Step-by-Step Guide to Make Any-night-of-the-week Rustic Chicken & Mushroom crumbly pie

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Steps to Make Homemade Rustic Chicken & Mushroom crumbly pie. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Rustic Chicken & Mushroom crumbly pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rustic Chicken & Mushroom crumbly pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Rustic Chicken & Mushroom crumbly pie is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Rustic Chicken & Mushroom crumbly pie estimated approx 30 mins.

To begin with this recipe, we have to prepare a few ingredients. You can cook Rustic Chicken & Mushroom crumbly pie using 17 ingredients and 21 steps. Here is how you cook that.

it's a lovely pie to take on a picnic and you can vary the filling - just not too wet as you don't want a soggy bottom. Also using a cake tin rather than Pyrex or similar makes the bottom of the pie crisper

Ingredients and spices that need to be Take to make Rustic Chicken & Mushroom crumbly pie:

1. Base & Topping:
2. 3 cup plain flour
3. 1 1/2 cup butter
4. to taste salt
5. 1 tbsp cold water
6. to taste black pepper
7. 2 tsp sage
8. 1 tsp chopped parsley
9. Filling:
10. 2 tbsp sunflower (or vegetable) oil
11. 1 large onion halved and thinly sliced
12. 3 large chicken breasts cut into 1" chunks
13. 1 cup chunky cut mushrooms
14. 2 oz butter
15. 2 tbsp plain flour
16. 300 ml milk
17. 1 tsp dried sage

Instructions to make Rustic Chicken & Mushroom crumbly pie

1. For the base and topping - you can prepare this as early as you like
2. Put flour into large bowl and chop butter into the flour using a wide bladed knife
3. Add salt
4. Rub the fat into the flour with fingertips until mixture resembles crumbs
5. Remove 1½ cups and place into another bowl
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
7. Wrap in cling wrap and place in the refrigerator to rest
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.
9. For the filling use a large frying or saute pan with a close fitting lid.
10. Heat oil on a low to medium heat and add onions cook until they soften
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.
12. Push chicken and onion mix to outside of pan and add butter to the centre.
13. When butter has just melted add flour and stir into the melted butter
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.
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.
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.
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
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
19. Spoon filling into pie, sprinkle over crumb mixture then fold the excess pastry over the crumb or trim
20. Place into centre of oven and bake for 30 minutes
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

While this is by no means the end all be guide to cooking fast and simple lunches it is great food for thought. The expectation is that will get your creative juices flowing so you may prepare excellent lunches for the family without the need to do too much heavy cooking at the practice.

So that is going to wrap this up with this exceptional food Simple Way to Prepare Speedy Rustic Chicken & Mushroom crumbly pie. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!