Description
Mary Berry Chicken and Leek Pie is a creamy, savory classic made with tender chicken, buttery leeks, and a rich cream sauce topped with golden puff pastry. Comfort food at its finest with a flaky, irresistible crust.
Ingredients
Scale
- 2 tablespoons neutral oil (like canola)
- 2 large leeks, trimmed and sliced
- 500 g chicken thighs, skinless and boneless
- 2 tablespoons butter
- 2 tablespoons plain flour
- 500 ml low-sodium chicken stock
- 150 ml double cream (or heavy cream)
- 1 tablespoon fresh tarragon (optional, or substitute with thyme)
- Salt, to taste
- Pepper, to taste
- 1 pack ready-rolled puff pastry
- 1 beaten egg, for brushing the pastry
Instructions
- Preheat the oven to 200°C (400°F) and lightly grease your pie dish.
- Heat oil in a large pan over medium heat. Add sliced leeks and sauté for 5 minutes until softened.
- Add chicken thighs and cook until sealed and lightly browned on all sides.
- Add butter and let it melt. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken stock, stirring continuously until smooth and thickened.
- Stir in double cream and tarragon, then season with salt and pepper. Simmer gently for 5 minutes.
- Remove from heat and allow the filling to cool slightly.
- Pour filling into the prepared pie dish. Cover with puff pastry, trim the edges, and press to seal. Cut small slits on top to release steam.
- Brush the pastry with beaten egg.
- Bake for 25–30 minutes or until the pastry is golden and puffed. Let rest 5 minutes before serving.
Notes
- Cool the filling before topping with pastry to prevent a soggy crust.
- Use chicken thighs for the best flavor and tenderness.
- Add a handful of mushrooms or peas for variation.
- Brush the pastry twice with egg wash for extra shine.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 145mg