Mary Berry Chicken And Mushroom Suet Crust Pie Recipe [Tips & Tricks]

If you’re looking for a comforting, hearty dish to impress your family and friends, Mary Berry’s chicken and mushroom suet crust pie is a must-try. This recipe brings together tender chunks of chicken, earthy mushrooms, and a rich, flavorful filling, all encased in a perfectly golden, crisp suet crust.

It’s the ultimate cozy meal, perfect for any occasion, and offers a lovely twist on the classic pie with its melt-in-your-mouth texture. Whether you’re a seasoned cook or a beginner, this recipe is simple to follow and sure to become a favorite in your kitchen!.

Mary Berry Chicken And Mushroom Suet Crust Pie Recipe

Ingredients Needed

To make Mary Berry’s delicious Chicken and Mushroom Suet Crust Pie, you’ll need a selection of ingredients that bring together the hearty, comforting flavors of the pie. Here’s a list of all the components required to create this dish:

For The Chicken Filling

1. Chicken: You’ll need about 500 grams of skinless chicken breast or thigh, cut into bite-sized chunks. The chicken should be fresh to ensure a tender filling, providing that lovely, mild flavor that will absorb the richness of the gravy and the aromatic vegetables.
2. Mushrooms: Around 150 grams of mushrooms, sliced. A mix of white button mushrooms and more earthy varieties like chestnut mushrooms adds depth and complexity to the flavor of the pie filling.
3. Onions: One medium onion, finely chopped. Onions are the backbone of this savory filling, adding sweetness and a bit of sharpness when cooked down.
4. Garlic: Two cloves of garlic, finely chopped. Garlic enhances the savory depth and complexity, contributing a subtle but essential aromatic note.
5. Carrot: One small carrot, diced. Carrot adds a slight sweetness to balance the savory filling and provides a pop of color.
6. Chicken Stock: 250 ml of chicken stock, preferably homemade or a good quality low-salt stock, to create the base for the gravy.
7. Flour: 1-2 tablespoons of plain flour to thicken the filling mixture.
8. Herbs: Fresh thyme or rosemary (or dried if preferred), adds a fragrant and earthy undertone to the savory pie filling.
9. Salt and Pepper: To taste, for seasoning.

For The Suet Crust Pastry

1. Suet: 200 grams of suet, which gives this crust its characteristic flaky, rich texture. Suet is fat from around the kidneys of animals and works wonders in savory pies.
2. Self-raising Flour: 250 grams, which helps the pastry rise and become light and airy.
3. Cold Water: Around 125 ml, to bring the pastry together.
4. Pinch of Salt: A small pinch to bring balance to the pastry’s rich flavors.

The ingredients for this recipe are a perfect balance between rich, savory fillings and a light, crumbly crust, making it an unforgettable dish.

Equipment Needed

Making a Chicken and Mushroom Suet Crust Pie requires some basic kitchen tools. Here’s a list of the equipment you’ll need to bring this recipe to life:

1. Large Frying Pan: For sautéing the chicken, mushrooms, onions, garlic, and carrots. This will also be used to cook the chicken filling, making sure everything is browned evenly and combined into a rich mixture.
2. Pie Dish: A standard 9-inch round pie dish or a slightly larger one, depending on how deep you want the filling to be. You’ll need it to contain all the filling and the suet pastry topping.
3. Mixing Bowl: For preparing the suet crust pastry. A medium-to-large mixing bowl will allow for enough room to bring together the flour and suet into a dough.
4. Rolling Pin: To roll out the suet pastry to fit your pie dish. It’s important to roll the pastry evenly to create the perfect thickness.
5. Saucepan: For making the gravy. A small to medium-sized saucepan will work for simmering the stock and thickening the gravy before pouring it into the pie.
6. Sharp Knife: For chopping the vegetables and chicken.
7. Pastry Brush: Optional but useful for brushing the suet pastry with a little milk or egg wash to ensure a golden finish.

With these simple tools, you’ll be able to create a wonderfully comforting dish that is sure to impress.

How To Make Mary Berry’s Chicken And Mushroom Suet Crust Pie

Now, let’s break down the process of making this hearty pie step by step, from the filling to the crust, ensuring you create a mouthwatering, satisfying dish.

