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Mary Berry Chicken and Mushroom Pie Recipe (Creamy & Easy)
Saim Thour

Mary Berry Chicken and Mushroom Pie Recipe

Mary Berry Chicken and Mushroom Pie is a classic British comfort food made with tender chicken, earthy mushrooms, and a rich creamy sauce, all topped with crisp, golden puff pastry. It's an easy family dinner that's perfect for both weeknight meals and special occasions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 People
Course: Main Course
Cuisine: british
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 750 g chicken breasts or thighs cut into chunks
  • 500 g mushrooms sliced
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 tbsp plain flour
  • 300 ml chicken stock
  • 200 ml double cream
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme
  • 2 tbsp fresh parsley chopped
  • Salt and black pepper to taste
  • Pinch of freshly grated nutmeg optional
  • 375 g ready-rolled puff pastry
  • 1 egg beaten

Equipment

  • Large Frying Pan
  • Saucepan
  • Hand Whisk
  • Sharp Knife
  • Chopping Board
  • Pie dish
  • Pastry Brush

Method
 

  1. Preheat the oven to 200°C (180°C fan).
  2. Heat the butter and olive oil in a large frying pan and brown the chicken on all sides. Remove and set aside.
  3. In the same pan, cook the onion until softened, then add the garlic and mushrooms. Cook until the mushrooms release their moisture and become lightly browned.
  4. Stir in the flour and cook for 1 minute before gradually whisking in the chicken stock until smooth.
  5. Add the double cream, Dijon mustard, thyme, parsley, nutmeg (if using), salt, and black pepper. Simmer until the sauce thickens.
  6. Return the chicken to the pan and stir until well coated. Remove from the heat and allow the filling to cool slightly.
  7. Spoon the filling into a pie dish and cover with the puff pastry. Trim the edges, seal, and brush with beaten egg.
  8. Cut a few small slits in the pastry to allow steam to escape.
  9. Bake for 25–30 minutes, or until the pastry is puffed, crisp, and golden brown.
  10. Rest the pie for 5–10 minutes before serving.

Notes

  • Let the filling cool before adding the pastry to prevent a soggy crust.
  • Leftover roast chicken works perfectly in this recipe.
  • Puff pastry creates a lighter topping, while shortcrust pastry gives a firmer finish.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.