Mary berry Chicken Pie with Chunky Potato Topping
Mary berry Chicken Pie with Chunky Potato Topping is a classic British comfort food that features tender chicken and vegetables in a creamy sauce, topped with a layer of chunky mashed potatoes. This hearty dish is perfect for cold winter nights or as a comforting family meal any time of year. Mary Berry’s recipe is easy to follow and uses simple ingredients such as chicken breasts, carrots, leeks, and potatoes. The pie filling is cooked on the stovetop before being transferred to an oven-safe dish and topped with the potato mixture. Once baked until golden brown and bubbling, this delicious pie can be served straight from the oven for an indulgent dinner everyone will love.
Why people also love Mary berry Chicken Pie with Chunky Potato Topping
Mary Berry’s Chicken Pie with Chunky Potato Topping is a beloved British dish that has become a household favorite for its comforting and hearty flavors. This recipe features tender chicken and vegetables in a creamy sauce, topped with chunky mashed potatoes, making it the perfect comfort food for any time of year. Mary Berry’s easy-to-follow recipe uses simple ingredients such as chicken breasts, carrots, leeks, and potatoes to create this delicious pie that can be made ahead of time or reheated later. People love this dish because it brings together classic flavors in an uncomplicated way while also being gluten-free which makes it suitable for those who have dietary restrictions.
Ingredients:
- 2 large chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 leeks, sliced thinly
- 3 carrots, peeled and diced
- Salt and pepper to taste
- A handful of fresh thyme leaves or dried thyme
- 300ml (10fl oz) chicken stock
- 150ml (5 fl oz) double cream
For the topping:
- Around six medium potatoes peeled and cubed.
- Butter about a tablespoon or two.
Instructions:
- Preheat oven to gas mark four/180°C/fan160°C.
- In a frying pan over medium heat add olive oil then fry the onions until they are soft but not brown.
- Add the chicken and cook for 5-6 minutes until browned on all sides.
- Stir in the leeks, carrots, salt, pepper, and thyme leaves or dried thyme. Cook for a further 10 minutes until vegetables are softened.
- Pour in the chicken stock and bring to boil then reduce heat to low and simmer for about 15-20 minutes or until most of the liquid has evaporated.
- Remove from heat and stir in double cream then transfer mixture into an ovenproof dish.
- For the topping: Boil cubed potatoes in salted water until tender (around 12-15 mins). Drain off excess water then mash with butter using a potato masher or fork.
- Spread mashed potatoes over top of pie filling evenly
- Bake at gas mark four/180°C/fan160°C for 30-35 minutes or until the topping is golden brown and the filling is bubbling.
- Now Let cool for a few minutes before serving.
Quick Facts
- Prep time: 20 minutes
- Cook time: 1 hour
- Total Time: 1 hour and 20 minutes
- Difficulty: Easy
- Yield: Serves 4-6
Servings suggestions:
This chicken pie is perfect for serving as a main dish alongside a side salad or steamed vegetables. It can also be served as part of a larger meal such as a Sunday roast.
Expert Tips & Tricks:
- To save time on prep work, you can use pre-chopped vegetables from the grocery store.
- If you don’t have fresh thyme leaves, dried thyme works just as well in this recipe.
- You can make the filling ahead of time and refrigerate it until ready to assemble and bake the pie.
Nutrition information:
The nutrition information for this recipe may vary depending on the specific ingredients used and serving size, but here’s a general idea:
- Calories: 450 per serving (based on 6 servings)
- Fat: 23g
- Saturated Fat: 10g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 27g
Presentation:
This chicken pie can be presented in an ovenproof dish or individual ramekins. Garnish with fresh thyme leaves or chopped parsley for added color and flavor. Serve hot straight from the oven to fully enjoy its comforting flavors and aromas!
Variations and substitutions for Mary berry Chicken Pie with Chunky Potato Topping:
- Vegetarian version: Substitute chicken with mushrooms or any other vegetables of your choice such as zucchini, eggplant, bell peppers etc. You can also use vegetable stock instead of chicken stock.
- Beef pie: Use beef chunks instead of chicken and add a tablespoon or two of tomato paste to the filling mixture.
- Fish pie: Replace the chicken with fish fillets like salmon or cod and add prawns/shrimps to the filling mix.
- Sweet potato topping: Instead of regular potatoes, use sweet potatoes in this recipe for a sweeter twist on the classic dish.
- Gluten-free option: Make sure all ingredients used are gluten-free including flour used in making sauce if you’re using it.
- Vegan version : To make this recipe vegan, substitute chicken with plant-based protein like tofu or tempeh. Use vegetable stock instead of chicken stock and replace the double cream with coconut cream.
- Spicy version: Add some chili flakes or chopped fresh chili to the filling mixture for a spicy kick.
- Cheese topping: Mix grated cheese into the mashed potatoes before spreading it over the pie filling for an extra cheesy flavor.
- Herb variations: Experiment with different herbs such as rosemary, sage, oregano etc., in place of thyme leaves to add new flavors to this dish.
- Crustless version: Skip making any crusts altogether and just serve the creamy filling topped with chunky mashed potatoes in individual ramekins or bowls.
FAQ for Mary berry Chicken Pie with Chunky Potato Topping
Yes, you can make the filling ahead of time and refrigerate it until ready to assemble and bake the pie. You can also prepare the mashed potatoes a day in advance.
Store any leftover chicken pie covered in the refrigerator for up to 3 days.
Yes, you can freeze this chicken pie before baking or after baking. If freezing before baking, cover tightly with foil and plastic wrap then freeze for up to 2 months. Thaw in the fridge overnight before baking. If freezing after baking, let it cool completely then wrap tightly with foil and plastic wrap before freezing for up to 2 months. Thaw in the fridge overnight before reheating.
Yes, you can use cooked leftover chicken or rotisserie chicken instead of raw chicken breasts. Simply shred the meat and add it to the filling mixture.
Yes, you can substitute potatoes with other root vegetables like sweet potato or parsnips if desired.
This recipe uses a mashed potato topping instead of traditional pastry crust. However, if you prefer a pastry crust, feel free to make one using your favorite recipe and bake it according to instructions before adding the filling and baking again until heated through.
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Conclusion
Mary Berry’s Chicken Pie with Chunky Potato Topping is a classic British comfort food that combines tender chicken, vegetables, and creamy sauce topped with chunky mashed potatoes. This recipe is easy to follow and uses simple ingredients making it perfect for busy weeknights or entertaining guests. The potato topping adds extra texture while also being gluten-free which makes this dish suitable for those who have dietary restrictions. Overall, this delicious pie brings together classic flavors in an uncomplicated way that will leave everyone feeling satisfied and contented!
