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–+ servings
Mary Berry Chicken And Leek Pie​

Mary Berry Chicken and Leek Pie for Cozy Family Dinners

This Mary Berry Chicken And Leek Pie is a comforting dish that brings flavor and warmth to family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: British
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Oil For frying; use any neutral oil like vegetable or canola.
  • 4 medium Leeks Substitute with green onions if leeks are unavailable.
  • 500 grams Chicken Thighs Cubed for even cooking; use chicken breasts if desired for a leaner option.
  • 2 tablespoons Butter Adds richness for the roux; can be substituted with margarine for a dairy-free option.
  • 2 tablespoons Plain Flour Essential for the roux, giving the sauce thickness; gluten-free flour can be used as a substitute.
  • 400 ml Chicken Stock Adds depth of flavor to the sauce; homemade or store-bought works well.
  • 150 ml Double Cream Creates a rich filling; replace with heavy whipping cream for a lighter alternative.
  • 1 teaspoon Fresh Tarragon Optional; use dried tarragon or parsley as a substitute.
  • to taste Salt and Pepper For seasoning throughout the cooking process.
For the Pastry
  • 1 sheet Ready-rolled Puff Pastry Convenient crust choice; homemade can be substituted.
  • 1 beaten Egg For brushing the pastry to create a golden finish.

Equipment

  • Large frying pan
  • Pie dish
  • Oven

Method
 

Step-by-Step Instructions for Mary Berry Chicken And Leek Pie
  1. 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.
  2. 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.
  3. Transfer the creamy filling into a pie dish (approximately 23cm), spreading evenly. Allow it to cool slightly while preparing the pastry.
  4. 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.
  5. 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.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 32gProtein: 27gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Let leftovers cool completely before storing in an airtight container for up to 3 days. Can be frozen for up to 3 months and reheated in the oven to retain flakiness.

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