Mary Berry Chicken and Leek Pie Recipe

Experience the homely comfort of Mary Berry’s chicken and leek pie, a classic dish that is both satisfying and straightforward to prepare. This recipe features a harmonious blend of creamy leeks and tender chicken enveloped in a flaky puff pastry. Ideal for serving up to six people, it’s a cost-effective and delightful choice for any mealtime. With a total cook time of about 90 minutes, it offers a perfect solution for those seeking a dish that combines simplicity with traditional flavors.

How To Make Mary Berry’s Chicken And Leek Pie Recipe Overview

The combination of savory chicken, sweet leeks, and a subtle hint of apple from the juice gives this dish its unique character. The puff pastry topping adds a delightful crunch that perfectly complements the creamy filling. This pie is sure to become a beloved staple in your recipe collection, offering a satisfying meal that’s both economical and a joy to prepare.

Ingredients

  • Butter: 6 tablespoons, for sautéing and richness
  • Apple juice: 1 1/2 cups, adds a subtle sweetness
  • All-purpose flour: 3/4 cup, for thickening the sauce
  • Leeks: 4 large, cleaned and sliced
  • Portobello mushrooms: 12 ounces (about 340g), chopped
  • Chicken stock: 2 1/2 cups, for a flavorful base
  • Fresh thyme leaves: 1 1/2 tablespoons, finely chopped
  • Dijon mustard: 2 tablespoons, for a tangy depth
  • Cooked chicken: 1 1/4 pounds (about 850g), diced
  • Crème fraîche: 4 tablespoons, for creamy texture
  • Puff pastry: 1 large sheet of all-butter puff pastry
  • Salt and freshly ground black pepper: to taste
  • Egg: 1 large, beaten with a little milk for brushing the pastry

Instructions

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).
  2. Cook the Leeks: In a large pan, melt the butter over medium heat. Add the sliced leeks and sauté until they are soft and translucent, about 8 minutes.
  3. Make the Sauce: Stir in the flour and cook for a minute to remove the raw flour taste. Gradually add the apple juice and chicken stock, stirring continuously until the mixture thickens and becomes smooth.
  4. Add the Mushrooms and Seasonings: Add the chopped mushrooms, Dijon mustard, and thyme to the pan. Let it simmer for about 10 minutes until the mushrooms are cooked through.
  5. Combine Chicken and Crème Fraîche: Add the cooked chicken to the pan and stir in the crème fraîche. Season with salt and pepper to taste. Cook for an additional 5 minutes, then remove from heat.
  6. Assemble the Pie: Pour the filling into a large pie dish. Roll out the puff pastry to cover the top of the dish. Trim any excess pastry and use it to decorate the top if desired. Brush the pastry with the egg wash.
  7. Bake: Place the pie in the oven and bake for about 35 minutes, or until the pastry is puffed and golden brown.
  8. Rest and Serve: Let the pie rest for a few minutes before serving. This helps the filling set a little, making it easier to cut.

Nutritional Value

Calories: Approximately 450 per serving

Protein: 25g

Fat: 28g

Carbohydrates: 32g

Sodium: 700mg

Fiber: 3g

Also Read: Mary Berry Liver and Bacon Casserole Slow Cooker Recipe

Substitutions

Butter: If you need a dairy-free option, you can use margarine or a vegan butter alternative. Olive oil or avocado oil can also work for sautéing the leeks, although they won’t provide the same richness.

Leeks: If leeks are unavailable, you can substitute with a similar quantity of onions or shallots for a slightly different but still delicious flavor.

All-purpose Flour: For a gluten-free version of the pie, use a gluten-free all-purpose flour blend. Make sure it’s a 1:1 substitute to ensure the texture remains similar.

Apple Juice: If you want to avoid the sweetness of apple juice, you can increase the chicken stock by the same amount, or use white wine for a more savory and rich flavor.

Chicken Stock: Vegetable broth can be used as a substitute if you’re looking for a lighter option or if you’re catering to vegetarians (along with substituting the chicken).

Portobello Mushrooms: Cremini or white mushrooms can be used as an alternative. They offer a similar texture and absorb flavors well.

Dijon Mustard: If you’re not a fan of Dijon, you can use an equal amount of whole grain mustard or even a pinch of dry mustard powder.

Fresh Thyme Leaves: Dried thyme can be used if fresh isn’t available. Use about a third of the amount since dried herbs are more concentrated.

Crème Fraîche: Sour cream or Greek yogurt can be substituted for crème fraîche if you’re looking for something with a similar tanginess but possibly lower in fat.

