Mary Berry Chicken Pie With Potato Topping

Mary Berry Chicken Pie with Potato Topping is made with chicken thighs and drumsticks, leeks, white wine, chicken stock, unsalted butter, plain flour, full-fat crème fraîche, Dijon mustard, and watercress. This hearty Chicken Pie recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.

Ingredients Needed

For the filling:

• 4 tbsp extra-virgin olive oil (60 ml)
• 1.6-1.8 kg chicken thighs and drumsticks (3.5-4 lbs)
• 500 g leeks, trimmed and thinly sliced (1 lb)
• 150 ml white wine (⅔ cup)
• 300 ml chicken stock or water (1¼ cups)
• 50 g unsalted butter (3.5 tbsp)
• 40 g plain flour (⅓ cup)
• 50 g full-fat crème fraîche (⅓ cup)
• 2-3 tsp Dijon mustard, to taste
• 1 x 80 g pack watercress, coarsely chopped (2.8 oz)

For the potato topping:

• 1.1 kg medium or large waxy potatoes (e.g., Charlotte), peeled and halved or quartered as necessary (2.4 lbs)
• 1 x 30 g pack flat-leaf parsley, leaves chopped (1 oz)

How To Make Chicken Pie With Potato Topping

1. Brown the Chicken: Heat 1 tbsp oil in a large casserole over medium-high heat. Season chicken pieces and brown on both sides (in batches if necessary), then remove to a bowl.
2. Sauté the Leeks: Pour off excess fat, reduce heat, add another tbsp of oil, and fry leeks until softened and lightly colored. Remove to a bowl.
3. Cook the Chicken: Return chicken to the casserole, add wine, stock (or water), and seasoning. Bring to a boil, cover, and simmer on low for 35 minutes until chicken is tender, stirring halfway.
4. Prepare the Sauce: Remove the chicken, reserving the cooking liquid (skim off fat). Shred chicken, discarding skin, and add to leeks. Melt butter in a nonstick saucepan, stir in flour, and cook for 1 minute. Gradually add cooking liquid and crème fraîche, stirring until smooth. Bring to a boil, simmer for 5 minutes, and adjust consistency if needed. Whisk in mustard.
5. Combine Filling: Pour sauce over chicken and leeks, mix in watercress, and transfer to a shallow 2-litre ovenproof dish (2-quart).
6. Make the Potato Topping: Boil salted water, add potatoes, and simmer until tender. Drain and let moisture evaporate. Mash potatoes coarsely, stir in 2 tbsp oil, salt, and parsley.
7. Assemble and Bake: Spoon potato topping over chicken filling (should be loose and craggy). Preheat oven to 200°C (fan 180°C, gas 6, 400°F) and bake for 35-45 minutes until golden and crisp on top.

Recipe Tips

• Brown the chicken in batches: This helps achieve an even golden color on the chicken and avoids steaming the pieces. Don’t overcrowd the pan.
• Don’t skip the Dijon mustard: It adds depth and a subtle kick to the sauce. Start with 2 teaspoons and taste before adding more.
• Drain the potatoes well: After boiling, let the potatoes sit in a colander for a few minutes. This helps remove excess moisture for a fluffier topping.
• Mash the potatoes coarsely: The rustic, craggy texture is what gives the dish its signature look and crispy topping.
• Skim off excess fat from the cooking liquid: This ensures the sauce stays smooth and light, without becoming greasy.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Chicken Pie cool until it reaches room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the fridge for up to 3 days.
• Freeze: If you want to freeze the Chicken Pie, make sure it’s completely cool, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw the pie in the refrigerator overnight before reheating.
• Reheat: Preheat your oven to 180°C (350°F). Place the chicken pie in an ovenproof dish, cover with foil to prevent drying out, and heat for about 25-30 minutes or until warmed through.

Nutrition Facts

Serving Size: 1 serving (approximately 1/6 of the pie)

• Calories: 540
• Total Fat: 30 g
• Saturated Fat: 10 g
• Cholesterol: 160 mg
• Sodium: 600 mg
• Potassium: 800 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 4 g
• Sugars: 2 g
• Protein: 30 g

Try More Mary Berry Recipes:

• Mary Berry Pork Belly
• Mary Berry Ground Almond Cake
• Mary Berry Plum Crumble
• Mary Berry Pear And Almond Tart