Indulge in the comforting flavors of homemade chicken pie without the lengthy preparation time. Mary Berry’s chicken and mushroom pie is a testament to the fact that deliciousness can be achieved quickly and effortlessly. This recipe, featured in her ‘Quick Cooking’ cookbook, promises a satisfying meal ready in under an hour, thanks to its clever use of ready-rolled puff pastry.
Mary Berry herself describes this dish as ‘delicious’ and ‘satisfying,’ and it’s easy to see why. The buttery puff pastry crust encases a rich and savory filling, bursting with the flavors of chicken, mushrooms, and a creamy Marsala sauce. This combination creates a truly delectable experience that will please both adults and children alike.
Ingredients (Serves 6):
* Four skinless and boneless chicken breasts (sliced into thick strips)
* 250g chestnut mushrooms (sliced)
* 200g full-fat crème fraîche
* 150ml Marsala
* One large onion (chopped)
* One garlic clove (crushed)
* All-butter ready-rolled puff pastry
* Two tablespoons chopped parsley
* Two tablespoons plain flour
* Two tablespoons olive oil
* Salt and pepper
Kitchen Equipment:
* Large frying pan with a lid
* Round ovenproof pie dish
* Baking sheet
Instructions:
1. Preheat your oven to 220°C (200°C Fan or Gas Mark 7).
2. Heat one tablespoon of olive oil in a frying pan and add the sliced mushrooms. Season with salt and pepper, and cook on high heat for 3-4 minutes until golden brown. Remove from the pan and set aside.
3. Add another tablespoon of olive oil to the pan and cook the chicken strips in batches until browned on each side (approximately 1-2 minutes per side). Set aside.
4. Add the chopped onion to the pan, cover with a lid, and cook on medium heat for 5 minutes until softened. Remove the lid, add the crushed garlic, and cook for 30 seconds.
5. In a bowl, whisk together the flour and Marsala until smooth. Pour this mixture into the pan, add the crème fraîche, and stir until you have a thick sauce.
6. Return the cooked chicken and mushrooms to the pan and simmer for a few minutes.
7. Stir in the chopped parsley, season with salt and pepper, and spoon the mixture into the pie dish. Allow the dish to cool slightly.
8. Roll out the puff pastry on a floured surface to about one centimeter thickness. Cover the top of the pie dish with the pastry, trim the edges, and press with a fork to seal.
9. Cut a small hole in the center of the pastry to allow steam to escape.
10. Place the pie dish on a baking sheet and bake in the preheated oven for 25-30 minutes until the pastry is well-risen and lightly golden.
Your delicious and quick chicken pie is ready to serve! Enjoy this comforting meal that’s perfect for any occasion.
