Mary Berry’s Chicken Pie with Potato Topping is a comforting and hearty dish that combines tender chicken in a creamy sauce with a golden, fluffy potato topping. This pie is perfect for family dinners or cozy nights, offering a satisfying meal that’s full of flavor and texture. The combination of the rich chicken filling and the mashed potato topping makes this dish a beloved classic that everyone will enjoy.
What is Mary Berry Chicken Pie with Potato Topping?
Mary Berry’s Chicken Pie with Potato Topping is a delicious take on the traditional chicken pie, featuring a creamy chicken and vegetable filling topped with smooth mashed potatoes instead of pastry. The pie is baked until the topping is golden and crisp, creating a delightful contrast with the creamy filling beneath. This dish is a comforting and filling meal, ideal for serving to family and friends.
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Why You Should Try This Recipe
- Comforting and Hearty: The combination of creamy chicken filling and mashed potato topping makes this dish a perfect comfort food.
- Easy to Prepare: Simple ingredients and straightforward steps make this recipe accessible to cooks of all levels.
- Family-Friendly: This pie is a crowd-pleaser that both kids and adults will love.
- Great for Leftovers: The pie reheats well, making it ideal for meal prep or enjoying leftovers.
Ingredients Needed to Make Mary Berry Chicken Pie with Potato Topping
For the Chicken Filling:
- 2 tablespoons olive oil
- 4 chicken breasts, diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 200g (7 oz) mushrooms, sliced
- 1 tablespoon plain flour
- 300ml (10 fl oz) chicken stock
- 100ml (3.5 fl oz) double cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the Potato Topping:
- 800g (1.75 lbs) potatoes, peeled and chopped
- 50g (1.75 oz) butter
- 100ml (3.5 fl oz) milk
- Salt and pepper, to taste
Instructions to Make Mary Berry Chicken Pie with Potato Topping
Step 1: Cook the Chicken and Vegetables
- Heat the Oil: In a large frying pan, heat the olive oil over medium heat.
- Cook the Chicken: Add the diced chicken to the pan and cook until browned on all sides. Remove the chicken from the pan and set aside.
- Sauté the Vegetables: In the same pan, add the chopped onion, garlic, carrots, and mushrooms. Cook for about 5-7 minutes until the vegetables are softened.
Step 2: Make the Creamy Sauce
- Add the Flour: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Add Stock and Cream: Gradually pour in the chicken stock, stirring constantly to avoid lumps. Stir in the double cream and dried thyme, and season with salt and pepper. Let the sauce simmer for a few minutes until it thickens.
- Combine with Chicken: Return the browned chicken to the pan, stir to combine, and cook for another 5 minutes until the chicken is cooked through and the filling is well combined.
Step 3: Cook and Mash the Potatoes
- Boil the Potatoes: In a large saucepan, bring salted water to a boil. Add the chopped potatoes and cook until tender, about 15-20 minutes.
- Mash the Potatoes: Drain the potatoes and return them to the saucepan. Add the butter and milk, then mash until smooth. Season with salt and pepper to taste.
Step 4: Assemble the Pie
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Fill the Baking Dish: Spoon the chicken filling into a baking dish, spreading it out evenly.
- Top with Mashed Potatoes: Spread the mashed potatoes over the chicken filling, using a fork to create ridges on the surface for a crispy finish.
Step 5: Bake the Pie
- Bake Until Golden: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the potato topping is golden and slightly crispy.
- Cool Slightly: Allow the pie to cool for a few minutes before serving.
What Goes Well With Mary Berry Chicken Pie with Potato Topping
- Steamed Green Beans: A simple side of steamed green beans adds a fresh, crisp contrast to the creamy pie.
- Roasted Root Vegetables: Roasted carrots, parsnips, and beets provide a sweet and earthy flavor that complements the richness of the chicken pie.
- Garden Salad: A light, fresh garden salad with a tangy vinaigrette helps balance the hearty flavors of the pie.
- Buttered Peas: Sweet, buttery peas are a classic side dish that pairs perfectly with the creamy chicken filling.
- Braised Red Cabbage: The slightly tangy and sweet flavors of braised red cabbage add a unique contrast to the dish.
- Garlic Bread: A slice of warm garlic bread is great for soaking up any extra sauce from the chicken filling.
- Roasted Asparagus: Tender roasted asparagus adds a touch of elegance and a fresh, slightly nutty flavor to the meal.
Expert Tips for Making the Best Mary Berry Chicken Pie With Potato Topping
- Cook Potatoes Evenly: Cut the potatoes into even-sized pieces to ensure they cook at the same rate, making mashing easier.
- Use Creamy Potatoes: For the best topping, use potatoes that mash well, like Yukon Gold or Maris Piper.
- Create Crispy Ridges: Use a fork to create ridges on the mashed potatoes before baking for a golden, crispy topping.
- Adjust Seasoning: Taste the filling and potatoes before assembling the pie to adjust the seasoning as needed.
Easy Variations of Mary Berry Chicken Pie With Potato Topping
- Add Peas: Stir a handful of frozen peas into the filling for a pop of color and sweetness.
- Cheesy Topping: Mix some grated cheddar cheese into the mashed potatoes for a cheesy topping.
- Vegetarian Option: Replace the chicken with a mix of hearty vegetables like mushrooms, spinach, and zucchini.
- Herb Infusion: Add fresh herbs like parsley or chives to the mashed potatoes for extra flavor.
