Mary Berry Chicken and Mushroom Suet Crust Pie

This delicious Chicken and Mushroom Suet Crust Pie by Mary Berry is a comforting, easy meal perfect for family dinners. With a creamy Marsala sauce and a flaky suet crust, it’s simple to make using everyday ingredients. The golden pastry and tender chicken filling make this pie a real crowd-pleaser!

This Pork Chicken and Mushroom Suet Crust Pie Recipe Is From Quick Cooking Cookbook by Mary Berry

Ingredients Needed:

For the Filling:

• 2 tbsp olive oil
• 250g chestnut mushrooms, sliced (9 oz)
• 4 skinless, boneless chicken breasts, thickly sliced
• 1 large onion, roughly chopped
• 1 garlic clove, crushed
• 2 tbsp plain flour
• 150ml Marsala wine (5 fl oz)
• 200g full-fat crème fraîche (7 oz)
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste

For the Suet Crust Pastry:

• 100g self-raising flour (¾ cup), plus extra for dusting
• 50g suet (¼ cup)
• ¼ tsp salt
• 1 large egg, beaten (for glazing)
• About 75ml water (2½ fl oz)

How To Cook Chicken and Mushroom Suet Crust Pie:

1. Preheat the oven to 220°C (200°C fan) / 425°F / Gas 7.
2. Cook the mushrooms: Heat 1 tbsp olive oil in a frying pan over high heat. Add the mushrooms with a pinch of salt and pepper, and fry for 3-4 minutes until golden. Remove and set aside.
3. Cook the chicken: Add the remaining 1 tbsp olive oil to the pan. Season the chicken with salt and pepper. Fry over high heat for 1-2 minutes on each side until browned. Remove and set aside.
4. Cook the onions and garlic: Add the chopped onion to the pan, cover, and cook over medium heat for 5 minutes until softened. Remove the lid, add the crushed garlic, and fry for 30 seconds.
5. Make the sauce: In a small bowl, whisk the plain flour and Marsala wine until smooth. Pour the mixture into the pan with the onions. Stir in the crème fraîche and cook until the sauce thickens. Add the cooked chicken, mushrooms, and their resting juices. Simmer for a few minutes. Stir in the parsley, season with salt and pepper to taste, and spoon the mixture into a 10½-inch pie dish (holds about 5 cups/1.2 liters). Set aside to cool.
6. Prepare the pastry: In a large bowl, mix the self-raising flour, suet, and salt. Gradually add the water (about 2½ fl oz) and mix until a soft dough forms. Knead the dough lightly. On a floured surface, roll the dough to about ½ inch thick, enough to cover the pie dish.
7. Assemble the pie: Brush the edge of the pie dish with a little beaten egg, then carefully lay the suet crust pastry over the top. Trim the edges and press to seal. Brush the pastry with the remaining beaten egg. Make a small hole in the center to let steam escape.
8. Bake the pie: Place the pie dish on a baking sheet and bake in the preheated oven for 25-30 minutes until the pastry is golden and puffed up.
9. Serve: Enjoy this savory pie with new potatoes and green vegetables on the side.

Recipe Tips

• Cool the filling before adding the pastry: Let the chicken and mushroom mixture cool completely before adding the pastry on top. If the filling is too hot, the pastry may get soggy and won’t rise properly in the oven.
• Don’t overwork the pastry dough: When making the suet crust, knead the dough just enough to bring it together. Overworking the dough can make the pastry tough instead of light and flaky.
• Use full-fat crème fraîche: Full-fat crème fraîche gives the sauce a rich and creamy texture. Low-fat versions might make the sauce too watery and less flavorful.
• Make a steam hole in the pastry: Always remember to cut a small hole in the middle of the pastry to allow steam to escape while baking. This prevents the pastry from becoming too soft and helps it stay crispy.
• Brush with beaten egg for a golden crust: Brushing the top of the pastry with beaten egg gives it a beautiful golden color when baked. It also adds a slight sheen, making your pie look even more appetizing.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Chicken and Mushroom Suet Crust Pie cool to room temperature. Once it’s cool, cover it well or put it in a sealed container. Store it in the fridge for up to 3 days.
• Freeze: After the pie cools, wrap leftover Chicken and Mushroom tightly in plastic wrap and foil. You can freeze it for up to 3 months. When you’re ready to serve it, thaw it overnight in the fridge before reheating or eating.
• Reheating: Reheat t leftover Chicken and Mushroom Suet Crust Pie in a 350°F oven, covered with foil, for 15-20 minutes until hot.

Nutrition Facts

Serving Size: 1 pie (156g)

• Calories: 410
• Total Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 380mg
• Potassium: Not specified
• Total Carbohydrate: 36g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 16g

Try More Mary Berry Recipes:

• Mary Berry Humble Pie
• Mary Berry Autumn Beef Pie With Filo Crust
• Mary Berry Lentil Shepherd’s Pie
• Mary Berry Welsh Rarebit
• Mary Berry Bacon And Mushroom Cheese Soufflé