Chicken, Bacon and Mushroom Crumble Pie

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
  
  

• 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)

• 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!

Sounds good

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.