Mary Berry Recipes

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Ah, a chicken and leek pie! There's something truly heartwarming about a golden, bubbling pie emerging from the oven, isn't there? This particular recipe is a celebration of classic British comfort food, a dish that has graced many a family table throughout the years, bringing smiles and satisfying appetites. It’s a wonderfully versatile dish, perfect for a chilly evening or a celebratory Sunday lunch.

I find that the combination of tender chicken and the sweet, delicate flavour of leeks, all enrobed in a creamy, savoury sauce and topped with a crisp, golden pastry, is simply irresistible. It’s a recipe that harks back to traditional home cooking, yet it’s wonderfully straightforward to achieve, even for those who might feel a little daunted by pastry. Trust me, my dear, with a few simple steps, you'll create a masterpiece.

This recipe has been refined over many years in my own kitchen, ensuring that every mouthful is packed with flavour and that the pastry is always light and flaky. It’s a real family favourite, and I do hope it becomes one of yours too. So, let’s roll up our sleeves and bake something truly special, shall we?

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Why You'll Love This Recipe

The creamy, luxurious filling perfectly balances the tender chicken and sweet leeks.
A crisp, golden puff pastry topping provides a delightful contrast in texture.
It's a complete, satisfying meal that uses readily available ingredients and is wonderfully comforting.

Ingredients

2 tbsp olive oil
30g unsalted butter
3 medium leeks, trimmed, washed, and thinly sliced
350g cooked chicken, shredded or diced (leftover roast chicken is perfect!)
30g plain flour
500ml good quality chicken stock
150ml double cream
1 tsp Dijon mustard
2 tbsp fresh parsley, chopped
Salt and freshly ground black pepper, to taste
375g sheet of ready-rolled puff pastry
1 egg, beaten (for egg wash)

Equipment Needed

22cm pie dish • Large, deep frying pan or shallow casserole dish • Whisk • Sharp knife • Pastry brush

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/Gas Mark 6). Find a suitable pie dish, about 22cm in diameter and 5cm deep.
Now, let's get that lovely filling started. Heat the olive oil and butter in a large, deep frying pan or a shallow casserole dish over a medium heat. Add your beautifully sliced leeks and gently cook them for about 8-10 minutes until they've softened wonderfully, but without allowing them to brown. We want that sweet, delicate flavour to shine through.
Sprinkle the plain flour over the softened leeks and stir it in well, cooking for just a minute or so. This helps to cook out the raw flour taste, you see. Gradually pour in the chicken stock, stirring constantly to prevent any lumps, until the sauce begins to thicken. Then, stir in the double cream and the Dijon mustard. Bring it all to a gentle simmer and let it bubble for 2-3 minutes, allowing the sauce to thicken beautifully.
Remove the pan from the heat and stir in your cooked chicken and the fresh parsley. Season generously with salt and pepper. Give it a good taste, my dear, and adjust the seasoning if needed. This is your chance to make it absolutely perfect! Pour this creamy, delicious filling into your prepared pie dish.
Now for the pastry! Unroll your sheet of ready-rolled puff pastry and carefully drape it over the pie dish. You'll want to trim the edges, leaving a slight overhang. Press the pastry firmly onto the rim of the dish to seal it, and you can crimp it with a fork or your fingers for a lovely decorative edge. If you're feeling fancy, you can use any leftover pastry to cut out some pretty shapes for decoration.
Make a small steam hole in the centre of the pastry using a sharp knife – this is ever so important for letting the steam escape and preventing a soggy bottom! Brush the entire surface of the pastry with the beaten egg wash. This will give us that glorious, golden finish.
Pop your pie into the preheated oven and bake for 30-35 minutes, or until the pastry is beautifully puffed up and a deep golden brown. The filling should be wonderfully hot and bubbling.
Allow the pie to stand for a few minutes before serving. This helps the filling to set slightly, making it easier to serve. Serve with some lovely green vegetables or creamy mashed potatoes for a truly satisfying meal. Enjoy, my darlings!

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Perfect Substitutions

Cooked chicken: Cooked turkey or ham can be used for a delicious alternative.
Leeks: While leeks provide a unique sweetness, you could use finely sliced onions or shallots if needed.
Puff pastry: A good quality shortcrust pastry can be used for the top, or even mashed potato for a 'cottage pie' style topping.
Double cream: For a slightly lighter version, you could use single cream, though the richness will be less pronounced.
Dijon mustard: A touch of English mustard can add a bit more kick if you prefer.

Serving Suggestions

This hearty pie is simply wonderful served with a side of steamed green vegetables, such as broccoli or green beans, and a generous dollop of creamy mashed potatoes. A simple green salad with a light vinaigrette also provides a lovely fresh contrast. If you enjoyed this, you might also love our Classic Creamy Tarragon Chicken and Classic Fish Pie with Prawns.

How to Store \u0026 Reheat

Any leftover pie can be stored, covered, in the refrigerator for up to 2-3 days. To reheat, place individual slices in the microwave until hot, or for a crispier pastry, reheat the entire pie (or larger portions) in a moderate oven (160°C/140°C fan/Gas Mark 3) for about 20-25 minutes until piping hot throughout. You can also freeze the baked pie, well wrapped, for up to 3 months. Thaw thoroughly in the refrigerator before reheating as above.

Mary's Secrets to Success

My secrets to success for this pie are simple but vital, my dears! Firstly, ensure your leeks are beautifully softened – this unlocks their sweet flavour. Secondly, taste and season your filling generously before it goes into the pie dish; it's your last chance to get it just right. And finally, don't forget that little steam hole in the pastry; it's crucial for a perfectly risen, golden crust and to prevent any unfortunate soggy bottoms. Serve it with a smile, and it will be sheer perfection!

Frequently Asked Questions

Can I use raw chicken for this pie?

Yes, you certainly can, my dear! If using raw chicken breast or thigh, simply dice it into small pieces and gently pan-fry it in a little oil before adding the leeks, ensuring it’s cooked through. Alternatively, you could poach chicken breasts until cooked, then shred them, which is a lovely way to keep them moist.

How can I prevent a soggy bottom?

Ah, the dreaded soggy bottom! There are a few tricks. Firstly, ensure your filling isn't too wet; let it thicken nicely. Secondly, make sure your pie dish is well-sealed with the pastry. And most importantly, make a steam hole in the centre of the pastry to allow steam to escape. Some bakers even pre-bake the bottom pastry for a few minutes if they're using a full crust, but with a top-only puff pastry, these steps should suffice beautifully.

Can I prepare the filling ahead of time?

Absolutely! The filling can be made a day in advance and stored, covered, in the refrigerator. Just be sure to allow it to cool completely before chilling. When you're ready to bake, simply spoon the cold filling into your pie dish, top with pastry, and proceed with baking. You might need to add an extra 5-10 minutes to the baking time if starting with a cold filling.

What if I don't have puff pastry?

Not to worry at all! If you don't have puff pastry, a good quality ready-rolled shortcrust pastry makes a delightful topping too, offering a different but equally delicious texture. Or, for a truly comforting twist, you could even top it with a lovely layer of creamy mashed potato, turning it into a shepherd's pie style dish.

Can I add other vegetables to the filling?

Oh, certainly! This recipe is wonderfully adaptable. You could add a handful of frozen peas or sweetcorn towards the end of the filling's cooking time, or even some thinly sliced mushrooms or carrots sautéed with the leeks. Just be mindful not to overcrowd the pie, as we want that lovely creamy sauce to shine through.