Chicken and leek pie is a classic British dish that has been enjoyed for generations. Mary Berry, a well-known British food writer and television presenter, has shared her own take on this beloved recipe. Her chicken and leek pie is a comforting and satisfying dish that is perfect for cozy family dinners or special occasions.
Mary Berry’s profile as a food writer and television presenter has made her one of the most beloved personalities in the British culinary world. Her recipes are known for their simplicity, elegance, and deliciousness. Her chicken and leek pie recipe is no exception. With its flaky puff pastry crust, tender chicken, and creamy leek filling, this dish is sure to become a family favorite.
Recipe Overview: Mary Berry’s chicken and leek pie is a delightful twist on the classic recipe. The dish features tender chicken, sautéed leeks, and a creamy Dijon mustard and Portobello mushroom sauce. The filling is then topped with a flaky puff pastry crust and baked until golden brown. The result is a comforting and satisfying dish that is perfect for cozy family dinners or special occasions.
Table of Contents
Mary Berry’s Profile
Career Highlights
Mary Berry is a renowned British food writer and television presenter. She has written over 70 cookbooks and hosted several cooking shows, making her a household name in the UK. Berry’s career began in the 1960s when she started working as a recipe tester for a magazine. She then went on to become the cookery editor of Housewife magazine and later, Ideal Home magazine.
Berry’s television career began in the 1970s with her appearance on the BBC’s Afternoon Plus show. She then went on to host several cooking shows, including Mary Berry Cooks, Mary Berry’s Absolute Favourites, and The Great British Bake Off. Berry has won several awards for her contributions to the culinary world, including the Guild of Food Writers Lifetime Achievement Award in 2012.
Culinary Philosophy
Mary Berry is known for her traditional and approachable recipes. She believes that cooking should be simple and enjoyable, and that anyone can cook with the right ingredients and techniques. Berry is a strong advocate for using fresh, seasonal ingredients, and she often incorporates fruits and vegetables into her dishes.
Berry’s recipes are often characterized by their simplicity and elegance. She believes in letting the natural flavors of the ingredients shine through, and she rarely uses complicated techniques or ingredients. Berry’s recipes are also known for their reliability and consistency, making them popular with both novice and experienced cooks.
Overall, Mary Berry is a respected figure in the culinary world, known for her expertise, approachability, and dedication to traditional cooking techniques.
Recipe Overview
Dish Origin
Chicken and leek pie is a classic British dish that has been enjoyed for generations. It is believed to have originated in medieval times when pies were a popular way to use up leftover meat. The dish has evolved over time and has become a staple in British cuisine. Mary Berry, a renowned British food writer and television presenter, has shared her recipe for chicken and leek pie, which has become a favorite among many home cooks.
Key Ingredients
The key ingredients in Mary Berry’s chicken and leek pie recipe include chicken breasts, leeks, mushrooms, puff pastry, chicken stock, white wine, and double cream. The chicken breasts are cut into bite-sized pieces and cooked until tender along with the sliced leeks and mushrooms. The puff pastry is used to make the pie crust, which is filled with the cooked chicken and leek mixture. The chicken stock, white wine, and double cream are combined to make a rich and creamy sauce that is poured over the filling before the pie is baked in the oven.
Mary Berry’s chicken and leek pie recipe is easy to follow and doesn’t require any complicated techniques, making it accessible to both novice and experienced cooks. The dish is a comforting and satisfying meal that is perfect for cozy family dinners or special occasions.
Cooking Guide
Preparation Steps
To make Mary Berry’s chicken and leek pie, start by preparing the ingredients. Cut the chicken breasts into bite-sized pieces, slice the leeks, and chop the mushrooms. Preheat the oven to 200°C/180°C fan/gas 6.
In a large saucepan, melt the butter over medium heat. Add the leeks and cook for 5 minutes until softened. Add the chicken and cook for a further 5 minutes until browned. Stir in the flour and cook for 1 minute. Gradually pour in the chicken stock and milk, stirring constantly until the sauce thickens. Add the mushrooms and season with salt and pepper.
Baking Techniques
Pour the chicken mixture into a 1.5-litre pie dish and brush the edges with beaten egg. Roll out the pastry on a floured surface to the thickness of a pound coin. Cut a strip of pastry to fit around the rim of the dish. Place the pastry strip on the rim and press down lightly. Cut a pastry lid to fit the dish and place it on top. Press the edges together to seal and trim off any excess pastry. Brush the top with beaten egg and make a small slit in the centre to allow steam to escape.
Bake the pie for 30-35 minutes until the pastry is golden brown and puffed up. Remove from the oven and allow to cool for a few minutes before serving.
