Name: Mary Berry Chicken and Leek Pie Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 250g plain flour, plus extra for dusting; 125g cold unsalted butter, cut into small cubes; 1 medium egg yolk; 3-4 tbsp cold water; a pinch of fine salt; 500g boneless, skinless chicken thighs, cut into 3cm pieces; 2 medium leeks, trimmed and sliced into 1cm rounds; 1 medium onion, finely chopped; 2 garlic cloves, finely chopped; 40g unsalted butter; 40g plain flour; 350ml chicken stock, warm; 150ml double cream; 1 tsp Dijon mustard; salt and freshly ground black pepper; 1 medium egg, beaten, for glazing

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Mary Berry chicken and leek pie is a golden, short-crust-topped pie filled with tender chunks of chicken and soft, buttery leeks bound in a thick, cream-enriched sauce. The pastry bakes to a deep amber colour with a firm, short crumb that holds every slice cleanly. This is a deeply satisfying, cold-weather dish that delivers both comfort and a polished finish.

What sets this version apart is the balance between a properly seasoned, velvety filling and a pastry lid that stays crisp rather than soggy. It suits a relaxed Sunday dinner as well as a weeknight when something more substantial is needed. From start to finish, it is ready in around 1 hour 30 minutes.

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Ingredients

For The Pastry

250g plain flour, plus extra for dusting
125g cold unsalted butter, cut into small cubes
1 medium egg yolk
3–4 tbsp cold water
A pinch of fine salt

For The Filling

500g boneless, skinless chicken thighs, cut into 3cm pieces
2 medium leeks, trimmed and sliced into 1cm rounds
1 medium onion, finely chopped
2 garlic cloves, finely chopped
40g unsalted butter
40g plain flour
350ml chicken stock, warm
150ml double cream
1 tsp Dijon mustard
Salt and freshly ground black pepper

To Finish

1 medium egg, beaten, for glazing

How to Make Mary Berry Chicken and Leek Pie

Make the pastry: Tip the flour and salt into a large bowl, add the cold butter cubes, and rub them in with your fingertips until the mixture resembles coarse breadcrumbs. Add the egg yolk and cold water one tablespoon at a time, mixing lightly with a table knife until the dough just comes together. Cold butter is essential here, as it creates a short, flaky texture rather than a tough crust. Flatten into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
Cook the chicken: Season the chicken pieces with salt and pepper. Melt half the butter in a wide, heavy-based pan over a medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes, turning once, until golden on the outside but not fully cooked through. Transfer to a plate and set aside.
Soften the vegetables: Reduce the heat to medium and add the remaining butter to the same pan. Add the onion and cook for 5 minutes until softened and translucent, then add the garlic and leeks. Continue cooking for a further 4–5 minutes, stirring occasionally, until the leeks have wilted and reduced in volume.
Build the sauce: Scatter the flour over the softened vegetables and stir continuously for 1–2 minutes to cook out the raw flour taste. Gradually pour in the warm stock, stirring constantly to prevent lumps from forming. Once the sauce is smooth and beginning to thicken, stir in the double cream and Dijon mustard. Season well with salt and pepper.
Combine filling and cool: Return the seared chicken to the pan. Stir everything together and simmer gently for 8–10 minutes until the chicken is cooked through and the sauce coats the back of a spoon. Pour the filling into a 1.5-litre pie dish and leave to cool for at least 20 minutes before adding the pastry lid, as a hot filling will make the pastry shrink and slide.
Preheat the oven: Heat the oven to 200°C (180°C fan). Place a flat baking tray on the middle shelf to heat up at the same time.
Top with pastry: Roll out the chilled pastry on a lightly floured surface to a thickness of about 4mm. Cut a long strip from the edge and press it onto the dampened rim of the pie dish to form a collar. Brush the collar with beaten egg, then lay the pastry lid over the top. Press the edges firmly to seal, then trim away the excess with a sharp knife and crimp as preferred. Cut two small slits in the centre of the lid to allow steam to escape.
Glaze and bake: Brush the pastry lid evenly with beaten egg. Place the pie dish onto the preheated baking tray and bake for 30–35 minutes until the pastry is a deep golden brown and the filling is bubbling at the steam vents. Allow to stand for 5 minutes before serving.

Tips for the Best Mary Berry Chicken and Leek Pie

Why is my pastry lid shrinking away from the edges of the dish?

The most common cause is either warm pastry or a hot filling. Make sure the pastry is well chilled before rolling, and always allow the filling to cool to room temperature before covering with the lid. Rushing either stage causes the pastry to pull back during baking.

Why is the underside of my pastry lid soggy?

