Mary Berry Recipes

Home / Dinner / Hearty Chicken and Leek Pie

Oh, there's simply nothing quite as comforting and satisfying as a beautiful, golden-crusted pie straight from the oven, is there? And this Chicken and Leek Pie, my dears, is a true testament to the joys of home cooking. It's a recipe that has graced many a family table over the years, evolving slightly with each generation but always retaining its heartwarming essence.

I remember making variations of this pie for my own children when they were young, and the sheer delight on their faces as they tucked into a generous slice. The combination of succulent chicken and sweet, tender leeks, all bound together in a creamy sauce, just works so beautifully. It's a dish that speaks of warmth, love, and nourishment, making it an absolute staple in any good cook's repertoire.

What I particularly love about this recipe is its wonderful versatility and how approachable it is for cooks of all abilities. With a few simple ingredients and a little care, you can create a pie that looks and tastes incredibly impressive, yet is wonderfully straightforward to prepare. So, tie on your apron, and let's create a truly memorable meal together!

Why You'll Love This Recipe

Combines tender chicken and sweet leeks for a perfectly balanced flavour.
Features a rich, creamy sauce that's utterly irresistible, without being too heavy.
Offers the delightful contrast of a golden, flaky pastry crust with a hearty filling.

Ingredients

For the Filling:
2 tbsp olive oil
2 large chicken breasts (approx. 400g), diced
2 large leeks, trimmed, washed, and thinly sliced
2 tbsp plain flour
500ml chicken stock
150ml double cream
1 tbsp fresh parsley, chopped
Salt and freshly ground black pepper to taste
For the Pastry:
375g ready-made puff pastry
1 egg, beaten, for egg wash

Equipment Needed

Large frying pan or shallow casserole dish • 20cm pie dish • Rolling pin • Pastry brush • Measuring spoons and jug

Step-by-Step Instructions

1. Prepare the Chicken: Heat the olive oil in a large frying pan or shallow casserole dish over a medium-high heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until lightly golden and cooked through. Remove the chicken from the pan and set aside.
2. Sauté the Leeks: In the same pan, add the sliced leeks and cook gently for 8-10 minutes over a medium heat until they are beautifully softened and translucent. We don't want them browned, just lovely and tender.
3. Make the Sauce: Sprinkle the plain flour over the softened leeks and stir well, cooking for 1 minute to cook out the raw flour taste. Gradually pour in the chicken stock, stirring continuously to prevent any lumps, until the sauce thickens. Bring to a gentle simmer.
4. Combine Filling: Stir in the double cream, cooked chicken, and chopped fresh parsley. Season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed – it should be wonderfully flavourful. Remove from the heat and allow the filling to cool slightly.
5. Prepare for Baking: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Spoon the cooled chicken and leek filling into a 20cm pie dish.
6. Add the Pastry: Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm, slightly larger than your pie dish. Place the pastry over the filling, trimming any excess and crimping the edges to seal. You can use any pastry trimmings to create decorative leaves or shapes for the top, if you're feeling artistic!
7. Egg Wash and Vent: Brush the pastry generously with the beaten egg for that glorious golden finish. Make a small slit in the centre of the pastry to allow steam to escape during baking.
8. Bake to Perfection: Bake in the preheated oven for 30-35 minutes, or until the pastry is beautifully puffed, golden brown, and the filling is bubbling wonderfully.
9. Serve: Allow the pie to stand for a few minutes before serving. This helps the filling to settle and makes for easier slicing. Serve with your favourite green vegetables or a simple fresh salad. Sheer perfection!

Perfect Substitutions

Chicken: Cooked leftover roast chicken or turkey can be used – simply shred and add to the sauce at the end.
Puff Pastry: Shortcrust pastry makes a lovely alternative, or even a potato topping for a cottage pie style.
Double Cream: Crème fraîche or a milk-based béchamel sauce can be used for a slightly lighter touch.
Leeks: A chopped onion or shallots can be used if leeks are unavailable, though the flavour profile will change slightly.

Serving Suggestions

This delightful pie is a meal in itself, but it pairs beautifully with some simply steamed green vegetables like tenderstem broccoli or green beans. A light, crisp green salad with a vinaigrette dressing also provides a lovely contrast to the richness of the pie. And for a truly comforting meal, a dollop of creamy mashed potatoes on the side wouldn't go amiss! If you enjoyed this, you might also love our Classic Creamy Tarragon Chicken and Classic Country Chicken Casserole.

How to Store \u0026 Reheat

Storage: Leftover pie can be stored, covered, in the refrigerator for up to 2-3 days. Reheating: To reheat, place individual slices in a preheated oven at 180°C (160°C fan/Gas Mark 4) for 15-20 minutes, or until piping hot all the way through. You can also reheat in the microwave, though the pastry won't be as crisp. Freezing: The cooked and cooled pie can be frozen whole or in individual portions for up to 3 months. Thaw completely in the refrigerator overnight before reheating in the oven as above.

Mary's Secrets to Success

For an extra layer of flavour, sauté a finely chopped onion or a couple of shallots with the leeks. Don't rush the cooling of the filling; this is crucial for a crisp pastry base. If your pastry starts to brown too quickly, loosely cover the top with a piece of foil. A pinch of dried thyme or a bay leaf added to the sauce while simmering can add a lovely aromatic touch. Remember to remove the bay leaf before serving!

Frequently Asked Questions

Can I use raw chicken directly in the sauce?

While you could, I always recommend browning the chicken first. It seals in the flavour and gives a much better texture to the finished dish. It only takes a few minutes and is well worth the effort for that lovely depth of taste.

How do I prevent my pastry from becoming soggy?

Ah, the dreaded soggy bottom! The key here is to ensure your filling isn't too wet and has cooled down sufficiently before you add the pastry. If the filling is too hot, it creates steam that can make the pastry underneath go a bit soft. Also, a good egg wash helps create a barrier and a lovely crisp top.

Can I make this pie ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. When you're ready to bake, simply spoon it into your pie dish, top with pastry, and bake as directed. It's a wonderful make-ahead meal for entertaining!

What if I don't have puff pastry?

Not to worry, dear! Shortcrust pastry works wonderfully for this pie too, providing a slightly different but equally delicious texture. You could even make a potato-topped pie for a comforting change.

Can I add other vegetables to the filling?

Certainly! This pie is quite forgiving. Sliced mushrooms, tender asparagus, or even a handful of frozen peas added at the end of the cooking time would be delightful additions. Just ensure they are cooked through or defrosted before adding to the sauce.