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Mary Berry Chicken and Mushroom Pie with Suet Crust

Mary Berry Chicken and Mushroom Pie with Suet Crust is a classic British dish that exemplifies home-cooked comfort food at its best. With its tender chicken, earthy mushrooms, and a rich, creamy sauce all enveloped in a hearty suet pastry, this recipe delivers a sumptuous and satisfying dining experience.

Known for its rustic charm and flavourful profile, this pie has become a beloved staple for family dinners, particularly during the colder months when the warmth of a well-made pie is most welcome.

mary berry chicken and mushroom pie recipe topped with suet crust

Why You’ll Love This Recipe

  • Experience a taste of traditional British cuisine with a comforting chicken and mushroom pie.
  • Personalise the dish to your preference.
  • Prepare in advance for added convenience.

INGREDIENTS  

  • 2 tbsp Olive Oil
  • 250 g Chestnut Mushrooms (sliced)
  • 4 Chicken Breasts – skinless and boneless (sliced into thick pieces)
  • 1 lrg Onion (roughly chopped)
  • 1 Garlic clove (crushed)
  • 2 tbsp Plain Flour
  • 150 ml Marsala
  • 200 g Creme Fraiche (full fat)
  • 2 tbsp Parsley (chopped)

Suet Pastry

  • 100 g Self-Raising Flour
  • 50 g Suet
  • ¼ tsp Salt
  • 1 Egg (Beaten)

How to make chicken and mushroom pie

  • You will need a 26cm pie dish that can hold about 1.2 litres. Preheat the oven to 220℃/200℃fan/Gas 7.
  • Heat half of the oil in a frying pan. Add the mushrooms, season with salt and pepper and fry over a high heat for 3 – 4 minutes until golden and the liquid has evaporated. Remove from the pan and set aside.
  • Heat the remaining oil, season the chicken and fry over a high heat for 1-2 minutes on each side until browned. Remove from the heat and set aside.
  • Add the onion to the frying pan, cover with a lid and cook over a medium heat for 5 minutes until soft. Remove the lid and add the garlic and fry for 30 seconds.
  • Whisk the flour and marsal in a bowl until smooth then add to the pan. Add the creme fraiche, mix until thickened then add the chicken and mushrooms and any juices. Simmer for a few minutes.
  • Add the parsley and season with salt and pepper. Transfer to a pie dish and set aside.

Suet Pastry

  • Add the flour, suet and salt in a large bowl and pour in about 75ml of water to make a soft dough. Knead lightly with your hands. Roll out onto a floured surface to about 1cm thick, enough to cover the pie dish.
  • Brush the edge of the dish with some beaten egg, the lay the pastry over the filling. Trim the edges and press to seal. Brush more egg on top of the pastry. Make a hole in the middle with a knife for the steam to escape. Place on a baking tray and bake in the oven for 25-30 minutes.

Customising Your Pie

Creating a unique version of the classic Mary Berry chicken and mushroom pie with suet crust allows you to cater to personal preferences and dietary restrictions. This section will guide you through substituting ingredients, finding vegetarian alternatives, and adding personal touches to enhance the flavours and textures to your liking.

Substituting Ingredients

  • Cream: Swap out cream for a lighter option such as milk or even a non-dairy alternative to reduce the richness if desired.
  • Stock: Use vegetable or beef stock instead of chicken stock for a different base flavour profile.
  • Wine: Consider adding a splash of white wine for an aromatic depth.
  • Seasoning: Experiment with nutmeg or white pepper to personalise the seasoning to your taste.

Vegetarian Alternatives

  • Basic Ingredients: Replace chicken with firm tofu or Quorn pieces to keep the texture, but be mindful to adjust seasonings as these alternatives absorb flavours differently.
  • Soup or Stock Base: Opt for a vegetarian cream of mushroom soup or vegetable stock to maintain the creamy filling while staying meat-free.
  • Bacon: Smoked cheese or sundried tomatoes could offer a similar depth to the flavour profile without the meat.

Personal Touches

  • Herbs: Thyme is an excellent herb that complements mushrooms well; however, feel free to explore with others, like rosemary or tarragon.
  • Rich & Creamy Filling: For an even richer filling, consider stirring in a beaten free-range egg to the mixture before baking.
  • Bacon: If you enjoy a smokier flavour, adding bacon can elevate the overall taste of the pie.
chicken and mushroom pie mary berry

Storage and Make-Ahead Tips

Properly storing your Mary Berry chicken and mushroom pie with suet crust is essential for maintaining its flavour and freshness. Here’s how you can store your pie, either before baking or after it’s cooked.

Refrigerating Unbaked Pie

To keep the unbaked pie fresh in the fridge, securely wrap your pie in cling film or airtight containers to prevent it from absorbing any fridge odours and drying out. It’s best to bake your pie within 24-48 hours to ensure the crust doesn’t become soggy.

