Delve into the comforting embrace of our Mary Berry Chicken And Leek Pie Recipe, a delightfully easy yet incredibly satisfying dish perfect for any occasion. This recipe guarantees a flavourful and wholesome meal, ideal for a cozy family dinner or an impressive dish for guests.
Key Ingredients for Mary Berry Chicken And Leek Pie Recipe
- 2 tbsp vegetable oil
- 2 large leeks, trimmed, washed, and thickly sliced
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 50g butter
- 50g plain flour
- 500ml milk
- 150ml double cream
- Juice of ½ lemon
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 500g ready-made shortcrust pastry, chilled
- 1 egg, beaten, for glazing
How to Make Mary Berry Chicken And Leek Pie Recipe
This Mary Berry Chicken And Leek Pie Recipe is a testament to simple home cooking, offering a delicious and satisfying meal with minimal fuss. The creamy, flavourful filling encased in a golden, buttery pastry makes this dish a true crowd-pleaser. Preparation time is approximately 30 minutes, with a further 30-35 minutes of cooking time, making it an achievable weeknight treat.
Step-by-Step Instructions
- Prepare the Leeks: Heat the vegetable oil in a large saucepan or casserole dish over a medium heat. Add the sliced leeks and cook gently for about 8-10 minutes, stirring occasionally, until softened but not browned. Remove the leeks from the pan and set aside.
- Cook the Chicken: Add the chicken pieces to the same saucepan and cook for about 5-7 minutes, or until lightly browned on all sides. You’re not looking to cook it through at this stage, just to get a bit of colour. Remove the chicken from the pan and set aside with the leeks.
- Make the Sauce Base: Melt the butter in the same pan over a medium heat. Once melted, stir in the plain flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is smooth and lightly golden.
- Add the Milk: Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Keep whisking until the sauce is smooth and lump-free. Bring the sauce slowly to a simmer, stirring all the time.
- Thicken the Sauce: Continue to simmer the sauce gently for about 5 minutes, stirring regularly, until it has thickened to a good coating consistency. The sauce should be thick enough to coat the back of a spoon.
- Enrich the Filling: Stir in the double cream and cook for another minute until the sauce is heated through and beautifully creamy. Remove the pan from the heat.
- Combine and Season: Return the cooked leeks and chicken to the sauce. Stir in the lemon juice and chopped fresh parsley. Season generously with salt and freshly ground black pepper to your taste. Give everything a good mix to ensure the chicken and leeks are well coated in the creamy sauce.
- Prepare the Pastry: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a 20cm (8-inch) pie dish.
- Assemble the Pie: Line the base and sides of the pie dish with one sheet of the ready-made shortcrust pastry. Trim any excess pastry from the edges. Carefully spoon the chicken and leek filling into the pastry-lined dish, spreading it evenly.
- Add the Lid: Drape the second sheet of pastry over the filling. Trim away any excess pastry and then crimp the edges of the top and bottom pastry together firmly to seal. You can use a fork for a decorative edge if you wish.
- Glaze and Vent: Make a few small slits in the top of the pie with a sharp knife to allow steam to escape during baking. Brush the entire top of the pie with the beaten egg for a lovely golden glaze.
- Bake the Pie: Place the pie dish on a baking tray (to catch any potential drips) and bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp, and the filling is bubbling.
- Rest and Serve: Once baked, remove the pie from the oven and let it stand for a few minutes before serving. This allows the filling to settle slightly.
Why You’ll Love This Mary Berry Chicken And Leek Pie Recipe
You’ll adore this Mary Berry Chicken And Leek Pie Recipe for its wonderfully rich and creamy filling, brimming with tender chicken and sweet leeks, all encased in a perfectly flaky, golden pastry. It’s a true taste of home-style comfort food that’s surprisingly budget-friendly to make from scratch compared to purchasing a ready-made pie. The zesty hint of lemon and fresh parsley provides a delightful lift, elevating it beyond a simple chicken pie and making it feel truly special.