1. Prepare The Filling

• Sauté the Vegetables: Heat a little oil or butter in your large frying pan. Add the chopped onions, garlic, and carrots, and cook over medium heat for 5 minutes until softened and slightly caramelized.
• Brown the Chicken: Add the diced chicken to the pan and cook until browned on all sides. This will seal in the juices and add a nice color to the chicken.
• Cook the Mushrooms: Toss in the sliced mushrooms and cook for another 3-4 minutes, allowing them to release their moisture and become tender.
• Thicken the Filling: Sprinkle the flour over the chicken and vegetable mixture and stir well to coat everything. This will help thicken the gravy as it cooks.
• Add the Stock and Herbs: Pour in the chicken stock and stir, allowing the mixture to thicken. Add in the thyme or rosemary, and season generously with salt and pepper. Let the filling simmer for 10-15 minutes, ensuring everything is cooked through and the mixture has thickened nicely.
• Cool the Filling: Once the filling is ready, take it off the heat and allow it to cool slightly before using it in the pie.

2. Make The Suet Crust Pastry

• Combine the Dry Ingredients: In a mixing bowl, combine the self-raising flour, suet, and a pinch of salt.
• Add Water: Slowly add cold water to the flour and suet mixture, stirring until the dough starts to come together. You want the dough to be soft but not too sticky.
• Knead the Dough: Turn the dough out onto a lightly floured surface and gently knead it for a couple of minutes until smooth.

3. Assemble The Pie

• Roll Out the Pastry: Roll out half of the suet pastry dough to fit the bottom of your pie dish. Make sure it’s large enough to cover the bottom and sides of the dish.
• Add the Filling: Spoon the cooled chicken and mushroom mixture into the prepared pie base.
• Top the Pie: Roll out the remaining pastry and place it over the top of the filling. Trim the edges and press them down to seal the pie. You can also crimp the edges for a decorative finish.
• Finish with a Glaze: Brush the top of the pastry with a little milk or egg wash to ensure it browns beautifully in the oven.

4. Bake the Pie: Preheat your oven to 200°C (180°C fan) or 400°F. Place the pie in the oven and bake for 30-35 minutes, or until the crust is golden and the filling is bubbling. If the crust is browning too quickly, you can cover the edges with foil to prevent burning.

Expert Tips

1. Flavor Boost with Stock: For an extra depth of flavor, consider using homemade chicken stock or adding a dash of white wine or cream to the filling. This will enrich the gravy and add more complexity.

2. Chill the Pastry: If you want a firmer, easier-to-handle suet crust, chill the dough in the fridge for about 20-30 minutes before rolling it out. This makes the pastry easier to manage and helps it hold its shape when baking.

3. Vegetarian Variation: You can easily make this recipe vegetarian by swapping the chicken for plant-based chicken alternatives or hearty vegetables like lentils, peas, and parsnips. Just ensure you use a vegetable stock instead of chicken stock.

4. Herb Variations: While thyme and rosemary are classic choices, feel free to experiment with other herbs such as sage, bay leaves, or tarragon, depending on your personal preference.

5. Pie Storage: Leftovers of this pie can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the pie in a preheated oven for 15-20 minutes or until piping hot.

Mary Berry’s Chicken and Mushroom Suet Crust Pie is the epitome of comfort food. It combines tender chicken, earthy mushrooms, and a rich, savory gravy encased in a flaky, melt-in-your-mouth suet pastry.

Whether you’re making it for a cozy family dinner, a special occasion, or a meal prep masterpiece, this pie is sure to be a hit. The key to success lies in balancing the filling’s richness with the lightness of the suet crust, and following these steps ensures that every bite is a delight. By adding your own twists and variations, this pie can become a beloved staple in your cooking repertoire for years to come!.

Easy Recipe Variations For Mary Berry’s Chicken And Mushroom Suet Crust Pie

Mary Berry’s Chicken and Mushroom Suet Crust Pie is a timeless comfort food that effortlessly combines rich, savory chicken and earthy mushrooms wrapped in a warm, golden, suet pastry crust. While her recipe is already a classic, there are plenty of creative and easy variations that can add new layers of flavor or cater to specific dietary preferences. Let’s dive into a few simple twists you can make to keep this dish exciting.

1. Herb-Infused Suet Crust: While the traditional suet crust is delicious on its own, adding fresh herbs can elevate the flavor profile. Try incorporating finely chopped rosemary, thyme, or parsley into the suet mixture. These herbs will lend an aromatic freshness to the crust, which pairs beautifully with the rich filling.

2. Cheese and Leek Variation: To make the filling more decadent, consider adding some grated cheese (such as cheddar or a creamy Brie) and sautéed leeks to the chicken and mushrooms. The melted cheese will give the filling a luxurious creaminess, and the leeks will add a mild, sweet onion flavor that balances out the savory notes.

