Chicken and mushroom lattice-top pie
- March 2019
- Serves 6-8
- Hands-on time 30 min, oven time 1 hour, plus resting and chilling
The idea of combining a rich, meaty filling with a satisfying topping is one to warm the heart. Our chicken and mushroom pie, made with leftover chicken, with its stunning lattice pastry topping, is sure to impress a crowd.
Nail the technique and read our step-by-step guide for how to make a lattice pie topping.
- 40.2g (20.5g saturated)
- 84.4g (3g sugars)
- 30g dried wild mushrooms
- 1kg mixed mushrooms, thinly sliced
- 4 cooked free-range chicken thighs, skin and bones discarded and meat shredded (or use leftover chicken from a roast)
- 1 tbsp sea salt flakes
- 50g plain flour, plus extra for dustin
- 100ml dry sherry
- ½ tsp freshly grated nutmeg
- 1 tbsp chopped fresh thyme
- 60g parmesan, finely grated
- 240g soured cream
- 2 tsp dijon mustard
- 1 tbsp grated or creamed horseradish
- 1 tbsp lemon juice
- 1 large free-range egg yolk, beaten
For the pastry
- 525g plain flour, plus extra to dust
- 1½ tsp salt
- 150g chilled butter, cubed
- 115g chilled lard, cubed
- 3 tbsp soured cream
- 2 tbsp cider vinegar
You’ll also need…
- 27cm pie dish or shallow cast iron casserole
- First make the pastry. In a food processor combine the flour, salt and a grinding of black pepper. Add the butter and lard and whizz to a breadcrumb consistency. Mix the soured cream and vinegar with 3 tbsp cold water, then add to the flour and pulse to form a dough. (Or, in a mixing bowl, rub the fats into the flour using your fingertips, make a well in the middle of the flour, then use a dinner knife to mix the cream/vinegar/3 tbsp cold water into the flour.) Tip out the dough onto a lightly dusted work surface and knead until it just comes together in a ball. Divide into 3 equal balls, then wrap and chill for at least 30 minutes.
- Meanwhile, put the dried mushrooms in a small food processor and whizz to fine crumbs (or crumble in a pestle and mortar). Put in a mixing bowl with the sliced mushrooms, chicken and sea salt flakes. Mix to combine, then set aside for 10 minutes. Add the 50g flour and mix to coat. Add the sherry, nutmeg, thyme and parmesan, 1 tbsp of the soured cream and 1 tsp dijon mustard, then mix again.
- On a lightly floured work surface, roll one piece of pastry to a large 3mm-thick disc, then use to line the pie dish. Chill it in the fridge while you roll the remaining pastry into 2 rectangles (27cm x 25cm x 2mm thick). Cut each rectangle into 10 x 27cm x 2.5cm-wide strips. As you work, transfer the strips to a tray, then chill for 15 minutes.
- Spoon the mushroom mixture into the lined pie dish and create a lattice over the top with the pastry strips, trimming to fit, pressing the sides and strips together to seal (see tip). Chill for 20 minutes.
- Mix the rest of the soured cream and dijon mustard with the horseradish and lemon juice in a bowl to make a horseradish cream.
- With a baking tray inside, heat the oven to 200°C/180°C fan/gas 6. Brush the top of the pie with the egg, put on the hot baking tray and bake for 1 hour. Cool slightly. Serve with the horseradish cream and buttery wilted greens.
The baked pie will keep covered in the fridge for up to 3 days. Reheat until piping hot throughout.
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