Seasoning Wet Fillings Generously

Wet pie fillings require more aggressive seasoning than you might expect because the pastry, sauce base, and dilution from cooking all mute the perception of salt and spices. When both Mary Berry and Paul Hollywood described Edd's original pie as quite bland and noting it does need a little bit more seasoning, they highlighted a common home cooking mistake. For creamy chicken pies, season the filling mixture boldly before assembly - it should taste slightly over-seasoned when sampled alone, as the pastry will absorb and dilute these flavors during baking. Use multiple forms of pepper (black and white) for complexity, add aromatic spices like nutmeg for depth, incorporate mustard for subtle tang and umami, and don't be shy with salt. Most importantly, always taste and adjust the cooled filling before assembly rather than hoping it will be fine - you cannot fix under-seasoned filling once the pie is baked. Fresh herbs like tarragon and parsley should be generous as well, as their flavors mellow considerably during the long baking time in a sealed pie.