3. Smoky Touch: For a bit of extra depth and warmth, add smoked paprika or a small amount of smoked ham or bacon to the filling. The smokiness will complement the mushrooms’ earthiness and create an intriguing contrast with the rich chicken.

4. Vegetarian Version: If you want to create a vegetarian version, simply replace the chicken with chunks of hearty vegetables like butternut squash, parsnips, and carrots. You could also add a mixture of lentils or beans for some protein and texture. To replicate the richness of the original dish, use a vegetable stock and a generous helping of butter or olive oil.

5. Gluten-Free Variation: For those avoiding gluten, you can easily substitute the suet crust with a gluten-free alternative. Many gluten-free flour blends work well for pastry crusts, so choose a blend that is designed for pie making. You can also use a ready-made gluten-free suet or make your own by substituting traditional suet with a plant-based suet option.

6. Add Some Wine: A splash of white wine or dry sherry can be added to the filling to deepen the flavors. The alcohol will cook off during the baking process, leaving behind a subtle complexity that enhances the chicken and mushrooms.

These variations are all relatively simple to implement, but they allow you to tailor the pie to different tastes or dietary requirements, while keeping the essence of the original recipe intact.

Best Practices To Store Leftovers

One of the best things about Mary Berry’s Chicken and Mushroom Suet Crust Pie is that it often tastes even better the next day, as the flavors have time to meld together. However, storing leftovers correctly is essential to maintaining the pie’s flavor and texture. Here are some best practices for keeping your leftovers fresh and delicious:

1. Cool Before Storing: Allow the pie to cool to room temperature before storing it. Placing hot pie directly into the fridge can cause condensation to form, making the crust soggy and affecting the filling’s texture.

2. Wrap it Well: If you plan to store leftovers for just a short period (a day or two), you can simply cover the pie with cling film or aluminum foil. For longer storage, consider transferring the pie to an airtight container. This will help preserve the moisture and prevent the filling from drying out.

3. Refrigeration: Leftovers should be refrigerated within two hours of baking to prevent any bacterial growth. Chicken, like other poultry, should not be left at room temperature for too long. Store the pie in the fridge for up to three days.

4. Freezing: If you want to store the pie for a longer period, freezing is a great option. Wrap the pie tightly in cling film and then aluminum foil to protect it from freezer burn. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, thaw it in the fridge overnight, and then reheat in the oven. For best results, reheat the pie at a low temperature (around 160°C or 320°F) to ensure that it’s heated through without drying out.

5. Reheating: To reheat leftovers, avoid using the microwave if possible, as it can make the crust soggy. Instead, reheat in a conventional oven at 180°C (350°F) for about 15-20 minutes, or until the pie is heated through and the crust is crispy again. If you are reheating a slice, place it on a baking sheet to help keep the crust from becoming too soft.

6. Portion Control: If you’ve frozen individual slices, it can be more convenient to reheat just the portion you want. This avoids having to defrost and reheat the whole pie every time, ensuring that you don’t waste any leftovers.

Proper storage and reheating methods will keep your leftover pie tasting nearly as good as the first time it was baked!

What Goes Well With Chicken And Mushroom Suet Crust Pie

While Mary Berry’s Chicken and Mushroom Suet Crust Pie is a hearty, comforting dish on its own, it’s always nice to pair it with complementary sides and beverages that enhance the overall dining experience. Here are a few ideas to elevate your meal:

1. Vegetables: Light and fresh vegetables are a great way to balance the richness of the pie. A simple green vegetable like steamed broccoli or sautéed spinach can bring a burst of color and freshness to the plate. Alternatively, you could serve roasted carrots, parsnips, or Brussels sprouts with a touch of honey and balsamic vinegar for a sweeter, tangy contrast.

2. Mashed Potatoes: Creamy mashed potatoes pair wonderfully with the savory, rich filling of the pie. You could go for traditional mashed potatoes with butter and cream, or for a slightly lighter option, try mashed cauliflower for a low-carb twist.

3. Salad: A crisp, refreshing salad can be a perfect counterpoint to the pie’s warmth and heaviness. Try a mixed leaf salad with rocket, arugula, and watercress dressed with a simple vinaigrette. You could also add a handful of nuts, like toasted walnuts or hazelnuts, for added crunch.

4. Gravy: Although the pie is rich and moist on its own, a rich gravy can complement it beautifully. A chicken or mushroom gravy would be ideal. You could also enhance the gravy with a splash of white wine, or add some thyme and rosemary for a more herbal note.

5. Crispy Bread or Rolls: A side of freshly baked, crusty bread or soft dinner rolls is always a great addition to a pie. You can use the bread to mop up any leftover filling or gravy, ensuring that no deliciousness goes to waste.

