I am looking for a crowd favourite as we are hosting some friends for dinner in June …. a dish that can be prepared in advance, placed into the oven and then served up to make friends happy.
Pies are always a great “make ahead” idea as you can put everything together earlier in the day and just bake on demand!
This recipe was in the Delicious Magazine (no idea which issue but must have been 2019) in an article all about pies!
I confess that I didn’t make my own pastry – but rather resorted to shop bought … and also only put the pastry on top of the pie as opposed to top & bottom. Something I would definitely rectify in the future. As this was a “test” recipe, I halved the quantities somewhat and it still worked quite well. I also omitted the horseradish as I am not a fan.
The pie is gorgeous and I adored it! While HIM preferred my sweeter Chicken & Leek pot pie filling, he still said it was a good one! A definite make again!
CHICKEN AND MUSHROOM LATTICE PIE
500g mushrooms (thinly sliced)
2-3 pieces of cooked chicken (Shredded) – I used breasts
1 Tablespoon sea salt flakes
50g plain flour
100ml Port
1/2 teaspoon grated nutmeg
1 Tablespoon chopped parsley
60g Parmesan (grated)
1 Tablespoon soured cream
2 teaspoons mustard
1 Tablespoon lemon juice
240-280g shop bought pastry
- In a large mixing bowl, place the sliced mushrooms, chicken and sea salt. Leave for 10minutes
- Add the flour and mix to coat
- Add the port, parmesan, mustard and soured cream and mix again
- Place inside a greased pie dish
- Cut your pastry into long strips and create a lattice affect as a topping
- Bake at 200C for 1 hour (in the last 15minutes, I brush the pastry with an egg to give is some more colour)