Mary Berry Chicken and Leek Pie Recipe

Mary Berry Chicken and Leek Pie
Yields: 1 Serving Difficulty: Easy Prep Time: 40 Mins Cook Time: 30 Mins Total Time: 1 Hr 10 Mins

If you are looking for a comforting and satisfying dish that will impress your family and friends, look no further than Mary Berry’s chicken and leek pie with mushrooms. This recipe is a delightful twist on the classic pie, with a rich and creamy filling, tender chicken, sweet leeks, and earthy mushrooms, all encased in a golden and flaky puff pastry crust. It’s easy to make and doesn’t require any complicated techniques, making it a perfect choice for cozy dinners or special occasions.

In this guide, I will show you how to make this delicious pie step by step, with tips and tricks to ensure a successful result. You will also learn about the ingredients, the equipment, the nutritional information, and the variations of this recipe. Let’s get started!

What is Mary Berry Chicken and Leek Pie

This comforting pie is a delightful blend of tender chicken, sweet leeks, earthy mushrooms, and a creamy sauce, all encased in a golden puff pastry crust. Mary Berry’s classic recipe results in a satisfying pot pie that’s perfect for family dinners and special occasions.

Why You’ll Love This Recipe

This chicken pot pie is loved for its simple preparation, versatility, and delicious blend of flavors and textures. Here’s what makes it special:

  • Easy to make, ideal for weeknight dinners
  • Savory, creamy filling with chicken, veggies, and herbs
  • Flaky, buttery puff pastry crust
  • Satisfying and comforting, great for cooler weather
  • Flexible recipe works with various ingredients

Ingredients to Make Mary Berry Chicken and Leek Pie

To make this chicken and leek pie, you will need the following ingredients:

  • Butter – 5 tablespoons butter
  • Leeks – 3 large leeks, sliced
  • All-purpose flour – 1/2 cup all-purpose flour
  • Apple juice – 1 1/4 cups apple juice
  • Chicken stock – 2 cups chicken stock
  • Portobello mushrooms, – 9 ounces (250g) portobello mushrooms, sliced
  • Dijon mustard – 1 tablespoon Dijon mustard
  • Fresh thyme leaves – 1 tablespoon fresh thyme leaves, chopped
  • Crème fraîche – 3 tablespoons crème fraîche
  • Cooked chicken – 1 pound (750g) cooked chicken, sliced
  • Salt and freshly ground black pepper to taste
  • Puff pastry – 1 sheet all-butter puff pastry
  • Egg – beaten with a little milk for brushing

Equipment

To make this chicken and leek pie, you will need the following equipment:

  • A large zip-lock bag
  • A large ovenproof saucepan with a lid
  • A large frying pan
  • A whisk
  • A spoon
  • A knife
  • A cutting board
  • A rolling pin
  • A pastry brush
  • A 1.75 litre/3 pint shallow, wide-based ovenproof dish, about 25cm/10in in diameter
  • A piece of baking paper
  • A baking sheet
  • An oven

Instructions to Make Mary Berry Chicken and Leek Pie

Here are the step-by-step instructions to make this chicken and leek pie:

Step 1: Preheat the oven and prepare the chicken

  • Preheat the oven to 160C/140C Fan/Gas 3.
  • Put the flour in a large zip-lock bag and season with salt and pepper. Add the chicken and toss to coat.
  • Melt 2 tablespoons of butter in a large ovenproof saucepan over medium-high heat. Add the chicken and cook for about 15 minutes, turning occasionally, until golden and cooked through. Transfer the chicken to a plate and set aside.
  • Pour the apple juice and chicken stock into the same saucepan and bring to a boil. Reduce the heat and simmer for about 10 minutes, until slightly reduced.

Step 2: Cook the leeks and mushrooms

  • Melt the remaining 3 tablespoons of butter in a large frying pan over medium heat. Add the leeks, mushrooms, garlic, and thyme and cook, stirring occasionally, for about 15 minutes, until soft and lightly browned.
  • Sprinkle the flour over the leek mixture and stir to combine. Gradually whisk in the apple juice and chicken stock mixture, stirring constantly, until smooth and thickened. Stir in the mustard and crème fraîche and season with salt and pepper.
  • Cut the chicken into bite-sized pieces and add to the leek mixture. Spoon the filling into the ovenproof dish and level the top. Leave to cool slightly.

