Description
This Mary Berry Chicken And Leek Pie is a comforting dish, filled with tender chicken and sweet leeks, wrapped in flaky puff pastry.
Ingredients
Scale
- 2 tablespoons Oil (for sautéing leeks)
- 4 large Leeks, sliced
- 500 grams Boneless chicken thighs, cubed
- 50 grams Butter (for making roux)
- 40 grams Plain flour
- 500 milliliters Chicken stock
- 200 milliliters Double cream
- 1 sheet Ready-rolled puff pastry
- 1 large Egg, beaten (for glazing)
Instructions
- Heat oil in a large pan over medium heat. Add sliced leeks and cook for 5-7 minutes until soft.
- Add cubed chicken thighs and cook for 5-6 minutes until browned on all sides.
- Add butter until melted, then sprinkle in flour and stir for 1-2 minutes until a roux forms.
- Gradually pour in chicken stock and double cream. Stir for 5-7 minutes until thickened.
- Spoon filling into a pie dish. Unroll puff pastry over the top, trim and crimp edges.
- Brush pastry with beaten egg for a golden finish.
- Preheat oven to 200°C (180°C Fan) and bake for 25-30 minutes until pastry is golden and puffy.
Notes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 100 mg