Mary Berry, the beloved doyenne of British cooking, is known for her ability to combine tradition with simplicity and elegance. Her Chicken and Mushroom Suet Crust Pie is no exception. This dish is a nod to Britain’s rich culinary heritage, featuring a creamy chicken and mushroom filling encased in a robust suet crust pastry.
The pie itself is a warming, stick-to-your-ribs meal that’s perfect for chilly evenings or Sunday lunches. The filling is luxuriously creamy, thanks to a velvety white sauce, and the mushrooms add depth and umami richness. The suet crust-made from self-raising flour and shredded suet-is uniquely fluffy, almost dumpling-like, with a golden crust that’s slightly crisp on the outside and beautifully soft within.
Mary Berry’s Chicken And Mushroom Suet Crust Pie Recipe
Ingredients Needed
Let’s break this down into two parts: one for the filling and one for the suet crust pastry.
For The Chicken And Mushroom Filling
- 3 skinless, boneless chicken breasts, cut into bite-sized chunks
- 200g (about 7 oz) button mushrooms, sliced
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 50g (3½ tbsp) butter
- 50g (scant ½ cup) plain flour
- 600ml (2½ cups) chicken stock
- 150ml (⅔ cup) whole milk
- 2 tbsp double cream (optional, but adds richness)
- Salt and freshly ground black pepper, to taste
- Fresh thyme leaves (optional, for herby depth)
For The Suet Crust Pastry
- 250g (2 cups) self-raising flour
- 125g (1 cup) shredded suet (vegetarian or beef suet both work)
- A pinch of salt
- Cold water, to bring the dough together (roughly 150ml or ½ cup, but use as needed)
Equipment Needed
Before we get started, make sure you’ve got the following kitchen essentials:
- Large frying pan or sauté pan
- Saucepan (for making the white sauce)
- Mixing bowls
- Measuring jug
- Wooden spoon or spatula
- Rolling pin (optional-suet dough can be patted by hand)
- Pie dish (ceramic or metal, about 1.5-liter capacity)
- Pastry brush (if you want a glossy top-though suet crust is often left rustic)
Instructions To Make Mary Berry’s Chicken And Mushroom Suet Crust Pie
Step 1: Prepare The Filling
- Cook the chicken: In a large frying pan, melt a tablespoon of butter and add your chicken chunks. Sear them over medium-high heat until they’re lightly golden. Don’t worry if they’re not cooked through; they’ll finish cooking in the oven.
- Sauté the mushrooms and onions: Remove the chicken and set aside. Add the remaining butter to the pan, then toss in the chopped onion. Cook for 5 minutes until softened, then add the mushrooms and garlic. Cook for another 4-5 minutes until the mushrooms are tender and slightly golden.
- Make the sauce: Sprinkle the flour over the mushroom mixture and stir well, cooking for a minute to eliminate the raw flour taste. Gradually pour in the chicken stock while stirring constantly, then add the milk. Simmer the sauce until it thickens to a rich, creamy consistency.
- Add the chicken: Return the chicken to the pan, stir in the cream (if using), season well with salt, pepper, and a sprinkle of thyme. Let it bubble gently for 5 minutes, then remove from heat and pour the filling into your pie dish to cool slightly.
Step 2: Make The Suet Crust Pastry
- In a large mixing bowl, combine the self-raising flour, suet, and a pinch of salt.
- Gradually add cold water, a little at a time, mixing with a fork or your hands until a soft, pliable dough forms. Be careful not to make it too wet.
- Lightly flour your work surface and shape the dough into a disc. You can roll it out to fit your pie dish or simply pat and press it with your hands-this dough is wonderfully forgiving.
Step 3: Assemble And Bake
- Place the suet crust over the slightly cooled filling, tucking in the edges. There’s no need to make it perfect; rustic charm is part of its appeal.
- If you like, brush the top with a bit of milk for a lightly golden finish.
- Bake in a preheated oven at 200°C (180°C fan)/400°F/Gas Mark 6 for 25-30 minutes, or until the crust is puffed up and golden and the filling is bubbling at the edges.
