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.
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!