Instructions-

For the Pastry:

1. Begin by making the pastry. Dice the lard and keep it cold. If you don't have a stainless steel scraper, you can rub the lard between your fingers to create a crumbly texture.

2. Add turmeric and a pinch of salt to the lard. Gradually add ice-cold water until the mixture can be pressed together and holds its shape.

3. Wrap the pastry in baking parchment and refrigerate.

For the Filling:

1. In a frying pan, gently fry the diced onion with a splash of oil until it turns translucent.

2. Add the diced chicken when the onions are translucent, sprinkle in oregano, thyme, garlic, and salt. Mix well.

3. Next, add 2 tablespoons of flour and stir. Finish by pouring in the chicken stock and simmer to create a creamy pie filling.

4. To manage the volume of mushrooms, cook them separately in a small amount of oil over medium heat. This will take about ten minutes to cook down and caramelize. Drain them twice as mushrooms contain a lot of liquid.

5. To the mushrooms, add the black pepper.

6. Add the caramelized mushrooms to the pie filling and mix well.

Assembling and Baking:

1. Choose a dish that your pie filling fits into perfectly, filling it up to the rim if possible.

2. Roll out your pastry; it may break apart, which is what you want. You can still work with it and get it into a flat lid by dusting with flour to prevent sticking.

3. Place the pastry lid on your pie and brush it with milk or an egg wash.

4. Bake at 180°C for 30-40 minutes.

5. Serve and enjoy!