Mary Berry’s Chicken and Leek Pie is a delicious and comforting dish featuring tender chicken and leeks in a creamy sauce, all encased in a flaky puff pastry.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:Serves 4
Category:Main Course
Method:Baking
Cuisine:British
Diet:Gluten Free
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 medium onion, chopped
2 leeks, cleaned and sliced
2 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions
Preheat the oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, add the chopped onion and leeks. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
Return the chicken to the skillet. Pour in the chicken broth and heavy cream. Stir in the thyme, salt, pepper, and Dijon mustard. Bring to a simmer and cook for 5-10 minutes until the sauce thickens slightly.
Stir in the chopped parsley and remove from heat. Let the mixture cool for about 10 minutes.
Roll out the puff pastry on a lightly floured surface to fit your pie dish. Transfer the cooled chicken and leek mixture into the pie dish.
Cover the filling with the puff pastry, trimming any excess. Cut a few slits in the top to allow steam to escape. Brush the pastry with the beaten egg.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and puffed up. Let cool for a few minutes before serving.
Notes
For a healthier option, substitute half-and-half for the heavy cream.
Add vegetables like carrots or peas for extra flavor and nutrition.