Mary Berry Chicken and Leek Pie Recipe​

This classic chicken and leek pie is everything I want in a comforting supper: tender chicken, silky leeks, and a creamy sauce tucked under a crisp, golden puff pastry lid. The filling is rich but not heavy, with gentle herb flavour and that lovely savoury warmth you only get from a proper homemade white sauce. It’s very doable for a confident beginner, and it comes together in about 1 hour 15 minutes from start to finish. Perfect for Sunday lunch, a cosy weeknight dinner, or when you want something reliably impressive without being fussy.

Ingredients

For the chicken and leek filling

• 500g cooked chicken (roast or poached), cut into bite-size pieces
• 2 large leeks, trimmed, washed well, and thinly sliced
• 40g unsalted butter
• 1 tbsp olive oil
• 40g plain flour
• 300ml chicken stock, hot
• 150ml whole milk
• 1 tsp Dijon mustard
• 2 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme (or 1/2 tsp dried)
• Salt and freshly ground black pepper, to taste

For the pastry topping

• 320g puff pastry sheet (all-butter if possible)
• 1 egg, beaten (for glazing)

Optional extras (nice, but not essential)

• 1 tbsp crème fraîche or double cream (for extra richness)
• 1 small clove garlic, finely grated
• 1/4 tsp freshly grated nutmeg

How to Make Chicken and Leek Pie

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely. Slide a large baking tray onto the shelf to heat up, which helps crisp the bottom of the dish and catches any bubbling sauce.
• Soften the leeks: Melt the butter with the olive oil in a large frying pan over medium heat. Add the sliced leeks and a pinch of salt, then cook for 8 to 10 minutes, stirring often, until the leeks are soft and sweet but not browned.
• Make the roux: Sprinkle the flour over the leeks and stir well. Cook for 1 minute so the flour loses its raw taste. This is what gives you a smooth, creamy sauce that holds together under the pastry.
• Mix the sauce: Gradually pour in the hot chicken stock, stirring (or whisking) as you go to keep it lump-free. Add the milk and keep stirring until the sauce becomes smooth and lightly thickened.
• Simmer and season: Let the sauce bubble gently for 2 to 3 minutes until it coats the back of a spoon. Stir in the Dijon mustard, parsley, thyme, and season well with salt and black pepper. If you like, add the nutmeg and a spoonful of crème fraîche or double cream for a softer, rounder finish.
• Add the chicken: Fold the cooked chicken into the sauce until everything is evenly coated. Take the pan off the heat and taste again. The filling should be well seasoned, as the puff pastry will mellow the flavour.
• Cool the filling: Spoon the filling into a bowl or leave it in the pan and let it cool for 15 to 20 minutes, until just warm. This step is worth it, hot filling will melt the pastry before it has a chance to puff.
• Assemble the pie: Spoon the cooled filling into a 1.5L pie dish (or similar). Lay the puff pastry over the top, trim the edges, then crimp with a fork or pinch with your fingers. Cut a small steam hole in the centre so the pastry stays crisp.
• Glaze and finish: Brush the pastry with beaten egg for a shiny, golden top. If you like, score the pastry lightly with a knife (do not cut all the way through) for a neat finish.
• Bake: Put the dish onto the preheated baking tray and bake for 30 to 35 minutes, until the pastry is puffed, deep golden, and you can see the filling bubbling at the edges.
• Rest and serve: Let the pie stand for 10 minutes before serving. The sauce thickens slightly as it rests, which makes it easier to spoon and gives you cleaner slices.

Tips

How do I stop the pastry from going soggy?

Cool the filling until it’s just warm before adding the pastry, and bake the dish on a preheated tray. Also make sure you cut a small steam hole so moisture can escape.

What if my sauce turns lumpy?

Take the pan off the heat and whisk firmly, then return to a gentle heat. If needed, pass the sauce through a sieve, it’s a quick fix and gives you a beautifully smooth filling.

How do I keep leeks from tasting bitter or gritty?

Slice them first, then wash in a bowl of cold water, swish well, and lift them out so the grit stays behind. Drain thoroughly before cooking.

Can I make the filling richer without it becoming heavy?

A spoonful of crème fraîche or a small splash of double cream is usually enough. It softens the sauce and adds a gentle tang, without turning it into a full-on cream stew.

Serving Suggestions

• Buttery mashed potatoes and peas
• Steamed green beans with a little lemon and black pepper
• Carrots and parsnips roasted until caramelised
• A simple green salad with a sharp mustard vinaigrette

Storage

Room temperature

Let the pie cool, then keep it out for up to 2 hours maximum (standard food safety guidance for poultry). After that, refrigerate.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (160°C fan) until piping hot, which keeps the pastry crisper than the microwave.

Freezing

You can freeze the cooked pie (or portions) for up to 3 months. Cool completely first, wrap well, and freeze. Defrost overnight in the fridge and reheat in the oven until thoroughly hot. For the best pastry texture, freeze the filling separately and top with fresh pastry on baking day.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 34 g
• Protein: 30 g
• Fat: 28 g
• Saturated fat: 12 g
• Sodium: 780 mg

Nutrition values are estimates and will vary depending on the pastry brand, chicken cut, and exact portion sizes.

FAQs

Mary Berry-Style Chicken and Leek Pie

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

40

minutes

Total time

75

minutes

Calories

520

kcal

1

hour 

5

minutes

Creamy chicken and leek filling baked under a golden puff pastry lid. Comforting, classic, and straightforward to make at home.

Ingredients

• 500g cooked chicken (roast or poached), cut into bite-size pieces

• 2 large leeks, trimmed, washed well, and thinly sliced

• 40g unsalted butter

• 1 tbsp olive oil

• 40g plain flour

• 300ml chicken stock (hot)

• 150ml whole milk

• 1 tsp Dijon mustard

• 2 tbsp chopped fresh parsley

• 1 tsp chopped fresh thyme (or 1/2 tsp dried)

• Salt and freshly ground black pepper, to taste

• 320g puff pastry sheet (all-butter if possible)

• 1 egg, beaten (for glazing)

• 1 tbsp crème fraîche or double cream (optional, for extra richness)

• 1 small clove garlic, finely grated (optional)

• 1/4 tsp freshly grated nutmeg (optional)

Directions

• Preheat the oven to 200°C (180°C fan). Place a baking tray inside to heat up.
• Soften the leeks in butter and oil with a pinch of salt for 8 to 10 minutes, until tender but not browned.
• Stir in the flour and cook for 1 minute. Gradually whisk in hot stock, then milk, until smooth.
• Simmer for 2 to 3 minutes until thickened. Stir in mustard, herbs, seasoning, and optional nutmeg/cream.
• Fold in the cooked chicken. Cool the filling for 15 to 20 minutes until just warm.
• Spoon filling into a 1.5L pie dish. Lay pastry over the top, trim, and crimp the edges.
• Cut a small steam hole, brush with beaten egg, and score the top lightly (optional).
• Bake on the hot tray for 30 to 35 minutes until deep golden and bubbling at the edges.
• Rest for 10 minutes before serving so the sauce settles and slices neatly.

Notes

• Cool the filling before topping with pastry to help prevent a soggy base.
• Use a hot baking tray under the pie for a crisper finish.
• Leftover roast chicken works beautifully here.