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Mary Berry Chicken Pie With Potato Topping

Mary Berry Chicken Pie With Potato Topping Recipe
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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

Scale

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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-chicken-pie-with-potato-topping/