Mary Berry Chicken And Mushroom Pie

This easy Chicken and Mushroom Pie by Mary Berry is a comforting, creamy dish that’s perfect for a quick family meal. Made with tender chicken and rich mushrooms, it’s flexible enough to use common ingredients you have on hand. Enjoy its golden, flaky pastry that makes every bite deliciously satisfying!

Ingredients Needed

For the Filling:

• 2 tbsp olive oil
• 250g (9oz) chestnut mushrooms, sliced
• 4 skinless and boneless chicken breasts, sliced into thick pieces
• 1 large onion, roughly chopped
• 1 garlic clove, crushed
• 2 tbsp plain flour
• 150ml (5fl oz) Marsala
• 200g (7oz) full-fat crème fraîche
• 2 tbsp chopped parsley

For the Pastry:

• 100g (4oz) self-raising flour, plus extra for dusting
• 50g (2oz) suet
• ¼ tsp salt
• 1 egg, beaten

How To Make Chicken And Mushroom Pie

1. Preheat the Oven: Preheat the oven to 220°C (200°C Fan)/Gas 7. You will need a 26cm (10½in) pie dish that can hold about 1.2 liters (2 pints).
2. Cook the Mushrooms: Heat half the oil in a large frying pan. Add the mushrooms, season with salt and pepper, and fry over high heat for 3–4 minutes until golden and any liquid has evaporated. Remove from the pan and set aside.
3. Cook the Chicken: Heat the remaining oil in the same pan, season the chicken, and fry over high heat for 1–2 minutes on each side until browned. You may need to do this in batches. Remove from the heat and set aside.
4. Sauté the Onion: Add the onion to the pan, cover with a lid, and sweat over medium heat for 5 minutes until soft. Remove the lid, add the garlic, and fry for 30 seconds.
5. Make the Sauce: Whisk the flour and Marsala in a bowl until smooth, then tip into the pan. Add the crème fraîche and stir until thickened and combined. Add the chicken pieces, mushrooms, and any resting juices, and simmer for a few minutes. Stir in the parsley, season, and spoon into the pie dish. Set aside to cool.
6. Make the Pastry: Measure the flour, suet, and salt into a large bowl. Pour in enough water (about 75ml/2½fl oz) to make a soft dough. Bring it together with your hands and lightly knead. Roll out on a floured work surface to about 1cm (½in) thick and large enough to cover the top of the pie dish.
7. Assemble the Pie: Brush the edge of the dish with a little of the beaten egg, then carefully lay the pastry over the filling. Trim the edges and press to seal. Brush with more beaten egg and make a small hole in the middle of the pastry to allow steam to escape.
8. Bake: Place on a baking sheet and bake in the oven for 25–30 minutes until well-risen and lightly golden.
9. Serve: Serve with new potatoes and a green vegetable.

Recipe Tips

• Sauté Ingredients Separately: Cook the mushrooms and chicken separately to ensure they brown nicely and keep their flavor. This step enhances the overall taste of the pie.
• Let Filling Cool: Allow the chicken and mushroom filling to cool slightly before adding the pastry. This helps prevent the pastry from getting soggy.
• Check Pastry Thickness: Roll the pastry to about 1cm (½in) thick. If it’s too thin, it may tear when covering the pie, and if too thick, it may not cook properly.
• Seal the Edges Well: Press the pastry edges firmly to seal the pie. This prevents any filling from leaking out during baking.
• Use an Egg Wash: Brush the pastry with beaten egg before baking. This gives it a lovely golden color and a shiny finish when cooked.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Chicken and Mushroom Pie cool until it reaches room temperature. Then, cover it with plastic wrap or transfer it to an airtight container. It can be stored in the fridge for up to 3 days.
• Freeze: To freeze, wrap the pie tightly in plastic wrap and then in foil, or place it in a freezer-safe container. It will keep well in the freezer for up to 2 months. Thaw the pie in the fridge overnight before reheating.
• Reheat Preheat the oven to 180°C (350°F). Place the pie on a baking sheet and cover it loosely with foil to prevent over-browning. Bake for about 20-25 minutes, or until heated through.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 445
• Total Fat: 24g
• Saturated Fat: 9g
• Cholesterol: 110mg
• Sodium: 761mg
• Potassium: 545mg
• Total Carbohydrate: 32g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 26g

Try More Mary Berry Recipes:

• Mary Berry Christmas Biscuits
• Mary Berry Christmas Chutney
• Mary Berry Gluten-Free Christmas Cake
• Mary Berry Christmas Canapes