There is nothing better than a hearty pie dish to keep you warm on a cold winter day, and it is now easier than ever to make from scratch.
Mary Berry has created a delicious and quick chicken and mushroom pie made in a creamy sauce is the perfect rich dinner to fill you up.
She first shared the recipe in her cookbook ‘Mary Berry’s Quick Cooking’ and is perfect for anyone who wants something easy to make for dinner during the week, but also wants something mouth-watering to tuck into.
Mary wrote: “With its easy crust and delicious Marsala cream filling, what could be more satisfying than this homemade chicken pie – made from scratch in under an hour?”
This simple recipe takes between 10 minutes to prepare, around 15 minutes to cook the vegetables and then can be placed in the oven, where it will cook for around 25 to 30 minutes.
READ MORE: Mary Berry’s ‘speedy’ chicken stew recipe can be cooked in 30 minutes
Instructions
To begin, preheat the oven to 220C/200C Fan/Gas Mark 7.
Place one teaspoon of olive oil in the frying pan on high heat. Add in the mushrooms, season with salt and pepper and cook for three to four minutes until the mushrooms are golden. Once ready, remove from the frying pan and set aside.
Heat another tablespoon of olive oil in a frying pan on a high heat. Then, add the chicken slices, season with salt and pepper and cook for one to two minutes on each side until browned. Remove from the pan and set aside once cooked.
Next, add onions to the frying pan, cover with the lid and cook on a medium heat for five minutes. Once the onions are soft, add garlic and cook for 30 seconds.
In a mixing bowl, whisk the Marsala and flour until smooth and then place in the pan. Add in the creme fraiche and stir until you have a thick sauce.
Add both the chicken pieces and mushrooms to the pan and let the sauce simmer for a few minutes.
Season your pie filling with parsley, salt and pepper then spoon it into the pie dish. Leave it to cool.
If making the pastry, place the flour, suet and salt into a large bowl and add in 75ml of water to make the dough.
Bring the dough together with your hands and lightly knead. Dust a countertop with flour and roll out the dough into it until the pastry is one centimetre thick and large enough to cover the pie dish.
Brush the edge of the pie dish with a beaten egg, and then lay out the pastry on top of the pie dish and over the pie filling. Brush more of the beaten egg on top of the pastry, trim the edges of the pastry to make it neat and make a hole in the middle to allow steam to escape.
Bake in the oven for 25 to 30 minutes until risen and golden brown.
Your delicious chicken pie is now ready to serve. Mary recommends serving it alongside potatoes and your favourite green vegetable as side dishes.
