Mary Berry Chicken And Mushroom Pie

Name: Mary Berry's Chicken and Mushroom Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 6
Cuisine: British
Ingredients: 2 tbsp olive oil; 250 g chestnut mushrooms, sliced; 4 skinless and boneless chicken breasts, sliced into thick pieces; 1 large onion, roughly chopped; 1 garlic clove, crushed; 2 tbsp plain flour; 150 ml Marsala; 200 g full fat crème fraîche; 2 tbsp parsley, chopped; 100 g self-raising flour (for suet pastry); 50 g suet (for suet pastry); ¼ tsp salt (for suet pastry); 1 beaten egg (for suet pastry)

Delve into the comforting British classic, Mary Berry's Chicken and Mushroom Pie, a dish that promises to warm you from the inside out. This savory pie combines tender chicken, earthy mushrooms, and a creamy filling encased in a golden suet pastry, making it a perfect meal for any day.

Mary Berry's Chicken and Mushroom Pie: A Brief Overview

Mary Berry's version of this pie is a testament to her culinary expertise, offering a straightforward recipe that results in a rich and comforting dish. The pie's filling is a creamy concoction of chicken, mushrooms, and herbs, thickened with flour and enriched with Marsala wine and crème fraîche. Wrapped in a suet pastry that bakes into a flaky crust, this pie is a satisfying meal that pairs well with a variety of sides.

Cultural and Historical Context

Chicken and mushroom pie is a staple in British cuisine, known for its hearty and comforting nature. Pies have been a part of British food culture for centuries, originally served as a practical and filling meal for working people. Mary Berry's take on this classic dish brings a touch of elegance and simplicity, making it accessible for home cooks to recreate.

Ingredients for the Chicken and Mushroom Pie

Olive Oil: 2 tbsp
Chestnut Mushrooms: 250 g, sliced
Chicken Breasts: 4, skinless and boneless, sliced into thick pieces
Large Onion: 1, roughly chopped
Garlic Clove: 1, crushed
Plain Flour: 2 tbsp
Marsala: 150 ml
Full Fat Crème Fraîche: 200 g
Parsley: 2 tbsp, chopped

For the Suet Pastry

Self-Raising Flour: 100 g
Suet: 50 g
Salt: ¼ tsp
Egg: 1, beaten

Preparation Instructions

Begin by preheating your oven and preparing your pie dish.
Sauté the mushrooms in olive oil until golden, then set aside. Do the same with the seasoned chicken slices.
Cook the onion until soft, add garlic, then whisk in Marsala and flour until smooth. Incorporate the crème fraîche to create a thick sauce.
Add the chicken and mushrooms back into the pan, simmer briefly, then stir in parsley and season to taste. Transfer this filling into your pie dish.
For the suet pastry, combine flour, suet, salt, and water to form a dough. Roll out and cover the filling in the pie dish, sealing the edges with beaten egg. Bake until golden and risen.

Storage and Reheating

This pie can be stored in the fridge or freezer, either before or after baking. Wrap it well to avoid drying out or absorbing odors. Reheat in a preheated oven until hot throughout, adjusting times based on whether the pie is refrigerated or frozen.

Nutritional Information

An approximate calculation per serving (based on the recipe serving 6) includes:

Calories: 399 kcal
Carbohydrates: 23 g
Protein: 23 g
Fat: 23 g
Saturated Fat: 9 g
Sodium: 217 mg
Fiber: 3 g.

FAQ about the Chicken and Mushroom Pie

Can I use puff pastry instead of suet crust? Yes, you can easily substitute with all butter-ready rolled puff pastry for convenience.
How can I make this pie vegetarian? Swap chicken for firm tofu or Quorn pieces, and use vegetarian cream of mushroom soup or vegetable stock.
Is it possible to create a gluten-free version of this pie? Use a gluten-free flour blend for the pastry and ensure all other ingredients are gluten-free.

Mary Berry's Chicken and Mushroom Pie is not just a dish but a comforting experience that brings a piece of British culinary tradition to your table. Its simplicity, coupled with the richness of flavors, makes it a must-try for anyone looking to explore the depths of the UK's hearty cuisine.