Mary Berry Chicken Pot Pie Recipe

This creamy flaky Mary Berry Chicken Pot Pie is made with roast chicken, buttery leeks, and ready in 60 minutes. Cracking through the golden pastry dome reveals a rich, bubbling sauce beneath. I always turn to this comforting bake when the weather gets cold.

Why This Classic Works

I used to struggle with watery pie fillings that ruined the pastry. This version fixes that by creating a thick roux-based sauce before adding the cooked chicken.

The Dijon mustard adds a sharp background note that balances the heavy double cream. Baking the pie with a pastry lid rather than a full crust saves time and guarantees a crisp finish.

Mary Berry Chicken Pot Pie Ingredients

• 500g cooked chicken breast, torn into bite-sized pieces
• 2 large leeks, sliced into rounds
• 1 medium onion, finely chopped
• 50g unsalted butter
• 50g plain flour
• 400ml hot chicken stock
• 150ml double cream
• 1 tbsp Dijon mustard
• 320g ready-rolled puff pastry
• 1 large egg, beaten (for egg wash)

How To Make Mary Berry Chicken Pot Pie

1. Soften The Vegetables: Melt the butter in a large pan over medium heat. Add the onion and leeks, cooking for 10 minutes until soft but not browned.
2. Create The Base: Stir in the flour and cook for 1 minute to form a thick paste. Gradually whisk in the hot chicken stock until smooth and thickened.
3. Finish The Sauce: Reduce the heat and stir in the double cream, Dijon mustard, and cooked chicken. Season with salt and pepper, then pour into a pie dish and let cool slightly.
4. Prepare The Pastry: Preheat your oven to 200°C (180°C fan). Unroll the puff pastry and drape it over the pie dish, crimping the edges to seal.
5. Bake Until Golden: Brush the pastry entirely with the beaten egg and cut a small cross in the center. Bake for 25 to 30 minutes until puffed and deeply golden.

Recipe Tips

• Cool the filling: Adding warm filling under raw pastry melts the butter in the dough, leading to a soggy crust.
• Score the top: Cutting a small vent allows steam to escape so the sauce thickens instead of bubbling over.
• Use leftover roast: This is the best way to use up a Sunday roast chicken, adding deep savoury flavour to the pie.

What To Serve With Chicken Pot Pie

This rich main course needs simple sides to balance the heavy cream and pastry. I like to serve it with buttered garden peas and honey-roasted carrots. A crisp green salad with a sharp vinaigrette also cuts through the richness nicely.

How To Store

Keep leftover pie in an airtight container in the fridge for up to 3 days. You can freeze the unbaked pie for up to 2 months. Thaw completely in the fridge overnight before brushing with egg and baking.

FAQs

Can I use shortcrust pastry instead? Yes, shortcrust works perfectly if you prefer a more crumbly texture. Just adjust the baking time as it may brown slightly faster.

How do I stop the pastry from sinking? Ensure your filling is piled high or place a pie bird in the center before adding the pastry lid.

Can I add other vegetables? Diced carrots, celery, or frozen peas stir directly into the sauce very well. Add frozen peas right at the end so they keep their bright green colour.

Why is my sauce too thin? The roux needs a full minute of cooking before adding liquid. Simmer the sauce uncovered for an extra 5 minutes to reduce it further before baking.

Nutrition

• Calories: 580 kcal
• Total Fat: 38g
• Saturated Fat: 18g
• Cholesterol: 145mg
• Sodium: 620mg
• Total Carbohydrate: 32g
• Protein: 28g

Try More Recipes:

• Mary Berry Chicken Paprika Recipe
• Mary Berry Chicken Dinner Recipe
• Mary Berry Chicken Soup Recipe