This one’s proper comfort food. The kind that makes you feel like someone else cooked dinner and left you the best bit — the crispy golden mash topping with the creamy, savoury filling underneath. Honestly, it tastes like Sunday night in a dish.
I first tried something like this years ago when I didn’t have pastry for a pie crust but still fancied something “pie-ish.” Turns out, mashed potato on top is not just a workaround — it’s genius. Mary Berry agrees, clearly.
This version is simple, quick-ish, and deeply satisfying. And if you’ve got leftover cooked chicken or softening veg at the back of the fridge? Even better.
Why You’ll Love It
- Ready in 45 minutes — start to plate
- That golden mash top? Comfort in a crustless pie
- Creamy chicken and veggies underneath — rich but not heavy
- Easy to switch up with different veg or herbs
- Kid-approved, partner-approved, me-approved
Ingredients
11g vegetable stock mix
5.5g Dijon mustard
4 white potatoes
1 carrot
250g chicken breast strips (or any cooked chicken)
1 shredded spring greens (or spinach, kale, whatever you’ve got)
2 garlic cloves
1 brown onion
50g soft cheese (like cream cheese or mascarpone)
You’ll also need butter, milk, salt, pepper — but I assume those live in your kitchen already.
How to Make Mary Berry’s Chicken Pie With Potato Topping
1. Get the potatoes going
Chop them into big chunks — skin on or off, you do you. Boil in salted water for 12–15 minutes. Drain well and let them steam dry.
2. Cook the chicken
If yours isn’t already cooked, pop the strips on a tray with a drizzle of oil, salt, pepper. Bake at 220°C for about 15 minutes until just cooked through.
3. Prep the veg
While all that’s happening, slice your onion, dice the carrot, and give the garlic a good smash. You’ll only use half of it here — the rest is for the greens.
4. Make the creamy sauce
Melt a knob of butter in a pan, sauté the onion and carrot till soft. Add the garlic, then the stock mix, Dijon, and soft cheese. Stir it into a sauce. Let it simmer a few minutes till thick.
5. Mash the potatoes
Add butter and milk. Mash to your preferred consistency. I like it slightly chunky for texture — up to you.
6. Pull the chicken and mix it in
Shred the cooked chicken and stir it through the sauce. You’ve got your filling now.
7. Assemble the pie
Spoon the filling into a baking dish. Spread the mash on top — rough it up with a fork so it crisps up in the oven.
8. Bake till golden
Pop the dish back into the oven at 220°C for about 15–20 minutes, or until the top is golden and a bit crispy.
9. Cook the greens
In a pan with butter and the rest of your garlic, sauté the spring greens for 3–4 minutes until just tender. Salt at the end.
10. Serve it up
Scoop big spoonfuls of the pie onto plates and serve with those garlicky greens on the side. That’s it.
Common Mistakes and How to Dodge Them
Mash too wet?
Your potatoes were overcooked or you added too much milk. Let them dry properly before mashing.
Sauce too thin?
Let it simmer longer before mixing in the chicken. Or stir in a spoon of flour earlier.
Filling tastes flat?
It probably needs more Dijon, salt, or stock. Creaminess without seasoning can fall flat.
Greens came out sad and grey?
Too much heat or time. Cook quickly and season at the end.
Storage and Reheating
Fridge:
Cooled leftovers keep 3 days in a sealed container.
Freezer:
Wrap tightly (foil + cling film is my go-to). Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat:
- Oven: 180°C for 20 mins, covered with foil. Uncover at the end if you want to crisp the top.
- Microwave: Use medium power in short bursts. Cover with a damp towel so it doesn’t dry out.
Frequently Asked Questions
How do I make the pie filling creamier?
Add 50g of soft cheese to the sauce. That’s what makes it extra luscious.
Can I prep it ahead?
Yes! Assemble the whole thing and chill. Bake when needed — just add 5–10 minutes to the bake time.
How do I get a crispier mash top?
Rough up the mash with a fork and brush with olive oil before baking.
No Dijon? Can I swap?
Yep — try wholegrain mustard or even yellow mustard. Slightly different flavour, still tasty.
Nutrition Facts (Per Serving)
Serving size: 405g
Calories: 336
Total Fat: 13g
Saturated Fat: 2.1g
Carbohydrates: 36g
Net Carbs: 29g
Fiber: 7g
Sugars: 6g
Protein: 23g
Sodium: 640mg
Try More Mary Berry Recipes:
- Mary Berry Vegetarian Quiche
- Mary Berry Boulangère Potatoes
- Mary Berry Liver And Bacon Casserole Slow Cooker
Mary Berry Chicken Pie With Potato Topping
Description
This Mary Berry Chicken Pie With Potato Topping is a savory delight crafted with fresh ingredients like succulent chicken, vibrant vegetables, and a touch of Dijon mustard. In just 45 minutes, this recipe yields 4 servings, offering a hearty and flavorful meal.
Ingredients
Instructions
- Preheat oven to 220°C. Boil water. Let chicken air at room temp.
- Chop and boil potatoes 12–15 mins. Drain and steam dry.
- Bake chicken strips 15 mins with oil, salt, pepper.
- Sauté onion and carrot in butter. Add garlic, stock mix, soft cheese. Simmer 3–4 mins.
- Mash potatoes with butter and milk.
- Shred chicken and mix into sauce.
- Layer filling in dish, top with mash. Bake 15–20 mins until golden.
- Sauté spring greens with garlic in butter, 3–4 mins. Serve with pie.
Notes
- Use Dijon mustard for proper flavour — other mustards will change the taste.
- Let potatoes dry before mashing for best texture.
- Don’t overdo the soft cheese — 50g is plenty.
- Reheat gently to avoid drying out the mash.