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Rustic Chicken & Mushroom Crumbly Pie Recipe

Rustic Chicken & Mushroom crumbly pie Recipe
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Cooking Time : 30 minutes
Serving : 8
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Prepare the ingredients before making Rustic Chicken & Mushroom crumbly pie in your home. Then, follow these steps below to serve Rustic Chicken & Mushroom crumbly pie for your family or friends.

Ingredients: Rustic Chicken & Mushroom crumbly pie

  • Base & Topping
  • 3 cup plain flour
  • 1 1/2 cup butter
  • 1 salt
  • 1 tbsp cold water
  • 1 black pepper
  • 2 tsp sage
  • 1 tsp chopped parsley
  • Filling
  • 2 tbsp sunflower (or vegetable) oil
  • 1 large onion halved and thinly sliced
  • 3 large chicken breasts cut into 1" chunks
  • 1 cup chunky cut mushrooms
  • 2 oz butter
  • 2 tbsp plain flour
  • 300 ml milk
  • 1 tsp dried sage

How to Make Rustic Chicken & Mushroom crumbly pie

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make Rustic Chicken & Mushroom crumbly pie in your home by yourself.

    Step 1
  • For the base and topping - you can prepare this as early as you like
  • Step 2
  • Put flour into large bowl and chop butter into the flour using a wide bladed knife
  • Step 3
  • Add salt
  • Step 4
  • Rub the fat into the flour with fingertips until mixture resembles crumbs
  • Step 5
  • Remove 1½ cups and place into another bowl
  • Step 6
  • To the first bowl add cold water and using the knife stir until the mixture starts to stiffen then bring together with your fingertips and gently knead into a ball of dough
  • Step 7
  • Wrap in cling wrap and place in the refrigerator to rest
  • Step 8
  • To the second bowl of crumb mixture add ¼ tsp salt ½ tsp sage and a good shake of black pepper and stir through. Put to one side.
  • Step 9
  • For the filling use a large frying or saute pan with a close fitting lid.
  • Step 10
  • Heat oil on a low to medium heat and add onions cook until they soften
  • Step 11
  • Add cubed chicken and slightly raise the heat. When chicken has started to colour all over, put the lid on the pan and cook for a few minutes.
  • Step 12
  • Push chicken and onion mix to outside of pan and add butter to the centre.
  • Step 13
  • When butter has just melted add flour and stir into the melted butter
  • Step 14
  • Now stir through the rest of the mix and start adding the milk a little at a time stirring thoroughly each time until the mix is a thick gravy.
  • Step 15
  • Add a little more milk if the gravy is too thick for you but this pie is meant to be eaten hot or cold so you don't want it too runny.
  • Step 16
  • Add seasoning and sage and lastly the mushrooms stir in and turn off the heat. Water will seep out of the mushrooms and loosen the gravy whilst cooking.
  • Step 17
  • Now to assemble. Prepare an 8" x 2" tin by greasing well (i use a spring form round tin) Roll the pastry out quite thinly on a floured surface
  • Step 18
  • Line tin with pastry. As it is a large, deep tin the pastry may break as it is quite rich. Don't worry about this, just patch it all together as you're going to be creating a rustic look
  • Step 19
  • Spoon filling into pie, sprinkle over crumb mixture then fold the excess pastry over the crumb or trim
  • Step 20
  • Place into centre of oven and bake for 30 minutes
  • Step 21
  • Leave pie to cool for at least 30 minutes before attempting to cut as it will collapse and the filling will ooze out. I prefer my pie cold
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