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As the savory aroma of chicken and leeks begins to waft through your kitchen, it’s hard not to feel transported to a cozy British pub, savoring the hearty comforts of home. This Mary Berry Chicken and Leek Pie is exactly what you need for an easy weeknight dinner that doesn’t skimp on flavor or warmth. With its creamy filling and flaky puff pastry crust, it strikes a perfect balance between indulgence and nourishment, making it ideal for feeding not just your family but anyone with a craving for good, homemade food. Plus, it’s a simple recipe that allows for endless variations. So, what twist will you put on this classic comfort dish?
Why is this pie a family favorite?
Comforting, this Mary Berry Chicken and Leek Pie is the ultimate in hearty meals, bringing warmth to your dining table. Easy to prepare, you’ll have dinner ready in under an hour, freeing up time to enjoy with loved ones. Flavorful filling combines tender chicken, sweet leeks, and a creamy sauce that draws everyone in. Versatile and adaptable, you can switch out the chicken for turkey or add veggies like carrots or mushrooms for extra nutrition. Crowd-pleasing, this dish is sure to impress even the pickiest eaters, making it perfect for family dinners or gatherings.
Mary Berry Chicken and Leek Pie Ingredients
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For the Filling
• Oil – For frying; use any neutral oil like vegetable or canola.
• Leeks – Provide sweetness and aromatic flavor; substitute with green onions if leeks are unavailable.
• Chicken Thighs – Main protein source, cubed for even cooking; use chicken breasts if desired for a leaner option.
• Butter – Adds richness for the roux; can be substituted with margarine for a dairy-free option.
• Plain Flour – Essential for the roux, giving the sauce thickness; gluten-free flour can be used as a substitute.
• Chicken Stock – Adds depth of flavor to the sauce; homemade or store-bought stock works well.
• Double Cream – Creates a rich and creamy filling; replace with heavy whipping cream for a lighter alternative.
• Fresh Tarragon – Optional herb that adds anise-like flavor; use dried tarragon or parsley as a substitute.
• Salt and Pepper – For seasoning throughout the cooking process. -
For the Pastry
• Ready-rolled Puff Pastry – A convenient crust choice providing a flaky texture; homemade pastry can be substituted but may require extra effort.
• Egg (Beaten) – For brushing the pastry to create a golden finish.
Step‑by‑Step Instructions for Mary Berry Chicken And Leek Pie
Step 1: Cook the Leeks and Chicken
Begin by heating 2 tablespoons of oil in a large frying pan over medium heat. Add the sliced leeks and sauté for about 5 minutes until they soften and release their sweet aroma. Then, incorporate the cubed chicken thighs, cooking until they are sealed and lightly browned—about 8 minutes. Stir occasionally to ensure even cooking and avoid sticking.
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Step 2: Make the Sauce
In the same pan, lower the heat and melt 2 tablespoons of butter. Stir in 2 tablespoons of plain flour, mixing well to form a roux, and cook for 1 minute until it’s lightly golden. Gradually whisk in 400ml of chicken stock, ensuring there are no lumps. Add 150ml of double cream and 1 teaspoon of fresh tarragon, seasoning with salt and pepper to taste. Let the mixture bubble gently until thickened slightly, about 3-4 minutes.
Step 3: Fill the Pie Dish
Transfer the creamy chicken and leek filling into a pie dish (approximately 23cm), spreading it out evenly. Make sure the filling reaches all corners, as this will ensure that every slice is packed with flavor. Allow it to cool slightly while you prepare the pastry, so it doesn’t wet the crust.
Step 4: Prepare the Pastry
Preheat your oven to 200°C (fan 180°C/gas 6). Unroll the ready-rolled puff pastry sheet and place it over the filled pie dish. Trim any excess pastry hanging over the edge, and crimp the edges together to seal well. Don’t forget to cut a small steam vent in the center to allow steam to escape as the pie bakes, helping maintain that deliciously flaky texture.
