Heavenly Chicken and Leek Pie: 1 Foolproof Recipe

There’s just something about a proper British pie that warms you right through, isn’t there? And when it comes to comfort food, a creamy Chicken and Leek Pie Inspired by Mary Berry is pretty much top of the class. I remember making this for the first time on a chilly autumn evening, and the smell filling the kitchen was just heavenly. It’s got all the classic, comforting flavours you’d expect, but with a little something special that makes it feel like a treat. It’s the sort of meal that makes everyone happy around the table.

Why You’ll Love This Chicken and Leek Pie

• It’s super comforting and feels like a hug in a bowl!
• So surprisingly quick to whip up, even on a busy weeknight.
• Packed with fantastic flavours that the whole family will adore.
• Uses ready-rolled puff pastry to save you loads of time.

Ingredients for Your Chicken and Leek Pie

Right then, let’s get our ingredients together for this cracking pie. I always go for chicken thighs because they stay so wonderfully tender and moist in the filling, but you can absolutely use breast if that’s what you’ve got. And for the leeks, just make sure they’re nice and soft – that’s where a lot of the sweet flavour comes from!

• 1 tbsp vegetable oil
• 2 large leeks, sliced into thin rounds
• 600 g skinless boneless chicken thighs, cut into bite-sized pieces
• 25 g unsalted butter
• 25 g plain flour
• 300 ml chicken stock (a good quality one makes a difference!)
• 100 ml double cream
• 1 tbsp chopped fresh tarragon (if you can find it, it’s divine!)
• 1 tsp salt
• 1 tsp black pepper
• 375 g ready-rolled puff pastry (honestly, a lifesaver!)
• 1 large egg, beaten, for that lovely golden glaze

Step-by-Step Instructions for Your Chicken and Leek Pie

Right then, let’s get this pie into the oven! It all comes together really quickly, so make sure you’ve got everything ready before you start. My top tip here is definitely to get your oven preheated nice and early – no one likes waiting around, especially when there’s pie involved!

Step 1: First things first, get a large deep frying pan nice and hot over a medium heat. Add your tablespoon of vegetable oil, then toss in the sliced leeks. Give them a good stir and let them soften for about 5 to 7 minutes. You’re looking for them to be tender, not browned – we want that lovely sweet leek flavour to shine through.

Step 2: Now, add your bite-sized chicken thigh pieces to the pan. Stir them around with the leeks and cook for about 5 minutes, just until the outside of the chicken turns white. This isn’t about cooking them through yet, just getting them ready for the sauce. If you’re looking for more tips on cooking chicken thighs, you might find this guide helpful: baked boneless chicken thighs.

Step 3: Chuck in your 25g of butter. Let it melt completely into the pan, then stir in the 25g of plain flour. You need to stir this constantly for about 1 minute. It’ll look a bit like a thick paste – this is dead important for thickening up our lovely sauce later, making sure it’s smooth and not lumpy at all!

Step 4: Slowly, and I mean slowly, start pouring in your 300ml of chicken stock. Keep stirring all the time as you add it. You’ll see it start to thicken up beautifully into a lovely, smooth sauce. This is where the magic really happens!

Step 5: Now, pour in the 100ml of double cream. Give it a good stir to combine everything. Then, stir in your chopped fresh tarragon (if you’re using it, it’s just gorgeous!), the salt and black pepper. Let it all bubble away gently for about 2 minutes until it’s all creamy and smells absolutely divine. Honestly, you’ll want to just dip your finger in!

Step 6: Carefully transfer all that gorgeous filling into your 1.2 litre pie dish. Give it ten minutes to cool down a bit. This stops the pastry from going soggy too quickly underneath.

Step 7: While the filling cools, get that oven preheated to 200°C (180°C fan/Gas Mark 6). Lay your ready-rolled puff pastry sheet over the top of the pie dish. Trim off any excess, but don’t be too precious about it! Press the edges down firmly onto the rim of the dish to seal it all in, and don’t forget to cut a little slit in the centre – this lets the steam escape so your pastry doesn’t puff up too much in odd places.

Step 8: Brush the whole top of the pastry with your beaten egg. This gives it that beautiful, deep golden colour that makes the pie look so impressive. Now, pop it in the oven for 25 to 30 minutes. Keep an eye on it – you want the pastry to be puffed up and a lovely deep golden brown, and the filling should be bubbling up through that little slit you made.

Step 9: Before you serve, the most important bit! Make sure the chicken has reached an internal temperature of 75°C. You can use a kitchen thermometer for this. This guarantees your chicken is perfectly cooked and safe to eat. Yes, it’s that simple to bake a fabulous pie!

What to Serve with Your Chicken and Leek Pie

This pie is honestly a meal in itself, but a couple of little extras can make it even more special. My family loves these alongside it!

Creamy Mashed Potatoes: You can’t beat a good mash with pie, can you? My recipe for classic potato salad is easily adapted into a creamy mash – just leave out the chunky bits and add plenty of butter and milk.

Steamed Greens: A simple side of broccoli or green beans, maybe with a knob of butter, adds a lovely freshness and balances the richness of the pie beautifully.

Tangy Vinaigrette Salad: If you fancy something a bit lighter, a crisp green salad with a zingy dressing, like my cilantro lime vinaigrette, cuts through the creamy filling perfectly.

Storing and Reheating Your Chicken and Leek Pie

Oh, the joy of having leftovers! If, by some miracle, you have any of this glorious pie left, here’s how to keep it just as delicious for a bit longer.

Once your pie has cooled completely (and I know it’s hard to wait!), pop any leftovers into an airtight container. It’ll be perfectly good in the fridge for up to 2 days. While the whole pie is delicious cold, you’ll definitely want to reheat it to get that pastry lovely and crisp again!

To reheat, just pop the pie (or individual slices) back into a preheated oven at around 180°C (160°C fan/Gas Mark 4) for about 15-20 minutes, or until it’s piping hot all the way through and the pastry is golden. Resist the urge to microwave it, honestly, it makes the pastry all soggy and sad – and we don’t want that!

Frequently Asked Questions About Chicken and Leek Pie

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works too, though I do find thighs stay a bit more tender and moist in this kind of creamy pie. If you use breast, just be extra careful not to overcook them in the initial stages so they don’t dry out in the finished pie. They’ll still be delicious!

What if I can’t find fresh tarragon?

No worries at all! If fresh tarragon isn’t available, you can use a good pinch of dried tarragon instead. Just add it at the same stage as you would the fresh. It won’t be quite as vibrant, but it still gives that lovely subtle aniseed note that pairs so well with chicken and leek. You could also try a little fresh parsley if you don’t have tarragon, or even a tiny bit of thyme.

How can I make this pie ahead of time?

Great question! You can definitely make the filling a day in advance. Just cook the filling as per the steps, let it cool completely, then pop it into your pie dish and cover it tightly with cling film in the fridge. The next day, just top with the puff pastry, brush with egg, and bake as usual. It saves a bit of faff on the actual dinner day, meaning less time in the kitchen and more time admiring Mary Berry’s lovely baking style from afar, perhaps by checking out her recipes here: Mary Berry.

Before You Go

I really hope you give this Chicken and Leek Pie a go – it’s such a lovely, comforting dish that’s surprisingly easy to make. Let me know in the comments if you try it or if you have your own little twists! You can also find more delicious ideas over on my Pinterest or check out my thoughts on Medium.

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