Mary Berry’s Chicken and Leek Pie Recipe: A Comforting Classic
When it comes to hearty, comforting British food, few dishes can rival a well-made pie. Among the many varieties, Mary Berry’s Chicken and Leek Pie stands out as a beloved classic. With its rich filling, flaky pastry, and wholesome ingredients, it’s a dish that brings warmth and satisfaction to any meal. In this blog post, we’ll walk you through the step-by-step process of making this delightful pie, ensuring that even beginners can achieve delicious results. Let’s dive in!
Ingredients
For the filling:
- 4 boneless, skinless chicken breasts (about 600g), diced
- 2 medium leeks, washed and sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 150ml chicken stock
- 200ml double cream
- 50g butter
- 2 tbsp plain flour
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- Fresh thyme leaves (optional)
For the pastry:
- 500g ready-made shortcrust or puff pastry
- 1 egg, beaten (for egg wash)
Instructions
Step 1: Prepare the Filling
- Cook the Chicken: In a large pan, melt half the butter over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken and set aside.
- Cook the Vegetables: In the same pan, add the remaining butter. Sauté the onions and garlic until softened. Add the leeks and cook for another 5 minutes until tender.
- Make the Sauce: Sprinkle the flour over the vegetables and stir well to combine. Gradually add the chicken stock, stirring continuously to prevent lumps. Cook until the mixture thickens slightly.
- Combine Ingredients: Return the chicken to the pan. Stir in the double cream, Dijon mustard, and thyme leaves. Season with salt and pepper. Simmer for a few minutes until the mixture is well combined and slightly thickened. Remove from heat and let it cool.
Step 2: Assemble the Pie
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Roll Out the Pastry: Roll out the pastry on a lightly floured surface to fit your pie dish. Line the pie dish with half of the pastry, trimming any excess.
- Add the Filling: Spoon the cooled chicken and leek mixture into the pastry-lined pie dish.
- Top with Pastry: Roll out the remaining pastry and cover the pie, sealing the edges well. Trim any excess pastry and crimp the edges. Cut a few small slits in the top to allow steam to escape.
- Egg Wash: Brush the top of the pie with the beaten egg for a golden finish.
Step 3: Bake the Pie
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Serve: Allow the pie to cool slightly before serving. Enjoy with your favorite side dishes, such as mashed potatoes or a green salad.
FAQs
| Question | Answer |
|---|---|
| Can I use leftover chicken? | Yes, leftover cooked chicken works perfectly in this recipe. |
| Can I freeze the pie? | Yes, the pie can be frozen before baking. Thaw overnight in the fridge before baking. |
| What can I use instead of leeks? | You can substitute leeks with spring onions or finely chopped celery. |
| Can I make the pie in advance? | Yes, you can prepare the filling and assemble the pie a day in advance. Store in the fridge until ready to bake. |
| What type of pastry is best? | Both shortcrust and puff pastry work well. Puff pastry gives a flakier top. |
| Can I add other vegetables? | Yes, you can add vegetables like carrots or peas to the filling. |
| How do I store leftovers? | Store leftovers in an airtight container in the fridge for up to 3 days. |
| Can I use single cream instead of double cream? | Double cream is preferred for richness, but single cream can be used. |
Tips for the Perfect Pie
- Cooling the Filling: Make sure the filling is cool before adding it to the pastry. This prevents the pastry from becoming soggy.
- Pastry Choice: While puff pastry gives a wonderfully flaky top, shortcrust pastry provides a sturdier base and sides. Choose according to your preference.
- Seasoning: Taste the filling before assembling the pie to ensure it’s well-seasoned. Adjust salt and pepper as needed.
- Egg Wash: Brushing the top of the pie with beaten egg gives it a beautiful golden color and a slight sheen.
- Baking: Keep an eye on the pie as it bakes. If the top is browning too quickly, cover it loosely with aluminum foil to prevent burning.
Conclusion
Mary Berry’s Chicken and Leek Pie is a true testament to the comforting nature of British cuisine. With its creamy filling and perfectly baked pastry, it’s a dish that’s sure to please everyone at the table. Whether you’re making it for a family dinner or a special occasion, this pie is guaranteed to become a favorite. Give it a try, and let the delicious flavors speak for themselves!