Step 5: Bake
Brush the surface of the pastry with a beaten egg to achieve a lovely golden finish. Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed up and golden brown. Keep an eye on it during the last few minutes; it should look appetizingly crisp and flaky when done.
What to Serve with Mary Berry Chicken and Leek Pie
As you savor each comforting bite of this creamy delight, consider these complementary dishes to create a heartwarming family dinner.
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Creamy Mashed Potatoes: These velvety potatoes add richness and enhance the comforting flavors of the pie. They’re perfect for soaking up the delicious sauce.
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Steamed Broccoli: The bright green crunch of broccoli brings freshness and a pop of color to your plate, balancing the meal’s creaminess. It’s simple and healthful too!
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Butter-Poached Carrots: Sweet and tender, these carrots not only provide a lovely contrast in texture but also a hint of sweetness that pairs beautifully with the savory filling.
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Green Salad with Vinaigrette: A light, zesty salad cuts through the richness of the pie, offering a refreshing balance to your meal. Toss in some nuts for added crunch!
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Crusty Bread: A warm loaf of crusty bread is perfect for dabbing into the creamy filling. It adds a rustic touch to the dining experience.
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Cider: A crisp apple cider complements the flavors of the pie, offering a refreshing and fruity contrast. It’s a delightful drink choice for your meal.
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Vanilla Ice Cream: For dessert, serve a scoop of vanilla ice cream atop apple pie or warm fruit crumble, providing a sweet finish to your hearty dinner. It’s the perfect way to end a cozy meal!
Make Ahead Options
Preparing Mary Berry Chicken and Leek Pie in advance is a fantastic strategy for busy weeknights! You can cook the chicken and leek filling up to 3 days in advance, allowing the flavors to meld beautifully. Simply sauté the leeks and chicken, create the sauce, and let it cool before transferring to an airtight container in the refrigerator. For the pastry, you can roll it out and cut it to size, storing it wrapped in the fridge for up to 24 hours. When you’re ready to enjoy, fill the pie dish with the filling, cover with the pastry, and bake as per the initial instructions. This way, you’ll have a comforting, homemade meal with minimal effort!
Mary Berry Chicken And Leek Pie Variations
Feel free to let your culinary creativity shine with these delightful twists!
- Turkey Twist: Substitute chicken with turkey for a festive variation—perfect for utilizing holiday leftovers.
- Veggie Boost: Add diced carrots and mushrooms to the filling for extra nutrition and a delightful texture. This colorful medley brings vibrant flavors, ensuring a well-rounded dish.
- Rotisserie Shortcut: Use store-bought rotisserie chicken to save time; it makes for an incredibly quick and delicious pie. Toss it with the cream sauce and leeks for a hearty meal in no time!
- Herb Infusion: Switch fresh tarragon for thyme or rosemary to change the flavor profile—each herb brings its unique aroma and taste to the comforting pie.
- Dairy-Free Delight: Swap double cream for coconut cream or a plant-based alternative to make this dish dairy-free without sacrificing richness. Your taste buds will be pleasantly surprised!
- Heat It Up: Add some crushed red pepper flakes or a dash of cayenne pepper for a subtle kick that brings warmth to each comforting bite.
- Crust Variations: Try a whole wheat pastry or a savory cornbread topping for a different texture and flavor contrast while keeping it hearty and satisfying.
- Creamy Alternative: Substitute regular chicken stock with a rich mushroom stock for an unexpectedly deep flavor. Pair it with a side of a crisp green salad, like our delicious Cranberry Turkey Grilled Cheese.
Let your taste guide the way as you explore the joyful possibilities of this classic dish, and be sure to check out our other comforting recipes, like Quick and Delicious Orange Chicken Panda. Enjoy the adventure!
Expert Tips for Mary Berry Chicken And Leek Pie
- Searing Technique: Sear the chicken until golden to enhance flavor. Avoid overcrowding the pan to achieve a nice browning—this is key for a delicious pie.
