Mary berry Chicken Pie with Shortcrust Pastry

Mary berry Chicken Pie with Shortcrust Pastry is a classic British dish that combines tender pieces of chicken with a rich, creamy sauce, all encased in a flaky, golden shortcrust pastry. The filling often includes vegetables like leeks, mushrooms, or carrots, adding depth and flavor to the pie. The shortcrust pastry is typically homemade, offering a buttery and crumbly texture that perfectly complements the savory filling. This comforting, traditional pie is perfect for family dinners or special occasions, embodying Mary Berry’s signature style of approachable, delicious home cooking.

Why people also love Mary berry Chicken Pie with Shortcrust Pastry

People love chicken pie with shortcrust pastry by Mary Berry for many reasons. It’s a comforting and hearty dish that’s perfect for a cozy night in or a family dinner. The combination of tender chicken, flavorful vegetables, and creamy sauce is delicious and satisfying. Shortcrust pastry is easy to make and adds a lovely buttery crunch to the dish. This recipe can be easily customized to suit different tastes – you could add mushrooms, leeks, or other veggies if you like! Chicken pie is also great for leftovers – just reheat it in the oven for an easy meal later on.

Ingredients:

• 4 boneless chicken breasts, cut into bite-sized pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 1 cup frozen peas
• Salt and pepper to taste
• A few sprigs of fresh thyme or parsley leaves (optional)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1 cup chicken broth or stock
• ½ cup heavy cream

For the shortcrust pastry:

• 2 cups all-purpose flour
• 10 tablespoons cold unsalted butter, cubed
• Pinch of salt
• 6 tablespoons ice water

Instructions:

1. Preheat oven to 400°F.
2. After this,In a large skillet over medium heat, melt the butter. Add onion and garlic, and cook until softened.
3. Add chicken to skillet and cook until browned on all sides. Stir in flour until well combined with the chicken mixture.
4. Gradually add chicken broth or stock to the skillet while stirring constantly. Bring mixture to a boil then reduce heat and let simmer for 10 minutes.
5. Stir in heavy cream, carrots, peas, salt, pepper and herbs (if using). Simmer for another 5-7 minutes or until vegetables are tender but still slightly firm.
6. Remove from heat and transfer filling into a large baking dish or pie plate.
7. To make shortcrust pastry: In a mixing bowl combine flour with cold cubed butter pieces using your fingers or a pastry cutter until it resembles coarse crumbs.Add salt followed by ice water one tablespoon at time till dough comes together.
8. Roll out the pastry dough on a lightly floured surface to about 1/4 inch thickness. Place it over the baking dish, trimming off any excess dough around the edges and crimping them with your fingers or a fork.
9. Cut two or three small slits in the center of the pie crust to allow steam to escape during baking.
10. Bake for 30-35 minutes until golden brown and crispy on top.
11. Let cool for a few minutes before serving hot with your favorite sides like mashed potatoes, roasted vegetables, or salad!

Quick Facts

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour and 5 minutes
• Difficulty: Easy
• Yield: Makes one large pie, serves 6-8 people.

Servings Suggestions:
Serve hot with your favorite sides like mashed potatoes, roasted vegetables or salad!

Expert Tips & Tricks:

• You can use leftover cooked chicken instead of raw chicken breasts to save time.
• For a richer flavor, you can add some white wine or sherry to the sauce.
• To make ahead, prepare the filling and pastry separately up to a day in advance. Assemble and bake just before serving.

Nutrition Information (per serving):

• Calories – 465 kcal
• Fat – 28g
• Saturated Fat -16g
• Cholesterol – 130mg
• Sodium – 377mg
• Carbohydrates – 30g
• Fiber – 3g
• Sugar – 4g
• Protein – 23g

Presentation:
To present the chicken pie with shortcrust pastry, place it on a large serving platter or cutting board. You can sprinkle some chopped fresh herbs like parsley or thyme over the top for added color and flavor. Serve hot slices of the pie alongside your chosen sides for a delicious and comforting meal!

Variations and substitutions you can try with Mary berry Chicken Pie with Shortcrust Pastry recipe:

1. Vegetarian Option: You can replace the chicken with mushrooms, tofu or paneer to make a vegetarian version of this pie.
2. Gluten-Free Option: Substitute all-purpose flour for gluten-free flour in both the filling and pastry dough.
3. Spicy Version: Add some chili flakes or cayenne pepper to the filling for a spicy kick.
4. Herbed Pastry Dough: Mix in chopped fresh herbs like rosemary, thyme or sage into your shortcrust pastry dough before rolling it out for added flavor.
5. Puff Pastry Top: Instead of making a shortcrust pastry top, use store-bought puff pastry sheets instead which will give your pie an extra flaky texture on top!
6. Cheese Topping: Sprinkle some grated cheese like cheddar or parmesan over the top of your pie before baking for a cheesy crust.
7. Vegetable Variations: You can add other vegetables to the filling such as sweet potatoes, butternut squash, zucchini or bell peppers.
8. Meat Substitutions: Instead of chicken you could use turkey, beef or pork in this recipe.
9. Dairy-Free Option: Replace heavy cream with coconut milk for a dairy-free version of this dish.
10. Mini Pies Variation: Use smaller ramekins instead of one large pie dish to make individual mini pies which are perfect for parties and gatherings!

Recommendations and notices:

1. When rolling out the pastry dough, make sure it is not too thin or too thick as this can affect the texture of your pie.
2. Be careful not to overcook the chicken filling as this can cause it to become dry and tough.
3. If you’re short on time, you can use store-bought rotisserie chicken instead of cooking raw chicken breasts from scratch.
4. To save even more time, prepare the filling a day ahead and store it in an airtight container in the fridge until ready to assemble your pie.
5. Make sure that all ingredients are cooked properly before assembling your pie for food safety reasons.
6. Don’t forget to let your pie cool for a few minutes before slicing into it so that the filling can set and won’t be too runny.
7. If you’re making a vegetarian version of this pie, make sure to use vegetable broth instead of chicken broth for the sauce.
8. For added flavor, you can sauté some chopped onions or leeks with the garlic in step 2 before adding the chicken to your skillet.
9. You can also add some grated nutmeg or smoked paprika to your filling for extra depth of flavor.
10. Finally, don’t be afraid to experiment with different vegetables and herbs in your filling according to your taste preferences!

Conclusion:

Mary Berry’s Chicken Pie with Shortcrust Pastry is a delightful and comforting dish that brings together the richness of tender chicken and a creamy filling with the buttery, flaky goodness of homemade pastry. This classic recipe captures the essence of hearty, traditional British cooking, offering a satisfying meal that’s perfect for family gatherings or a cozy dinner. With its balanced flavors and inviting texture, this chicken pie is sure to become a cherished favorite in any kitchen.

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