Mary Berry Chicken And Mushroom Pie With Suet Crust: A Festive Delight

In the heart of winter, when the cold air bites and the festive season beckons, there’s nothing quite as comforting as a hearty pie. Renowned for her culinary prowess, especially when it comes to baking, Mary Berry offers a classic yet sumptuous recipe that is perfect for the holiday season: a chicken and mushroom pie with a suet crust. This dish not only warms the heart but also fills the home with an unmistakable aroma that screams comfort food. Let’s delve into how this delightful dish comes together, drawing inspiration from Mary Berry’s expertise and a tradition of festive feasting.

The Essence of the Dish

Mary Berry’s chicken and mushroom pie is a marvel of textures and flavors. At its core, the pie combines tender chicken and earthy mushrooms, enveloped in a rich, creamy sauce. But what sets this pie apart is the suet crust. Unlike the more common butter-based pastries, a suet crust offers a unique flakiness and a depth of flavor that complements the filling beautifully. This pie is a testament to traditional British cooking, showcasing how simple ingredients can be elevated into something truly special.

Ingredients:

• For the Filling:

  • 6 skinless chicken legs (thigh and drumstick)

  • 150g button mushrooms, quartered

  • 1 large onion, roughly chopped

  • 4 celery sticks, diced

  • 4 bay leaves, roughly sliced

  • 200ml dry white wine

  • 300ml chicken stock

  • 250g smoked back bacon, cut into small pieces

  • 50g butter

  • 60g plain flour

  • 2 tbsp full-fat crème fraîche

  • 1 tbsp grainy mustard

  • Salt and freshly ground black pepper

• For the Suet Crust:

  • 2 x 375g packets ready-rolled, all-butter puff pastry (for ease) or homemade suet pastry for authenticity

Preparation Steps:

1. Cook the Chicken: Preheat your oven to 160C/140C Fan/Gas 3. Place the chicken legs, celery, bay leaves, wine, and stock in a large ovenproof saucepan. Season with salt and pepper, bring to a boil, then cover and bake in the oven for 30-40 minutes until the chicken is tender.

2. Prepare the Filling: Once cooled, shred the chicken into bite-sized pieces. Fry the bacon and onion together until soft, then stir in the butter and flour to make a roux. Gradually add the reserved liquid, stirring until thickened. Mix in the crème fraîche and mustard, then add the chicken and mushrooms. Spoon this into your pie dish and let it cool.

3. Create the Suet Crust: If you’re making your own pastry, mix together flour, suet, and water until you have a firm dough. Roll out on a floured surface. If you’re short on time, ready-rolled puff pastry is a great substitute.

4. Assemble the Pie: Cover the filling with your pastry, crimping the edges to seal. Decorate with pastry trimmings if desired. Brush with beaten egg to glaze.

5. Bake: Increase the oven temperature to 200C/180C Fan/Gas 6. Bake for 30 minutes until the pastry is golden and the filling is bubbling.

Serving Suggestions:

This pie is a showstopper on its own but pairing it with some creamy mashed potatoes and seasonal vegetables turns it into a feast. It’s perfect for a holiday dinner or as a comforting weekend meal. The beauty of this recipe lies not just in the flavors but also in its versatility. Whether you’re feeding a large family or looking for leftovers to enjoy throughout the week, Mary Berry’s chicken and mushroom pie with suet crust will not disappoint.

Conclusion:

Mary Berry’s chicken and mushroom pie is more than just a recipe; it’s a celebration of traditional British cooking, perfect for the festive season. The suet crust brings a delightful twist to the classic pie, offering a heartier and more robust flavor. Whether you’re an experienced baker or a novice in the kitchen, this recipe is forgiving, straightforward, and bound to impress. So, this winter, why not bring a bit of Mary Berry’s magic into your home with this exquisite pie?