Mary Berry’s chicken pot pie recipe

This recipe makes a great family dish, packed with tender chicken and colourful vegetables. You can vary the vegetables according to season and availability, and there’s no need to make the pastry from scratch. 

This recipe is from Mary Berry’s Complete Cookbook

Ingredients

  Metric  Cups  Imperial 

• 1 kg chicken
• 1.2 l chicken stock
• 1 onion, quartered
• 1 celery stalk, thickly sliced
• 1 lemon, juice and zest only
• 2 carrots
• 2 waxy potatoes, peeled and cut into quarters
• 45 g butter
• 45 g plain flour, plus extra for dusting
• 125 g frozen peas
• 175 g shortcrust pastry
• 1 beaten egg yolk, for glazing
• 1 pinch salt and black pepper

• 2.2 lbs chicken
• 2.1 pints chicken stock
• 1 onion, quartered
• 1 celery stalk, thickly sliced
• 1 lemon, juice and zest only
• 2 carrots
• 2 waxy potatoes, peeled and cut into quarters
• 1.6 oz butter
• 1.6 oz plain flour, plus extra for dusting
• 4.4 oz frozen peas
• 6.2 oz shortcrust pastry
• 1 beaten egg yolk, for glazing
• 1 pinch salt and black pepper

• 2.2 lbs chicken
• 5.1 cups chicken broth
• 1 onion, quartered
• 1 celery stalk, thickly sliced
• 1 lemon, juice and zest only
• 2 carrots
• 2 waxy potatoes, peeled and cut into quarters
• 1.6 oz butter
• 1.6 oz plain flour, plus extra for dusting
• 4.4 oz frozen peas
• 6.2 oz shortcrust pastry
• 1 beaten egg yolk, for glazing
• 1 pinch salt and black pepper

Details

• Cuisine: British
• Recipe Type: Dinner
• Difficulty: Easy
• Preparation Time: 20 mins
• Cooking Time: 130 mins
• Serves: 6

Step-by-step

1. Put the chicken, stock, onion, celery, and lemon zest into a large saucepan. Bring to a boil, cover, and simmer for 30 minutes.
2. Add the carrots and potatoes, cover, and simmer for about 20 minutes or until the vegetables are cooked and the chicken is just tender. Remove the vegetables from the liquid and set aside. Leave the chicken to cool in the liquid.
3. Keeping the cooking liquid on one side, remove the meat from the chicken, and cut into bite-sized pieces, discarding the skin and bones. Dice the vegetables.
4. Skim the fat from the cooking liquid, then bring 600 ml (1 pint) of the liquid to a boil. Melt the butter in another pan, add the flour, and cook, stirring occasionally, for 1 minute. Stir in the hot stock, whisking until it comes to a boil and thickens. Add the lemon juice and season with salt and pepper.
5. Stir the chicken, diced vegetables, and peas into the sauce, then leave to cool.
6. Place the filling into a 2 litre (3 ½ pint) pie dish.
7. On a lightly floured work surface, roll out the pastry. Cut out the lid, cover the dish and use any spare pastry to decorate the pie.
8. Bake in a preheated oven at 190°C/375°F/ gas mark 5 for 30 minutes or until the top is crisp and golden brown. Serve hot.

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