- Roux Perfection: Stir the roux constantly while adding liquid to prevent lumps from forming, yielding a smooth, creamy filling in your pie.
- Steam Vent Importance: Always create a steam vent in the pastry. This step prevents sogginess and keeps the crust delightfully flaky.
- Shortcuts with Flavor: Ready-rolled puff pastry is a time-saver; however, a homemade crust can add a personal touch to your Mary Berry Chicken and Leek Pie.
- Cooling Time: Let the filling cool slightly before adding the pastry top. This prevents the base from becoming too wet and ensures a crisp, flaky crust.
Storage Tips for Mary Berry Chicken and Leek Pie
Fridge: Store leftovers in an airtight container for up to 3 days. Ensure the pie is completely cooled before sealing to maintain freshness.
Freezer: Wrap the pie tightly in plastic wrap and foil to prevent freezer burn. It can be frozen for up to 3 months—just thaw overnight in the fridge before reheating.
Reheating: To retain the pie’s flaky crust, reheat in the oven at 180°C (350°F) for about 20-25 minutes until warmed through. Microwaving is quicker but may result in a softer crust.
Mary Berry Chicken and Leek Pie Recipe FAQs
What kind of leeks should I use for this recipe?
Absolutely! Choose fresh leeks that are firm and vibrant with no dark spots or wilting. The sweeter, tender flavor of leeks is essential here. If they’re unavailable, green onions can serve as a quick substitute, although the flavor profile will differ slightly.
How should I store leftovers of the Chicken and Leek Pie?
To keep this comforting dish at its best, store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure it’s fully cooled down before sealing to lock in freshness. You can reheat it in the oven to maintain that wonderfully flaky crust.
Can I freeze the Mary Berry Chicken and Leek Pie?
Yes, you can! Wrap the whole pie tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight before reheating.
What if my filling is too runny while making the pie?
If you find your filling is a bit too runny, don’t worry! You can easily fix this. Simply return it to the heat and let it simmer for a few minutes to thicken up. You might need to mix a bit of extra flour with water to create a slurry if it’s very soupy, combining it until smooth, then add it gradually to the filling while stirring.
Is this dish suitable for those with dairy allergies?
This pie can be adapted to accommodate dairy-free diets! Swap out the butter with a dairy-free margarine and replace the double cream with a plant-based cream alternative. Just ensure to also check any pre-made ingredients, like the puff pastry, to confirm they’re dairy-free.
What can I serve with my Chicken and Leek Pie?
Serving suggestions are always fun! Pair your pie with creamy mashed potatoes and steamed green vegetables like broccoli or green beans for a wholesome meal. A light salad with a zesty vinaigrette can also provide a refreshing contrast to the pie’s richness, balancing out the flavors beautifully.
Mary Berry Chicken and Leek Pie for Cozy Family Dinners
Ingredients
Equipment
Method
- Heat 2 tablespoons of oil in a large frying pan over medium heat. Add sliced leeks and sauté for about 5 minutes until softened. Incorporate cubed chicken thighs, cooking until sealed and lightly browned, about 8 minutes.
- In the same pan, lower heat and melt 2 tablespoons of butter. Stir in 2 tablespoons of plain flour, mixing well to form a roux, cook for 1 minute until lightly golden. Gradually whisk in 400ml of chicken stock and add 150ml of double cream with 1 teaspoon of fresh tarragon, seasoning with salt and pepper. Let bubble gently until thickened slightly, about 3-4 minutes.
- Transfer the creamy filling into a pie dish (approximately 23cm), spreading evenly. Allow it to cool slightly while preparing the pastry.
- Preheat oven to 200°C (fan 180°C/gas 6). Unroll the puff pastry over the filled pie dish, trim excess pastry, and crimp edges to seal. Cut a small steam vent in the center.
- Brush the surface of the pastry with a beaten egg. Place the pie in the oven and bake for 25-30 minutes, or until pastry is puffed up and golden brown.
