Description
A comforting British classic inspired by Mary Berry tender chicken pieces, creamy leek filling, and a buttery puff pastry topping that’s golden, flaky, and irresistible.
Ingredients
2 tbsp olive oil
1 tbsp butter
2 leeks, trimmed and sliced
1 small onion, finely chopped
2 garlic cloves, minced
1 lb (450g) boneless, skinless chicken breasts or thighs, cut into chunks
2 tbsp plain flour
1 cup (240ml) chicken stock
1 cup (240ml) milk or double cream
1 tsp Dijon mustard
1 tbsp chopped fresh thyme or tarragon
Salt and freshly ground black pepper, to taste
1 sheet ready-rolled puff pastry
1 egg, beaten (for glaze)
Instructions
1. Preheat oven to 400°F (200°C).
2. Heat olive oil and butter in a large skillet over medium heat.
3. Add leeks and onion; cook for 5–6 minutes until softened.
4. Add garlic and chicken pieces; cook until chicken is lightly browned.
5. Stir in flour and cook for 1 minute to remove the raw taste.
6. Gradually pour in chicken stock and milk, stirring until a thick, creamy sauce forms.
7. Add mustard, thyme, salt, and pepper; simmer for 5 minutes.
8. Transfer the mixture to a pie dish and let it cool slightly.
9. Top with puff pastry, trim edges, and seal.
10. Brush with beaten egg and cut small slits on top to vent steam.
11. Bake for 25–30 minutes until golden and bubbling.
12. Allow to rest for 5 minutes before serving.
Notes
For extra richness, add a handful of cooked bacon or mushrooms to the filling.
Use leftover roast chicken to make it even easier.
Serve with mashed potatoes or steamed greens for a full meal.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baked
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 5g
- Sodium: 670mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
Keywords: Mary Berry chicken pie, chicken and leek pie, creamy chicken pie, puff pastry pie, British comfort food