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.
Try More Mary Berry Recipes:
- Mary Berry Vegetarian Quiche
- Mary Berry Boulangère Potatoes
- Mary Berry Liver And Bacon Casserole Slow Cooker
🧡 Why You’ll Be Glad You Tried This Chicken Pie With Potato Topping Recipe
- Quick and Easy: This recipe takes just 45 minutes to prepare, making it perfect for busy weeknights.
- Comforting and Flavorful: The combination of tender chicken, creamy potatoes, and savory vegetables creates a satisfying and delicious meal.
- Versatile: You can easily customize this recipe by adding your favorite herbs or vegetables.
- Family-Friendly: With its classic flavors and hearty ingredients, this dish is sure to be a hit with both kids and adults.
❓ What Is Mary Berry Chicken Pie With Potato Topping Recipe?
Mary Berry’s Chicken Pie With Potato Topping is a savory dish made with British chicken breast strips, layered beneath a rich potato crust. This comforting pie boasts a creamy texture, harmonizing the tender chicken with the delectable taste of Dijon mustard and soft cheese.
🍗 Mary Berry Chicken Pie With Potato Topping Ingredients
- 11g vegetable stock mix
- 5.5g Dijon mustard
- 4 white potatoes
- 1 carrot
- 250g British chicken breast strips
- 1 shredded spring greens
- 2 garlic cloves
- 1 brown onion
- 50g soft cheese
🍲 How To Make Mary Berry Chicken Pie With Potato Topping
- Preheat the oven to 220°C. Boil water in a kettle. Take chicken out of the fridge, open the packet, and let it air.
- Chop potatoes into big pieces, boil in salted water for 12-15 min, drain, and let them dry.
- While potatoes boil, put chicken strips on a tray with olive oil, salt, and pepper. Bake for 15 min until cooked through. Reboil half a kettle. Peel and slice the brown onion. Dice the carrot.
- Heat a pan with butter, add onion and carrot, cook until soft. Add half the chopped garlic, flour, vegetable stock, and soft cheese. Boil for 3-4 min until thickened.
- Shred the cooked chicken. Mash drained potatoes with butter and milk. Mix pulled chicken into the sauce – your creamy chicken pie filling.
- Put the filling in an oven-proof dish, top with mashed potatoes. Bake for 15-20 min until golden.
- Wash and pat dry spring greens. Cook with butter and garlic for 3-4 min until tender.
- Serve the creamy chicken potato-topped pie with garlicky greens on the side.
💭 Recipe Tips
- Use Dijon mustard for an authentic flavor; substitutions may alter the taste.
- Ensure the potato topping is thinly sliced for even baking and a crisp texture.
- Avoid overcooking the chicken; tender strips enhance the overall pie experience.
- Opt for fresh spring greens to maintain a vibrant color and robust taste.
- Balance the soft cheese quantity; too much can overpower the dish, affecting the creaminess.
🥗 What To Serve With Chicken Pie With Potato Topping?
Serve Chicken Pie With Potato Topping alongside a crisp green salad for freshness, or pair it with steamed vegetables to complement the savory flavors a side of buttered peas or a light coleslaw can add a delightful touch. Additionally, consider serving it with mashed potatoes or a simple side of rice to enhance the overall meal experience.
🎚 How To Store Leftovers Chicken Pie With Potato Topping?
- In The Fridge. To store Leftovers Chicken Pie With Potato Topping refrigerate it in an airtight container for up to 3 days.
- In The Freezer. To freeze Leftovers Chicken Pie With Potato Topping wrap it tightly in plastic wrap and aluminum foil, then store in the freezer for up to 3 months.
🥵 How To Reheat Leftovers Chicken Pie With Potato Topping?
- In The Microwave: Place Leftovers Chicken Pie With Potato Topping slice in a microwave-safe dish, cover with a damp paper towel, and heat on medium for 2-3 minutes.
- In The Oven: Reheat whole Leftovers Chicken Pie With Potato Topping at 350°F for about 20 minutes, ensuring the crust remains crisp.
FAQs
How Can I Make The Pie Filling Creamier?
To achieve a creamier filling, add 50g of soft cheese to the chicken mixture. This enriches the flavor and texture, creating a luscious consistency in your Chicken Pie.
Can I Prepare The Pie Ahead Of Time?
Yes, you can. Prepare the Chicken Pie up to the point of baking, cover it well, and refrigerate. When ready to bake, allow it to come to room temperature and then bake as directed.
How Can I Make The Potato Topping Extra Crispy?
For a crispier potato topping, brush the sliced potatoes with olive oil before baking. This enhances the golden-brown crispiness, providing a delightful contrast to the savory filling.
Can I Use A Different Type Of Mustard If I Don’t Have Dijon?
Yes, you can substitute Dijon mustard with whole grain or yellow mustard for a slightly different flavor profile. Adjust the quantity according to your taste preferences.
Try More Mary Berry Recipes:
Mary Berry Chicken Pie With Potato Topping Nutrition Facts
Amount per serving serving (405g)
- Calories: 336
- Total Fat: 13g
- Saturated Fat: 2.1g
- Total Carbs: 36g
- Net Carbs: 29g
- Dietary Fiber: 7g
- Total Sugars: 6g
- Protein: 23g
- Sodium: 640mg
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 the oven to 220°C. Boil water in a kettle. Take chicken out of the fridge, open the packet, and let it air.
- Chop potatoes into big pieces, boil in salted water for 12-15 min, drain, and let them dry.
- While potatoes boil, put chicken strips on a tray with olive oil, salt, and pepper. Bake for 15 min until cooked through. Reboil half a kettle. Peel and slice the brown onion. Dice the carrot.
- Heat a pan with butter, add onion and carrot, cook until soft. Add half the chopped garlic, flour, vegetable stock, and soft cheese. Boil for 3-4 min until thickened.
- Shred the cooked chicken. Mash drained potatoes with butter and milk. Mix pulled chicken into the sauce – your creamy chicken pie filling.
- Put the filling in an oven-proof dish, top with mashed potatoes. Bake for 15-20 min until golden.
- Wash and pat dry spring greens. Cook with butter and garlic for 3-4 min until tender.
- Serve the creamy chicken potato-topped pie with garlicky greens on the side.
Notes
- Use Dijon mustard for an authentic flavor; substitutions may alter the taste.
Ensure the potato topping is thinly sliced for even baking and a crisp texture.
Avoid overcooking the chicken; tender strips enhance the overall pie experience.
Opt for fresh spring greens to maintain a vibrant color and robust taste.
Balance the soft cheese quantity; too much can overpower the dish, affecting the creaminess.