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Grid Iron Meat

Chicken Thigh Pot Pies with Lard Crust & Parmesan Mash

These pressed-tray chicken pot pies are a practical, very British take on comfort food. A crisp lard crust pastry forms neat individual wells, filled with a rich chicken thigh pie filling and topped with firm parmesan mash, all baked as one slab and cut into portions.

INGREDIENTS

Lard Crust Pastry

  • 250g plain flour
  • 125g cold lard, diced
  • ½ tsp fine salt
  • 4–6 tbsp cold water

Chicken Pie Filling

  • 750g boneless chicken thighs, diced
  • 1 onion, finely chopped
  • 1 leek, finely sliced
  • 2 cloves garlic, finely chopped
  • 30g butter
  • 30g plain flour
  • 400ml chicken stock
  • A small splash of double cream (optional)
  • Fresh thyme or parsley, finely chopped
  • Salt and black pepper

Parmesan Mash Topping

  • 1kg floury potatoes, peeled and cut into chunks
  • 50g butter
  • 40–50g finely grated parmesan
  • A small splash of milk (only if needed)
  • Salt and white or black pepper
METHOD

  1. Make the pastry
    Rub the lard into the flour and salt until it resembles coarse breadcrumbs. Add cold water gradually, bringing it together into a firm dough. Do not overwork. Flatten slightly, wrap, and chill for 20 minutes.
  2. Prepare the filling
    Melt the butter in a pan and soften the onion and leek with a pinch of salt. Add the garlic, then the chicken thighs and cook until just opaque. Stir in the flour and cook for 1 minute. Gradually add the stock, stirring to form a thick sauce. Add herbs, seasoning, and cream if using. Reduce until very thick, then cool slightly.
  3. Make the mash
    Boil the potatoes in salted water until tender. Drain well and allow steam to escape for a minute. Mash with butter and parmesan until firm and smooth. Add only a little milk if absolutely needed. Season well and set aside.
  4. Press the pastry tray
    Roll the chilled pastry to 3–4mm thick. Lay it over one muffin tray. Lightly flour a second identical tray and press it evenly on top to form pastry wells. Remove carefully and trim the edges.
  5. Blind bake
    Dock the base of each well lightly with a fork. Bake at 180°C fan for 10–12 minutes until just set. Brush lightly with beaten egg and return to the oven for 2 minutes to seal.
  6. Fill and top
    Spoon the chicken filling into each pastry well, filling just below the rim. Pipe or spoon the mash on top, roughing the surface with a fork.
  7. Score and bake
    Use a pizza cutter to cut fully through the pastry grid to define portions. Bake at 190°C fan for 30–35 minutes until the mash is well browned and the filling is bubbling.
  8. Rest and portion
    Allow to rest for 10 minutes before lifting out and separating along the cut lines.

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Yorkshire Free Range Chicken Thighs 4 x 150g

Yorkshire free range boneless chicken thighs, all grain-fed, hand prepared to order, then air chilled to give you the freshest chicken possible.

Original price was: £9.90.Current price is: £8.50.

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Sides

  • Buttered savoy or spring greens with black pepper
  • Braised cabbage with a little butter and thyme
  • Glazed carrots with a touch of honey
  • Simple garden peas finished with mint
  • A sharp green salad with mustard dressing

Matches

  • Thyme, parsley, tarragon
  • Leeks, onions, mushrooms
  • Mustard (grain or Dijon)
  • Chicken stock and cream

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Preparation Time: Approximately 45 minutes.
Cooking Time: Blind bake: 12–14 minutes Final bake: 30–35 minutes

Hot Tips

  • Keep the filling very thick to protect the pastry base.
  • Lard crust handles pressure well, making it ideal for this pressed format.
  • Resting after baking is essential for clean portions.

Pairings

Red Wine
Light-bodied reds such as Beaujolais or Pinot Noir work well with chicken and pastry.

White Wine
Chardonnay with restrained oak, or a richer white Burgundy.

Beer & Cider
A traditional bitter, brown ale, or a dry farmhouse cider.

Non-Alcoholic
Cloudy apple juice, elderflower with soda, or a lightly brewed black tea.

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