Mary Berry Chicken and Leek Pie

Experience the comforting warmth of Mary Berry Chicken and Leek Pie, a cozy dish that combines tender chicken and leeks in a creamy sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: British

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 tablespoons Oil olive oil can be substituted
3 medium Leeks sliced
500 grams Chicken Thighs cubed
50 grams Butter or margarine
50 grams Plain Flour or gluten-free flour
600 milliliters Chicken Stock homemade or low-sodium canned
150 milliliters Double Cream or heavy cream/crème fraîche
1 tablespoon Fresh Tarragon or dried alternatives
to taste Salt
to taste Pepper

For the Crust

1 packet Ready-Rolled Puff Pastry homemade pastry optional
1 beaten Egg for egg wash, milk as alternative

Equipment

large sauté pan
pie dish
whisk

Method

Step-by-Step Instructions

Sauté the sliced leeks in oil over medium heat for about 5 minutes until soft and translucent.
Brown the cubed chicken thighs in the same pan for 5-7 minutes until golden brown.
Remove chicken and leeks; melt butter in the pan, stir in flour and cook for 1 minute until creamy.
Gradually whisk in chicken stock, simmer for 3-5 minutes, then add double cream and tarragon; season to taste.
Pour filling into a pie dish, cover with puff pastry, seal edges, and make a steam vent.
Brush with beaten egg, bake in preheated oven at 200°C for 25-30 minutes or until golden.

Nutrition

Serving: 1sliceCalories: 520kcalCarbohydrates: 36gProtein: 25gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 740mgPotassium: 680mgFiber: 2gSugar: 2gVitamin A: 450IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

This pie can be prepared in advance; store leftovers in an airtight container for up to 3 days. Freeze unbaked pie for up to 2 months.

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