Mary Berry Chicken and Mushroom Pie Recipe

This comforting chicken and mushroom pie is a true British classic, with tender chunks of chicken in a creamy, savoury sauce topped with golden, flaky pastry. The filling is rich yet balanced, with earthy mushrooms and a hint of herbs. It is a straightforward recipe suitable for confident beginners, and the results are always impressive. Allow around 1 hour and 30 minutes from start to finish.

Ingredients

For the Filling

• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 300g mushrooms, sliced
• 400g cooked chicken breast, diced
• 2 tbsp plain flour
• 300ml chicken stock
• 150ml double cream
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• Salt and black pepper to taste

For the Pastry

• 1 sheet ready-rolled puff pastry
• 1 egg, beaten

How to Make Mary Berry Chicken and Mushroom Pie Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Cook the filling: Heat the butter and olive oil in a large pan. Add the onion and cook gently until soft. Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown.
• Add the chicken: Stir in the diced chicken and cook for a couple of minutes to heat through.
• Make the sauce: Sprinkle in the flour and stir well. Gradually add the chicken stock, stirring continuously until the sauce thickens. Add the cream and mustard, then season with salt and pepper.
• Finish the filling: Stir in the chopped parsley and simmer for a few minutes until the mixture is rich and creamy. Remove from heat and allow to cool slightly.
• Assemble the pie: Spoon the filling into a baking dish. Lay the puff pastry over the top, trimming any excess. Press the edges to seal and brush with beaten egg.
• Bake: Bake in the preheated oven for 25–30 minutes until the pastry is puffed and golden brown.
• Cool slightly: Allow the pie to rest for 5–10 minutes before serving so the filling settles.

Tips

How do I stop the filling from being too runny?

Make sure the sauce thickens properly on the hob before assembling the pie. It should coat the back of a spoon.

Can I use leftover roast chicken?

Yes, leftover roast chicken works perfectly and adds extra flavour to the dish.

How do I keep the pastry crisp?

Let the filling cool slightly before adding the pastry, and avoid overfilling the dish.

Can I add extra vegetables?

Leeks, peas, or carrots can be added for more texture and flavour.

Serving Suggestions

• Serve with buttery mashed potatoes
• Add steamed green beans or peas
• Pair with a simple green salad
• Enjoy with roasted carrots or parsnips

Storage

At Room Temperature

Best served fresh, but can sit out for up to 2 hours before refrigeration.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze the cooked pie for up to 2 months. Defrost overnight in the fridge and reheat in the oven until hot.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 28g
• Protein: 32g
• Fat: 32g
• Saturated Fat: 15g
• Sodium: 620mg

These values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Chicken and Mushroom Pie Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A comforting chicken and mushroom pie with tender chicken in a creamy sauce, topped with golden puff pastry. A classic British main course perfect for family meals.

Ingredients

• 2 tbsp butter

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 300g mushrooms, sliced

• 400g cooked chicken, diced

• 2 tbsp plain flour

• 300ml chicken stock

• 150ml double cream

• 1 tsp Dijon mustard

• 1 tbsp parsley, chopped

• 1 sheet puff pastry

• 1 egg, beaten

Directions

• Preheat oven to 200°C (180°C fan).
• Cook onion, garlic and mushrooms in butter and oil until softened.
• Add chicken and stir to combine.
• Stir in flour, then gradually add stock and cream to form a thick sauce.
• Add mustard and parsley, then season.
• Transfer to baking dish and top with puff pastry.
• Brush with egg wash.
• Bake for 25–30 minutes until golden.
• Cool slightly before serving.

Notes

• Cool filling slightly before topping with pastry.
• Use leftover chicken for convenience.
• Ensure sauce is thick before baking.