Mary Berry Chicken And Mushroom Pie​ Recipe

This cozy Mary Berry Chicken And Mushroom Pie recipe is made with tender chicken thighs, chestnut mushrooms, leeks, double cream, and a flaky puff pastry topping. The result is a savory, creamy, and deeply comforting main course that is a true family favorite. Perfect for a Sunday lunch or a chilly autumn dinner, this recipe makes one large pie that generously serves 6 people.

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Mary Berry Chicken And Mushroom Pie Ingredients

For the Filling:

• 900g (2lb) skinless, boneless chicken thighs, cut into bite-sized pieces
• 3 tbsp plain flour
• 2 tbsp sunflower oil
• 25g (1oz) butter
• 2 leeks, trimmed and sliced
• 250g (9oz) chestnut mushrooms, sliced
• 150ml (¼ pint) dry white wine or chicken stock
• 300ml (½ pint) chicken stock
• 2 tbsp chopped fresh parsley
• 150ml (¼ pint) double cream
• Salt and freshly ground black pepper

For the Topping:

• 375g ready-made all-butter puff pastry
• 1 egg, beaten

How To Make Mary Berry Chicken And Mushroom Pie

1. Prepare the chicken: Place the flour in a large plastic food bag and season it well with salt and pepper. Add the chicken pieces to the bag, seal it, and shake well to coat each piece evenly in the flour.
2. Brown the chicken: Heat the oil in a large, deep pan or casserole dish over high heat. Add the chicken and fry in batches until golden brown on all sides. Remove the browned chicken with a slotted spoon and set it aside.
3. Cook the vegetables: Melt the butter in the same pan over medium heat. Add the sliced leeks and mushrooms and cook for about 5-7 minutes, stirring occasionally, until the vegetables are soft and the mushrooms have released their liquid.
4. Make the sauce: Pour the white wine (or stock) into the pan and let it bubble for a minute, scraping up any browned bits from the bottom. Gradually add the 300ml of chicken stock, stirring until the sauce is smooth. Bring to a simmer and cook for 5 minutes until it has thickened slightly.
5. Combine the filling: Return the chicken to the pan and stir in the chopped parsley and double cream. Season with more salt and pepper to taste. Bring back to a gentle simmer, then remove from the heat and allow the filling to cool completely.
6. Assemble the pie: Preheat your oven to 200°C (180°C Fan/Gas 6). Pour the cooled chicken filling into a large pie dish (about 1.7 litres/3 pints). Unroll the puff pastry and lay it over the top of the dish. Trim the edges and press down firmly to seal. Use any pastry trimmings to decorate the top, if you like.
7. Bake the pie: Brush the top of the pastry with the beaten egg and make a small slit in the center to allow steam to escape. Bake for 25–30 minutes, or until the pastry is puffed up, golden brown, and the filling is bubbling hot.

Recipe Tips

• Cool the filling completely: This is the most important step for a good pie. Placing hot filling under pastry will cause it to melt and become soggy. Let the filling cool to room temperature before topping with the pastry.
• Use chicken thighs: Chicken thighs have more flavor and stay more moist and tender than chicken breasts during the cooking process, making them ideal for a rich pie filling.
• Don’t skip browning the chicken: Searing the flour-coated chicken creates a flavorful crust that adds depth to the sauce and helps to thicken it.
• Get a golden crust: Brushing the pastry with a beaten egg (an “egg wash”) before baking is the secret to achieving a beautiful, shiny, golden-brown finish.

What To Serve With Chicken And Mushroom Pie

This classic pie is best served with traditional, comforting side dishes. A scoop of creamy mashed potatoes is perfect for soaking up the sauce. For vegetables, simple steamed green beans, garden peas, or glazed carrots are all excellent choices. You can also serve it with an extra jug of gravy on the side.

How To Store Chicken And Mushroom Pie Leftovers

• Refrigerate: Cover any leftover pie with foil or transfer to an airtight container and store in the refrigerator for up to 3 days. Reheat in an oven preheated to 180°C (160°C Fan/Gas 4) for about 20 minutes, or until the pastry is crisp and the filling is hot.
• Freeze: You can freeze the pie either baked or unbaked. To freeze unbaked, assemble the pie but don’t egg wash it. Wrap well and freeze for up to 3 months. Bake from frozen, adding about 20-25 minutes to the original cooking time. To freeze a baked pie, cool it completely, wrap well, and freeze. Thaw in the refrigerator before reheating.

Mary Berry Chicken And Mushroom Pie Nutrition Facts

• Calories: 650 kcal
• Total Fat: 42g
• Saturated Fat: 20g
• Total Carbohydrate: 30g
• Sugars: 5g
• Protein: 38g
• Sodium: 1.1g

Frequently Asked Questions

• Can I use leftover cooked chicken? Yes, this is a great way to use up leftover roast chicken. Simply skip the browning step and add about 400-500g of shredded cooked chicken to the sauce at the end with the cream and parsley.
• Can I make this pie with a pastry bottom? You can, but you will need to “blind bake” the bottom crust first to prevent it from becoming soggy. Line the dish with shortcrust pastry, cover with baking paper and baking beans, and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes before adding the cooled filling and pastry top.
• Do I have to use white wine? No, you can substitute the white wine with an equal amount of extra chicken stock. The wine adds a nice depth of flavor, but the pie will still be delicious without it.

Try More Recipes:

• Mary Berry Tarragon Chicken​ Recipe
• Mary Berry Paprika Chicken Thighs Recipe
• Mary Berry Honey Mustard Chicken​ Recipe