Name: Chicken mushroom lattice pie recipe by Reena Andavarapu at BetterButter
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4
Ingredients: For the pie crust :; All purpose flour- 1 cup + wheat flour 1 1/2 cup; Salt - 1 teaspoon; Butter - 3/4 cup; Olive oil - 2 tablespoon(optional); Chilled Buttermilk - 1/2 cup; Chilled water - 2 tablespoon (if required); For the Filling :; Chicken shreds - 1 cup; Green peas - 1/2 cup; Button Mushrooms-1 cup(thinly diced); Carrot - 1(thinly diced); French beans - 1/4 cup; Onion - 1; Garlic - 3 - 4 cloves; Oil - 2 tablespoon; Butter - 2 tablespoon; Pepper - 1 teaspoon; Oregano - 1 teaspoon and/or( 1/2 tsp mixed herbs); Chilli flakes - 1 teaspoon; All purpose flour- 1/3 cup; Cream - 1/2 cup; Chicken broth - 2 cups /water / milk; Egg - 1 (For Egg Wash)

Ingredients Serving: 4

For the pie crust :
All purpose flour- 1 cup + wheat flour 1 1/2 cup
Salt - 1 teaspoon
Butter - 3/4 cup
Olive oil - 2 tablespoon(optional)
Chilled Buttermilk - 1/2 cup
Chilled water - 2 tablespoon (if required)
For the Filling :
Chicken shreds - 1 cup
Green peas - 1/2 cup
Button Mushrooms-1 cup(thinly diced)
Carrot - 1(thinly diced)
French beans - 1/4 cup
Onion - 1
Garlic - 3 - 4 cloves
Oil - 2 tablespoon
Butter - 2 tablespoon
Pepper - 1 teaspoon
Oregano - 1 teaspoon and/or( 1/2 tsp mixed herbs)
Chilli flakes - 1 teaspoon
All purpose flour- 1/3 cup
Cream - 1/2 cup
Chicken broth - 2 cups /water / milk
Egg - 1 (For Egg Wash)

Instructions

Prepare the pie crust by adding salt, cutting cold butter into the flour along with olive oil. Gather the flaky crumbs into a pile and freeze for 15 minutes.
Add buttermilk and water if required to make a nice tight dough. Divide the dough into two equal balls, flatten into medium disc's, cling wrap and keep in the fridge.
Now to make the filling: Take a sauce pan, add butter and oil.
Add the chopped onions, chopped garlic first and saute till transparent. Add the thinly diced carrots and finely chopped beans
Saute for a few minutes. Add the mushrooms and saute.
Add the flour, cream, broth and whisk properly with no lumps.
Add the salt, spices, mix. Now add the chicken shred and peas and simmer till thickened. Turn off the flame and keep aside.
Take out one pie disc from the fridge, dust some flour on a clean kitchen platform and roll it into a large 12 " circle.
Now grease a 9" tart pan and place the rolled disc carefully onto it
Press gently all over and the sides.
Remove the extra edges of dough
Keep the pan back in the fridge.
Preheat oven to 200 ° c
Take the other pie disc and again roll it to a 12" large circle
Cut it into strips using a sharp knife
Now Take the tart pan and pour the filling into it
To make a lattice design:
Place few strips vertically first
Now fold alternate strips halfway and place a new strip horizontally
Unfold the vertical strips and now fold the other set of vertical strips and place a new strip horizontaly and continue for all
Give an egg wash before placing in the oven
Bake it at 180 ° for 45 minutes
Last few minutes (4 minutes) on 210 °
Leave it for around 10 minutes before cutting
Enjoy

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