Mary Berry Chicken and Leek Pie

Name: Mary Berry Chicken and Leek Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 600g chicken breast or thigh fillets, diced; 2 medium leeks, sliced; 40g unsalted butter; 2 tbsp plain flour; 300ml full-fat milk; 150ml chicken stock; 2 tbsp double cream; 1 tsp Dijon mustard; 500g puff pastry; 1 egg, beaten; Salt and black pepper; Butter, for greasing

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This Mary Berry chicken and leek pie is a classic British comfort dish with a creamy, savoury filling and crisp golden pastry. The chicken stays tender, the leeks turn sweet and soft, and the sauce is rich without being heavy. It is a straightforward, family-friendly recipe that feels special enough for a weekend meal. Total time is around 1 hour and 30 minutes, including baking.

Ingredients

For the filling

600g chicken breast or thigh fillets, cut into bite-sized pieces
2 medium leeks, trimmed and finely sliced
40g unsalted butter
2 tbsp plain flour
300ml full-fat milk
150ml chicken stock
2 tbsp double cream
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste

For the pastry and topping

500g ready-rolled puff pastry
1 egg, beaten
Butter, for greasing the dish

How to Make Mary Berry Chicken and Leek Pie

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the pastry colours nicely.
Cook the leeks: Melt the butter in a large saucepan over medium heat. Add the sliced leeks and cook gently for 5 to 6 minutes until soft but not coloured.
Make the sauce: Stir the flour into the leeks and cook for 1 minute. Gradually add the milk and stock, stirring constantly, until the sauce thickens and becomes smooth.
Add the chicken: Add the chicken pieces to the sauce, then stir in the cream and Dijon mustard. Season well with salt and pepper. Simmer gently for 5 to 7 minutes until the chicken is just cooked.
Assemble the pie: Spoon the filling into a lightly buttered pie dish and allow it to cool slightly. Lay the puff pastry over the top, trim the edges, and crimp to seal.
Finish and bake: Brush the pastry with beaten egg. Cut a small slit in the centre to let steam escape. Bake for 30 to 35 minutes until the pastry is puffed and golden.
Rest before serving: Remove from the oven and leave to stand for 10 minutes so the filling settles before serving.

Tips for the Best Chicken and Leek Pie

How do I stop the pastry from going soggy?

Let the filling cool slightly before adding the pastry and bake the pie on a hot tray to help crisp the base.

Can I use leftover cooked chicken?

Yes. Add cooked chicken at the end when the sauce is ready and heat through gently to avoid drying it out.

What leeks work best?

Medium leeks with pale green and white parts give the best flavour and texture. Avoid very thick, old leeks.

Serving Suggestions

Serve with creamy mashed potatoes and buttered peas
Pair with steamed green beans or carrots
Add a simple green salad for balance

Storage

Room temperature

Allow the pie to cool, then keep covered at room temperature for up to 6 hours.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezing

The pie can be frozen once baked and cooled. Wrap well and freeze for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition

Calories: 520 kcal
Carbohydrates: 32g
Protein: 28g
Fat: 34g
Saturated Fat: 17g
Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the filling a day in advance and assemble the pie just before baking for best results.

Can I use shortcrust pastry instead of puff?

Yes, shortcrust works well and gives a more traditional finish, though the pie will be slightly less light.

Can I add mushrooms to the filling?

Yes, finely sliced mushrooms can be cooked with the leeks for extra flavour.

How do I know when the pie is fully cooked?

The pastry should be deep golden and the filling bubbling gently at the edges.