Mary Berry Chicken Leek Pie

This Mary Berry chicken and leek pie is pure British comfort and such a crowd-pleaser for family gatherings or cozy Sunday suppers. Tender chicken, mellow leeks, and a velvety sauce all snuggled under golden puff pastry feels festive but comes together remarkably easily in your own kitchen.

I have brought this pie to potlucks and there is never a crumb left over the buttery crust always draws a crowd and it is now my favorite way to get leeks into my family’s meals.

Gather Your Ingredients

• Boneless chicken thighs: Bring tenderness and rich flavor; look for free-range or organic if possible for best taste
• Leeks: Offer a sweet earthiness; choose leeks that are firm with bright white and green parts, avoid ones with wilted tops
• Butter: Brings silkiness and a boost of richness; use real butter instead of margarine
• Plain flour: Essential to make your roux; look for unbleached for flavor and a better texture
• Chicken stock: Forms the savory backbone; use homemade or low-sodium varieties
• Double cream: Gives luscious texture; opt for fresh rather than ultra-pasteurized if available
• Ready-rolled puff pastry: Keeps preparation easy; use all-butter pastry for the flakiest layers
• Egg: Makes the crust beautifully shiny; use a fresh large egg for best color
• Good seasoning: Brings out all the flavors; use freshly cracked pepper and a pinch of sea salt

How to Make It

Prepare the Filling:

Begin by slicing leeks and dicing chicken thighs into bite-size pieces. Heat oil in a large skillet over medium and add the leeks. Cook for about ten minutes stirring often until they are soft and just sweetened. Add chicken to the pan and brown on all sides, cook another six to eight minutes until golden and juices run clear.

Make the Creamy Sauce:

Push the chicken and leeks to the edges of the pan and melt butter in the center. Sprinkle over plain flour and stir constantly for about two minutes until you smell a nutty aroma and the flour loses its raw whiteness. Begin pouring in chicken stock a little at a time, whisking after each addition so your sauce stays lump-free. Add double cream and simmer gently until the sauce thickens enough to coat the back of a spoon, about four more minutes. Season well with salt and pepper.

Assemble the Pie:

Spoon the hot filling into a deep pie dish, smoothing it into an even layer. Lay the ready-rolled puff pastry sheet over the top, tucking or trimming the edges neatly against the dish. Crimp around the edges with your fingers or a fork for a rustic seal. Cut a small hole or cross in the center to allow steam to escape.

Bake to Perfection:

Brush the pastry surface generously with beaten egg for an irresistible golden finish. Bake in a preheated oven at 200C or 180C fan for twenty-five to thirty minutes. Watch for the pastry to puff dramatically and turn golden brown, then cool briefly before serving.

Leeks have always fascinated me for their gentle flavor and family members ask for extra just for their sweetness. Every time I serve this pie my dad insists it tastes like Sunday at his childhood home.

Flavor Boosters

Try swapping chicken with turkey for a post-holiday version, or use crème fraîche in place of double cream for tangy richness. Add mushrooms for a woodland spin; just sauté them with the leeks. In spring, toss in asparagus tips, or add sautéed parsnips in autumn for natural sweetness. For a festive twist, stir in a spoonful of grainy mustard or a pinch of nutmeg.

Serving Suggestions

Pair the pie with buttery mashed potatoes or roasted root vegetables. A crisp green salad dressed in mustard vinaigrette complements the rich main dish, or serve with minted peas or steamed runner beans for a true English feast.

Creative Twists

This pie keeps for about three days in the fridge—cover it tightly with foil to keep the pastry from going soggy. To reheat, bake slices in a hot oven until the filling is bubbling. You can also freeze the unbaked pie and bake straight from frozen, just add ten extra minutes. For busy weeks, store individual slices for easy lunchtime reheating.

This pie has become a freezer staple for our family and friends—it’s always a success and a delicious way to gather everyone around the table.

Common Questions About This Recipe

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast for thighs. Just be mindful that breasts may be less juicy, so don't overcook them to maintain tenderness.

→ How do I store leftover pie?

Allow the pie to cool fully, cover, and refrigerate for up to 2 days. Reheat in an oven to keep the pastry crisp.

→ Can I make this pie ahead of time?

Prepare the filling and assemble the pie up to a day before baking. Store in the fridge, then bake just before serving for best results.

→ Is it possible to freeze this pie?

Yes, you can freeze the unbaked assembled pie. Wrap well and freeze for up to 1 month. Bake from frozen, adding extra cooking time as needed.

→ What vegetables pair well with this pie?

Steamed green beans, carrots, or a crisp side salad complement the creamy filling and flaky pastry for a balanced meal.