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Ingredients of Rustic Chicken & Mushroom crumbly pie
- You need of Base & Topping:.
- You need 3 cup of plain flour.
- Prepare 1 1/2 cup of butter.
- Prepare to taste of salt.
- It’s 1 tbsp of cold water.
- You need to taste of black pepper.
- Prepare 2 tsp of sage.
- It’s 1 tsp of chopped parsley.
- Prepare of Filling:.
- It’s 2 tbsp of sunflower (or vegetable) oil.
- Prepare 1 large of onion halved and thinly sliced.
- It’s 3 large of chicken breasts cut into 1" chunks.
- Prepare 1 cup of chunky cut mushrooms.
- It’s 2 oz of butter.
- It’s 2 tbsp of plain flour.
- Prepare 300 ml of milk.
- Prepare 1 tsp of dried sage.
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Rustic Chicken & Mushroom crumbly pie step by step
- For the base and topping – you can prepare this as early as you like.
- Put flour into large bowl and chop butter into the flour using a wide bladed knife.
- Add salt.
- Rub the fat into the flour with fingertips until mixture resembles crumbs.
- Remove 1½ cups and place into another bowl.
- 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.
- Wrap in cling wrap and place in the refrigerator to rest.
- 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..
- For the filling use a large frying or saute pan with a close fitting lid..
- Heat oil on a low to medium heat and add onions cook until they soften.
- 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..
- Push chicken and onion mix to outside of pan and add butter to the centre..
- When butter has just melted add flour and stir into the melted butter.
- 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..
- 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..
- 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..
- 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.
- 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.
- Spoon filling into pie, sprinkle over crumb mixture then fold the excess pastry over the crumb or trim.
- Place into centre of oven and bake for 30 minutes.
- 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.