mary berry joe lycett chicken pie

Mary berry joe lycett chicken pie is a delicious twist on the classic British dish. The filling consists of succulent chicken, mushrooms, leeks, and tarragon cooked in creamy white wine sauce before being topped with flaky puff pastry. It’s a hearty and comforting meal that’s great for any occasion.

Why people also love mary berry joe lycett chicken pie

People love mary berry joe lycett chicken pie for its delicious combination of flavors and textures. The tender chicken, earthy mushrooms, sweet leeks, and fragrant tarragon are cooked in a rich white wine sauce that adds depth to the dish. The buttery puff pastry topping is flaky and crisp, providing the perfect contrast to the creamy filling. It’s a comforting meal that is easy to make yet impressive enough for any dinner party or family gathering.

Ingredients:

• 1 tbsp olive oil
• 4 skinless chicken breasts, cut into chunks
• Salt and freshly ground black pepper
• 50g butter
• 2 leeks, trimmed and sliced
• 250g chestnut mushrooms, sliced
• Small bunch fresh tarragon leaves chopped or dried equivalent
• Splash of white wine (optional)
• 3 heaped tablespoons plain flour
• 400ml milk mixed with a little water to thin it down slightly.
• Puff pastry sheet

Instructions:

1. First of all,Preheat the oven to 200C/180C Fan/Gas Mark 6.
2. Heat the olive oil in a large frying pan over medium-high heat, then add the chicken and season it with salt and pepper. Cook for 5-7 minutes, or until golden brown on all sides.
3. After this,Remove the chicken from the pan and set aside.
4. In the same pan, melt butter over low-medium heat then add leeks, mushrooms, tarragon leaves (if using) and cook for around 10 mins until softened but not coloured.
5. Add a splash of white wine if desired to deglaze any bits stuck at bottom of your skillet
6. Stir in flour to form paste before gradually adding milk mixture while stirring continuously till you have a smooth sauce
7. Return cooked chicken into this creamy mushroom-leek sauce mixture
   8.Roll out puff pastry sheet on floured surface then cut it into size fitting your pie dish leaving enough pastry to cover the top of your pie.
8. Pour the chicken and mushroom mixture into a deep pie dish, then place the puff pastry sheet on top, pressing down around the edges to seal it.
9. Brush with beaten egg wash before baking in preheated oven for 25-30 minutes until golden brown and puffed up.
10. Let cool for a few minutes before serving hot and enjoy!

Quick Facts

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Difficulty: Easy
• Cuisine: British
• Category: Main Dish, Pie
• Yield: Serves 4

Equipment Needed:

• Large frying pan
• Deep pie dish
• Rolling pin
• Pastry brush

Serving Suggestions:
Serve with a side salad or roasted vegetables.

Expert Tips & Tricks:
For extra flavor, you can add bacon bits or pancetta to your mushroom-leek sauce mixture.
If you want a crispier pastry crust on top of your chicken pie, brush with egg wash twice during baking.
You can also make the pie in advance and freeze it for up to 3 months. Defrost thoroughly before reheating.

Presentation:
To present the chicken pie, cut into slices and serve on plates with a side of vegetables or salad. You can also garnish with fresh herbs like parsley or thyme for an added touch of color and flavor.

Variations and substitutions you can make for Mary berry joe lycett chicken pie recipe:

1. Vegetarian Option: You can substitute the chicken with mushrooms or tofu to make a vegetarian version of this dish.
2. Seafood Option: Swap out the chicken for seafood like shrimp or salmon to create a delicious seafood pie.
3. Different Herbs: Instead of tarragon leaves, you can use other herbs such as thyme, rosemary, sage or parsley.
4. Puff Pastry Alternatives: If puff pastry is not available in your area or if you prefer a healthier option, try using phyllo dough instead.
5. Gluten-Free Option: Use gluten-free flour and gluten-free puff pastry sheets to make this recipe suitable for those who are gluten intolerant.
6. Creamy Sauce Variation: To add more creaminess to the sauce, you can add a splash of heavy cream or sour cream to the mushroom-leek mixture.
7. Spicy Variation: If you like spicy food, try adding some chili flakes or cayenne pepper to the chicken and mushroom filling for an added kick.
8. Cheese Topping: Sprinkle grated cheese on top of the puff pastry before baking for a cheesy crust that will melt in your mouth.
9. Vegetable Option: Add more vegetables such as carrots, peas, corn or potatoes to make this dish even more hearty and nutritious.
10. Meat Substitution: You can use other meats such as turkey, beef or pork instead of chicken if desired.

Recommendations and notices:

1. Use always good quality ingredients to ensure the better flavor. Fresh vegetables, high-quality butter, and free-range chicken will make a big difference in the taste of your dish.
2. Don’t overcook the filling as it can become dry or tough. Cook until the chicken is just cooked through and the vegetables are tender but still have a bit of bite.
3. Let the pie cool slightly before serving so that it has time to set properly.
4. If you’re making this recipe for a special occasion or dinner party, consider doubling or tripling the recipe to feed more people.
5. Make sure that your puff pastry is thawed before using it in this recipe; otherwise, it may not cook evenly.
6. To prevent sogginess on the bottom of the pie, you can brush a layer of egg wash on the bottom of the pastry before adding in your filling.
7. If you’re short on time, you can use pre-cooked chicken or rotisserie chicken instead of cooking it from scratch.
8. This recipe freezes well, so if you have leftovers or want to make it ahead of time, simply freeze it for up to 3 months and defrost thoroughly before reheating.
9. Don’t forget to season each component as needed throughout the recipe; this will help bring out all the flavors in your dish.
10. Finally, feel free to experiment with different herbs and spices based on your personal preferences!

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