There’s something wonderfully nostalgic about a homemade pie. For me, it takes me back to chilly Sundays at my grandmother’s house, where the scent of buttery pastry and simmering chicken would fill the entire kitchen. That comforting, savory aroma always meant one thing—pie night.
When I first came across Mary Berry’s Chicken and Leek Pie recipe, I knew I had to try it. Mary has a way of turning traditional dishes into timeless treasures. Her version is rich but not heavy, indulgent yet approachable. After trying it once, it quickly became a favorite in my household—and I honestly can’t count how many times I’ve made it since.
This pie is a celebration of simple, quality ingredients: tender chunks of chicken, sweet leeks cooked until soft, all bound in a creamy white sauce and wrapped in golden puff pastry. It’s hearty, warming, and absolutely perfect for feeding a hungry family or impressing guests without stress.
I often make this on weekends when I want to slow down and enjoy the cooking process. There’s something therapeutic about it—softening the leeks in butter, gently poaching the chicken, assembling the pie with care. And when it comes out of the oven, bubbling at the edges and perfectly golden on top, the satisfaction is unmatched.
Whether you’re new to savory pies or a seasoned pie-maker, Mary Berry’s Chicken and Leek Pie is a recipe you’ll want in your rotation. Let me take you through how I make it, what to serve it with, and a few variations you might enjoy.
What is Mary Berry Chicken and Leek Pie?
Mary Berry’s Chicken and Leek Pie is a comforting British classic made with tender poached chicken and sautéed leeks in a creamy white sauce, encased in flaky puff pastry. It’s baked until golden and bubbling—a perfect all-in-one meal.
Why You Should Try This Recipe
- Ultimate comfort food: Rich, creamy filling and crisp pastry.
- Mary Berry approved: Her recipes are known for reliability and flavor.
- Family-friendly: Loved by both kids and adults.
- Make-ahead friendly: Can prep in stages and bake when needed.
- Delicious leftovers: Tastes even better the next day.
Ingredients Needed to Make Mary Berry Chicken and Leek Pie
- 4 skinless, boneless chicken breasts (or thighs)
- 2 medium leeks, trimmed, cleaned, and sliced
- 1 small onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons plain flour
- 400 ml (1¾ cups) milk
- 100 ml (⅓ cup) double cream
- 1 teaspoon Dijon mustard (optional but recommended)
- Salt and freshly ground black pepper, to taste
- 1 sheet ready-rolled puff pastry
- 1 egg, beaten (for glazing)
- Fresh thyme or parsley (optional, for garnish)
Instructions to Make Mary Berry Chicken and Leek Pie
- Pre-cook the chicken
In a large saucepan, place the chicken breasts and cover with water. Add a pinch of salt and bring to a gentle simmer. Cook for about 15–20 minutes until fully cooked. Remove the chicken, let it cool slightly, then cut into bite-sized chunks. - Prepare the vegetables
In another pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and leeks, cooking gently for 8–10 minutes until soft but not browned. Stir often to prevent sticking. - Make the white sauce
Sprinkle in 2 tablespoons of flour over the softened leeks and stir for a minute to cook the flour. Gradually pour in the milk, stirring continuously until the sauce thickens and becomes smooth. Add the cream and Dijon mustard, and season generously with salt and pepper. Let the sauce simmer for another 2–3 minutes. - Combine chicken and sauce
Stir the cooked chicken pieces into the sauce, coating them well. Let the mixture cool for 10–15 minutes before assembling the pie—this helps the pastry stay crisp. - Preheat the oven
Set your oven to 200°C (180°C fan) / 400°F / Gas mark 6. - Assemble the pie
Pour the filling into a deep pie dish. Unroll the puff pastry and place it over the top, trimming the edges and pressing them down with a fork. Use leftover pastry to create decorative shapes if desired. Brush the top with beaten egg for a golden finish. - Bake until golden
Bake for 25–30 minutes, or until the pastry is puffed and deeply golden. - Cool slightly and serve
Let the pie rest for a few minutes before serving. Garnish with fresh herbs, if using.
Mary Berry Chicken and Leek Pie
Ingredients
- 4 skinless boneless chicken breasts (or thighs)
- 2 medium leeks trimmed, cleaned, and sliced
- 1 small onion finely chopped
- 2 tablespoons butter
- 2 tablespoons plain flour
- 400 ml 1¾ cups milk
- 100 ml ⅓ cup double cream
- 1 teaspoon Dijon mustard optional but recommended
- Salt and freshly ground black pepper to taste
- 1 sheet ready-rolled puff pastry
- 1 egg beaten (for glazing)
- Fresh thyme or parsley optional, for garnish
Instructions
- In a large saucepan, place the chicken breasts and cover with water. Add a pinch of salt and bring to a gentle simmer. Cook for about 15–20 minutes until fully cooked. Remove the chicken, let it cool slightly, then cut into bite-sized chunks.