Freezing Advice

Your chicken and mushroom pie is a wonderful candidate for freezing, either before or after baking. For an unbaked pie, wrap it tightly with plastic wrap and then foil. Label it with the date and it can be stored in the freezer for up to three months. When you’re ready to enjoy it, you can bake from frozen, adding extra cooking time.

Reheating Instructions

For leftovers or a make-ahead meal, you can reheat your pie whether it’s been refrigerated or frozen. If refrigerated, place the pie in a preheated oven at 160°C and heat through for 20 minutes or until hot.

If frozen, the pie can be baked at 160°C for 30-35 minutes, or until thoroughly heated. Always ensure the pie is piping hot throughout before serving.

Frequently Asked Questions

Mary Berry’s chicken and mushroom pie with a suet crust is a beloved classic. Here, you will find precise answers to common questions that may arise as you prepare this dish.

What is the recipe for Mary Berry’s suet pastry for a chicken and mushroom pie?

To make Mary Berry’s suet pastry, you need to mix flour, suet, seasoning, and just enough water to create a firm dough. Roll out the dough for the base of your pie and again for the top layer.

Can I substitute suet with another ingredient when making Mary Berry’s pie crust?

Yes, you can use butter or vegetable shortening as a substitute for suet in the pastry. The texture might differ slightly but it will still yield a rich and flaky crust.

How does one create a gluten-free version of Mary Berry’s suet pastry?

For a gluten-free version of the pastry, use a gluten-free flour blend instead of wheat flour. Ensure your suet or substitute is gluten-free as well.

Is it possible to use puff pastry instead of suet crust for a chicken and mushroom pie?

Absolutely, you can top your chicken and mushroom filling with a layer of puff pastry for a different texture. Just remember to adjust the baking time accordingly.

What are the cooking times and temperatures for Mary Berry’s chicken and mushroom pie with a suet crust?

Cook Mary Berry’s pie in a preheated oven at about 200°C (180°C for fan ovens), Gas mark 6, for 30-35 minutes, or until the crust is golden and cooked through.

Could you provide tips for ensuring a flaky and delicious suet pastry as demonstrated by Mary Berry?

Handle the dough as little as possible to keep it light and tender. Keep ingredients, especially the suet or fat, cold, and work quickly to preserve the texture of the pastry.

mary berry chicken and mushroom pie recipe topped with suet crust

Mary Berry Chicken and Mushroom Pie with Suet Crust

Rachel
Easy suet crust and delicious Marsala cream filling makes a satisfying homemade chicken pie.
No ratings yet – be the first to rate this recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner
Cuisine British
Servings 6
Calories 399 kcal

Equipment

Ingredients
  

  • 2 tbsp Olive Oil
  • 250 g Chestnut Mushrooms (sliced)
  • 4 Chicken Breasts – skinless and boneless (sliced into thick pieces)
  • 1 lrg Onion (roughly chopped)
  • 1 Garlic clove (crushed)
  • 2 tbsp Plain Flour
  • 150 ml Marsala
  • 200 g Creme Fraiche (full fat)
  • 2 tbsp Parsley (chopped)

Suet Pastry

  • 100 g Self-Raising Flour
  • 50 g Suet
  • ¼ tsp Salt
  • 1 Egg (Beaten)

Instructions
 

  • You will need a 26cm pie dish that can hold about 1.2 litres. Preheat the oven to 220℃/200℃fan/Gas 7.
  • Heat half of the oil in a frying pan. Add the mushrooms, season with salt and pepper and fry over a high heat for 3 – 4 minutes until golden and the liquid has evaporated. Remove from the pan and set aside.
  • Heat the remaining oil, season the chicken and fry over a high heat for 1-2 minutes on each side until browned. Remove from the heat and set aside.
  • Add the onion to the frying pan, cover with a lid and cook over a medium heat for 5 minutes until soft. Remove the lid and add the garlic and fry for 30 seconds.
  • Whisk the flour and marsal in a bowl until smooth then add to the pan. Add the creme fraiche, mix until thickened then add the chicken and mushrooms and any juices. Simmer for a few minutes.
  • Add the parsley and season with salt and pepper. Transfer to a pie dish and set aside.

Suet Pastry

  • Add the flour, suet and salt in a large bowl and pour in about 75ml of water to make a soft dough. Knead lightly with your hands. Roll out onto a floured surface to about 1cm thick, enough to cover the pie dish.
  • Brush the edge of the dish with some beaten egg, the lay the pastry over the filling. Trim the edges and press to seal. Brush more egg on top of the pastry. Make a hole in the middle with a knife for the steam to escape. Place on a baking tray and bake in the oven for 25-30 minutes.
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Nutrition

Calories: 399kcalCarbohydrates: 23gProtein: 23gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 101mgSodium: 217mgPotassium: 572mgFiber: 3gSugar: 2gVitamin A: 273IUVitamin C: 2mgCalcium: 54mgIron: 1mg
Keyword chicken pie, suet
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