Jimmy Lee served up a tasty chicken and mushroom pie on Saturday Kitchen.

The ingredients for the shortcrust pastry are: 200g plain flour, plus extra for dusting, salt, to taste, 40g lard, cold and cut into cubes, 55g unsalted butter, cold and cut into cubes, 1–2 tbsp ice-cold water and 1 free-range egg, beaten, for glazing.

For the filling: 3 chicken thighs, boneless and skin removed, cut into bite-sized pieces, 1 large chicken breasts, boneless and skin removed, cut into bite-sized pieces, 100g bacon or pancetta lardons (or 3 thick slices dry cured bacon, sliced into short strips), 1 onion, thinly sliced, 250g chestnut mushrooms, quartered, 3 tbsp chopped fresh flatleaf parsley, 2 tbsp plain flour, 100ml chicken, mushroom or vegetable stock, 2 tsp mushroom ketchup, Worcestershire sauce or soy sauce, 4 tbsp crème fraîche, salt and freshly ground black pepper.

To Serve: creamy mashed potatoes and freshly steamed seasonal greens.

See more chicken recipes in the book titled: Anti-Inflammatory Chicken Cookbook: 350 Chicken Recipes, Sides, and Sauces to Heal Your Immune System and Fight Inflammation, Heart Disease, … and More! available from Amazon now.