Mary Berry Chicken and Mushroom Pie Recipe

Mary Berry Chicken and Mushroom Pie
Yields: 1 Serving Difficulty: Easy Prep Time: 20 Mins Cook Time: 35 Mins Total Time: 55 Mins

Today, I’m going to share with you a delicious recipe for chicken and mushroom pie, from the famous British baker Mary Berry. This hearty pot pie is comforting and satisfying, with tender chicken, sautéed mushrooms, and a creamy herb sauce, all baked up in a golden puff pastry crust.

Mary’s recipe is easy to follow, using simple ingredients. In just over an hour, you can have a bubbly hot chicken pot pie fresh from the oven – perfect for feeding a hungry family on a chilly night. With its classic flavors and flaky crust, this Mary Berry recipe will become your new favorite comfort food dish.

Let’s get started!

What is Mary Berry Chicken and Mushroom Pie?

Mary Berry’s Chicken and Mushroom Pie is a quintessential British comfort dish that combines tender pieces of chicken and earthy mushrooms in a creamy sauce, topped with a flaky, golden puff pastry crust. It’s a staple that’s graced many a table, particularly known for its heartiness and the way it encapsulates home cooking at its finest.

Try: Delia Smith Chicken and Mushroom Pie

Why You Love this Recipe

  • A comforting, homestyle dish that’s quintessentially British
  • Tender, juicy chicken pairs perfectly with earthy mushrooms
  • The creamy, savory filling is rich and full of flavor
  • Topped with flaky, golden puff pastry that bakes up beautifully
  • Simple to make yet elegant enough for company
  • Hearty and satisfying – perfect for cold weather meals
  • Mary Berry’s reliable recipes always turn out delicious
  • Perfect balance of textures – creamy filling and crispy pastry
  • Versatile ingredient list allows for customization
  • Impressive presentation when served straight from the pie dish
  • Mouthwatering aromas while baking – whets the appetite
  • Perfect for making ahead for quick weekend meals
  • Freezes well for enjoying the pie later

Ingredients: Needed to Make Mary Berry Chicken and Mushroom Pie

Before we begin, let’s make sure your kitchen is stocked with everything we’ll need:

  1. Chicken: About 3 cups of cooked chicken, diced
  2. Mushrooms: 2 cups of fresh mushrooms, sliced
  3. Butter: A generous dollop for sautéing
  4. Flour: 2 tablespoons for thickening the sauce
  5. Chicken Stock: 1 and 1/2 cups for a rich flavor
  6. Milk: 1/2 cup to create a creamy filling
  7. Oil: Just a splash for cooking
  8. Onion: 1 large onion, finely chopped
  9. Puff Pastry: 1 sheet, ready-rolled for ease
  10. Egg: 1, beaten for glazing
  11. Seasonings: Salt, pepper, and thyme to taste

Instructions to Make Mary Berry Chicken and Mushroom Pie

1. Preparation: Laying the Foundation

First things first, preheat your oven to a cozy 400°F (200°C). This will ensure a perfect golden crust.

2. Building Flavors: Crafting the Filling

  1. The Sauté: In a large pan, melt the butter with a splash of oil to prevent burning. Add the chopped onions, and let them soften.
  2. Mushroom Magic: Toss in the mushrooms and cook until they’re just soft. It’s all about layering flavors here.
  3. Roux Creation: Sprinkle in the flour and stir for about 2 minutes. You’re making a roux, which will thicken our filling to just the right consistency.
  4. Liquid Love: Slowly pour in the chicken stock and milk, stirring constantly until the sauce thickens and bubbles with joy.
  5. Herb Highlights: Add thyme, salt, and pepper, then the chicken. Let the filling simmer gently while you stir, allowing the ingredients to become fast friends.

3. Assembly: Piecing it Together

  1. The Base: If you’re using a pie dish, now’s the time to line it with pastry. But if you prefer a simpler route, we’ll be topping the filling directly in the pan with pastry.
  2. Filling Up: Pour your creamy chicken and mushroom mixture into the dish or leave it in the pan if that’s your chosen path.
  3. Top It Off: Lay the puff pastry over the top. Press the edges to seal in the goodness and trim any excess pastry with a knife. A little decoration goes a long way, so feel free to design a pattern on the pastry with the back of a knife.
  4. The Glaze: Brush the top with the beaten egg. This will give our pie a shiny, golden coat.