Placing the pie dish onto a preheated baking tray is the key fix. The direct heat from below drives moisture upward rather than letting it sit against the underside of the pastry. A thick, over-sauced filling can also cause this, so ensure the sauce has thickened to a coating consistency before the pie goes into the oven.

How do I stop the pastry from going pale and floury looking?

Two even coats of beaten egg give the best colour. Apply one coat before the pie goes in, then add a second light brush after the first 15 minutes of baking. This builds up a deep, even amber glaze rather than a patchy, pale finish.

Why is my filling watery after baking?

The sauce needs to be thicker than seems necessary before the pie goes in, as the chicken releases some liquid during the final bake. If the sauce still looks thin after simmering, continue cooking it uncovered for a few extra minutes until it coats the back of a spoon clearly.

Why does my pastry crack when I roll it out?

This usually means the pastry is too cold and dry. Allow it to sit at room temperature for 5 minutes before rolling. If it still cracks at the edges, press them back together and continue rolling gently. Adding an extra teaspoon of cold water when mixing the dough can also prevent this.

Serving Suggestions

Serve straight from the dish at the table with a large spoon, allowing the pastry to break naturally into shards over each portion.
Pair with buttered mashed potato or creamy champ for a full, satisfying plate on a cold evening.
Serve alongside steamed purple sprouting broccoli or tender-stem broccoli to add a slightly bitter contrast to the rich, creamy filling.
Offer a small jug of warm chicken gravy on the side for those who prefer an extra sauce element with their pie.
For a lighter meal, serve with a crisp green salad dressed simply with lemon juice and olive oil to cut through the richness of the pastry.

Storage

Room Temperature

Once cooled, cover the pie dish tightly with foil or cling film and store at room temperature for up to 2 hours before serving.

Refrigerator

Store any leftover pie covered in the fridge for up to 2 days. Reheat individual portions in a 180°C oven for 15–20 minutes until piping hot throughout, and bring the dish out of the fridge 20 minutes before reheating so the pastry crisps evenly rather than steaming from the cold.

Freezing

The baked pie freezes well for up to 2 months. Wrap the cooled pie dish tightly in a double layer of cling film followed by a layer of foil, then freeze. Defrost overnight in the fridge and reheat in a 180°C oven for 25–30 minutes until fully heated through and the pastry has crisped up again.

Nutrition

Calories: 520 kcal
Carbohydrates: 38g
Protein: 29g
Fat: 28g
Saturated Fat: 14g
Sodium: 480mg

Nutrition values are estimates and may vary depending on the specific ingredients and brands used, as well as the serving size.

FAQs

Can I use leftover roast chicken instead of raw chicken thighs?

Yes, cooked leftover chicken works very well in this recipe. Skip the initial searing step and simply add the shredded cooked chicken directly to the finished sauce. Reduce the simmering time to 3–4 minutes to heat through, as overcooking pre-cooked chicken will make it stringy and dry.

Can I make the filling for this pie ahead of time?

The filling can be made up to 2 days in advance and stored covered in the fridge. When ready to bake, ensure the filling has come to room temperature before topping with the pastry lid, otherwise the temperature difference will affect both the bake time and the pastry texture.

Can I use shop-bought shortcrust pastry instead of making it from scratch?

Ready-made shortcrust pastry is a perfectly good shortcut and produces a reliable result. Use a 320g block of chilled, all-butter shortcrust pastry and roll it out as instructed. The flavour will be slightly less rich than homemade but the texture will be similar.

Can I add other vegetables to the filling?

Sliced mushrooms, diced carrots, or frozen peas are all suitable additions. Add firmer vegetables like carrots at the same stage as the onion so they have enough time to soften. Mushrooms can go in with the leeks. Frozen peas should be stirred in at the very end, off the heat.

What size pie dish works best for this recipe?

A 1.5-litre oval or round pie dish gives the best result, producing a generously filled pie that serves 4 people comfortably. A dish that is too large will leave a thin layer of filling that can dry out during baking, while a dish that is too small may cause the filling to bubble up and spill over the edges.

Conclusion

This Mary Berry chicken and leek pie brings together a creamy, well-seasoned filling and a crisp, golden pastry lid that holds its shape from oven to table. The method builds flavour at each stage, from the seared chicken to the slowly softened leeks and the carefully made roux sauce. Made with chicken thighs and a homemade shortcrust, the recipe yields 4 generous portions.

Whether it is a Sunday lunch or a midweek dinner that needs a little more substance, this pie delivers a reliable, impressive result without any complicated techniques. If you give it a try, leave a comment below to share how it turned out, and feel free to pass the recipe on to anyone who loves a proper homemade pie. If you enjoyed this, you might also like the Mary Berry buttermilk scones recipe for a classic British bake to follow up with.