Description

This Mary Berry Chicken and Leek Pie is a classic comfort food dish featuring tender chicken, soft leeks, and a rich creamy sauce, all wrapped in a golden flaky pastry. It’s a hearty, satisfying meal perfect for family dinners or cozy evenings.

Ingredients

2 cups cooked chicken, shredded or diced

2 leeks, cleaned and sliced

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups chicken stock

1/2 cup milk or cream

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1 sheet puff pastry

1 egg, beaten (for egg wash)

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Instructions

1. Preheat oven to 400°F (200°C).

2. In a large pan, melt butter over medium heat. Add sliced leeks and cook for 5–7 minutes until soft.

3. Stir in flour and cook for 1 minute.

4. Gradually add chicken stock, stirring constantly to avoid lumps.

5. Add milk or cream and cook until the sauce thickens.

6. Stir in Dijon mustard, salt, and pepper.

7. Add cooked chicken and mix until evenly coated.

8. Transfer filling to a baking dish and let cool slightly.

9. Cover with puff pastry, trimming edges and sealing well.

10. Brush top with beaten egg.

11. Cut small slits in the pastry to allow steam to escape.

12. Bake for 25–30 minutes until golden brown.

13. Let rest for a few minutes before serving.

Notes

Use rotisserie chicken to save time.

Make sure the filling is slightly cooled before adding pastry to prevent sogginess.

You can add mushrooms or peas for extra flavor.

Serve with a side of vegetables or salad.