A warm, flaky chicken and leek pie is comfort food at its best. This Mary Berry–style recipe combines tender diced chicken with soft, sweet leeks in a creamy sauce. A golden puff pastry top adds crisp, buttery texture. The filling smells savory and rich, and the pastry bakes to a deep, glossy brown. It’s perfect for family dinners or a cozy weekend meal.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 45 minutes (20 minutes stovetop + 25 minutes baking)
- Total Time: 65 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 640 kcal
- Protein: 34 g
- Carbohydrates: 36 g
- Fat: 38 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 680 mg
Why Make This Mary Berry Chicken and Leek Pie
This pie is simple and satisfying. The chicken stays juicy and the leeks add a gentle onion-like sweetness. The cream and stock make a smooth, velvety sauce that clings to every bite. Puff pastry gives a crisp, buttery contrast to the soft filling. It’s a classic British-style pie that feeds a small family with little fuss. Make it for a midweek treat or a weekend dinner when you want something reliable and comforting.
How to Make Mary Berry and Leek Pie
Follow a few clear steps: prepare your ingredients, cook the filling until thick and well seasoned, top with puff pastry, then bake until golden. Keep flavors simple so the leeks and chicken shine.
Ingredients:
- 500g chicken breast, diced
- 300g leeks, sliced (white and light green parts)
- 1 onion, chopped
- 2 cloves garlic, minced
- 300ml chicken stock
- 200ml cream
- 2 tablespoons butter
- 1 tablespoon flour
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
Directions:
Step 1: Preparation
Preheat your oven to 200°C (390°F). Prepare all ingredients before you start cooking. Dice the chicken into bite-sized pieces. Slice the leeks and wash them well to remove grit. Chop the onion and mince the garlic. Lightly beat the egg for the egg wash and have your pie dish ready.
Step 2: Mixing
In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic. Cook, stirring, until they soften and smell sweet, about 4–5 minutes. Add the sliced leeks and cook for another 5 minutes until they begin to soften and release their aroma.
Step 3: Cooking
Add the diced chicken to the pan. Cook, stirring occasionally, until the chicken is just cooked through and no longer pink. Sprinkle the tablespoon of flour over the mixture and stir well so it coats the ingredients and cooks out the raw flour taste. Gradually pour in the chicken stock while stirring. Add the cream and stir until the sauce thickens and becomes smooth. Season with salt and pepper to taste. Allow the filling to simmer briefly so the flavors meld. Transfer the thickened filling into your pie dish, spreading it evenly.
Step 4: Finishing
Roll out or unroll the puff pastry to fit your pie dish. Cover the filling with the pastry and press the edges to seal. Trim any excess pastry and tuck the edges for a neat finish. Cut a few small slits in the top so steam can escape. Brush the pastry with the beaten egg to give it a glossy, golden finish. Bake in the preheated oven for 25–30 minutes or until the pastry is puffed and deep golden brown. Let the pie rest for 5 minutes, then serve warm.
How to Serve Mary Berry Chicken and Leek Pie
Serve slices hot so the pastry remains crisp and the filling is creamy. Pair with:
- Buttered new potatoes or mashed potatoes for a classic plate.
- Steamed green beans, peas, or a simple green salad to add freshness and color.
- A glass of white wine or a light ale for a relaxed dinner.
Garnish with chopped parsley for a burst of color and a fresh scent.
How to Store Mary Berry Chicken and Leek Pie
- Refrigerator: Cool the pie completely, cover tightly with foil or plastic wrap, and refrigerate for up to 3 days. Reheat in a 180°C (350°F) oven until hot throughout to keep the pastry crisper than microwaving.
- Freezer: For longer storage, freeze the cooled pie (well wrapped) for up to 2 months. Thaw overnight in the fridge, then reheat in the oven at 180°C (350°F) for 25–35 minutes, covering edges if they brown too fast.
- Leftovers: Reheat individual portions in a preheated oven or air fryer for best texture. Microwaving will heat the filling but soften the pastry.
Expert Tips for Perfect Mary Berry Chicken and Leek Pie
- Dry the chicken pieces with paper towel before cooking so they brown and hold texture better.
- Wash leeks thoroughly. Sand can hide between layers.
- Cook the flour out for a minute before adding stock so the sauce won’t taste floury.
