Get ready to indulge in a mouthwatering dish with Mary Berry’s Chicken and Leek Pie combining tender chicken, flavorful leeks, earthy mushrooms, and a creamy filling, all encased in a golden puff pastry crust. It’s a comforting and satisfying meal that will leave you craving for more. Let’s delve into the ingredients and learn how to make this delicious Mary Berry chicken and mushroom pie!
Prep: 20 mins Total: 55 mins Yields: 6
MORE MARY BERRY CHICKEN RECIPES WITH MUSHROOMS:
Why you’ll like it
There are several reasons why you should give this Chicken and Leek Pie with Mushrooms a try:
- Leeks and Portobello Mushrooms. The combination of tender chicken, sweet leeks, and earthy mushrooms creates a symphony of flavours that will tantalize your taste buds.
- Creamy Dijon Sauce with Apple Juice. The creamy filling made with apple juice, chicken stock, Dijon mustard, and crème fraîche adds a luxurious and velvety texture to the pie.
- Golden Flaky Pie Crust. The golden and flaky puff pastry crust provides the perfect contrast to the rich and savoury filling.
- Easy. This recipe is easy to make and doesn’t require any complicated techniques, making it accessible to both novice and experienced cooks.
- Comfort Food. It’s a comforting and satisfying dish that is perfect for cosy family dinners or special occasions.
Mary Berry Chicken and Leek Pie Recipe
What is Mary Berry Chicken and Mushroom Pie?
This Chicken and Leek Pie with Dijon mustard and PortobelloMushrooms is a delightful twist on the classic recipe. The addition of Portobello mushrooms brings a rich and earthy flavour to the dish, complementing the tender chicken and sweet leeks. The creamy filling, made with apple juice, chicken stock, Dijon mustard, and crème fraîche, adds a luscious texture and a burst of flavour. Topped with a buttery puff pastry crust, this pie is a true comfort food that will warm your heart and satisfy your taste buds.
This version of the Chicken & Leek Pie stands out with the addition of portobello mushrooms. These mushrooms bring a unique depth of flavour and a meaty texture to the dish, elevating it to a whole new level. The combination of mushrooms, leeks, and chicken creates a harmonious blend of flavours that will leave you wanting more. It’s a delightful twist on the classic recipe that adds an extra layer of deliciousness.
Ingredients
- Butter – 5 tablespoons butter
- Leeks – 3 large leeks, sliced
- All-purpose flour – 1/2 cup all-purpose flour
- Apple juice – 1 1/4 cups apple juice
- Chicken stock – 2 cups chicken stock
- Portobello mushrooms – 9 ounces (250g) portobello mushrooms, sliced
- Dijon mustard – 1 tablespoon Dijon mustard
- Fresh thyme leaves – 1 tablespoon fresh thyme leaves, chopped
- Crème fraîche – 3 tablespoons crème fraîche
- Cooked chicken – 1 pound (750g) cooked chicken, sliced
- Salt and freshly ground black pepper to taste
- Puff pastry – 1 sheet all-butter puff pastry
- Egg – beaten with a little milk for brushing
How to make Mary Berry Chicken and Leek Pie?
- 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. Serve and enjoy.
Tips
- Make sure to sauté the leeks until they become tender before adding them to the filling.
- When incorporating the flour, 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.
- Attach the pastry strips to the rim of the dish to 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
- Add a handful of grated cheese, such as cheddar or Gruyère, to the filling for an extra layer of flavour.
- Experiment with different types of mushrooms, such as cremini or shiitake, to vary the taste and texture.
- For a vegetarian version, replace the chicken with tofu or a medley of roasted vegetables.
- Sprinkle some chopped parsley or chives on top before serving for a fresh and vibrant touch.
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.
Storing the Chicken and Leek Pie
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!
You might like more…
MORE BAKED RECIPES:
- Mary Berry Fish Pie
- Mary Berry Sheperd’s Pie Dauphinoise
- Mary Berry Chicken Pasta Bake
- Mary Berry Tuna Pasta Bake
- Jamie Oliver Chicken & Mushroom Lasagne
Mary Berry Chicken and Leek Pie
- Total Time: 55 minutes
- Yield: 6 1x
Description
This classic Mary Berry Chicken and Leek pie combines tender chicken, flavorful leeks, earthy mushrooms, and a creamy filling, all encased in a golden puff pastry crust.
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. Serve and enjoy.
Notes
Special equipment An ovenproof pie dish
Prepare Ahead and Freeze: You can make the pie up to the end of step 3 up to 1 day in advance. If you want to freeze it, do so before baking it and store in the freezer for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Keywords: Chicken, Leek, Mushrooms, Pie, Mary Berry Chicken and Leek Pie, Mary Berry Chicken and Mushroom Pie, Chicken and Leek Pie Mary Berry, Apple Juice, Dijon Mustard, Portobello Mushrooms, Crème Fraîche
