Rustic Chicken & Mushroom crumbly pie

Name: Rustic Chicken & Mushroom crumbly pie
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 cup plain flour; 1 1/2 cup butter; to taste salt; 1 tbsp cold water; to taste black pepper; 2 tsp sage; 1 tsp chopped parsley; 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

Arty Greig @artygreig

Wiltshire, UK

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

Arty Greig @artygreig

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Ingredients

30 mins

8 servings

Base & Topping:
3 cupplain flour
1 1/2 cupbutter
to tastesalt
1 tbspcold water
to tasteblack pepper
2 tspsage
1 tspchopped parsley
Filling:
2 tbspsunflower (or vegetable) oil
1 largeonion halved and thinly sliced
3 largechicken breasts cut into 1" chunks
1 cupchunky cut mushrooms
2 ozbutter
2 tbspplain flour
300 mlmilk
1 tspdried sage

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Steps

30 mins

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

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Arty Greig @artygreig

on August 27, 2014 21:21

Wiltshire, UK

Wife, Mum (to 6 children, 5 dogs, 8 cats and 5, naughty, chickens) grandma, care giver, cook, cleaner, washer woman and personal shopper for the whole family.My life revolves around the people I love, including furry people.Life the other side of ankylosing spondolitis, rheumatoid arthritis, fibromyalgia & various other ailments - still coping, back to cooking and being a general dogsbody!