Mary Berry Chicken And Leek Pie​ Recipe

You catch the smell through the steam vent and suddenly you are starving. The kinda rich scent that grabs your attention even before you peel back the lid. It’s the perfect mix of chicken and those soft leeks simmering away nice and tender inside your pressure cooker.

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You remember when Mary Berry said simple makes everything better. This dish right here proves it. No fuss, just the good stuff, cooked fast but still full of those classic flavors. The smell kinda teases you, making your mouth water while you wait for that quick release to happen.

You spot the puff pastry ready to go on top and you know dessert’s not the only thing getting glorified in the oven tonight. This chicken leek pie is all about cozy vibes and tasty bites. You’re in for a Sunday dinner kinda treat that comes together without taking over your whole afternoon.

Why This Recipe Works Every Single Time

• Leeks and chicken make a perfect creamy filling that’s tender but not mushy.
• Using quick release after cooking keeps the chicken juicy and the veggies from overcooking.
• Starting with a good roux (butter and flour) thickens your sauce real good.
• Mustard adds just the right zing to balance the creaminess.
• The sealing ring on your pressure cooker keeps all those flavors locked in tight.
• Ready-rolled puff pastry makes the whole pie assembly fast and foolproof.

The Complete Shopping Rundown

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Here’s what you gotta grab for the pie filling that Mary herself would approve. Don’t skip the leeks—they bring a kinda sweet mild flavor that makes your pie special.

• 500g cooked chicken (shredded or diced)
• 2 large leeks (thinly sliced)
• 1 onion (finely chopped)
• 2 tablespoon butter
• 2 tablespoon flour
• 400ml chicken stock
• 150ml milk
• 1 teaspoon mustard

For seasoning, salt and pepper are your best friends. Fresh parsley is optional but dang it adds a bright touch if you got it. And of course, 1 sheet of ready-rolled puff pastry plus 1 beaten egg for that golden glaze on top.

The Full Pressure Cooker Journey

Step one, preheat your oven to 200°C (or 180°C for fan ovens). While that’s warming up, you get started on the filling.

Melt your butter in a large frying pan over medium heat. Toss in the chopped onion and sliced leeks, letting them soften gently for 5 to 7 minutes. You want them tender but not brown.

Next up, sprinkle in the flour and keep stirring for a minute or two. This roux’s gonna thicken all your liquids without clumping.

Gradually pour in the chicken stock and milk, stirring all the while. Watch as the sauce thickens right before your eyes. Then stir in your mustard, salt, and pepper for that flavor boost.

Add the cooked chicken and parsley if you’re using it. Give everything a good mix so it’s all coated and ready for the pie dish.

Transfer the filling to a pie dish and cover with your puff pastry sheet. Trim the edges and press down real good to seal, then cut small slits on the top so the steam can escape during baking.

Bake in the oven for about 25 to 30 minutes until that pastry is golden and risen. The natural release of heat does the finishing touch on the filling while you maybe catch up on some easy conversations nearby.

Time Savers That Actually Work

• Use leftover cooked chicken from the fridge to skip cooking raw meat.
• Buy pre-sliced leeks or slice ‘em the night before for easier prep.
• Ready-rolled puff pastry means no waiting around making dough from scratch.
• After pressure cooking, do a quick release so your filling stays perfectly tender and doesn’t get mushy.

The Flavor Experience Waiting for You

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First, there’s the creamy comfort pouring out with each bite. The chicken and leeks blend together so well you won’t wanna stop eating.

You notice the soft pull of tender chicken pieces wrapped in that lush sauce. It’s got a little zing thanks to the mustard, which keeps it lively instead of dull.

The flaky golden puff pastry adds a nice contrast with a little crisp and butteriness you can’t beat. It’s like eating a warm hug.

Fresh parsley if you added it gives a little pop of color and fresh flavor that lifts the whole pie up. Dang, it’s just the kind of dish you wanna make when you want something tasty but easy.

Your Leftover Strategy Guide

Got leftovers? Sweet, you’re set for lunch or a quick snack. Here’s how to store ‘em right so you don’t lose the yum.

• Let the pie cool down before putting it in an airtight container in the fridge.
• If you want to keep it longer, wrap it tight in foil or plastic wrap and freeze it for up to 2 months.
• When reheating, thaw frozen pie overnight in the fridge and warm it up in the oven to keep that flaky crust crisp.
• If you’re just heating a slice, microwave it for about 1-2 minutes but be ready for softer pastry. Oven is best for texture.

What People Always Ask Me

• Can I use raw chicken? You could but gotta adjust cooking time a lot. I recommend using cooked chicken to keep things easy and fast.
• Is slow release better than quick release? For this recipe, quick release works best to keep that tender pull texture without overcooking.
• What if I dont have fresh leeks? Onion alone can work but leeks give that nice delicate sweetness you want here.
• Why use a sealing ring on the pressure cooker? It keeps all the steam and flavor locked inside, making everything cook evenly and moist.
• Can I freeze the uncooked pie? Yep, you can prepare it fully and freeze before baking. Just thaw in the fridge overnight and bake fresh.
• Any tips for a crispier pastry? Brush with beaten egg and make sure to cut steam vents so the heat isn’t trapped and soggy.

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Mary Berry Chicken Leek Pie Recipe in Your Pressure Cooker

Rich and cozy chicken and leek pie made easy in the pressure cooker with creamy filling and golden puff pastry top – perfect for any Sunday dinner vibe.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 520 kcal

Equipment

• 1 Frying pan Large
• 1 Pie dish

Ingredients

  

Main ingredients

• 500 g Cooked chicken shredded or diced
• 2 Large leeks thinly sliced
• 1 Onion finely chopped
• 2 tablespoon Butter
• 2 tablespoon Flour
• 400 ml Chicken stock
• 150 ml Milk
• 1 teaspoon Mustard
• Salt to taste
• Pepper to taste
• Fresh parsley optional
• 1 Ready-rolled puff pastry sheet
• 1 Egg beaten for glaze

Instructions

 

Instructions

• Preheat oven to 200°C (or 180°C fan).
• Melt butter in a frying pan over medium heat.
• Add chopped onion and sliced leeks. Cook for 5-7 minutes until softened.
• Stir in flour and cook for 1-2 minutes to form a roux.
• Slowly pour in chicken stock and milk while stirring until thickened.
• Mix in mustard, salt, and pepper.
• Add cooked chicken and parsley if using. Mix thoroughly.
• Transfer mixture to a pie dish and top with puff pastry. Trim and seal edges, cut slits on top.
• Brush with beaten egg for glaze.
• Bake for 25-30 minutes until pastry is golden and risen.

Notes

Let the pie cool before storing in the fridge or freezer. For best results when reheating, use the oven to maintain crispy pastry. Perfect lunch leftovers!