Mary Berry Chicken Leek Pie – Creamy, Cozy, and Weeknight-Friendly

Let me be honest: I didn’t set out to master a chicken leek pie. I was simply hungry, had leeks wilting in the fridge, and found a half-used tub of double cream behind the jam. What followed was a full-on Tuesday night panic bake. And it very nearly flopped.

I rushed the leeks, overfilled the pie dish, and forgot to brush the pastry with egg wash (so yes, it looked like a beige duvet). But the flavours? Utterly dreamy. If you’re looking for that creamy, herby hug-in-a-dish—minus the chaos—I’ll show you exactly how I got it right the second (okay, third) time.

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What Makes This Recipe Special

Other versions are brilliant for speed, but here’s what truly elevated it for me:

• The leeks get time to sweeten—not rushed. I now cook them low and slow, which transforms them from background filler to star flavour.
• I add a smidge of flour after sautéing, which helps the sauce thicken naturally—no gloppy surprise when you cut in.
• Letting the filling cool slightly before topping with pastry keeps the base crisper. It’s one extra minute, but it makes a huge difference.

And I’ll say it: this recipe is still quick—but with all the flavour of something that tastes like it took hours.

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INGREDIENTS + WHY THEY MATTER

• Chicken thighs (500g) – Stay juicy during high-heat cooking. Breast dries out too fast in a 30-minute bake.
• Leeks (2 large) – Cook them right, and they become sweet, soft, and deeply savoury. Cook them wrong, and they taste like lawn trimmings.
• Garlic (2 cloves) – I once forgot this, and the whole thing fell a bit flat. Adds background warmth.
• Plain flour (1 tbsp) – Not traditional, but essential for binding if you don’t want the filling sloshing out.
• Chicken stock (250ml) – Deepens flavour. Homemade or low-salt cube both work.
• Double cream (100ml) – Rich and silky. Single cream works in a pinch, but don’t use milk alone—it goes thin.
• Dijon mustard (1 tbsp) – Adds a tangy lift. I didn’t think it mattered until I tried it without. It matters.
• Fresh thyme (few sprigs) – Gives it a rustic, countryside depth. I’ve used dried—still tasty, just use less.
• Puff pastry (1 sheet, ready-rolled) – All-butter puff is best if you can find it.
• 1 egg (beaten) – Essential for that glossy, golden top.

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Making It Yours (Without Ruining It)

• Vegetarian? Mushrooms + butter beans make a gorgeous filling. Add a splash of soy for savoury oomph.
• No cream? Crème fraîche or a mix of cream cheese + milk both work (tested, both lovely).
• Low-carb-ish? I once tried this with just a cheesy cauliflower mash topping. Not quite the same, but oddly satisfying.
• Want extra flavour? Add 75g diced pancetta when browning the chicken. Or a grating of nutmeg into the sauce—just a whisper.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pastry sagged into filling	Filling too hot when topped	Let it cool 5–10 mins before adding pastry
Leeks tasted raw	Cooked on high heat	Cook low and slow—soft, not seared
Sauce too thin	Skipped flour or rushed the simmer	Add 1 tbsp flour + simmer 5 mins
Golden top, soggy bottom	Filling was too wet or overfilled	Use flour, don’t overfill, bake on lower rack

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HOW TO MAKE MARY BERRY’S CHICKEN LEEK PIE

1. Brown the chicken: Heat olive oil in a wide pan. Add diced chicken thighs, season, and fry on medium-high until golden—about 5–6 mins.
2. Sauté leeks + garlic: Turn heat down. Add sliced leeks and garlic. Cook gently for 8–10 minutes until soft and sweet.
3. Build the sauce: Stir in flour, cook for 1 minute. Gradually pour in stock, stirring constantly. Add cream, mustard, and thyme. Simmer for 5 minutes until thickened. Taste and adjust seasoning.
4. Cool + prep: Pour filling into a pie dish (mine’s 23cm round). Let sit 5–10 minutes—just enough to lose the steam.
5. Top with pastry: Drape over puff pastry, trim edges, press to seal, and cut a small vent in the middle. Brush with beaten egg.
6. Bake: Into a 200°C (180°C fan) oven for 20 minutes. It should be golden, puffed, and bubbling at the edges.
7. Rest + serve: Let it rest 5 minutes before slicing. (If you can wait.)

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TIPS FROM MY KITCHEN

• I always cool the filling slightly—prevents soggy pastry and gives better puff.
• Bake on the bottom oven shelf for a crisper base.
• Got leftover cooked veg? Stir them into the sauce before baking.
• Save time: prep the filling the night before, then just top and bake next day.

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STORAGE + SERVING

• Fridge: Keeps 2–3 days, tightly wrapped.
• Reheat: Oven is best (180°C, 15–20 mins). Microwave works, but pastry softens.
• Freezer: Freeze unbaked for up to 3 months. Bake from frozen at 180°C for 40–45 mins.
• Serve with: Buttered peas, mashed spuds, or steamed broccoli. Also brilliant cold with a crisp salad.

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FAQs

Q: Can I prep this pie ahead of time?
Yes! Make the filling up to 24 hours in advance. Just chill, then top with pastry and bake fresh.

Q: Can I use rotisserie chicken?
You can, but the sauce may be a bit thinner since cooked chicken doesn’t soak up flavour the same way. Reduce the stock slightly.

Q: Is puff pastry essential?
Not strictly. You could use shortcrust or even a mash topping—but puff gives it that flaky, indulgent feel.

Q: What herbs go well with this?
Thyme is classic. Tarragon or parsley are also lovely. I once added a pinch of rosemary—strong, but worked.

Q: My sauce split—why?
Usually too much heat or too long on the stove after cream is added. Keep it gentle and don’t walk away.