Mary Berry Chicken and Mushroom Pie Recipe

This Mary Berry-inspired chicken and mushroom pie has a creamy, savoury filling tucked beneath a golden puff pastry lid. Tender chicken and earthy mushrooms make it a comforting family supper, while a little thyme adds a gentle herby flavour. It is straightforward enough for beginners, especially when made with ready-rolled pastry. Allow about 1 hour 40 minutes, including cooling and resting time.

What Does Chicken and Mushroom Pie Taste Like?

The filling is rich and creamy without being heavy, with juicy pieces of chicken, soft onions and golden mushrooms. A crisp, buttery pastry lid gives each serving a satisfying contrast in texture. Serve it straight from the dish with vegetables and a spoonful of the sauce.

Ingredients

For the Filling

• 1 tablespoon olive oil
• 25g unsalted butter
• 600g boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 250g chestnut mushrooms, sliced
• 2 garlic cloves, finely chopped
• 30g plain flour
• 300ml chicken stock
• 150ml double cream
• 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper

For the Pastry Topping

• 1 sheet ready-rolled puff pastry, about 320g
• 1 medium egg, beaten, for glazing

Preparation and Cooking Time

• Prep time: 20 minutes
• Cooking time: 50 minutes
• Cooling and resting time: 30 minutes
• Total time: 1 hour 40 minutes
• Servings: 6

How to Make Chicken and Mushroom Pie

• Cook the chicken: Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and cook for 5 to 7 minutes, turning occasionally, until lightly golden. Transfer to a plate. It does not need to be fully cooked at this stage.
• Cook the vegetables: Reduce the heat to medium and melt the butter in the same pan. Add the onion and cook for 3 minutes, then add the mushrooms and cook for another 4 to 5 minutes until softened and most of their liquid has evaporated. Stir in the garlic and cook for 30 seconds.
• Mix the sauce: Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the stock, stirring well after each addition to make a smooth sauce. Add the cream and thyme, then simmer gently for 2 to 3 minutes until thickened.
• Finish the filling: Return the chicken and any juices to the pan. Simmer for 3 to 5 minutes, stirring occasionally, until the chicken is cooked through. The centre of the largest piece should reach 75°C on a food thermometer. Season with the salt and pepper.
• Cool the filling: Spoon the filling into a pie dish approximately 23cm wide and leave it to cool for about 20 minutes. This helps keep the pastry crisp.
• Prepare the oven: While the filling cools, preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Assemble the pie: Unroll the pastry and lay it over the dish. Trim any excess, leaving enough to cover the rim, and press the edges down firmly. Cut two small slits in the centre to let steam escape, then brush the pastry with beaten egg.
• Bake the pie: Place the dish on a baking tray and bake for 25 to 30 minutes, until the pastry is puffed and deep golden and the filling is bubbling hot.
• Rest and serve: Leave the pie to stand for 10 minutes before serving. The filling will settle slightly, making it easier to spoon onto plates.

Tips for the Best Chicken and Mushroom Pie

How Do I Stop the Pastry From Going Soggy?

Let the filling cool before adding the pastry, and cook the mushrooms until their excess liquid has evaporated. The filling should be thick enough to coat a spoon rather than run like soup.

How Can I Make the Sauce Smooth?

Add the stock gradually, stirring well as you pour. If the sauce looks lumpy at first, keep stirring over gentle heat before adding more stock.

How Do I Know When the Pie Is Ready?

The pastry should be well risen and golden, and the filling should be bubbling at the edges. If the pastry browns too quickly, loosely cover it with foil while the filling finishes heating.

Can I Prepare the Filling Ahead?

Yes. Cool the cooked filling promptly, cover and refrigerate for up to 2 days. Add the pastry just before baking. A chilled filling may need a little extra oven time, so check that it is piping hot throughout.

Serving Suggestions

• Buttery mashed potatoes and steamed green beans
• Garden peas and roasted carrots
• A crisp green salad with a sharp vinaigrette
• Simple steamed broccoli or cabbage

Storage and Reheating

Room Temperature

Do not leave the pie at room temperature for more than 2 hours. Once it has stopped steaming, cover and refrigerate it promptly.

Refrigerator

Keep leftover pie in a covered container in the fridge for up to 3 days. Reheat in an oven at 180°C or 160°C fan until piping hot throughout. Cover loosely with foil if the pastry is browning too much.

Freezing

Freeze cooled portions in airtight containers for up to 3 months. Defrost overnight in the fridge, then reheat in the oven until piping hot throughout. The pastry may be a little softer after freezing.

Nutrition

Per serving, based on 6 servings:

• Calories: 530 kcal
• Carbohydrates: 30g
• Protein: 28g
• Fat: 33g
• Saturated fat: 14g
• Sodium: 650mg

Nutrition values are estimates and will vary with the ingredients and brands used.

Frequently Asked Questions

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