Mary Berry Chicken and Mushroom Suet Crust Pie

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. Iโ€™d never made suet pastry beforeโ€”somehow it felt like my nanโ€™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, letโ€™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 itโ€”this oneโ€™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 shortcrustโ€”but the suet crust is what takes this one from tasty to โ€œwhere have you been all my life?โ€

  • Suet pastry: Sturdy, golden, and deeply savoury. It doesnโ€™t flakeโ€”it puffs.
  • Marsala wine: Gives the sauce a slightly sweet depth that makes it taste slow-cooked.
  • Crรจme fraรฎche: No need for a roux. Just rich, tangy creaminess with almost no effort.

And if youโ€™re nervous about suetโ€”donโ€™t be. Itโ€™s easy to work with and almost impossible to mess up if you donโ€™t overthink it.

INGREDIENTS + WHY THEY MATTER

  • Chicken breasts (4) โ€“ Thickly sliced so they stay juicy. I once diced them small and they dried out fast.
  • Chestnut mushrooms (250g) โ€“ Meaty and earthy. Donโ€™t sub white mushrooms unless you want a milder flavour.
  • Marsala wine (150ml) โ€“ Adds sweet depth. Dry sherry works too, but donโ€™t skip it entirely.
  • Crรจme fraรฎche (200g) โ€“ Full-fat only. I tested low-fat once and the sauce split.
  • Suet (50g) โ€“ The real MVP. Gives the pastry that puffy, old-school texture.
  • Self-raising flour (100g) โ€“ No faff with baking powderโ€”this gives the crust its lift.
  • Egg (1, beaten) โ€“ 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 beautifullyโ€”just reduce the cooking time.
  • No suet? You can use frozen grated butter instead, but it wonโ€™t puff the same.

MISTAKES Iโ€™VE MADE (AND HOW TO AVOID THEM)

What Went WrongWhy It HappensHow to Fix It
Pastry turned soggyFilled while hotAlways cool the filling before topping
Sauce split slightlyUsed low-fat crรจme fraรฎcheStick with full-fatโ€”worth it every time
Crust didnโ€™t rise properlyOverworked the doughMix lightly and roll just once if you can help it

HOW TO MAKE MARY BERRYโ€™S CHICKEN AND MUSHROOM SUET CRUST PIE

  1. Preheat the oven
    Set to 220ยฐC (200ยฐC fan) / 425ยฐF / 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 3โ€“4 mins until golden. Remove and set aside.
  3. Brown the chicken
    Add another tbsp oil. Season chicken and brown for 1โ€“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 crรจme fraรฎche. 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 10ยฝ-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 ยฝ-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 25โ€“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 windowsillโ€”pie crusts hate steam.
  • If the pastry tears while moving it, just patch it and brush with eggโ€”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 180ยฐC oven for 15โ€“20 mins.
  • Serve with: Steamed broccoli, buttered greens, or mustardy mash.

FREQUENTLY ASKED QUESTIONS

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

Q: What if I donโ€™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 canโ€”but then itโ€™s not really Maryโ€™s pie. Suet is what makes this special.

Q: Whatโ€™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 Chicken and Mushroom Suet Crust Pie

Course: DinnerCuisine: BritishDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

410

kcal

A classic British comfort pie with creamy Marsala chicken, golden mushrooms, and a suet crust that puffs up into flaky, savoury glory. This is a showstopper of a weekday dinnerโ€”or a cosy centrepiece for a Sunday table. Surprisingly simple, totally satisfying.

Ingredients

  • For the filling:
  • 2 tbsp olive oil

  • 250g chestnut mushrooms, sliced

  • 4 skinless, boneless chicken breasts, thickly sliced

  • 1 large onion, roughly chopped

  • 1 garlic clove, crushed

  • 2 tbsp plain flour

  • 150ml Marsala wine

  • 200g full-fat crรจme fraรฎche

  • 2 tbsp chopped parsley

  • Salt and pepper, to taste

  • For the suet crust:
  • 100g self-raising flour, plus extra for dusting

  • 50g suet

  • ยผ tsp salt

  • About 75ml water

  • 1 large egg, beaten (for glazing)

Directions

  • Preheat oven to 220ยฐC (200ยฐC fan) / 425ยฐF.
  • Fry mushrooms in 1 tbsp oil until golden. Set aside.
  • Fry chicken in remaining oil until browned. Set aside.
  • Cook onion 5 mins, then add garlic.
  • Mix flour and Marsala, stir into pan. Add crรจme fraรฎche. Cook until thick.
  • Stir in chicken, mushrooms, parsley. Season. Spoon into pie dish. Cool.
  • Mix suet crust ingredients into a soft dough. Roll to ยฝ inch thick.
  • Top the pie, seal edges, brush with egg. Cut a steam hole.
  • Bake 25โ€“30 mins until golden.
  • Rest 5 mins. Serve hot.

Notes

  • Always cool the filling fullyโ€”it keeps the pastry from going soggy.
  • Use full-fat crรจme fraรฎche to stop the sauce splitting.
  • Donโ€™t overwork the suet doughโ€”mix lightly and roll once.
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