Shihab’s new favorite! As I’m heading into a busier part of my life (starting my intern year tomorrow!) I was looking for fun dishes I can make with some planning. And voila! I made the chicken mushroom filling and pie crust the day before.
The recipe for filling – I used the proportions of ingredients found here (I like dark meat so used 4 pieces of boneless skinless thighs) and instructions from here. I think the second recipe saves more of chicken drippings.
The pie crust recipe can be found here. Instead of a pastry cutter you can use food processor (pulsed a few times to break up the butter). I also substituted butter for shortening and it was great!
Next day assembled these parts!
Baked for 35 min on 425 F.