Mary Berry Chicken and Mushroom Suet Crust Pie

The first time I made this, I had half a bottle of Marsala left from Christmas and a craving for something proper and savoury. I’d never made suet pastry before—somehow it felt like my nan’s thing, not mine. The result? I underworked the dough, overfilled the dish, and ended up with a volcano of creamy chicken bubbling down the sides. It still tasted brilliant, but the presentation was… rustic, let’s say.

Once I got the hang of cooling the filling before topping it and rolled the crust a little thicker? Game changer. Let me walk you through it—this one’s hearty enough for a cold night, impressive enough for guests, and somehow still feels like a hug.

WHAT MAKES THIS RECIPE SPECIAL

Most creamy chicken pies rely on puff pastry or shortcrust—but the suet crust is what takes this one from tasty to “where have you been all my life?”

• Suet pastry: Sturdy, golden, and deeply savoury. It doesn’t flake—it puffs.
• Marsala wine: Gives the sauce a slightly sweet depth that makes it taste slow-cooked.
• Crème fraîche: No need for a roux. Just rich, tangy creaminess with almost no effort.

And if you’re nervous about suet—don’t be. It’s easy to work with and almost impossible to mess up if you don’t overthink it.

INGREDIENTS + WHY THEY MATTER

• Chicken breasts (4) – Thickly sliced so they stay juicy. I once diced them small and they dried out fast.
• Chestnut mushrooms (250g) – Meaty and earthy. Don’t sub white mushrooms unless you want a milder flavour.
• Marsala wine (150ml) – Adds sweet depth. Dry sherry works too, but don’t skip it entirely.
• Crème fraîche (200g) – Full-fat only. I tested low-fat once and the sauce split.
• Suet (50g) – The real MVP. Gives the pastry that puffy, old-school texture.
• Self-raising flour (100g) – No faff with baking powder—this gives the crust its lift.
• Egg (1, beaten) – For that golden finish on top.

MAKING IT YOURS (WITHOUT RUINING IT)

• No Marsala? Use dry sherry or white wine with a spoon of cream sherry stirred in.
• Vegetarian twist? Use cooked leeks, chestnut mushrooms, and tarragon. Skip the chicken.
• Want to use leftovers? Roast chicken works beautifully—just reduce the cooking time.
• No suet? You can use frozen grated butter instead, but it won’t puff the same.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pastry turned soggy	Filled while hot	Always cool the filling before topping
Sauce split slightly	Used low-fat crème fraîche	Stick with full-fat—worth it every time
Crust didn’t rise properly	Overworked the dough	Mix lightly and roll just once if you can help it

HOW TO MAKE MARY BERRY’S CHICKEN AND MUSHROOM SUET CRUST PIE

1. Preheat the oven
   Set to 220°C (200°C fan) / 425°F / Gas 7.
2. Cook the mushrooms
   Heat 1 tbsp olive oil in a frying pan. Fry sliced mushrooms with a pinch of salt and pepper for 3–4 mins until golden. Remove and set aside.
3. Brown the chicken
   Add another tbsp oil. Season chicken and brown for 1–2 mins per side. Set aside.
4. Soften the onions
   Add chopped onion to the same pan. Cover and cook for 5 mins. Add crushed garlic and cook 30 seconds.
5. Make the sauce
   In a small bowl, whisk flour into Marsala until smooth. Add to the pan. Stir in crème fraîche. Simmer until thickened.
6. Combine and cool
   Return mushrooms and chicken (plus any juices) to the pan. Add chopped parsley, season, and spoon into a 10½-inch pie dish. Cool completely.
7. Make the suet crust
   Mix flour, suet, and salt. Gradually add water to make a soft dough. Knead just until it comes together. Roll out to ½-inch thick.
8. Assemble the pie
   Brush pie dish edge with beaten egg. Lay pastry over filling, trim, press to seal. Brush with egg. Cut a steam hole in the middle.
9. Bake
   Bake on a tray for 25–30 mins until golden and puffed.
10. Serve
    Let sit 5 mins before slicing. Ideal with steamed greens or buttery new potatoes.

TIPS FROM MY KITCHEN

• I cool the filling on the windowsill—pie crusts hate steam.
• If the pastry tears while moving it, just patch it and brush with egg—no one will notice.
• I always put a baking tray under the pie. That suet crust rises, and the filling can bubble.

STORAGE + SERVING

• Fridge: Keeps for 3 days, well wrapped.
• Freezer: Freeze whole or in slices, tightly wrapped. Defrost overnight in fridge.
• Reheat: Cover with foil and warm in a 180°C oven for 15–20 mins.
• Serve with: Steamed broccoli, buttered greens, or mustardy mash.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the filling ahead of time?
A: Yes—and you should! Letting it cool fully helps the pastry bake properly.

Q: What if I don’t have a pie dish that size?
A: Use a smaller one and pile the filling high, or split into two smaller pies.

Q: Can I use puff pastry instead?
A: You can—but then it’s not really Mary’s pie. Suet is what makes this special.

Q: What’s a good non-alcoholic swap for Marsala?
A: Use 100ml chicken stock with 1 tsp balsamic vinegar and 1 tsp brown sugar.

Try More Recipes:

• Mary Berry Swiss Chicken, Spinach, And Mushroom Bake
• Mary Berry Somerset Mushroom Soup
• Mary Berry Garlic Mushrooms and Cured Ham on Toasted Brioche