Mary Berry Chicken Leek Pie

This Mary Berry chicken and leek pie is my go to recipe for cozy family suppers that feel special but need very little fuss. The combination of tender chicken thighs and sweet leeks wrapped in a golden blanket of puff pastry makes every bite a celebration. It is simple enough for busy weeknights yet impressive enough to serve at Sunday lunch.

After years of searching for a crowd pleasing pie my family would love this version finally became a staple in our home. We now make it at least once a month especially when the weather turns chilly.

Ingredients

• Oil: A neutral oil like sunflower or vegetable is ideal for sautéing gently and ensures the leeks do not brown too quickly
• Large leeks: Choose firm bright stalks no signs of wilting or yellowing as the sweetness will shine through in the filling
• Boneless chicken thighs: Go for skinless thigh meat for juicy results cut evenly so all pieces cook at the same speed
• Butter: Use good quality real butter for a rich roux and silky sauce
• Plain flour: Plain or all purpose flour thickens the sauce smoothly look for fine milled flour for best results
• Chicken stock: Homemade or a premium low salt version if possible this gives depth to the filling
• Double cream: Adds signature richness and creaminess full fat is a must here for flavor and smooth texture
• Ready rolled puff pastry: Store bought all butter puff gives that beautiful flaky lift if possible let it come to room temperature so it does not crack
• Egg: For brushing the top gives that irresistible golden shine always use a fresh egg if you can

Instructions

Sauté the Leeks and Chicken:

Begin by heating your chosen oil in a large nonstick frying pan over medium heat. Add the sliced leeks and let them soften gently which should take about five minutes. Once the leeks are soft and release their natural sweetness add the cubed chicken thighs. Continue cooking until each piece is browned on all sides this will help create a more flavorful filling and lock in the juices.

Make the Creamy Sauce:

Push the leeks and chicken to the edges of the pan creating a space in the center. Add the butter and allow it to melt completely. Sprinkle the flour into the melted butter to form a roux then stir everything together until there are no visible dry streaks of flour. Gradually pour in the chicken stock whisking constantly to prevent lumps. Follow with the double cream and keep stirring gently over a low heat. You want the mixture to thicken to a glossy coating consistency which usually takes around three minutes. Taste and season well with salt and pepper.

Assemble the Pie:

Transfer the chicken and leek filling to a deep pie dish spreading it evenly for uniform baking. Unroll your sheet of puff pastry and lay it over the top trimming around the edges to fit snugly. Press or crimp the pastry against the rim of the dish to seal in the filling. Use a sharp knife to cut a small slit or cross in the center of the pastry to act as a steam vent.

Finish and Bake:

Beat your egg and use a pastry brush to generously coat the surface of the pastry avoiding the edges so they can rise fully. Place the pie dish on a baking tray to catch any drips. Bake in a preheated oven set to two hundred degrees Celsius or one hundred eighty if using a fan oven for twenty five to thirty minutes. You are looking for a deep golden top and pastry that is puffed and crisp. Let it rest for a few minutes before serving as this keeps the filling from spilling out.

When I first made this pie for my grandmother she was reminded of her own childhood kitchen and now every time we eat it her stories bring a touch of nostalgia to our table. The aroma of buttery pastry has become a signal for the whole family to gather and enjoy dinner together.

Storage Tips

Let leftover pie cool completely then cover tightly and store in the fridge for up to two days. To reheat simply place it back in a hot oven until piping hot and pastry is revived. Freezing the assembled unbaked pie is a great option just defrost in the fridge overnight before baking as usual for best results.

Ingredient Substitutions

If you cannot find double cream regular heavy cream works fine. For a lighter option try single cream though the filling will be less rich. Chicken breast can be used instead of thighs but cook for a few minutes less to avoid drying out. Ready rolled shortcrust pastry also works if puff is not available.

Serving Suggestions

Serve this pie with buttery mashed potatoes and steamed green vegetables for classic comfort. For a lighter meal pair with a crisp mixed salad. A spoonful of tangy relish or chutney brings lovely contrast to the creamy filling.

Cultural and Seasonal Notes

Pies like this have been English favorites for generations often enjoyed for Sunday lunch or festive occasions. Leeks are in peak season during late winter and spring making them extra sweet and perfect for this pie. Swap in asparagus or mushrooms when available locally for a delicious spring or autumn twist.

Seasonal Adaptations

Add fresh garden peas to the filling in spring for a pop of color and sweetness Replace leeks with wild mushrooms in autumn for an earthier flavor Use leftover roast turkey instead of chicken during the holiday season

Success Stories

My cousin once doubled the filling to make a giant pie for a family reunion and there were no leftovers. Another friend tucked in cooked bacon pieces for extra smokiness. Every time someone tries this pie they ask for the recipe.

Freezer Meal Conversion

You can prepare the chicken and leek sauce ahead and freeze it in a sealed container for up to one month. Assemble with fresh puff pastry and bake straight from frozen adding an extra ten minutes to the baking time if needed.

This chicken and leek pie is destined to become your comfort food classic. Every forkful is warm, satisfying, and deeply nostalgic.

FAQs for This Recipe

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be substituted for thighs, but thighs provide extra juiciness and flavor.

→ Is it possible to make ahead?

You can prepare the filling in advance and assemble with pastry just before baking for best results.

→ What side dishes go well with this pie?

Serve with steamed green beans, mashed potatoes, or a fresh garden salad for a balanced meal.

→ How do I prevent a soggy pastry bottom?

Ensure the filling is cooled before topping with pastry and bake until the crust is fully golden.

→ Can frozen pastry be used?

Absolutely, thaw the puff pastry overnight in the fridge before using for the best texture.

→ Is this dish suitable for freezing?

The prepared pie can be frozen before baking; defrost in the fridge and bake until piping hot.