Rustic Chicken & Mushroom crumbly pie. Golden chicken with slow-roasted vegetables, drenched in their own glorious gravy. These chicken piccata meatballs are made with ground chicken and nuzzled in a rich lemon butter Rustic Chicken Piccata Meatballs. This post may contain affiliate links.

I used skin-on/bone-in thighs here and I leave the. Rustic Chicken Rub. this link is to an external site that may or may not meet accessibility guidelines. Rustic chicken soup takes a new spin on the classic soup recipe. You can have Rustic Chicken & Mushroom crumbly pie using 17 ingredients and 21 steps. Here is how you cook it.

Ingredients of Rustic Chicken & Mushroom crumbly pie

Prepare of Base & Topping:.
You need 3 cup of plain flour.
You need 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.
It's 2 tsp of sage.
It's 1 tsp of chopped parsley.
It's of Filling:.
You need 2 tbsp of sunflower (or vegetable) oil.
It's 1 large of onion halved and thinly sliced.
You need 3 large of chicken breasts cut into 1" chunks.
It's 1 cup of chunky cut mushrooms.
Prepare 2 oz of butter.
Prepare 2 tbsp of plain flour.
You need 300 ml of milk.
It's 1 tsp of dried sage.

Rustic Chicken Soup - a blend of classic chicken soup served with a full chicken thigh or leg quarter. The chicken thighs and mushrooms add a great meaty texture. Try this with some crusty bread. Slow Cooker Rustic Chicken Stew. by Audrey M.

Rustic Chicken & Mushroom crumbly pie instructions

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.

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