Serving Suggestions
Mary Berry’s chicken and leek pie is a hearty and comforting dish that is perfect for a family dinner or a special occasion. It can be served with a side salad or steamed vegetables for a balanced meal. Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave. The pie can also be frozen for up to 3 months, but make sure to defrost it thoroughly before reheating.
Nutritional Information
Chicken and leek pie is a classic British dish that is loved by many. It is a comforting and satisfying meal that is perfect for family dinners or special occasions. Here’s a breakdown of the nutritional information for Mary Berry’s chicken and leek pie recipe:
Calories and Macronutrients
One serving of Mary Berry’s chicken and leek pie contains approximately 640 calories. It also contains 43g of fat, 39g of carbohydrates, and 21g of protein. The dish is relatively high in fat, so it should be enjoyed in moderation as part of a balanced diet.
Vitamins and Minerals
Chicken and leek pie is a good source of several essential vitamins and minerals. One serving of Mary Berry’s recipe contains approximately 25% of your recommended daily intake of vitamin A, 15% of your recommended daily intake of vitamin C, and 10% of your recommended daily intake of calcium.
Ingredients
The ingredients used in Mary Berry’s chicken and leek pie recipe include chicken breast, leeks, mushrooms, butter, plain flour, chicken stock, Dijon mustard, and puff pastry. While the dish is relatively high in fat, it does contain several nutrient-dense ingredients such as chicken breast, leeks, and mushrooms.
Overall, Mary Berry’s chicken and leek pie is a delicious and satisfying meal that can be enjoyed as part of a balanced diet. While it is relatively high in fat, it contains several essential vitamins and minerals and nutrient-dense ingredients.
Variations and Substitutions
One of the great things about Mary Berry’s chicken and leek pie recipe is that it’s versatile and can be adapted to suit different tastes or dietary requirements. Here are some variations and substitutions that you can try:
- Vegetarian version: If you’re vegetarian, you can substitute the chicken with mushrooms or tofu. You can also use vegetable stock instead of chicken stock for the sauce.
- Gluten-free version: To make the recipe gluten-free, you can use gluten-free flour for the pastry and cornstarch instead of flour to thicken the sauce.
- Different vegetables: If you don’t like leeks, you can use other vegetables such as carrots, peas, or spinach. You can also add some herbs like thyme or rosemary for extra flavor.
- Different meats: Instead of chicken, you can use other meats such as pork, beef, or lamb. You can also use a combination of different meats for a more complex flavor.
- Different pastry: If you don’t like puff pastry, you can use shortcrust pastry or filo pastry instead. You can also make your own pastry from scratch if you have the time and skills.
Remember that these are just suggestions and you can experiment with different ingredients and techniques to create your own version of the recipe. Just make sure that you follow the basic principles of the recipe, such as cooking the chicken and leeks first, making a roux for the sauce, and baking the pie until the pastry is golden and crispy.
Frequently Asked Questions
What is the best way to get a flaky crust for a chicken and leek pie?
To get a flaky crust for a chicken and leek pie, it is essential to use cold butter and water when making the pastry. The butter should be cut into small pieces and then rubbed into the flour until it resembles breadcrumbs. Then, add water to the mixture and mix until it comes together. It is also important to chill the pastry in the fridge for at least 30 minutes before rolling it out.
How can I make a creamy filling for a chicken and leek pie without it becoming too runny?
To make a creamy filling for a chicken and leek pie without it becoming too runny, it is important to use cornflour or plain flour to thicken the sauce. Mix the flour with a little bit of cold water to make a paste, and then add it to the sauce. Stir the sauce continuously until it thickens to the desired consistency.
What are the ideal side dishes to serve with a chicken and leek pie?
The ideal side dishes to serve with a chicken and leek pie are mashed potatoes, roasted vegetables, or a simple green salad. These side dishes complement the flavors of the pie and provide a well-balanced meal.
Is there a gluten-free version of the chicken and leek pie recipe?
Yes, there is a gluten-free version of the chicken and leek pie recipe. Instead of using regular flour for the pastry, use gluten-free flour. For the filling, use cornflour or a gluten-free flour blend to thicken the sauce.
How can I adapt the chicken and leek pie recipe for a vegetarian diet?
To adapt the chicken and leek pie recipe for a vegetarian diet, replace the chicken with mushrooms or tofu. Use vegetable stock instead of chicken stock, and add extra vegetables such as carrots and peas to the filling.
What are the steps to ensure the chicken in the pie is fully cooked but still moist?
To ensure the chicken in the pie is fully cooked but still moist, it is important to cook it before adding it to the pie. Cut the chicken into small pieces and cook it in a frying pan until it is browned on all sides. Then, add it to the pie filling and bake the pie in the oven until the chicken is cooked through.