Mary Berry Chicken and Leek Pie Recipe
“Before discovering Mary Berry, I rarely used Dijon in my dishes because I always favored Italian and Middle Eastern herbs and seasonings, coming from the very center of the Mediterranean Sea. Now I have a whole collection of her recipes, and I must say that I have not tasted one with Dijon mustard that did not meet my expectations. In the list of her failsafe Dijon recipes, there is the Creamy Chicken Dijon at the very top, followed by Mary Berry’s Chicken Pasta Bake, and this Chicken and Mushroom Pie comes to a tie. The newer recipes that use Dijon include the vegetarian Humble Pie and the Samphire with Dijon Chive Sauce.” – Caroline
Why you’ll like it
The combination of tender chicken, sweet leeks, and earthy mushrooms is a crowd-pleasing choice for good reason. The golden, flaky pie crust makes it a hearty comfort dish that’s hard to resist. The use of Dijon in this recipe eliminates the usual chicken pie ingredients like bacon, salt, or spices making it more unique. And the crème fraîche adds a luxurious and velvety texture to the pie.
In short, you’ll enjoy this pie because it features:
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- A creamy Dijon base
- A flaky, crispy golden crust
- A dish that brings families together to cherish happy moments.
Tips
- Sauté the leeks until they become tender before adding them to the filling.
- When adding the flour to the apple juice and stock, stir continuously to avoid lumps.
- Simmer the filling for 5 minutes to allow the flavours to meld together.
- Roll out the puff pastry slightly larger than the dish to ensure it covers the filling completely and lets you create a decorative edge.
- Brush the pastry with beaten egg to achieve a golden and glossy finish.
- If the pastry starts to brown too quickly, cover it with foil to prevent burning.
Variations
- Grated cheese – Add a handful of grated cheese, such as cheddar or Gruyère, to the filling.
- Mushrooms – Experiment with different types of mushrooms, such as cremini or shiitake, to vary the taste and texture.
- Vegetarian – For a vegetarian version, replace the chicken with tofu, lentils or a mix of roasted vegetables.
- Wine.- Try replacing the apple juice with wine and use it to deglaze mushrooms. In this case, I would omit the Dijon mustard.
Storing the Chicken and Leek Pie
Leftovers – If you have any leftovers, store them in an airtight container in the refrigerator. The pie can be refrigerated for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. Enjoy the deliciousness all over again!
Freezing – Let the chicken and leek pie cool before freezing for up to 3 months. Bake in a freezer-friendly container. Thoaw overnight to reheat and eat the next day.
How to serve Mary Berry Chicken and Leek Pie?
This Chicken and leek Pie with Mushrooms pairs well with a variety of side dishes. Here are a few serving suggestions:
- Steamed vegetables, such as broccoli or carrots, add a healthy and colourful element to the meal.
- Mashed potatoes or creamy mashed cauliflower make a comforting and hearty accompaniment.
- A crisp green salad with a tangy vinaigrette provides a refreshing contrast to the rich flavours of the pie.
Health Info
- Calories: 546.08
- Sugar: 14.78
- Sodium: 426.89
- Fat: 32.57
- Carbohydrates: 39.25
- Fiber: 1.91
- Protein: 23.01
Mary Berry Chicken And Leek Pie Recipe
Description
Ingredients
- 5 tablespoons butter
- 3 large leeks sliced
- 1/2 cup all-purpose flour plus a little extra to dust
- 11/4 cups apple juice
- 2 cups chicken stock
- 9 ounces 250g portobello mushrooms, sliced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves chopped
- 3 tablespoons crème fraîche
- 1 pound 750g cooked chicken, sliced
- salt and freshly ground black pepper to taste
- 1 sheet all-butter puff pastry
- 1 egg beaten with a little milk
Instructions
- Preheat oven. Begin by preheating your oven to 400°F (200°C).
- Sauté leeks. In a large frying pan, melt the butter, then add the leeks and sauté over high heat for 2 minutes. Cover the pan with a lid, reduce the heat, and let the leeks cook for 10 minutes or until they become tender.
- Prepare the pie filling. Increase the heat, stir in the flour, and then incorporate the apple juice and stock. Bring the mixture to a boil while stirring continuously. Add the mushrooms, mustard, thyme, and crème fraîche. Introduce the chicken, season it with salt and freshly ground black pepper, and simmer for 5 minutes. Spoon this flavorful filling into the pie dish and allow it to cool.
- Prepare the pastry top. While the filling cools, prepare the pastry top. On a floured work surface, roll out the pastry until it's slightly larger than the dish. Cut strips of pastry to match the size of the dish's rim. Dampen the rim with water and attach the strips on top. Wet the top of the strips with water, then lay the pastry lid on them and press to seal the edges. Use your fingers to create a decorative crimped edge.
- Bake. Brush the pastry with beaten egg and place the pie in the oven for 35 minutes. Cover it with foil if it starts to brown too quickly. The pie is ready when the pastry turns crisp and golden, and the filling becomes piping hot.
- Serve and enjoy.
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