- If your filling seems thin, simmer a little longer. If it’s too thick before baking, stir in a splash of stock.
- Egg wash gives the pastry a shiny, even browning. For extra gloss, mix a little milk with the egg.
- Let the pie rest a few minutes after baking. It allows the filling to set so slices hold.
- Substitute half-and-half or milk for cream to reduce fat, but sauce will be thinner. Increase flour slightly to thicken.
- For extra flavor, add mushrooms, thyme, or a splash of white wine when you add the stock.
Delicious Variations
- Chicken, Leek and Mushroom: Add 150–200g sliced mushrooms when you cook the leeks. Sauté until they release moisture and brown.
- Cheese-Topped: Sprinkle grated cheddar or gruyère under or over the pastry edge before baking for a melty finish.
- Herb Twist: Add chopped fresh tarragon or thyme to the sauce for a fragrant note.
- Light Version: Use single cream or half milk and a thicker roux (1.5 tbsp flour) to cut calories.
- Puff-Free: Use shortcrust pastry or make a potato-top by spooning mashed potatoes over the filling and baking until golden.
Frequently Asked Questions
-
Can I use leftover cooked chicken?
Yes. Dice leftover cooked chicken and add it toward the end when you warm the sauce. Reduce cooking time since the chicken is already done. -
Can I make the filling ahead of time?
Absolutely. Make the filling, cool, and refrigerate for up to 2 days. Assemble and bake when ready. If chilled, the sauce may set; reheat gently and stir before filling the pie dish. -
What if my sauce is too thin?
Simmer it a few more minutes to reduce. You can also mix 1 teaspoon cornflour with a little cold water and stir into the simmering sauce to thicken quickly. -
Can I use a different pastry?
Yes. Shortcrust pastry gives a sturdier, less flaky top. For a lower-fat option, try a light shop-bought puff pastry or use a mashed potato topping. -
How do I prevent a soggy bottom?
Use a hot oven and bake on a lower rack for the first part to ensure the base crisps. You can also blind-bake the empty base for 5–8 minutes before adding filling if you have extra time. -
Is there a vegetarian alternative?
Replace chicken with firm tofu or a mix of mushrooms and root veg. Use vegetable stock instead of chicken stock. -
Can I freeze the baked pie?
Yes. Wrap well and freeze for up to 2 months. Reheat from frozen in a 180°C (350°F) oven, covered with foil for the first 20 minutes, then uncover to crisp.
Conclusion
This Mary Berry Chicken and Leek Pie is an easy way to create a comforting, flavorful meal with creamy filling and golden pastry. It warms the kitchen with savory aromas and delivers a mix of soft, creamy filling and crisp, buttery pastry in every bite. For a bit of extra listening while you cook, check out this related conversation about cooking and cozy meals: Dame Mary Berry, mulled wine and a chicken, leek and mushroom …. Give the pie a try — it’s forgiving, tasty, and great for sharing.
Print
Mary Berry Chicken and Leek Pie
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A warm, flaky chicken and leek pie, combining tender chicken with sweet leeks in a creamy sauce topped with golden puff pastry.
Ingredients
- 500g chicken breast, diced
- 300g leeks, sliced (white and light green parts)
- 1 onion, chopped
- 2 cloves garlic, minced
- 300ml chicken stock
- 200ml cream
- 2 tablespoons butter
- 1 tablespoon flour
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 200°C (390°F). Prepare all ingredients: dice the chicken, slice and wash the leeks, chop the onion, and mince the garlic. Lightly beat the egg for the egg wash.
- In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until soft and sweet, about 4–5 minutes. Add leeks and cook for another 5 minutes.
- Add the diced chicken to the pan, cooking until just cooked through. Sprinkle the flour and stir well. Gradually pour in chicken stock while stirring, then add cream and stir until thickened. Season with salt and pepper.
- Transfer the filling into a pie dish. Roll out the puff pastry to fit the dish, cover the filling, seal the edges, and cut slits in the top. Brush with beaten egg. Bake for 25-30 minutes until golden brown.
- Let the pie rest for 5 minutes, then serve warm.
Notes
For best texture, dry the chicken before cooking and wash leeks thoroughly. You can freeze the pie for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 6g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 150mg
