Mary Berry, renowned for her vast collection of timeless recipes, presents a delightful chicken pot pie in her Complete Cookbook, first published in 1995 and updated in 2012. This cookbook offers a treasure trove of both sweet and savory dishes, crafted with simple, wholesome ingredients.
Her chicken pot pie recipe stands out as a reliable family favorite, featuring tender chicken combined with colourful, seasonal vegetables. Mary Berry emphasizes the recipe’s versatility: “You can vary the vegetables according to season and availability. The pie will be a great success at any time of the year.”
Designed to serve six people, this comforting pie requires a two-litre pie dish and incorporates fresh ingredients to create a rich and satisfying meal.
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Ingredients:
- 1.5 kg chicken
- 1.25 litres chicken stock
- 1 onion, quartered
- 1 celery stalk, thickly sliced
- Zest and juice of 1 lemon
- 2 carrots
- 2 waxy potatoes, peeled and quartered
- 45g butter
- 45g plain flour
- Salt and black pepper to taste
- 125g frozen peas
- 175g shortcrust pastry
- Beaten egg yolk for glazing
Method:
- In a large saucepan, combine the chicken, chicken stock, onion, celery, and lemon zest. Bring to a boil, cover, and simmer gently for 30 minutes.
- Add carrots and potatoes, cover again, and continue simmering for about 20 minutes, or until vegetables are tender and chicken is cooked through.
- Remove the vegetables and set aside. Allow the chicken to cool in the stock.
- Debone the chicken and chop the meat into bite-sized pieces. Chop the cooked vegetables finely.
- Skim any fat off the cooking liquid and bring 600ml of it to a boil.
- In a separate pan, melt the butter, stir in the flour, and cook for one minute, stirring continuously.
- Gradually whisk in the hot stock until the sauce thickens and boils. Stir in lemon juice and season well with salt and pepper.
- Combine the chicken, vegetables, peas, and sauce. Allow the mixture to cool.
- Lightly dust a surface with flour and roll out the pastry. Cut out a pie lid, fill the base with the cooled mixture, cover, and decorate as desired.
- Brush the pastry lid with beaten egg yolk.
- Bake in a preheated oven at 190°C (170°C fan) for 30 minutes, or until the pastry is golden and crisp.
- Serve hot and enjoy a comforting family meal.
This chicken pot pie is a crowd-pleaser that brings warmth and flavour to the dinner table, perfect for any season.