This Mary Berry Chicken and Mushroom Pie calls for chicken, mushrooms, onion, garlic, butter, flour, milk, stock, nutmeg, parsley, and shortcrust pastry. With a total time of 90 minutes, it serves 4.
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💗 What You’ll Gain from Making This Recipe:
- Comfort: Rich, creamy filling in buttery pastry.
- Ease: Simple steps, ready-made pastry.
- Versatility: Adaptable with seasonal veggies.
- Family-friendly: Satisfying meal for all.
❓ What Is Mary Berry Chicken And Mushroom Pie Recipe?
Mary Berry’s Chicken and Mushroom Pie is a Classic British comfort food. Made with tender chicken, earthy mushrooms, buttery pastry. Creamy, savory filling, rich flavors from fresh herbs. Mary Berry, renowned British chef, crafted this iconic recipe known for its simplicity and deliciousness.
🍄 Mary Berry Chicken And Mushroom Pie Ingredients
- 2 tbsp olive oil
- 3 chicken breasts, skin and bone removed, cut into pieces
- 150g/5½oz button mushrooms, quartered
- 1 small onion, chopped
- 1 garlic clove, finely chopped
- 50g/2oz butter
- 2 tbsp plain flour, plus extra for dusting
- 300ml/½ pint milk
- 200ml/7fl oz chicken stock
- freshly grated nutmeg, to taste
- freshly ground white pepper
- pinch salt
- small handful fresh parsley, chopped
- 500g/1lb 2oz ready-made shortcrust pastry
- 1 free-range egg, beaten
🥧 How To Make Mary Berry Chicken And Mushroom Pie
- Heat the oven up to 400F/200C/6.
- In a pan with oil, heat it up. Add the chicken and cook it until it starts to turn white.
- After you add the mushrooms, keep cooking the chicken until it turns golden brown.
- Take the mushrooms and chicken out of the pan and set them aside. Put the onion and garlic in the same pan and cook them for two to three minutes, until they get soft. Take it off the heat and put it aside with the mushrooms and chicken.
- In a pot, melt the butter. Add the flour and stir it in. Cook for three minutes while stirring all the time, until it turns into a thick, smooth paste. This is called a roux.
- Put the milk and stock in a jug and mix them together. Then, add the nutmeg, white pepper, and salt to taste. Add the liquid slowly to the flour mixture while mixing all the time. Do this until the mixture is smooth. While stirring all the time, let the sauce simmer over low heat for five minutes, or until it gets thick.
- Add the chopped parsley and mix it in. Then, pour the sauce over the chicken and mushroom mix. After mixing it well, put it in a pie dish and set it aside until it’s completely cool.
- Spread the dough out on a lightly floured surface until it’s about the size of a pound coin. Beat an egg and brush the sides of the pie dish with it. Then put the pastry on top and press down the edges. Spread an egg wash over the top of the pie, and use the extra pastry to make leaf forms to decorate the top.
- Cut two or three holes in the top of the pie to let the steam escape. Bake for twenty to twenty-five minutes, or until the top is golden brown.
💭 Recipe Tips
- Ensure chicken is cooked before filling the pie for safety.
- Use fresh herbs to enhance flavors, avoiding overpowering the dish.
- Don’t oversaturate the filling to prevent a soggy bottom crust.
- Adjust nutmeg cautiously; it’s potent and can overpower the dish.
- Maintain a consistent pastry thickness for even baking throughout.
🥙 What To Serve With Chicken And Mushroom Pie?
Serve with steamed greens, roasted root vegetables, or a fresh side salad for a balanced meal mashed potatoes or crusty bread complement the creamy pie filling perfectly.
🎚 How To Store Leftovers Chicken And Mushroom Pie?
- In The Fridge. Store covered Leftovers Chicken And Mushroom Pie in the fridge for up to 3 days.
- In The Freezer. Freeze cooled Leftovers Chicken And Mushroom Pie slices, tightly wrapped, for 2-3 months.
🥵 How To Reheat Leftovers Chicken And Mushroom Pie?
- In The Oven: Place Leftovers Chicken And Mushroom Pie on a baking sheet at 350°F for 20-25 mins.
- In The Microwave: Heat individual slices of Leftovers Chicken And Mushroom Pie on medium for 2-3 mins.
- In The Skillet: Warm slices gently on low heat covered Leftovers Chicken And Mushroom Pie for 10-15 mins.
FAQs
How Do You Prevent The Filling From Becoming Too Watery?
To prevent filling from becoming watery, avoid adding excess liquid, use thickening agents like cornstarch, cook filling thoroughly, and cool it before using.
Can I Add Other Vegetables To The Filling?
Yes, you can add other vegetables to the filling. Chop and sauté them before mixing with the filling to enhance flavor and texture. Common choices include onions, bell peppers, and mushrooms.
How Do You Make The Pie Filling Thicker Or Thinner?
To make pie filling thicker, add a thickening agent like cornstarch or flour to make it thinner, add liquid like water or juice gradually, while stirring, until desired consistency is reached.
Can I Make This Pie In A Slow Cooker Or Instant Pot?
Yes, you can make pie in a slow cooker or Instant Pot adjust cooking times and follow specific recipes designed for these appliances for best results.
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Nutrition Facts
Amount Per Serving
- Calories: 500
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 35g
- Fiber: 3g
- Protein:20g
- Sodium: 700mg
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Chicken And Mushroom Pie
Description
This Mary Berry Chicken and Mushroom Pie calls for chicken, mushrooms, onion, garlic, butter, flour, milk, stock, nutmeg, parsley, and shortcrust pastry. With a total time of 90 minutes, it serves 4.
Ingredients
Instructions
- Heat the oven up to 400F/200C/6.
- In a pan with oil, heat it up. Add the chicken and cook it until it starts to turn white.
- After you add the mushrooms, keep cooking the chicken until it turns golden brown.
- Take the mushrooms and chicken out of the pan and set them aside. Put the onion and garlic in the same pan and cook them for two to three minutes, until they get soft. Take it off the heat and put it aside with the mushrooms and chicken.
- In a pot, melt the butter. Add the flour and stir it in. Cook for three minutes while stirring all the time, until it turns into a thick, smooth paste. This is called a roux.
- Put the milk and stock in a jug and mix them together. Then, add the nutmeg, white pepper, and salt to taste. Add the liquid slowly to the flour mixture while mixing all the time. Do this until the mixture is smooth. While stirring all the time, let the sauce simmer over low heat for five minutes, or until it gets thick.
- Add the chopped parsley and mix it in. Then, pour the sauce over the chicken and mushroom mix. After mixing it well, put it in a pie dish and set it aside until it’s completely cool.
- Spread the dough out on a lightly floured surface until it’s about the size of a pound coin. Beat an egg and brush the sides of the pie dish with it. Then put the pastry on top and press down the edges. Spread an egg wash over the top of the pie, and use the extra pastry to make leaf forms to decorate the top.
- Cut two or three holes in the top of the pie to let the steam escape. Bake for twenty to twenty-five minutes, or until the top is golden brown.
Notes
- Ensure chicken is cooked before filling the pie for safety.
Use fresh herbs to enhance flavors, avoiding overpowering the dish.
Don’t oversaturate the filling to prevent a soggy bottom crust.
Adjust nutmeg cautiously; it’s potent and can overpower the dish.
Maintain a consistent pastry thickness for even baking throughout.