Mary Berry Chicken and Leek Pie Recipe

Name: Mary Berry's Chicken and Leek Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: British
Ingredients: 5 tablespoons butter; 3 large leeks, sliced; 1/2 cup all-purpose flour; 1 1/4 cups apple juice; 2 cups chicken stock; 250g Portobello mushrooms, sliced; 1 tablespoon Dijon mustard; 1 tablespoon fresh thyme leaves, chopped; 3 tablespoons crème fraîche; 750g cooked chicken, sliced; Salt and freshly ground black pepper to taste; 1 sheet all-butter puff pastry; 1 egg, beaten with a little milk for brushing

Discover the warmth and comfort of Mary Berry's Chicken and Leek Pie, a recipe that encapsulates the essence of home-cooked perfection. This dish is a testament to Mary Berry's ability to transform simple ingredients into a meal that's both satisfying and sophisticated, perfect for any occasion from a weeknight dinner to a special gathering.

Mary Berry's Chicken and Leek Pie Recipe: A Brief Description Mary Berry's Chicken and Leek Pie stands out for its rich and creamy filling, enveloped in a golden, flaky puff pastry. The pie combines tender chicken and sweet leeks with the earthy depth of Portobello mushrooms, all brought together by a velvety sauce made with apple juice, chicken stock, Dijon mustard, and crème fraîche. This recipe is a delightful twist on traditional British comfort food, offering a luxurious texture and a symphony of flavors that promise to delight your palate.

Cultural and Historical Context The Chicken and Leek Pie is a classic British dish that has graced tables for centuries, evolving into various forms over time. Mary Berry's version of this beloved recipe adds a modern twist with the inclusion of Portobello mushrooms and a Dijon mustard-infused sauce, demonstrating her flair for enhancing traditional recipes with contemporary touches.

Ingredients List

Butter: 5 tablespoons
Large leeks: 3, sliced
All-purpose flour: 1/2 cup
Apple juice: 1 1/4 cups
Chicken stock: 2 cups
Portobello mushrooms: 250g, sliced
Dijon mustard: 1 tablespoon
Fresh thyme leaves: 1 tablespoon, chopped
Crème fraîche: 3 tablespoons
Cooked chicken: 750g, sliced
Salt and freshly ground black pepper: to taste
All-butter puff pastry: 1 sheet
Egg: 1, beaten with a little milk for brushing

Preparation Instructions The process begins with sautéing leeks in butter, followed by the addition of flour, apple juice, and chicken stock to create a rich sauce. Portobello mushrooms, Dijon mustard, thyme, crème fraîche, and cooked chicken are then added to the mix. This filling is spooned into a pie dish, covered with puff pastry, and baked until golden and crispy.

Storage and Reheating For leftovers, store the pie in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 175°C until thoroughly warmed.

Nutritional Information While specific nutritional details vary, this pie is rich in protein from the chicken, with a moderate amount of carbohydrates from the pastry and flour, and a creamy texture contributed by the crème fraîche and butter.

FAQ about Mary Berry's Chicken and Leek Pie

Can I use a different type of mushroom? Yes, while Portobello mushrooms are recommended for their meaty texture, other types like cremini or shiitake can also be used.
Is there a vegetarian alternative? For a vegetarian version, replace chicken with tofu or a variety of roasted vegetables.

This recipe not only showcases Mary Berry's culinary genius but also brings a piece of British culinary heritage into your home. Serve it with steamed vegetables or a side salad for a complete meal that's sure to impress.

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