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Mary Berry Chicken and Mushroom Pie Recipe

Mary Berry Chicken and Mushroom Pie Recipe

Mary Berry's chicken and mushroom pie has a rich, creamy filling and a perfectly golden puff pastry lid — the ultimate British comfort pie.
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Prep Time 35 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 6 Portions
Course: Main Course
Cuisine: British
Calories: 580
Ingredients Method Notes

Ingredients
  

  • Filling:
  • 800 g boneless skinless chicken thighs chunked
  • 300 g chestnut mushrooms halved
  • 150 g wild or mixed mushrooms torn
  • 2 tbsp olive oil
  • 50 g unsalted butter
  • 1 large onion finely chopped
  • 2 garlic cloves crushed
  • 2 tbsp plain flour
  • 300 ml chicken stock
  • 200 ml double cream
  • 2 tsp fresh thyme leaves
  • 1 tsp Dijon mustard
  • 2 tbsp fresh parsley chopped
  • Salt and pepper
  • Pastry Lid:
  • 375 g ready-made all-butter puff pastry
  • 1 large egg beaten

Method
 

  1. Brown chicken in batches in hot oil — 3–4 minutes per batch. Set aside.
  2. Cook mushrooms in the same pan over high heat — 4–5 minutes until golden and dry. Set aside.
  3. Melt butter. Cook onion 8–10 minutes. Add garlic and thyme — 1 minute. Add flour — 1–2 minutes. Add stock gradually, stirring. Add cream and mustard. Simmer 5 minutes until thickened.
  4. Add chicken, mushrooms, and parsley. Season generously. Cool completely — at least 30 minutes.
  5. Preheat oven to 200°C / 180°C fan / Gas 6. Spoon filling into pie dish. Roll pastry slightly larger than dish. Press pastry strips onto egg-washed rim. Lay lid on top. Press, trim, and crimp. Brush with egg wash. Cut 2–3 steam holes. Brush with a second coat of egg wash.
  6. Bake 25–30 minutes until deeply golden and filling is bubbling. Rest 5 minutes before serving.

Notes

Cool the filling completely before adding the pastry lid — hot filling prevents the pastry from rising.
Cook mushrooms separately at high heat to remove moisture and develop colour.
Add pastry strips to the rim before the lid — they give the lid something to grip.
Cut steam holes — 2 or 3 in the centre of the lid.
Apply two coats of egg wash for maximum golden colour.
Season the filling generously — it tastes less seasoned once the pastry is on.
Freeze assembled unbaked pie for up to 2 months.
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