4. Baking:

  1. Into the Oven: Place your pie in the oven and bake for about 25 minutes. You’ll know it’s done when the pastry puffs up and takes on a glorious golden-brown hue.
  2. Cool Slightly: It’s tempting to dive right in, but let the pie sit for a couple of minutes after baking. This rest time is the secret to a perfect pie slice.

5. Serving:

  1. Presentation: Cut generous slices and serve on warm plates. This pie makes a hearty meal when paired with a simple green salad or steamed vegetables.
  2. The Pairing: A crisp white wine or a cold beer complements the rich flavors beautifully.

What Do I Serve With Mary Berry Chicken and Mushroom Pie?

This pie is a star in its own right and needs little accompaniment. However, a crisp green salad dressed with a light vinaigrette or steamed seasonal greens can add a fresh contrast to the rich pie. For a heartier meal, serve with roasted potatoes or a celeriac mash.

Delicious Mary Berry Chicken and Mushroom Pie

Pro Tips to Make Perfect Mary Berry Chicken and Mushroom Pie

  1. Quality Ingredients: Use the freshest mushrooms and quality chicken for the best flavor.
  2. Pastry Thickness: Roll your puff pastry to the right thickness – not too thin, not too thick – for the perfect pie crust.
  3. Sauce Consistency: Ensure your sauce is thick enough to hold the filling together but not so thick that it becomes gloopy.
  4. Seal the Edges: Seal the edges of your pastry well to prevent any of the fillings from bubbling out during baking.
  5. Egg Wash: Don’t skimp on the egg wash for that desirable golden sheen.

Variations of Mary Berry Chicken and Mushroom Pie

  • Vegetarian Twist: Substitute chicken with a firm tofu or chickpeas for a vegetarian variant.
  • Go Green: Add leeks or spinach for an extra pop of color and nutrition.
  • Cheese Please: A sprinkle of grated cheese such as cheddar in the sauce can add a delightful depth of flavor.

How do I store Mary Berry Chicken and Mushroom Pie Leftovers?

Cool the leftovers to room temperature, then cover them with foil or transfer them to an airtight container. Store in the refrigerator for up to 3 days. Remember to keep the pie as intact as possible to retain moisture.

How do I reheat Mary Berry Chicken and Mushroom Pie Leftovers?

To reheat, place the pie in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. Cover the edges with foil if they’re browning too quickly. This method helps restore the pastry’s crispness, unlike microwaving which can make it soggy.

FAQs

Can I make Mary Berry’s Chicken and Mushroom Pie ahead of time?

Absolutely! You can prepare the filling and even line your pie dish with pastry ahead of time. Just keep the filling and the pastry-covered dish in the refrigerator separately. When you’re ready to bake, pour the filling into the pastry base, top with the remaining pastry, and bake according to the recipe instructions.

What can I use instead of puff pastry for the pie crust?

If puff pastry isn’t your preference or if you’re looking for something different, you can use shortcrust pastry as an alternative. It offers a more traditional pie crust that’s firm and crumbly. You can also opt for filo pastry for a lighter, crispier finish.

Is it possible to freeze Mary Berry’s Chicken and Mushroom Pie?

Yes, it freezes beautifully. You can freeze the pie either unbaked or baked. To freeze before baking, assemble the pie in a freezer-safe dish, wrap tightly in plastic wrap and foil, and freeze. When you’re ready to enjoy, bake from frozen, adding extra time to your baking. For a pre-baked pie, allow it to cool completely before wrapping and freezing. Thaw in the refrigerator overnight before reheating in the oven.

How can I ensure my pie filling isn’t too runny?

The key to a perfectly thickened pie filling is to cook the flour long enough with the butter and oil to make a roux and then add the liquid slowly, stirring constantly to create a smooth sauce. Allow the sauce to simmer and thicken before adding it to the pie. If it still seems too runny, you can add a bit more flour but do so sparingly to avoid a gluey texture.

Final Words

Mary Berry’s Chicken and Mushroom Pie stands as a timeless classic, delivering the comfort and satisfaction that only a well-made pie can offer. With its tender chunks of chicken, flavorful mushrooms, and creamy, herbed sauce encased in a flaky puff pastry, this dish is a testament to the beauty of simple, hearty British fare. Whether you’re looking for a cozy meal on a chilly evening or a dish to impress guests, this pie hits all the right notes. Its straightforward preparation and ability to be made ahead make it a practical choice for any cook. The perfect blend of flavors and textures ensures that each bite is as delightful as the last, leaving you and your loved ones full and content.

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