Mary Berry Chicken And Leek Pie​

If comfort food had a warm hug, it would look a lot like Mary Berry Chicken And Leek Pie. Creamy, savory, wrapped in golden puff pastry, and completely satisfying—this is the kind of dinner that makes a busy day feel softer around the edges. Whether you’re juggling work, kids, or just the never-ending “what’s for dinner?” question, this pie comes to the rescue in the most delicious way.

I love recipes like this because they feel special without being stressful. And honestly? That’s what we all need more of—food that tastes like you tried really hard, even when you didn’t have to.

This Mary Berry Chicken And Leek Pie Recipe is perfect for cozy family dinners, casual entertaining, or those Sundays when you want something hearty but comforting. Let’s get into why this pie deserves a permanent spot in your recipe rotation.

Why You’ll Love This Mary Berry Chicken And Leek Pie

There’s a reason this dish has stood the test of time:

• It’s rich and creamy without being heavy
• The leeks turn soft and sweet (no onion drama here)
• Puff pastry = instant bakery vibes
• It feels fancy, but it’s absolutely doable on a weeknight

Inspired by the classic British style popularized by Mary Berry, this pie is all about simple ingredients treated with care. No shortcuts that sacrifice flavor—just smart cooking that works every time.

Ingredients You’ll Need

Here’s everything that goes into this cozy classic:

• 1 tbsp oil
• 2 large leeks, trimmed and sliced
• 4 skinless, boneless chicken thighs, cubed
• 25g (1 oz) butter
• 25g (1 oz) plain flour
• 300ml (½ pint) chicken stock
• 100ml (3½ fl oz) double cream
• 1 tbsp fresh tarragon, chopped (optional but lovely)
• Salt and freshly ground black pepper
• 375g (13 oz) ready-rolled puff pastry
• 1 egg, beaten (for brushing)

Ingredient tip from my kitchen: Chicken thighs are your best friend here. They stay juicy and flavorful, even after baking. Chicken breast works, but thighs are where the magic lives.

How to Make Mary Berry Chicken And Leek Pie Recipe (Step by Step)

Don’t worry—this isn’t one of those recipes with surprise stress halfway through. We’re taking it slow and steady.

1. Cook the Leeks and Chicken

Heat the oil in a large saucepan or deep frying pan over medium heat. Add the sliced leeks and cook gently for about 5 minutes, stirring occasionally, until they soften and smell slightly sweet.

Add the cubed chicken thighs and cook until sealed and lightly browned on all sides. No need to cook them through just yet—they’ll finish in the oven.

2. Make the Creamy Sauce

In the same pan (hello, fewer dishes), add the butter and let it melt. Stir in the flour and cook for about 1 minute. This forms a roux, which is just a fancy word for “the thing that makes your sauce thick and silky.”

Gradually pour in the chicken stock, stirring constantly to avoid lumps. Once the sauce thickens, stir in the double cream and chopped tarragon if using. Season generously with salt and pepper.

Real-life reassurance: If the sauce looks a little lumpy at first, keep stirring. It always smooths out. Cooking is forgiving like that.

3. Fill the Pie Dish

Spoon the creamy chicken and leek filling into a 1.2-liter (2-pint) pie dish. Spread it evenly and let it cool slightly if you have time—this helps keep the pastry crisp.

4. Add the Puff Pastry Lid

Preheat your oven to 200°C (fan 180°C / gas 6).

Lay the puff pastry over the pie dish, trimming the excess but leaving enough to tuck down the sides. Crimp the edges to seal, then cut a small slit in the center to let steam escape.

Brush generously with beaten egg. This is what gives you that gorgeous golden finish.

5. Bake Until Golden and Gorgeous

Bake for 25–30 minutes, or until the pastry is puffed, crisp, and deeply golden. Your kitchen will smell unreal at this point—fair warning.

Cooking Tips for Pie Success (No Stress Allowed)

• Cool the filling slightly before adding pastry to avoid soggy bottoms
• Use ready-rolled puff pastry—there’s zero shame in convenience
• Place the pie dish on a baking tray in case of bubbling over
• Rest the pie for 10 minutes before serving so the filling sets

And remember: a slightly messy pie is still a delicious pie. Perfection is overrated.

A Little Personal Note from My Kitchen

This pie became a regular in my house after one of those long, chaotic weekdays when everyone was hungry and patience was low. I pulled it out of the oven, flaky and bubbling, and suddenly the table went quiet—in the best way. That’s when I knew this recipe was a keeper.

It’s now one of my go-to dishes when I want something comforting that feels like home.

FAQs About Mary Berry Chicken And Leek Pie Recipe

A Cozy Ending Worth Savoring

There’s something timeless about Mary Berry Chicken And Leek Pie. It’s comforting without being boring, elegant without being complicated, and perfect for bringing people together around the table. If you’re craving a dinner that feels like a warm blanket after a long day, this pie delivers every single time.

From my kitchen to yours, I hope this Mary Berry Chicken And Leek Pie Recipe becomes one of those dishes you return to again and again—because sometimes, the simplest meals are the ones that stay with us the longest.

Keep the Comfort Going (You’ll Love These Too)

If this Mary Berry Chicken And Leek Pie made its way into your comfort-food hall of fame, don’t stop here—there are so many cozy, satisfying dinners waiting for you. Here are a few reader-favorite recipes that pair perfectly with the same warm, homemade vibes:

• Chicken Pot Pie – Creamy, classic, and deeply comforting, this is the ultimate follow-up if you’re craving that familiar “hug in a dish” feeling all over again.
• Chicken, Leek, and Butternut Squash Bake – A cozy twist that brings together tender chicken, sweet squash, and leeks for a dish that feels perfect for fall and winter nights.
• Chicken Pastry – Flaky, golden, and incredibly satisfying, this recipe is ideal when you’re in the mood for another pastry-topped dinner that looks impressive but feels easy.
• Mini Chicken Pot Pies Muffins – Cute, practical, and perfect for meal prep or entertaining, these little pies are a hit with both kids and adults.

If you try this recipe (or any of these!), I’d love to hear what you think. Scroll down and leave a ⭐⭐⭐⭐⭐ review—your stars and comments help other home cooks find their next favorite dinner and truly mean the world to me. Happy cooking!

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