Mary Berry Chicken Leek And Mushroom Pie

Name: Mary Berry Chicken Leek And Mushroom Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 tbsp butter; 1 tbsp olive oil; 2 leeks, sliced; 200g mushrooms, sliced; 2 cooked chicken breasts, shredded; 2 tbsp plain flour; 300ml chicken stock; 150ml double cream; 1 tsp Dijon mustard; 375g puff pastry; 1 egg, beaten; Fresh parsley

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This Mary Berry Chicken Leek and Mushroom Pie is a comforting, creamy classic with tender chicken, sweet leeks, and earthy mushrooms wrapped in a golden, flaky pastry. The filling is rich yet balanced, with a silky sauce that brings everything together beautifully. It is a medium-difficulty recipe that is perfect for a weekend cook or special family dinner. Total time is around 1 hour 30 minutes from start to finish.

Ingredients

For the Filling

2 tbsp butter
1 tbsp olive oil
2 large leeks, trimmed and sliced
200g mushrooms, sliced
2 cooked chicken breasts, shredded
2 tbsp plain flour
300ml chicken stock
150ml double cream
1 tsp Dijon mustard
Salt and black pepper to taste
2 tbsp fresh parsley, chopped

For the Pastry

375g ready-rolled puff pastry
1 egg, beaten (for glazing)

How to Make Mary Berry Chicken Leek And Mushroom 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 topping colours nicely.
Cook the vegetables: Melt the butter with the olive oil in a large pan. Add the leeks and cook gently for 5 minutes until softened. Stir in the mushrooms and cook until tender and any moisture has evaporated.
Make the sauce: Sprinkle the flour over the vegetables and stir well. Gradually add the chicken stock, stirring constantly until a smooth sauce forms. Simmer gently for a few minutes until thickened.
Add the chicken: Stir in the shredded chicken, double cream, Dijon mustard, and parsley. Season with salt and black pepper. Remove from heat and allow the filling to cool slightly.
Assemble the pie: Spoon the filling into an ovenproof dish. Roll out the puff pastry slightly if needed and place it over the top, trimming any excess. Press the edges to seal and cut a small slit in the centre.
Glaze and bake: Brush the pastry with beaten egg. Bake for 30–35 minutes until the pastry is golden brown and crisp.
Cool and serve: Allow the pie to rest for 5–10 minutes before serving so the filling settles and thickens slightly.

Tips

How do I prevent a soggy pastry base?

Let the filling cool slightly before adding the pastry, and avoid overfilling the dish.

Can I use leftover chicken?

Yes, this recipe is perfect for using up roast chicken or even turkey.

How do I get a crisp golden top?

Brush the pastry evenly with egg wash and bake in a fully preheated oven.

Can I make it ahead?

Yes, assemble the pie in advance and keep it chilled. Bake fresh when ready to serve.

Serving Suggestions

Serve with buttery mashed potatoes
Add steamed green beans or peas
Pair with a simple green salad
Enjoy with roasted carrots or parsnips

Storage

Room Temperature

Keep covered for up to 2 hours after baking.

Refrigerator

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

Freezing

Freeze the baked pie for up to 2 months. Defrost overnight in the fridge and reheat in the oven.

Nutrition

Calories: 520 kcal
Carbohydrates: 32g
Protein: 28g
Fat: 34g
Saturated Fat: 18g
Sodium: 620mg

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

FAQs

Can I use shortcrust pastry instead of puff pastry?

Yes, shortcrust pastry can be used for a more traditional pie base and lid, giving a firmer texture.

Can I make this pie without cream?

You can replace the cream with extra stock or a splash of milk for a lighter version.

What is the best way to reheat the pie?

Reheat in the oven at 180°C until piping hot to keep the pastry crisp.

Can I add other vegetables?

Yes, carrots, peas, or spinach work well and add extra flavour and nutrition.