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Digital Subscriptions > delicious. Magazine > March 2019 > Meat pies

Meat pies

Pie making is one of the most useful skills to master, and the idea of combining a rich, meaty filling with a satisfying topping is one to warm the heart. Plus: a homemade pie is the best feelgood timesaver to have on standby in the freezer for those busy-day moments

ALWAYS A WINNER

Chicken and mushroom lattice-top pie,
PHOTOGRAPH: CHRIS COURT. STYLING: KIRSTEN JENKINS

Chicken and mushroom lattice-top pie

SERVES 6-8. HANDS-ON TIME 30 MIN, OVEN TIME 1 HOUR, PLUS RESTING AND CHILLING

MAKE AHEAD

The baked pie will keep covered in the fridge for up to 3 days. Reheat until piping hot throughout.

FOOD TEAM’S TIP

Search ‘how to make a lattice pie topping’ at deliciousmagazine.co.uk to see how it’s done.

• 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 dusting

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About delicious. Magazine

Join us this month at delicious. as we celebrate 20 years of River Cottage with Hugh F-W and friends. Plus, we have Peruvian-Japanese cooking from Flesh & Buns, a lamb dish that's doubly good – it’s a roast and a curry, three classic, comforting pies and Richard Bertinet’s brilliant breads. You’ll also find out how to host a successful dinner party and discover the truth about protein – why is it such a big deal? There’s also a beautiful Mother’s Day bake and all the expert know-how to take your cooking to the next level.