Chicken and Mushroom Pie
Chicken and Mushroom Pie
Use a mixture of dried and fresh mushrooms for this pie.
15g (1/4 cup) dried porcini mushrooms
50g (1/4 cup / 4 tbsp) butter
30ml (2 tbsp) flour
250ml (1 cup) chicken stock, warmed
50ml (1/4 cup) whipping cream or milk
1 onion, coarsely chopped
2 carrots, sliced
2 celery sticks, coarsely chopped
50g (3/4 cup) fresh mushrooms, quartered
450g (3 cups) cooked chicken meat, cubed
50g (1/2 cup) shelled fresh or frozen peas
salt and black pepper
beaten egg, for glazing
For the Crust:
225g (2 cups) flour
1.5ml (1/4 tsp) salt
115g (1/2 cup) cold butter, cut in pieces
50g (1/3 cup) lard
60-120ml (4-8 tbsp) iced water
1. To make the crust, sift the flour and salt into a bowl. Cut in the butter and lard until the mixture resembles breadcrumbs. Sprinkle with 6 tbsp iced water and mix until the dough holds together. Add a little more water, if necessary, 1 tbsp at a time.
2. Gather the dough into a ball and flatten into a disk. Wrap in greaseproof paper and chill at least 30 minutes.
3. Place the porcini mushrooms in a small bowl. Add hot water to cover and soak until soft, about 30 minutes. Lift out of the water with a slotted spoon to leave any grit behind and drain. Discard the soaking water.
4. Preheat the oven to 190Â°C/4375Â°F/Gas 5.
5. Melt 25g (2 tbsp) of the butter in a heavy saucepan. Whisk in the flour and cook until bubbling, whisking constantly. Add the warm stock and cook over medium heat, whisking, until the mixture boils. Cook 2-3 minutes more. Whisk in the cream or milk. Season with salt and pepper. Put to one side.
6. Heat the remaining butter in a large non-stick frying pan until foamy. Add the onion and carrots and cook until softened, about 5 minutes. Add the celery and fresh mushrooms and cook 5 minutes more. Stir in the chicken, peas, and drained porcini mushrooms.
7. Add the chicken mixture to the sauce and stir. Taste for seasoning. Transfer to a rectangular 2.5 litre (10 cup) baking dish.
8. Roll out the dough to about 3mm (1/8 in) thickness. Cut out a rectangle about 2.5cm (1 in) larger all around than the dish. Lay the rectangle of dough over the filling. Make a decorative crimped edge by pushing the index finger of one hand between the thumb and index finger of the other.
9. Cut several vents in the top crust to allow steam to escape. Brush with the egg to glaze.
10. Press together the dough trimmings, then roll out again. Cut into strips and lay them over the top crust. Glaze again. If desired, roll small balls of dough and set them in the “windows” in the lattice.
11. Bake until the top crust is browned, about 30 minutes. Serve the pie hot.