Mary Berry Chicken and Leek Pie Recipe
This Mary Berry Chicken, Leek and Mushroom Pie is an absolute British Classic! A creamy filling with a crispy puff pastry topping.
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.
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.