Mary Berry Chicken And Leek Pie is a classic British main course featuring tender chicken thighs and softened leeks. This creamy recipe uses flaky puff pastry, fresh tarragon, and a rich double cream sauce for a satisfying family dinner.
Ingredients
- 1 tbsp vegetable oil
- 2 large leeks, trimmed and sliced into rounds
- 600g (1lb 5oz) skinless, boneless chicken thighs, cubed
- 25g (1oz) butter
- 25g (1oz) plain flour
- 300ml (½ pint) chicken stock
- 100ml (3½fl oz) double cream
- 1 tbsp chopped fresh tarragon
- Salt and freshly ground black pepper, to taste
- 375g (13oz) ready-rolled puff pastry
- 1 egg, beaten
Directions
- Soften the vegetables: Place a large, deep saucepan over a medium heat and add one tablespoon of vegetable oil. Once the oil is shimmering, tip in the sliced leeks and cook them for 5 to 7 minutes while stirring occasionally. You want them to be soft and translucent rather than browned or burnt. Add the cubed chicken thighs to the pan and turn the heat up slightly. Fry the meat for about 5 minutes until every piece has changed from pink to white on the outside and is sealed.
- Build the sauce: Clear a space in the middle of the pan by pushing the chicken and leeks to the edges. Drop in the butter and let it melt completely, then stir in the plain flour to form a thick paste. Cook this mixture for at least 1 minute while stirring to make sure the finished pie doesn’t have a floury aftertaste. Pour in the chicken stock a splash at a time, whisking or stirring hard after each addition to keep the sauce smooth and thick. Once all the stock is in and the sauce is bubbling, stir in the double cream and chopped tarragon. Season the mixture well with salt and black pepper before taking it off the heat.
- Fill the dish: Transfer the creamy chicken and leek mixture into a 1.2 litre (2 pint) ovenproof pie dish. Spread the ingredients out with the back of a spoon so there aren’t any large gaps or heaps of meat in one spot. Leave the filling to sit and cool for about 10 minutes while you prepare the pastry. This prevents the heat from the sauce from softening the dough too quickly before it goes into the oven.
- Apply the pastry: Preheat the oven to 200°C (400°F/Gas Mark 6). Lightly dust your work surface with flour and unroll the puff pastry sheet. Lay the pastry over the top of the dish and use a sharp knife to trim away the excess, leaving a small margin around the edge. Use your thumb or the tines of a fork to press the pastry firmly onto the rim of the dish to create a tight seal. Cut a small slit or a cross in the very centre of the lid to let the steam escape during the baking process.
- Bake until golden: Use a pastry brush to coat the entire surface of the pastry with the beaten egg. Make sure you get into the edges where the pastry meets the dish to ensure the colour is even all over. Place the pie on the middle shelf of the oven and bake for 25 to 35 minutes. You’ll know it’s ready when the pastry has puffed up significantly and turned a rich, golden brown. The filling should be hot and bubbling through the steam hole in the centre of the lid.