Best Practices to Store Mary Berry Chicken Pie With Potato Topping
- Refrigerate Leftovers: Store leftover pie in an airtight container in the refrigerator for up to 3 days.
- Freeze for Later: The pie can be frozen before or after baking. To freeze before baking, assemble the pie, cover tightly with foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking. To freeze after baking, let the pie cool completely before wrapping and freezing.
Best Practices to Reheat Mary Berry Chicken Pie With Potato Topping
- Oven Reheating: Reheat the pie in a preheated oven at 180°C (350°F) until warmed through. If the topping starts to brown too quickly, cover with foil.
- Microwave Reheating: For individual portions, reheat in the microwave, adding a splash of milk or cream to keep the potatoes moist.
How Can I Make Mary Berry Chicken Pie With Potato Topping Healthier?
- Use Lean Chicken: Opt for chicken breast instead of thighs for a leaner filling.
- Reduce Butter: Cut back on the butter in the mashed potatoes or use a lighter alternative.
- Increase Vegetables: Add more vegetables to the filling to bulk up the pie with fewer calories.
- Use Low-Fat Milk: Substitute whole milk with low-fat or skim milk in the mashed potatoes.
Nutrition Value (per serving)
- Calories: 500
- Carbohydrates: 45g
- Protein: 30g
- Fat: 20g
- Sodium: 600mg
FAQs
Can I Make Chicken Pie with Potato Topping Ahead of Time?
Yes, chicken pie with potato topping can be made ahead of time. Prepare the pie up to the point of baking, then cover it tightly with foil and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge and bake as directed, adding a few extra minutes if the pie is cold.
Can I Freeze Chicken Pie with Potato Topping?
Yes, chicken pie with potato topping can be frozen either before or after baking. To freeze before baking, assemble the pie, wrap it tightly with foil, and freeze for up to 2 months. Thaw it in the refrigerator overnight before baking. If freezing after baking, allow the pie to cool completely before wrapping and freezing.
What Can I Use Instead of Cream in the Chicken Filling?
If you prefer to avoid cream, you can substitute it with whole milk, half-and-half, or a dairy-free alternative such as almond milk or oat milk. To maintain the creamy texture, mix a tablespoon of flour or cornstarch with the milk substitute to help thicken the sauce.
How Do I Prevent the Potato Topping from Sinking into the Filling?
To prevent the potato topping from sinking, ensure the chicken filling is thick and not too watery. Let the filling cool slightly before spreading the mashed potatoes on top. Using a fork to create ridges on the potato topping can also help distribute the weight evenly, keeping the topping in place.
Final Words
Mary Berry’s Chicken Pie with Potato Topping is a comforting and delicious dish that’s perfect for any occasion. With its rich, creamy chicken filling and golden mashed potato topping, this pie is sure to become a family favorite. Serve it with your favorite sides, and enjoy a meal that’s as satisfying as it is flavorful.
More By British Baking Recipes
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Mary Berry Chicken Pie With Potato Topping
- Prep Time: 25
- Cook Time: 45
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: Baking
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Chicken Pie with Potato Topping is a delicious take on the traditional chicken pie, featuring a creamy chicken and vegetable filling topped with smooth mashed potatoes instead of pastry. The pie is baked until the topping is golden and crisp, creating a delightful contrast with the creamy filling beneath. This dish is a comforting and filling meal, ideal for serving to family and friends.
Ingredients
For the Chicken Filling:
- 2 tablespoons olive oil
- 4 chicken breasts, diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 200g (7 oz) mushrooms, sliced
- 1 tablespoon plain flour
- 300ml (10 fl oz) chicken stock
- 100ml (3.5 fl oz) double cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the Potato Topping:
- 800g (1.75 lbs) potatoes, peeled and chopped
- 50g (1.75 oz) butter
- 100ml (3.5 fl oz) milk
- Salt and pepper, to taste
Instructions
Step 1: Cook the Chicken and Vegetables
- Heat the Oil: In a large frying pan, heat the olive oil over medium heat.
- Cook the Chicken: Add the diced chicken to the pan and cook until browned on all sides. Remove the chicken from the pan and set aside.
- Sauté the Vegetables: In the same pan, add the chopped onion, garlic, carrots, and mushrooms. Cook for about 5-7 minutes until the vegetables are softened.
Step 2: Make the Creamy Sauce
- Add the Flour: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Add Stock and Cream: Gradually pour in the chicken stock, stirring constantly to avoid lumps. Stir in the double cream and dried thyme, and season with salt and pepper. Let the sauce simmer for a few minutes until it thickens.
- Combine with Chicken: Return the browned chicken to the pan, stir to combine, and cook for another 5 minutes until the chicken is cooked through and the filling is well combined.
Step 3: Cook and Mash the Potatoes
- Boil the Potatoes: In a large saucepan, bring salted water to a boil. Add the chopped potatoes and cook until tender, about 15-20 minutes.
- Mash the Potatoes: Drain the potatoes and return them to the saucepan. Add the butter and milk, then mash until smooth. Season with salt and pepper to taste.
Step 4: Assemble the Pie
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Fill the Baking Dish: Spoon the chicken filling into a baking dish, spreading it out evenly.
- Top with Mashed Potatoes: Spread the mashed potatoes over the chicken filling, using a fork to create ridges on the surface for a crispy finish.
Step 5: Bake the Pie
- Bake Until Golden: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the potato topping is golden and slightly crispy.
- Cool Slightly: Allow the pie to cool for a few minutes before serving.
