Mary Berry Chicken And Mushroom Pie Recipe
Do you love a warm, cozy meal? The Mary Berry Chicken And Mushroom Pie Recipe is perfect for you. This dish is classic British comfort food.
Equipment
- Large Frying Pan
- Wooden Spoon
- Large Pie Dish
- Rolling Pin
- Pastry brush
- Cutting Board
- Sharp knife
Ingredients
- Chicken Breast 500 g
- Button Mushrooms 250 g
- Large Onion 1
- Butter 50 g
- Flour 2 Tbsp
- Chicken Stock 300 ML
- Double Cream 150 ML
- Fresh Thyme 1 Tsp
- Puff Pastry 320 g
- Large Egg 1
Instructions
- Cut the chicken into small, bite-sized pieces. Season the meat with salt and black pepper. This adds flavor to the meat right away.
- Heat butter in a large frying pan. Cook the chicken until it turns golden brown. Remove it from the pan and set aside.
- Add the chopped onions to the same hot pan. Cook them until they are soft and clear. Add the mushrooms and cook for five minutes.
- Stir in the flour to coat the vegetables. Slowly pour in the chicken stock and cream. Stir constantly until the sauce becomes quite thick.
- Put the cooked chicken back into the pan. Add the fresh thyme and stir it well. Let the mixture cool down for a few minutes.
- Pour the filling into your large pie dish. Make sure the chicken is spread out evenly. This ensures every slice has plenty of meat.
- Roll out the pastry to fit your dish. Place it carefully over the chicken filling. Press the edges down to seal the pie.
- Brush the top with a beaten egg. Bake in the oven at 200C for thirty minutes. The top should be golden and very puffy.
Notes
- Use cold pastry for the best flaky results.
- Do not overfill the dish with liquid sauce.
- Let the filling cool before adding the pastry.
- Seal the edges tightly to keep steam inside.
- Cut a small hole in the pastry top.