Mary Berry Chicken Leek Pie (Recipe for Printing)
Celebrate comfort with this Mary Berry-inspired chicken and leek pie. Featuring chicken thighs, leeks, creamy sauce, and puff pastry, it’s perfect for autumn get-togethers or weeknight dinners. Save & click.
# What You Need:
→ Filling
01 -
1 tablespoon vegetable oil
02 -
2 large leeks, sliced
03 -
4 boneless, skinless chicken thighs, cubed
→ Sauce
04 -
2 tablespoons unsalted butter
05 -
2 tablespoons all-purpose flour
06 -
1 1/4 cups chicken stock
07 -
1/3 cup heavy cream
08 -
Salt and freshly ground black pepper, to taste
→ Crust and Finish
09 -
13 ounces ready-rolled puff pastry
10 -
1 large egg, beaten
# How to Make It:
01 -
Preheat oven to 400°F. Heat oil in a large skillet over medium heat. Add leeks and sauté until soft, about 6 minutes. Stir in cubed chicken thighs and cook until browned on all sides.
02 -
Add butter to the skillet and allow to melt. Stir in flour to form a smooth roux. Gradually pour in chicken stock while stirring constantly, then add heavy cream. Cook until sauce thickens, seasoning with salt and black pepper.
03 -
Spoon filling into a suitable baking dish. Place puff pastry sheet over the top, trimming and crimping the edges to seal. Cut a small steam vent in the center of the pastry.
04 -
Brush the pastry top with beaten egg. Bake for 25–30 minutes, or until the crust is golden and puffed.
# Extra Tips:
01 -
Allow the filling to cool slightly before covering with pastry to prevent a soggy underside.