Mary Berry Chicken And Mushroom Pie

Right, I’ll be honest — I used to absolutely butcher chicken and mushroom pie. Either the sauce was too thin, or the pastry bottom turned into soup. And let’s not even talk about the time I forgot to cook the chicken first. Raw chicken surprises? Not charming.

But then I found Mary Berry’s version. Classic, comforting, no faff. It’s hearty, rich, and so British it might as well come with a cuppa and the Queen’s approval. And best of all? The filling is made separately and cooled before assembly — which fixes 90% of the rookie mistakes I used to make.

If you’re after a proper chicken and mushroom pie that won’t collapse into a gooey mess or taste like hospital food, you’re in the right place.

Ingredients List

• 2 tbsp olive oil — for browning the chicken and mushrooms.
• 3 chicken breasts, skinless, boneless, chopped into chunks
• 150g button mushrooms, quartered — gives that lovely earthy base.
• 1 small onion, finely chopped
• 1 garlic clove, minced — don’t overdo it, just a touch.
• 50g butter
• 2 tbsp plain flour, plus more for dusting
• 300ml milk — full-fat if you can. Adds richness.
• 200ml chicken stock — I often use a cube and boiling water.
• Freshly grated nutmeg, to taste — a little goes a long way.
• White pepper and a pinch of salt
• Small handful parsley, chopped — fresh is best, dried won’t cut it here.
• 500g ready-made shortcrust pastry
• 1 free-range egg, beaten — for that golden finish.

How To Make It (Instructions)

1. Preheat your oven to 200°C (400°F) — and yes, do this first. Don’t forget like I always do.
2. In a large frying pan, heat the oil over medium-high. Add chicken, stir until sealed and turning white.
3. Add mushrooms. Keep cooking until everything’s lightly golden. Remove both from pan and set aside.
4. In the same pan, toss in your onion and garlic. Cook gently for 2–3 minutes until soft, not coloured. Add to the chicken and mushrooms.
5. Now, the roux: melt the butter in a saucepan. Stir in the flour and cook for about 3 minutes. It should look like thick, beige wallpaper paste — sexy, I know.
6. In a jug, mix the milk and chicken stock. Slowly whisk into the roux, a splash at a time, until you have a silky, lump-free sauce.
7. Add nutmeg, pepper, salt — season to your taste but remember nutmeg’s not a perfume counter. Stir gently until thickened, about 5 minutes.
8. Stir in the chopped parsley, then combine the sauce with the chicken-mushroom mixture.
9. Cool the filling completely before assembling the pie — this step is crucial. Hot filling = sad, soggy pastry.
10. Roll out your pastry on a floured surface. It should be about as thick as a pound coin.
11. Spoon the cooled filling into your pie dish. Brush the edges with beaten egg, then lay the pastry over the top. Trim and crimp the edges.
12. Decorate with pastry leaves if you’re feeling smug. Cut two or three small slits in the top to let steam escape.
13. Brush the whole pie with beaten egg. Bake for 25 minutes or until golden and crisp.

Common Mistakes

Why is my pastry soggy underneath?
You likely added hot filling. Always let it cool before assembly. Learned this after three ruined pies.

My sauce is lumpy — what went wrong?
You added the liquid too fast to the roux. Go slow and whisk constantly. Like stirring a custard, not rushing porridge.

The filling is bland — what can I do?
Use fresh herbs, season as you go, and don’t skip the nutmeg. It adds surprising depth.

Why is my pie pale on top?
Did you skip the egg wash? That golden shine comes from the beaten egg — brush it liberally.

Storage And Reheating Tips

Fridge: Store cooled leftovers, covered, for up to 3 days.

Freezer: Freeze in slices, tightly wrapped, for up to 3 months. Thaw overnight in the fridge.

Reheat:

• Oven: 180°C (350°F) for 20–25 minutes. Best for keeping pastry crisp.
• Microwave: 2–3 mins per slice, but expect a soft top.
• Air fryer: 160°C for 10–15 mins — brilliant for a crisp crust revival.

What To Serve With It

• Steamed greens like broccoli or green beans — adds colour and freshness.
• Mashed potatoes — because creamy pie plus buttery mash is pure joy.
• A tangy salad with vinaigrette — for contrast if you want to lighten things.

FAQ Section

Can I use leftover roast chicken instead of raw?
Yes! Just skip the browning step and add it when mixing the filling.

Can I make this pie ahead of time?
Absolutely. Assemble and chill the unbaked pie up to a day in advance. Bake from cold — just add 5 extra minutes.

Can I make it gluten-free?
Yes, use gluten-free flour for the roux and gluten-free pastry. Watch your stock too — some brands contain gluten.

Is shortcrust pastry the only option?
Not at all — puff pastry gives a lighter, flakier top. Just don’t use it underneath unless blind baking.

Try More Recipe

• Mary Berry Mushroom Soup
• Mary Berry Yorkshire Curd Tart
• Mary Berry Sweet And Sour Chicken