Description
Experience the warmth of home-cooked comfort with this Mary Berry Chicken and Leek Pie recipe. Perfect for family gatherings or cozy weeknight dinners, this dish features tender chicken and soft leeks enveloped in a rich, creamy sauce, all topped with a golden puff pastry lid. The flavors meld beautifully, creating a satisfying meal that appeals to everyone—from children to adults. With simple preparation steps and make-ahead options, you can enjoy quality time with loved ones while serving up a delightful culinary treat.
Ingredients
- 1 tbsp oil
- 2 large leeks, sliced
- 4 boneless chicken thighs, cubed
- 25g butter
- 25g plain flour
- 300ml chicken stock
- 100ml double cream
- 375g ready-rolled puff pastry
- 1 egg, beaten
Instructions
- Sauté sliced leeks in oil over medium heat until soft. Add cubed chicken and brown on all sides.
- Stir in butter until melted; add flour to create a roux. Gradually mix in chicken stock and double cream until thickened. Season as desired.
- Spoon filling into a pie dish and cover with puff pastry, trimming edges as needed. Crimp the edges and cut a steam vent in the center.
- Brush with beaten egg for a golden finish and bake at 200°C (180°C fan) for 25-30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 385
- Sugar: 2g
- Sodium: 610mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 83mg
Keywords: For added flavor, consider incorporating herbs like thyme or parsley into the filling. You can also substitute chicken with turkey or lamb if desired. Let the filling cool slightly before adding it to the pastry to maintain the crust's flakiness.