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Mary Berry Leftover Chicken Pie Recipe

Mary Berry Leftover Chicken Pie
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This is a classic British-style pie made with cooked chicken folded into a creamy white sauce, often with vegetables, and topped with flaky pastry. Mary Berry’s approach focuses on a smooth filling, light seasoning, and a crisp pastry top rather than a heavy base, keeping the pie rich but not overwhelming.

Ingredients

  • Cooked chicken – 400 g, chopped into bite-sized pieces

  • Unsalted butter – 40 g

  • Plain flour – 40 g

  • Milk – 300 ml

  • Chicken stock – 150 ml

  • Onion – 1 medium, finely chopped

  • Frozen peas or mixed vegetables – 150 g

  • Fresh parsley – 2 tablespoons, chopped

  • Salt – to taste

  • Black pepper – to taste

  • Ready-rolled puff pastry – 1 sheet

  • Egg – 1, beaten (for glazing)

Instructions

  • Prepare the filling base – Melt the butter in a saucepan over medium heat, add the onion, and cook gently for 5–6 minutes until soft.

  • Make the roux – Stir in the flour and cook for 1 minute, stirring constantly.

  • Add liquids gradually – Slowly pour in the milk and stock, whisking until smooth and thickened.

  • Season and enrich – Add salt, black pepper, and chopped parsley.

  • Fold in chicken and vegetables – Stir in the cooked chicken and peas, ensuring everything is well coated in the sauce.

  • Transfer to dish – Spoon the mixture into a pie dish and level the surface.

  • Top with pastry – Lay the puff pastry over the filling, trim the edges, and crimp lightly.

  • Glaze and vent – Brush with beaten egg and make a small slit in the centre.

  • Bake – Bake at 200°C (180°C fan) for 25–30 minutes until golden and bubbling.

  • Rest briefly – Leave the pie to stand for 5 minutes before serving.

Find it online: https://maryberrycooks.co.uk/mary-berry-leftover-chicken-pie/