Mary Berry Chicken And Leek Pie Recipe

You catch the smell through the steam vent and suddenly you are starving. It's that rich mix of smoky bacon and savory chicken bubbling away in a sauce so creamy you already know it's gonna be good. The scent kinda grabs you right away, pulling you close to the kitchen like some delicious force.

As the pressure build kicks in, the house fills with that comforting aroma you can't ignore. You spot the float valve bobbing happily, telling you things are cooking just like they should. And that smell is only teasing you more about the tender pull of the chicken thighs waiting on the inside.

When you lift the lid, the depth of the broth and creamy sauce is exactly what you wanted after a long day. You can't help but get excited for the flaky golden puff pastry you gotta lay over this rich filling. It's that kind of meal you're gonna remember and wanna make all over again.

Why Your Cooker Beats Every Other Pot

• Pressure build traps all those yummy flavors together so nothing escapes, making every bite pop. Check out our Stuffed Pepper Soup for another great pressure cooker recipe.
• You don't gotta babysit it for hours; it speeds up cooking like dang fast without losing flavor. For the perfect tender pull, also see our Slow Cooker Garlic Butter Beef Bites & Potatoes.
• That tender pull on chicken thighs? Can't get that slow cook texture without the cooker's magic pressure. The technique is similar to how we get tenderness in our Stuffed Pepper Soup recipe.
• It helps keep broth depth balanced so the sauce never goes too watery or thick on ya. This balance is a key to good soups and pies alike.
• Steam cues and the float valve tell you when to drop heat or when it's ready, making cooking foolproof. Relying on a good pressure cooker lets you relax while flavors build.

The Complete Shopping Rundown

• 1 tablespoon olive oil: Your cooking base for that rich start.
• 6 rashers smoked bacon, chopped: Adds smokey crunch and flavor punch.
• 500 grams skinless chicken thighs, cut into chunks: For juicy tender meat.
• 1 leek, sliced: Brings a mild oniony sweetness to balance everything.
• 2 tablespoons plain flour: Thickens that sauce just right.
• 300 milliliters chicken stock: Liquid love for the pie's heart.
• 100 milliliters double cream: Makes the filling creamy and dreamy.
• 1 teaspoon Dijon mustard: Adds a little tang and depth y'all.
• Salt and freshly ground black pepper: To taste and season perfectly.
• 1 sheet ready-rolled puff pastry: Flaky top that's golden and beautiful.
• 1 egg, beaten (for glazing): That shiny finish you'll wanna see on top.

The Exact Process From Start to Finish

Step one, preheat your oven to 200 degrees C (or 180 fan). You want it ready for the pie finishing touch.

Heat your olive oil in a big frying pan over medium heat. Toss in the bacon and cook it 'til it's just starting to crisp, about 3 to 4 minutes.

Next, throw in the chicken thighs chunks. Brown them all over; this locks in juicy flavor you don't wanna miss.

Toss in that sliced leek and let it cook with everything for another 3 minutes so it softens and gets sweet.

Sprinkle your flour over the mix and stir well so every bit of meat and leek gets coated. This is key for thickening later.

Now add your chicken stock gradually, stirring constantly. You'll see the sauce begin to thicken up nice and smooth.

Mix in the double cream and Dijon mustard. Toss in salt and pepper to taste. Let everything simmer together for 5 minutes till it's juicy and cozy.

Transfer all that goodness to a pie dish, letting it cool down a little first so it's not hot mess under the pastry.

Unroll your puff pastry and lay it over the filling. Trim to fit, press edges tight to seal all the deliciousness in.

Brush the top with beaten egg for that shiny golden crust. Pop it in your preheated oven and bake for 25 to 30 minutes until puffed and crisp.

Valve Hacks You Need to Know

• Watch the float valve to know when pressure build is complete and it's time to lower the heat.
• If you want softer chicken, keep the valve sealed and let pressure build for full tender pull effect.
• Quick release the steam when the timer's up for toppings like puff pastry so they don't get soggy.
• Adjust broth depth by adding a little stock before cooking if you want saucier pie filling.
• Use steam cues to time your cooking properly; when steam starts blowing steady from vent it's full pressure time.

The Flavor Experience Waiting for You

Right off the bat you notice the smoky bacon bringing a rich earthiness that hugs every bite. It's not overwhelming but perfectly balanced with juicy chicken thighs.

There's a cozy creaminess wrapped up in the sauce thanks to that double cream and chicken stock mix that feels almost buttery on your tongue.

The subtle sweetness from the leek adds this gentle contrast that makes the pie feel fresh and homemade, not heavy or dull.

Finishing off with the golden puff pastry brings a flaky crispness you just gotta love. It's the perfect crunchy intro to that luscious filling underneath.

Making It Last All Week Long

First, let your pie fully cool before anything. It stops the pastry from getting soggy when stored.

You can keep it covered in the fridge for up to 3 days. Just reheat in the oven to bring back that flaky crust charm.

For longer storage, slice into portions and freeze wrapped tight in foil or plastic wrap. Thaw overnight in the fridge then reheat low and slow.

Everything Else You Wondered About

• Can I use chicken breast instead of thighs? Yeah, you can but thighs stay juicier and get that tender pull better under pressure cookers.
• What if I don't have puff pastry? You could use shortcrust or even biscuit dough but puff pastry is best for that flaky top.
• How thick should the sauce be before adding pastry? It should coat the back of a spoon but not be like glue. Too runny and pastry might sog; too thick and it's dry.
• Can I prepare filling a day ahead? Sure thing. Just cool it and fridge overnight. Cover before putting pastry on next day and bake fresh.
• Why does the recipe use smoked bacon? Smoked bacon adds flavor depth and a nice aroma you won't get from plain bacon. It gives the pie a little extra oomph.
• Do I need to stir while it's cooking in the pressure cooker? Nope. Once you've added the stock and sealed the lid, the cooker does all the work. Just trust the float valve and steam cues.

Related Recipes You'll Love

Try these similarly delicious pressure cooker recipes to add more variety to your menu:

• Stuffed Pepper Soup - A warming pressure cooker soup packed with healthy veggies and beef.
• Slow Cooker Garlic Butter Beef Bites & Potatoes - A cozy slow cooker meal with robust garlic butter flavors.
• Stuffed Pepper Soup Deluxe - Another take on this comforting classic with extra herbs and spices.