This dish is the ultimate comfort food, offering a warm embrace in every bite, reminiscent of heartwarming Sunday dinners but achievable on any day of the week. It’s a fantastic way to transform simple ingredients into a showstopping meal that your whole family will rave about, creating delicious memories around your dinner table. So why not gather your ingredients and experience the joy of creating this classic bake for yourself?
Storing and Reheating Tips
To store any leftover Mary Berry Chicken And Leek Pie Recipe, allow it to cool completely at room temperature before transferring it to an airtight container. Refrigerated, the pie will stay fresh for up to 3 days. For longer storage, you can freeze individual portions or the entire pie (once cooled) in freezer-safe containers or wrapped tightly in foil and then a freezer bag. It can be kept frozen for up to 2-3 months.
To reheat, place a slice of pie on a baking sheet and warm in a preheated oven at 180°C (160°C fan/Gas Mark 4) for 15-20 minutes, or until heated through and the pastry is crisp again. Alternatively, you can reheat individual portions in a microwave, but be aware that the pastry may lose some of its crispness. If reheating from frozen, increase the oven cooking time to 30-40 minutes, ensuring the filling is piping hot before serving.
Final Thoughts
The Mary Berry Chicken And Leek Pie Recipe is a timeless classic that offers unparalleled comfort and flavour. Its simple elegance and satisfying taste make it a recipe you’ll return to again and again. Give this delightful pie a try; you won’t be disappointed!
Mary Berry Chicken And Leek Pie Recipe
Ingredients
Equipment
Method
- Heat the vegetable oil in a large saucepan or casserole dish over a medium heat. Add the sliced leeks and cook gently for about 8-10 minutes, stirring occasionally, until softened but not browned. Remove the leeks from the pan and set aside.2 tbsp Vegetable oil, 2 Large leeks, trimmed, washed, and thickly sliced
- Add the chicken pieces to the same saucepan and cook for about 5-7 minutes, or until lightly browned on all sides. You’re not looking to cook it through at this stage, just to get a bit of colour. Remove the chicken from the pan and set aside with the leeks.500 g Boneless, skinless chicken thighs, cut into bite-sized pieces
- Melt the butter in the same pan over a medium heat. Once melted, stir in the plain flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is smooth and lightly golden.50 g Butter, 50 g Plain flour
- Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Keep whisking until the sauce is smooth and lump-free. Bring the sauce slowly to a simmer, stirring all the time.500 ml Milk
- Continue to simmer the sauce gently for about 5 minutes, stirring regularly, until it has thickened to a good coating consistency. The sauce should be thick enough to coat the back of a spoon.
- Stir in the double cream and cook for another minute until the sauce is heated through and beautifully creamy. Remove the pan from the heat.150 ml Double cream
- Return the cooked leeks and chicken to the sauce. Stir in the lemon juice and chopped fresh parsley. Season generously with salt and freshly ground black pepper to your taste. Give everything a good mix to ensure the chicken and leeks are well coated in the creamy sauce.2 Large leeks, trimmed, washed, and thickly sliced, 500 g Boneless, skinless chicken thighs, cut into bite-sized pieces, 0.5 juice of Lemon juice, 2 tbsp Chopped fresh parsley, to taste Salt and freshly ground black pepper
- Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a 20cm (8-inch) pie dish.
- Line the base and sides of the pie dish with one sheet of the ready-made shortcrust pastry. Trim any excess pastry from the edges. Carefully spoon the chicken and leek filling into the pastry-lined dish, spreading it evenly.500 g Ready-made shortcrust pastry, chilled
- Drape the second sheet of pastry over the filling. Trim away any excess pastry and then crimp the edges of the top and bottom pastry together firmly to seal. You can use a fork for a decorative edge if you wish.500 g Ready-made shortcrust pastry, chilled
- Make a few small slits in the top of the pie with a sharp knife to allow steam to escape during baking. Brush the entire top of the pie with the beaten egg for a lovely golden glaze.1 Egg, beaten
- Place the pie dish on a baking tray (to catch any potential drips) and bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp, and the filling is bubbling.
- Once baked, remove the pie from the oven and let it stand for a few minutes before serving. This allows the filling to settle slightly.