6. Beverages: Pairing your pie with the right beverage can further enhance the flavors. A crisp, dry white wine like Sauvignon Blanc or Chardonnay works wonderfully with the chicken and mushroom filling. If you prefer a non-alcoholic option, a sparkling apple cider or ginger ale can provide a refreshing contrast to the rich pie.

7. Cheese: A small cheese board can make an excellent accompaniment to a hearty pie. A soft cheese like Brie or Camembert pairs well with the flavors in the pie, while a sharp cheddar or a blue cheese can offer a bold contrast.

Conclusion

Mary Berry’s Chicken and Mushroom Suet Crust Pie is the epitome of comforting British cuisine, with its succulent filling and buttery, flaky crust. Whether you stick with the classic recipe or try out some variations, it’s a dish that can be easily adapted to suit your personal tastes and dietary needs.

Storing leftovers is simple with the right practices, ensuring that your pie will stay fresh and delicious for days. When it comes to pairing, a variety of sides, from fresh salads to creamy mashed potatoes, will enhance the pie’s richness and create a balanced meal.

This pie is not just a meal; it’s an experience-one that invites creativity, celebrates flavor, and offers warmth and satisfaction to everyone who takes a bite. So whether you’re serving it for a casual family dinner or a cozy evening with friends, Mary Berry’s Chicken and Mushroom Suet Crust Pie will undoubtedly be a dish to remember.

FAQs

What Ingredients Are Needed For Mary Berry’s Chicken And Mushroom Suet Crust Pie?

To make Mary Berry’s Chicken and Mushroom Suet Crust Pie, you will need chicken breasts or thighs, mushrooms, onion, garlic, butter, flour, chicken stock, cream, suet, self-raising flour, and seasoning like salt and pepper. For the suet crust, you’ll also need a little water and milk to bring the dough together.

Can I Substitute The Suet Crust With Another Type Of Pastry?

While the suet crust is a key element of this recipe, you can substitute it with puff pastry or shortcrust pastry if you prefer. However, the suet crust offers a unique, light, and slightly crumbly texture that’s hard to replicate with traditional pastry.

How Long Does It Take To Cook Mary Berry’s Chicken And Mushroom Suet Crust Pie?

The total cooking time for this pie is about 1 hour and 30 minutes. This includes the preparation and cooking of the filling (about 40 minutes) and the baking time for the pie (around 45 minutes) until the suet crust is golden and crisp.

Can I Make Mary Berry’s Chicken And Mushroom Suet Crust Pie Ahead Of Time?

Yes, you can make this pie ahead of time. Prepare the pie as instructed, but don’t bake it.

Instead, cover it with cling film and refrigerate. When you’re ready to eat, bake it from cold in a preheated oven, adding about 10-15 minutes to the baking time.

What Type Of Mushrooms Work Best In This Recipe?

Button mushrooms, chestnut mushrooms, or even a mix of wild mushrooms work well in Mary Berry’s Chicken and Mushroom Suet Crust Pie. The earthy flavor of mushrooms complements the richness of the chicken and the creamy sauce in the pie.

Can I Use Leftover Chicken In This Recipe?

Yes, leftover cooked chicken is a great option for this recipe. Simply shred the chicken and add it to the mushroom sauce. This will save time and make the pie even more convenient to prepare.

What Can I Serve With Mary Berry’s Chicken And Mushroom Suet Crust Pie?

This pie is rich and hearty on its own, but you can serve it with a side of seasonal vegetables like peas, carrots, or a fresh green salad. Mashed potatoes or roasted potatoes also complement the dish well.

Is There A Vegetarian Version Of Mary Berry’s Chicken And Mushroom Suet Crust Pie?

Yes, you can make a vegetarian version by replacing the chicken with a plant-based alternative like tofu, or you can use extra mushrooms and other vegetables such as leeks, spinach, or peas to make a flavorful filling.

Can I Freeze Mary Berry’s Chicken And Mushroom Suet Crust Pie?

Yes, this pie can be frozen either before or after baking. If freezing before baking, wrap the assembled pie tightly in plastic wrap and foil, and bake from frozen when you’re ready. If freezing after baking, allow the pie to cool completely before wrapping it for freezing.

What Makes Mary Berry’s Suet Crust Different From Other Types Of Pastry?

Mary Berry’s suet crust is lighter and more crumbly than traditional shortcrust pastry, thanks to the suet fat used in the dough. It creates a unique texture that’s slightly firmer than puff pastry, while still being tender and flaky when baked.