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 Chicken, Bacon and Mushroom Crumble Pie

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Goldie
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PostSubject: Chicken, Bacon and Mushroom Crumble Pie   Fri May 19, 2017 5:39 pm

This is another I can recommend. Delicious cold too.

[url= https://recipeadaptors.wordpress.com/2012/08/08/chicken-bacon-and-mushroom-crumble-pie/]https://recipeadaptors.wordpress.com/2012/08/08/chicken-bacon-and-mushroom-crumble-pie/[/url]
  Ingredients – serves 4:
Filling:

  • 500g/1 lb chicken thigh fillets, chopped into bite-sized chunks

  • 2 heaped dessertspoons plain (all purpose) flour

  • a little salt and black pepper, to season

  • 1 tbsp oil, either vegetable or olive

  • 1 onion, finely diced

  • 150g/5 oz bacon, diced

  • 8-10 medium button mushrooms, diced

  • 1 and 1/2 cups salt-reduced chicken stock

  • 200ml/7 oz light sour cream

  • 1 teaspoon wholegrain mustard


Crumble:

  • 1 heaped cup plain (all purpose) flour

  • 90g/3 oz cold butter, diced into small pieces

  • 1/2 cup finely grated parmesan, plus extra to top

  • black pepper, to season

  • handful fresh parsley leaves, finely chopped (I used flat leaf but curly is fine too)

Method:

  • Put the diced chicken, flour and seasonings into a large plastic food bag and toss to thoroughly coat the chicken.

  • Heat the oil in a large deep frying pan and then brown the chicken pieces, over a medium-high heat in two or three batches, until golden all over. Remove the chicken to a plate.

  • Now add the onion to the pan and cook over a medium heat until just softened.

  • Add the bacon to the pan and stir, then cook for a 2-3 minutes.

  • Toss in the mushrooms, cook for 2 minutes and then put the chicken back into the pan.

  • Pour in the chicken stock, bring to the boil then reduce the heat and simmer for 10 minutes, stirring occasionally.

  • Stir in the sour cream and the mustard and then remove from the heat.

  • Heat your oven to 200C/180C fan forced/390F and line a baking tray with a sheet of baking paper.

  • Put the flour for the crumble in a medium bowl and then use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs.

  • Stir in the parmesan and a give it a good season with black pepper.

  • Spread the crumble mixture over the prepared baking tray, then cook for 10 minutes or until just starting to turn golden. Remove from the oven and allow to cool for a minute.

  • Put the chicken mixture into a large ovenproof dish (or four individual pots if you prefer).

  • Mix the chopped parsley into the crumble and then spread over the top of the chicken mixture.

  • Cook the pie for 15 minutes.

  • Sprinkle the additional parmesan over the top of the pie, plus a little more pepper if you like, then cook for another 10 minutes or until golden and bubbling.

  • Remove the pie from the oven and leave to cool for at least 5 minutes before serving.

  • Enjoy!
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andsome
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PostSubject: Re: Chicken, Bacon and Mushroom Crumble Pie   Sat May 27, 2017 8:00 am

Sounds good

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Mart
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PostSubject: Re: Chicken, Bacon and Mushroom Crumble Pie   Mon May 29, 2017 12:00 am

I wish I had the patience to do proper cooking ..and to do all the washing up that it seems to create. Having said that, I did sort of do proper cooking tonight. It was chicken chunks and sliced courgettes in a thickened gravy. I'm trying to reduce the size of my waistline a bit.
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