine sieve to remove lumps before adding it to the crust.
Is this recipe suitable for people with gluten intolerance?
Yes! Simply replace the plain flour with a gluten-free flour blend when making your roux, and ensure that the chicken stock you use is also gluten-free. This way, you can enjoy the comforting flavors of Mary Berry Chicken and Leek Pie without worry!
Can I use chicken breast instead of thighs?
Very! Chicken breast can definitely be used in place of thighs. Just keep in mind that breast meat is leaner, so be sure not to overcook it. Aim for that golden-brown color to ensure it’s juicy and tender in your pie.
Delicious Mary Berry Chicken and Leek Pie for Cozy Nights
Ingredients
Equipment
Method
- In a large pan, warm up the oil over medium heat. Add the sliced leeks and sauté until they are soft and translucent, about 5 minutes.
- Add the cubed chicken thighs to the pan, cooking until they turn golden brown on all sides, around 6 to 8 minutes.
- In the same pan, melt the butter over low heat. Gradually stir in the plain flour, mixing for about 1 minute to create a roux.
- Gradually whisk in the chicken stock, avoiding lumps. Once smooth, add the double cream and chopped tarragon. Season with salt and pepper.
- Pour the creamy filling into a pie dish, spreading it into an even layer.
- Preheat your oven to 200°C (fan 180°C/gas 6). Lay the puff pastry over the filling, crimping the edges to seal, and cut a steam vent.
- Brush the pastry with beaten egg for a golden finish. Bake for 25-30 minutes until puffed and golden brown.