This flaky, creamy Mary Berry Chicken and Leek Pie is made with tender chicken, sweet leeks, and ready in 60 minutes. Cracking through the crisp puff pastry reveals a rich, bubbling filling beneath. I always look forward to serving this comforting dish on chilly evenings.

Why This Classic Works

I used to struggle with watery pie fillings until I tried this method. Reducing the chicken stock and cream before adding the chicken back in creates a rich, thick sauce that coats everything perfectly.

The sweet, softened leeks balance the savoury mustard and cream. I learned the hard way to let the filling cool slightly before topping with pastry to stop the butter melting too quickly.

Mary Berry Chicken and Leek Pie Ingredients

500g skinless boneless chicken breasts, diced
2 large leeks, washed and sliced
40g butter
40g plain flour
400ml hot chicken stock
100ml double cream
1 tbsp Dijon mustard
320g ready-rolled puff pastry
1 free-range egg, beaten
Salt and black pepper to taste

How To Make Mary Berry Chicken and Leek Pie

Cook the Chicken: Melt half the butter in a large pan over medium heat and brown the chicken for 5 to 6 minutes until cooked through. Remove and set aside.
Soften the Leeks: Add the remaining butter and the leeks to the pan, cooking gently for 8 minutes until soft but not browned.
Make the Sauce: Stir in the flour and cook for 1 minute. Gradually whisk in the hot chicken stock until smooth and thickened.
Finish the Filling: Stir in the double cream, Dijon mustard, and the cooked chicken. Season with salt and pepper, then pour into a pie dish to cool slightly.
Bake the Pie: Preheat oven to 200C (180C fan). Brush the pie dish edges with beaten egg, drape the puff pastry over the top, trim, crimp, and brush with more egg. Bake for 25 to 30 minutes until golden brown.

Recipe Tips

Cool the filling: Adding pastry to a boiling hot filling will melt the fat in the dough, leading to a soggy crust.
Wash the leeks thoroughly: Leeks hide dirt between their layers, so slice them first and rinse well in a bowl of cold water.
Score the pastry: Cutting small slits in the top of the pastry allows steam to escape so the filling does not overflow in the oven.

What To Serve With Chicken and Leek Pie

Serve this hearty pie with buttery mashed potatoes to soak up the creamy sauce. A side of steamed green beans or roasted carrots adds a fresh, crisp contrast to the rich pastry.

How To Store

Store leftover pie in an airtight container in the fridge for up to 3 days. Reheat portions in the oven at 180C for 15 minutes to keep the pastry crisp. You can freeze the unbaked pie for up to 2 months.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work perfectly. They offer a slightly richer flavour and a very tender texture.

Do I have to use double cream?

You can substitute creme fraiche or even whole milk if you prefer. Just keep in mind the sauce will be slightly less rich and thick.

Can I make the filling ahead of time?

Yes, you can prepare the chicken and leek filling up to 2 days in advance. Keep it covered in the fridge until you are ready to assemble and bake.

Nutrition

Calories: 540 kcal
Total Fat: 34g
Saturated Fat: 16g
Cholesterol: 145mg
Sodium: 480mg
Total Carbohydrate: 28g
Protein: 29g

Try More Recipes:

Mary Berry Chicken Lasagne Recipe BBC Recipe
Mary Berry Chicken Pot Pie Recipe
Mary Berry Chicken Paprika Recipe