- In another pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and leeks, cooking gently for 8–10 minutes until soft but not browned. Stir often to prevent sticking.
- Sprinkle in 2 tablespoons of flour over the softened leeks and stir for a minute to cook the flour. Gradually pour in the milk, stirring continuously until the sauce thickens and becomes smooth. Add the cream and Dijon mustard, and season generously with salt and pepper. Let the sauce simmer for another 2–3 minutes.
- Stir the cooked chicken pieces into the sauce, coating them well. Let the mixture cool for 10–15 minutes before assembling the pie—this helps the pastry stay crisp.
- Set your oven to 200°C (180°C fan) / 400°F / Gas mark 6.
- Pour the filling into a deep pie dish. Unroll the puff pastry and place it over the top, trimming the edges and pressing them down with a fork. Use leftover pastry to create decorative shapes if desired. Brush the top with beaten egg for a golden finish.
- Bake for 25–30 minutes, or until the pastry is puffed and deeply golden.
- Let the pie rest for a few minutes before serving. Garnish with fresh herbs, if using.
Notes
What Goes Well with Mary Berry Chicken and Leek Pie
- Steamed green beans or peas
- Roasted root vegetables
- Creamy mashed potatoes
- A crisp green salad with lemon vinaigrette
- Buttered new potatoes
- Pickled red cabbage or chutney for contrast
My Tips to Make the Best Mary Berry Chicken and Leek Pie
- Cool the filling before adding the pastry—hot filling can cause soggy bottoms.
- Use puff pastry for a light, golden top; shortcrust works too for a heartier feel.
- Add mustard or nutmeg to the sauce for deeper flavor.
- Poach chicken in stock for extra richness.
- Score the top lightly with a knife for a classic bakery look.
Easy Variations of Mary Berry Chicken and Leek Pie
- Cheesy version: Stir in grated cheddar or Gruyère to the sauce.
- Add mushrooms: Sauté with the leeks for extra earthiness.
- Swap chicken: Use leftover roast chicken or even turkey.
- Vegetarian: Replace chicken with cooked potatoes and mushrooms.
- Mini pies: Use ramekins and cut pastry into smaller rounds for individual servings.
Best Way to Store Mary Berry Chicken and Leek Pie
Let the pie cool completely before covering and refrigerating. It keeps well for up to 3 days. Reheat in a moderate oven (about 180°C / 350°F) until warmed through—cover with foil to prevent over-browning.
You can also freeze the pie (before or after baking). Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat thoroughly.
Nutritional Value (Approximate, per serving)
- Calories: 500–550
- Protein: 30–35g
- Carbohydrates: 30–35g
- Fat: 25–30g
- Fiber: 2–3g
- Calcium & Iron: Moderate
FAQs
Can I use leftover chicken?
Yes! It’s a great way to repurpose roast chicken or turkey.
Can I make it ahead?
Definitely. Assemble the pie and refrigerate for up to 24 hours before baking.
Can I freeze it?
Yes—both baked and unbaked versions freeze well.
Can I use shortcrust pastry?
Absolutely. It gives a more rustic, hearty texture.
Is it suitable for kids?
Very much so—it’s mild, creamy, and comforting.
Conclusion
There’s a reason I keep coming back to Mary Berry’s Chicken and Leek Pie, it’s everything I want in a comforting, satisfying meal. From the creamy filling to the golden crust, it’s a dish that warms the heart and fills the belly.
I remember the first time I served it to my family. The smell alone had everyone lingering around the kitchen, asking, “Is it ready yet?” And when it finally came out of the oven, golden and puffed, it stole the show. Even the pickiest eaters asked for seconds—and that’s saying something.
What I love most is how adaptable this pie is. You can dress it up with mushrooms and herbs or keep it simple and classic. It’s the kind of dish that fits just as comfortably on a weekday dinner table as it does at a holiday gathering. And perhaps more importantly, it’s a recipe that brings people together. There’s something about sharing a big, golden pie that feels timeless.
Making this pie also reminds me to slow down. It’s not a five-minute meal, but it’s not overly complicated either. It gives you just enough time to enjoy the process—softening leeks in butter, thickening a sauce with care, and watching that pastry rise in the oven. It’s food made with love, and you can taste it in every bite.
So, if you’re looking for a new comfort classic, I truly hope you give this pie a try. Trust me—it’s a keeper. And once you’ve made it, I have a feeling it’ll become a favorite in your kitchen too.
Now go ahead, preheat that oven—and get ready for one unforgettable meal.
