Mary berry Sunday Lunch Chicken Pie

Mary berry Sunday Lunch Chicken Pie is a comforting and hearty dish perfect for sharing with family and friends. It features tender chunks of chicken, flavorful vegetables, and creamy sauce all encased in a buttery pastry crust. This pie is great for a cozy weekend meal or special occasion, and can be served with your favorite sides for a satisfying feast.

Why also asked Mary berry Sunday Lunch Chicken Pie

People love Mary Berry’s Sunday Lunch Chicken Pie for several reasons. Firstly, it’s a classic comfort food that brings warmth and coziness to any mealtime. The combination of succulent chicken, creamy sauce, and buttery pastry crust is irresistible and comforting to many. Secondly, it’s a versatile dish that can be made with various ingredients, from seasonal vegetables to different types of meat or even mushrooms for vegetarians. Lastly, it’s a perfect meal to make ahead and reheat later or freeze for future use, which makes it ideal for busy families or those who like to plan their meals in advance.

Ingredients:

• 1 large chicken (about 4 lbs), jointed into 8 pieces
• 1 onion, roughly chopped
• 2 celery stalks, roughly chopped
• 2 bay leaves
• 4 sprigs of fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz mushrooms, sliced
• 4 oz butter
• 3 tbsp plain flour
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh parsley
• 1 lb puff pastry
• 1 egg, beaten

Instructions:

1. Preheat the oven to 400°F.
2. In a large saucepan, add the chicken pieces, onion, celery, bay leaves, thyme, salt, and pepper. After this,Cover with water and bring to a boil. Reduce heat and simmer for 45 minutes or until the chicken is cooked through.
3. Remove the chicken from the pan and let it cool. Reserve the cooking liquid.
4. In a large skillet, melt the butter and sauté the mushrooms until they are tender and browned.
5. Add the flour to the skillet and stir until it’s fully incorporated with the butter and mushroom mixture.
6. Gradually add the chicken stock, whisking constantly until you have a smooth sauce. Simmer for 5 minutes or until the sauce has thickened.
7. Stir in the heavy cream, mustard, and parsley.
8. Shred the chicken meat into bite -sized pieces, discarding the skin and bones. Add it to the sauce along with any juices that have collected on the plate.
9. Roll out the puff pastry on a lightly floured surface until it’s large enough to cover the top of your baking dish.
10. Spoon the chicken mixture into a large ovenproof dish. Cover with the puff pastry, pressing it down gently around the edges to seal.
11. Brush the beaten egg over the pastry to glaze it.
12. Bake in the preheated oven for 30 minutes or until the pastry is golden brown and crispy.

Quick Facts

Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 45 minutes
Yield: 6-8 servings

Serving suggestions: This pie can be served on its own or with a variety of sides such as mashed potatoes, roasted vegetables, or a simple green salad.

Tips:

• If you don’t have a jointed chicken, you can use bone-in chicken pieces like thighs or drumsticks.
• Make sure to thaw the puff pastry thoroughly before using it.
• You can freeze the pie before baking it and bake it later from frozen.

Nutrition information:
This recipe has approximately 450 calories per serving. However, nutritional values may vary based on specific ingredients used in this dish.

Presentation:
To present Mary Berry’s Sunday Lunch Chicken Pie, you can serve it straight out of the oven in its baking dish. Garnish with a some few sprigs of fresh thyme or parsley. Slice and serve hot, alongside your desired sides. You may choose to transfer portions onto individual plates for a neater presentation.

Variations and substitutions for Mary berry Sunday Lunch Chicken Pie:

Variations:

• You can use leftover cooked chicken to save time. Simply shred it and add it to the sauce instead of cooking it from scratch.
• Replace mushrooms with other vegetables such as carrots, peas, or leeks.
• Use different types of herbs and spices to adjust the flavor. For example, you can add rosemary, oregano, paprika, or cumin.

Substitutions:

• If you don’t have puff pastry on hand, you can use pie crust or phyllo dough instead.
• Instead of heavy cream, you can use milk, coconut milk, or Greek yogurt.
• To make this dish vegetarian, replace the chicken with roasted vegetables like sweet potato, zucchini, eggplant, or bell peppers. Replace chicken stock with vegetable broth to keep it vegetarian.
• If you don’t have Dijon mustard, you can use any type of mustard that you have on hand. However, Please note that it may slightly change the flavor.

Recommendations and notices:

1. Make sure to defrost the puff pastry before using it. You can do this by leaving it in the fridge overnight or at room temperature for a couple of hours.
2. When cooking the chicken, make sure to get a nice brown color on the outside before adding the vegetables to the pan. This helps to develop the flavors.
3. To prevent a soggy crust, let the filling cool down completely before adding the puff pastry topping. This will ensure that the pastry cooks evenly and stays crispy.
4. If you’re short on time, you can use pre-cooked rotisserie chicken instead of cooking your own chicken breasts.
5. Make sure to stir the sauce frequently to prevent it from sticking to the bottom of the pan.
6. Always check the seasoning of the filling before adding the pastry, as this is your last chance to adjust the flavors.
7. If you’re making this dish for a special occasion, you can decorate the top of the pie with pastry leaves or cutouts for an extra special touch.
8. Store any leftover chicken pie in an airtight container in the fridge for up to 3 days.

Conclusion

Mary Berry’s Sunday Lunch Chicken Pie is a perfect comfort food, with a creamy filling made from tender chicken pieces, flavorful vegetables, and a rich, creamy sauce. The buttery puff pastry crust adds a satisfying crunch to every bite.

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