Cooked Chicken: For a vegetarian version, you can use cooked chickpeas or firm tofu as a protein substitute.

Puff Pastry: If puff pastry is not available or you prefer something different, you can use phyllo dough layers brushed with melted butter, or make a traditional pie crust as a topping.

Egg (for brushing): For a vegan option, brush the pastry with almond milk or soy milk mixed with a little oil for a golden finish.

FAQs

Can I use low-fat ingredients for this recipe?

Yes, you can use low-fat alternatives like light butter and reduced-fat crème fraîche to make this pie healthier. Opt for a lighter puff pastry if available. These substitutions can help decrease the overall fat content, although they may slightly alter the texture and flavor. It’s a good compromise if you’re watching your calorie intake but still want to enjoy a comforting meal.

What can I serve with this pie?

This pie goes well with a variety of sides. For a light option, consider a fresh green salad with a vinaigrette dressing. If you prefer something heartier, roasted vegetables or mashed potatoes make excellent accompaniments. These sides help balance the richness of the pie and can turn it into a more complete, satisfying meal.

Can I freeze this chicken and leek pie?

Absolutely, this pie freezes very well. Make sure the pie is completely cooled before wrapping it tightly in plastic wrap and then foil. It can be stored in the freezer for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat in the oven until hot and the pastry is crispy.

How to make a Mary Berry pie crust?

To make a Mary Berry-style pie crust, combine 250g of flour with 125g of cold butter in a bowl. Rub together until it resembles breadcrumbs. Gradually add cold water, about 4-5 tablespoons, and mix until it forms a dough. Roll out on a floured surface and use as needed for your pie. Chill before baking for best results.

Can you reheat chicken and leek pie?

Yes, you can reheat chicken and leek pie. Simply place it in an oven at 350°F (175°C) for about 20-25 minutes. Make sure the pie is heated through before serving. It’s best to cover the pie with foil to prevent the pastry from burning.

Conclusion

This Mary Berry chicken and leek pie recipe is a delightful way to end any day. With its rich flavors and satisfying textures, it’s sure to bring comfort and joy to your table. Whether you’re cooking for a busy weekday dinner or a casual weekend gathering, this pie will surely impress and satisfy your loved ones.

Mary Berry Chicken and Leek Pie Recipe

Mary Berry Chicken and Leek Pie Recipe

Cook Time 1 hour 30 minutes
Course Side Dish
Servings 6 people
Calories 450 kcal

Ingredients
  

  • Butter: 6 tablespoons for sautéing and richness
  • Apple juice: 1 1/2 cups adds a subtle sweetness
  • All-purpose flour: 3/4 cup for thickening the sauce
  • Leeks: 4 large cleaned and sliced
  • Portobello mushrooms: 12 ounces about 340g, chopped
  • Chicken stock: 2 1/2 cups for a flavorful base
  • Fresh thyme leaves: 1 1/2 tablespoons finely chopped
  • Dijon mustard: 2 tablespoons for a tangy depth
  • Cooked chicken: 1 1/4 pounds about 850g, diced
  • Crème fraîche: 4 tablespoons for creamy texture
  • Puff pastry: 1 large sheet of all-butter puff pastry
  • Salt and freshly ground black pepper: to taste
  • Egg: 1 large beaten with a little milk for brushing the pastry

Instructions
 

  • Preheat the Oven: Start by preheating your oven to 375°F (190°C).
  • Cook the Leeks: In a large pan, melt the butter over medium heat. Add the sliced leeks and sauté until they are soft and translucent, about 8 minutes.
  • Make the Sauce: Stir in the flour and cook for a minute to remove the raw flour taste. Gradually add the apple juice and chicken stock, stirring continuously until the mixture thickens and becomes smooth.
  • Add the Mushrooms and Seasonings: Add the chopped mushrooms, Dijon mustard, and thyme to the pan. Let it simmer for about 10 minutes until the mushrooms are cooked through.
  • Combine Chicken and Crème Fraîche: Add the cooked chicken to the pan and stir in the crème fraîche. Season with salt and pepper to taste. Cook for an additional 5 minutes, then remove from heat.
  • Assemble the Pie: Pour the filling into a large pie dish. Roll out the puff pastry to cover the top of the dish. Trim any excess pastry and use it to decorate the top if desired. Brush the pastry with the egg wash.
  • Bake: Place the pie in the oven and bake for about 35 minutes, or until the pastry is puffed and golden brown.
  • Rest and Serve: Let the pie rest for a few minutes before serving. This helps the filling set a little, making it easier to cut.

Leave a Comment

Recipe Rating