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Mary Berry Chicken and Leek Pie Recipe
Ash Tyrrell

Mary Berry Chicken and Leek Pie Recipe

I recently made this Mary Berry chicken and leek pie, and honestly, it felt like pure comfort on a plate. The creamy filling paired with the buttery pastry is something I kept going back for. I loved how simple ingredients came together into such a rich, satisfying dish. It reminded me of classic homemade meals that never go out of style
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Total Time 55 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cooked chicken breasts shredded or diced – use roasted or poached chicken for deeper flavor
  • 2 medium leeks sliced – wash thoroughly to remove hidden grit
  • 2 tablespoons butter – adds richness and helps sauté the leeks gently
  • 2 tablespoons all-purpose flour – thickens the creamy sauce perfectly
  • 300 ml chicken stock – use homemade if possible for better taste
  • 150 ml double cream – gives the filling a smooth luxurious texture
  • 1 teaspoon Dijon mustard – enhances flavor without overpowering
  • Salt and black pepper to taste – season gradually to balance flavors
  • 1 sheet puff pastry – ready-made saves time and works beautifully
  • 1 egg beaten – for a golden, glossy pastry finish

Method
 

  1. Start by melting butter in a pan and gently cooking the leeks until soft. I make sure not to brown them, as this keeps the flavor delicate. Once softened, stir in the flour and cook briefly to remove the raw taste.
  2. Gradually add chicken stock while stirring to avoid lumps. I like to keep the heat medium so the sauce thickens evenly. Then pour in the cream and mustard, letting everything simmer into a rich, smooth mixture.
  3. Mix in the cooked chicken and ensure it’s fully coated with the sauce. I always taste at this stage and adjust salt and pepper as needed. Let the filling cool slightly before transferring it to a baking dish.
  4. Place the filling into your dish and cover it with puff pastry. I gently press the edges to seal and trim any excess. Brush the top with beaten egg to give it that beautiful golden finish.
  5. Bake in a preheated oven at 200°C (180°C fan) until the pastry is puffed and golden. I usually check after 25 minutes, but it may need a bit longer. Let it rest for a few minutes before serving.

Notes

  • I always let the filling cool slightly before adding pastry to avoid sogginess
  • Using homemade stock gives a noticeably richer flavor
  • I sometimes add a pinch of nutmeg for a subtle warmth
  • Don’t overfill the dish, or the pie may bubble over while baking
  • I prefer brushing egg wash twice for extra shine and color