Recipe of Any-night-of-the-week Rustic Chicken & Mushroom crumbly pie Cooking Basics for Beginners

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, rustic chicken & mushroom crumbly pie. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious. In regards to cooking, it is important to take into account that everybody started somewhere. I do not know of one person who came to be with a wooden cooking spoon and all set. There is a great deal of learning which must be done in order to develop into a prolific cook and there is definitely room for improvement. Not only do you will need to start with the basics in terms of cooking but you almost need to begin again if learning to cook a new cuisine such as Chinese, Chinese, Thai, or Indian food.

Rustic Chicken & Mushroom crumbly pie is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Rustic Chicken & Mushroom crumbly pie is something that I’ve loved my entire life.

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To get started with this particular recipe, we have to first prepare a few components. You can cook rustic chicken & mushroom crumbly pie using 17 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Rustic Chicken & Mushroom crumbly pie:

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

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Steps 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

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So that is going to wrap it up for this special food rustic chicken & mushroom crumbly pie recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!