Tips And Tricks
- Use leftover chicken: If you’ve got roast chicken from a previous meal, this pie is a brilliant way to use it. Just reduce cooking time accordingly.
- Enhance with herbs: Thyme, tarragon, or even a hint of sage work beautifully with chicken and mushroom.
- Go vegetarian: Replace the chicken with leeks, more mushrooms, or a meat substitute and use vegetable stock for a satisfying veggie version.
- Add a splash of white wine: For extra depth, deglaze the mushroom pan with a splash of white wine before adding the flour.
- Make ahead: You can prepare the filling and even the suet pastry a few hours ahead. Store the filling in the fridge and assemble just before baking.
- Freeze it: The whole unbaked pie freezes well. Wrap it tightly, then thaw completely before baking as instructed.
Mary Berry’s Chicken and Mushroom Suet Crust Pie isn’t just a recipe-it’s a celebration of British comfort food at its finest. From the creamy, savory filling brimming with tender chicken and earthy mushrooms to the soft, fluffy suet crust that envelopes it all, every bite is pure nostalgia. Whether you’re cooking for a Sunday family gathering, a cozy midweek dinner, or looking to impress with a taste of traditional English fare, this pie delivers on every level.
It’s hearty, homely, and wonderfully satisfying-just like Mary Berry herself might serve up in her own kitchen. So pull out your rolling pin (or just your hands), gather your ingredients, and treat yourself to this classic delight. Your taste buds-and anyone lucky enough to join you-will thank you.
Easy Recipe Variations For Mary Berry’s Chicken And Mushroom Suet Crust Pie
Mary Berry’s chicken and mushroom pie is the epitome of British comfort food-a glorious marriage of tender chicken, earthy mushrooms, and a rich, creamy sauce, all encased in a soft, hearty suet crust. But here’s the real joy: it’s incredibly versatile. With just a few tweaks, you can transform this classic into something tailored exactly to your taste or what’s lingering in your fridge.
1. Swap Out The Protein
While chicken is the traditional star, feel free to play around:
- Turkey: Ideal for post-holiday leftovers. Its texture mirrors chicken but with a slightly gamier note.
- Ham or Bacon: Adds a smoky depth and works wonderfully with mushrooms.
- Vegetarian Option: Use firm tofu or chickpeas, and boost the umami with extra mushrooms or a splash of soy sauce.
2. Mix Up The Mushrooms
Mushrooms are the backbone of the pie’s earthy richness. Don’t limit yourself to white button mushrooms:
- Chestnut or Cremini Mushrooms: Deeper, nuttier flavor.
- Porcini or Shiitake: Use dried and rehydrated versions for a bold, woodsy punch.
- A Mushroom Medley: Combines texture and flavor beautifully, giving each bite something unique.
3. Get Creative With The Suet Crust
Mary’s recipe calls for a traditional suet crust, beloved for its fluffy, almost dumpling-like texture. But you can tweak it to make it your own:
- Add Herbs: A tablespoon of finely chopped thyme, rosemary, or sage adds aromatic depth.
- Cheesy Crust: Mix in grated cheddar or parmesan for a crust that’s both savory and indulgent.
- Whole Wheat Flour: For a heartier, slightly nutty flavor-great for a rustic feel.
4. Elevate The Filling
Amp up the flavor and texture of the filling with little touches:
- Leeks or Shallots: Substitute or add to onions for a sweeter, more refined flavor.
- White Wine or Vermouth: Deglaze the pan for an elegant, complex base.
- Cream and Dijon Mustard: Add a subtle zing to balance the richness of the cream.
These variations can turn Mary Berry’s classic into your own signature dish while staying true to its comforting essence.
Storing Leftovers
Leftovers? Lucky you! Mary Berry’s pie is just as delightful the next day-perhaps even more so after the flavors have melded overnight.
1. Refrigeration
If you’re planning to polish it off within a couple of days:
- Cool it quickly: Let the pie cool at room temperature for no more than 1-2 hours.
- Wrap well: Cover the pie dish tightly with cling film or transfer to an airtight container. If storing portions, slice them out and store individually.
