Name: Irresistible Mary Berry Chicken Leek Pie for Cozy Nights
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: British
Ingredients: 1 tbsp oil (Use for sautéing; substitute with butter for added flavor.); 2 large leeks (Trimmed and sliced; can switch with onions if needed.); 4 pieces skinless, boneless chicken thighs (Cubed; can substitute with chicken breast.); 25 g butter (Adds richness; use oil for a dairy-free version.); 25 g plain flour (For thickening the sauce; gluten-free flour is an option.); 300 ml chicken stock (Base for the sauce; vegetable stock for a vegetarian twist.); 100 ml double cream (Contributes creaminess; non-dairy cream for a lighter version.); 1 tbsp chopped fresh tarragon (Optional; dried tarragon works as well.); Salt and freshly ground black pepper (Essential for seasoning; adjust to taste.); 375 g ready-rolled puff pastry (Forms the crust; homemade pastry can deliver authenticity.); 1 egg beaten (For brushing the pastry; milk is a suitable alternative.)

Description

Experience the warmth of Mary Berry Chicken and Leek Pie, a comforting dish perfect for cozy evenings.

Ingredients

Scale

1 tbsp oil (Use for sautéing; substitute with butter for added flavor.)
2 large leeks (Trimmed and sliced; can switch with onions if needed.)
4 pieces skinless, boneless chicken thighs (Cubed; can substitute with chicken breast.)
25 g butter (Adds richness; use oil for a dairy-free version.)
25 g plain flour (For thickening the sauce; gluten-free flour is an option.)
300 ml chicken stock (Base for the sauce; vegetable stock for a vegetarian twist.)
100 ml double cream (Contributes creaminess; non-dairy cream for a lighter version.)
1 tbsp chopped fresh tarragon (Optional; dried tarragon works as well.)
Salt and freshly ground black pepper (Essential for seasoning; adjust to taste.)
375 g ready-rolled puff pastry (Forms the crust; homemade pastry can deliver authenticity.)
1 egg beaten (For brushing the pastry; milk is a suitable alternative.)

Instructions

Heat the oil in a large pan over medium heat. Add the sliced leeks and cook for about 5 minutes until soft and fragrant. Then, add the cubed chicken thighs and cook until they’re golden brown on all sides.
In the same pan, melt the butter over low heat. Sprinkle in the flour to create a roux, stirring continuously for about 1 minute. Gradually whisk in the chicken stock, ensuring there are no lumps. Stir in the double cream and chopped tarragon, then season with salt and pepper to taste.
Carefully pour the chicken and leek filling into a 1.2-liter pie dish, making sure it’s evenly spread out.
Preheat your oven to 200°C/fan 180°C/gas 6. Lay the puff pastry over the filling, trimming any excess and sealing the edges by crimping with a fork. Don’t forget to cut a small steam vent in the top!
Gently brush the pastry with the beaten egg for a golden shine. Pop the pie into the oven and bake for 25-30 minutes, or until the pastry is puffed and beautifully golden brown.

Notes

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 500
Sugar: 2 g
Sodium: 800 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 120 mg

Keywords: Mary Berry Chicken Leek Pie