Step 3: Prepare the pastry and cover the pie

  • On a lightly floured work surface, roll out the puff pastry to about 3mm/⅛in thick. Cut out a circle that is slightly larger than the diameter of the dish. Cut out some decorative shapes from the pastry scraps, if desired.
  • Brush the edges of the dish with some of the beaten egg. Place the pastry circle over the filling and press the edges to seal. Cut some slits in the center of the pastry to allow steam to escape. Brush the pastry with the remaining beaten egg and arrange the pastry shapes on top, if using.
  • Place the pie on a baking sheet and bake for 25 to 30 minutes, until the pastry is golden and crisp.

Mary Berry Chicken and Leek Pie Recipe

What to Serve with Chicken and Leek Pie This hearty pie is wonderful served with:

  • Buttered new potatoes or mashed potatoes
  • Steamed vegetables like carrots, peas, or broccoli
  • A fresh green salad or coleslaw
  • Crusty bread or rolls

Serve it with a ladle of creamy sauce for a comforting and complete meal.

Pro Tips for Perfect Chicken and Leek Pie

Follow these tips for pie perfection:

  • Use high-quality puff pastry for a flaky crust
  • Cook chicken thoroughly before adding to filling
  • Sauté leeks until very soft and caramelized
  • Simmer filling to thicken sauce; don’t overcook
  • Chill pie before baking for optimal shape
  • Brush egg wash on the crust for gorgeous browning
  • Cover edges with foil if browning too quickly

How to Store Mary Berry Chicken and Leek Pie

  • Cool pie completely before storing
  • Store leftovers covered in the fridge for 3-4 days
  • Freeze pie for up to 2-3 months; thaw overnight in the fridge before reheating

How to Reheat Mary Berry Chicken and Leek Pie

  • Preheat oven to 400°F
  • If frozen, thaw the pie completely before reheating
  • Bake pie for 20-25 minutes until hot and the crust is crisp
  • Let rest 5 minutes before serving

Nutritional Information

Here is the nutritional information for one serving of this chicken and leek pie (based on 6 servings):

  • Calories: 614
  • Fat: 36g
  • Saturated fat: 17g
  • Carbohydrates: 46g
  • Fiber: 3g
  • Sugar: 11g
  • Protein: 29g
  • Sodium: 696mg
  • Cholesterol: 131mg

Variations of Mary Berry Chicken and Leek Pie

Here are some variations of this chicken and leek pie that you can try:

  • Chicken and Ham Pie: Replace the mushrooms with 250g of cooked ham, diced, and add 2 tablespoons of chopped parsley to the filling.
  • Chicken and Cheese Pie: Add 100g of grated cheddar cheese to the filling and sprinkle some more cheese on top of the pastry before baking.
  • Chicken and Vegetable Pie: Add 2 cups of mixed frozen vegetables, such as peas, carrots, corn, and green beans, to the filling and omit the mushrooms.
  • Chicken and Curry Pie: Add 2 teaspoons of curry powder, 1 teaspoon of turmeric, and 1/4 teaspoon of cumin to the filling and replace the crème fraîche with plain yogurt.

FAQs

What kind of chicken can I use in this pie?

You can use cooked boneless chicken thighs, breasts, or even rotisserie chicken. Leftover chicken works great too.

Can I make this pie ahead of time?

Yes, you can assemble the pie up to a day in advance and refrigerate until ready to bake. Allow extra baking time if baking directly from the fridge.

What can I serve with chicken and leek pie?

It’s delicious with mashed potatoes, buttered vegetables, or a fresh salad. Crusty bread is great for dipping in the creamy sauce.

How do I make sure the puff pastry crust cooks properly?

Be sure to thaw puff pastry if using frozen. Dock or prick the pastry with a fork before baking to prevent excessive rising. Bake at a high temp (400°F) to crisp the pastry.

Can I freeze this pot pie after baking?

Yes, you can freeze it for 2-3 months. Cool it completely before freezing. Thaw overnight in the fridge before reheating.

What do I do if the pie dough leaks during baking?

Patch any leaks in the crust with leftover pastry scraps brushed with egg wash. Chilling the pie before baking also helps prevent leaks.

How do I know when the pie is fully cooked?

The filling should be bubbling throughout and the pastry deep golden brown. A knife inserted in the center should come out clean when fully baked.

Final Words

I hope you enjoyed this guide on how to make Mary Berry’s chicken and leek pie with mushrooms. This recipe is a delicious and easy way to make a comforting and satisfying dish that will please everyone. It’s a great way to use up leftover chicken and make a simple but impressive meal. Try it today and let me know what you think!

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