- Shelf life: Keeps well in the fridge for up to 3 days.
2. Freezing For Later
Want to stash away comfort for a rainy day? This pie freezes beautifully:
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Freeze Before Or After Baking
- Unbaked: Assemble the pie, wrap tightly in foil and cling film, and freeze. Bake from frozen at 180°C (fan) for 45-60 minutes, covering the top if it browns too quickly.
- Baked: Let it cool completely, then freeze. Reheat in the oven from frozen or thaw overnight and warm through at 160°C until piping hot.
- Storage Time: Best eaten within 2-3 months of freezing.
Pro Tip: If Freezing Portions, Wrap Each Piece Separately-easy To Grab And Go For A Solo Dinner Or Quick Lunch.
What To Eat With Mary Berry’s Chicken And Mushroom Suet Crust Pie?
This pie is rich, creamy, and indulgent, so the best accompaniments balance its heartiness with freshness, crunch, or brightness. Here are some pairing ideas to round out your meal beautifully:
1. Classic Sides
- Buttered Peas or Green Beans: Simple, vibrant, and just the right amount of sweetness to complement the savory pie.
- Roasted Carrots and Parsnips: Sweet, caramelized roots play beautifully against the creamy filling.
- Mashed Potatoes: Yes, suet crust and mash-because who’s counting carbs when comfort food is calling?
2. Bright And Crunchy Salads
- Green Salad with a Mustard Vinaigrette: Peppery greens like rocket (arugula) or watercress bring a peppery zing.
- Cabbage Slaw: A lightly dressed red cabbage slaw with apple and lemon juice adds crunch and acidity.
3. Gravy Or Sauce
If you want to gild the lily:
- Chicken or Vegetable Gravy: A light drizzle can moisten every bite, especially if reheated.
- Herb Oil or Pesto Drizzle: For a modern touch, a little herby oil adds visual and flavor contrast.
And let’s not forget-a glass of crisp white wine (like a Chardonnay or Sauvignon Blanc) or a pint of amber ale rounds it off like a warm hug in a glass.
Conclusion
Mary Berry’s Chicken and Mushroom Suet Crust Pie isn’t just a recipe-it’s a love letter to traditional British cuisine, full of nostalgia and comfort. Whether you stick to her trusted version or explore one of the many delightful variations, this dish has a way of bringing people together around the table. From freezer-friendly tips to thoughtful pairings, it’s a recipe that keeps on giving.
So next time you’re in the mood for something rich, savory, and utterly soul-soothing, pull out that pie dish and channel your inner Mary Berry. With a golden crust, a creamy center, and that signature suet warmth, this pie is more than dinner-it’s a whole experience.
FAQs
What Are The Key Ingredients For Mary Berry’s Chicken And Mushroom Suet Crust Pie?
The key ingredients for Mary Berry’s chicken and mushroom suet crust pie include chicken breasts, mushrooms (often button mushrooms), butter, onions, garlic, thyme, and flour. For the suet crust, you’ll need suet, flour, baking powder, salt, and cold water. The pie filling is often made creamy with the addition of stock and cream, giving it a rich, savory flavor.
How Do You Make The Suet Crust For Mary Berry’s Chicken And Mushroom Pie?
To make the suet crust for Mary Berry’s chicken and mushroom pie, first combine self-raising flour with suet and a pinch of salt in a bowl. Gradually add cold water, stirring to form a dough. Once the dough comes together, knead it lightly until smooth, then roll it out on a floured surface to fit the pie dish. It should be thick enough to hold the filling while creating a satisfying, golden crust when baked.
Can You Make Mary Berry’s Chicken And Mushroom Suet Crust Pie Ahead Of Time?
Yes, you can make Mary Berry’s chicken and mushroom suet crust pie ahead of time. You can prepare the filling and store it in the fridge for up to a day. Similarly, the suet crust dough can be made in advance, wrapped tightly, and refrigerated for up to 24 hours. Just assemble and bake when you’re ready to serve. For freezing, it’s best to freeze the assembled pie before baking, then bake from frozen, adjusting the cooking time accordingly.
