Chanterelle Chicken Mushroom Pie

• 1.5 pounds Chanterelle mushrooms
• 1.5 pounds Chicken thighs
• 3 tablespoons butter
• 1 tablespoon Flour
• 1 large onion
• 1 lemon
• 1 cup sour cream

1. PREPARATION OF FILLING
2. Saute mushrooms in butter, until tender and most liquid evaporates.
3. Add one chopped onion, saute further, until translucent.
4. Add diced chicken to pan, cook until tender.
5. Add flour, stir, cook for a few more minutes for thickening.
6. Add lemon juice, incorporate.
7. Add sour cream, incorporate.
8. Let it cool to room temperature.
9. PIE ASSEMBLY
10. Preheat oven to 425 F.rnPlace baking sheet in oven.rnLine crust in 9-inch pie plate (10-inch works, too).rnAdd cooled filling to crust.rnAdd and crimp vented top crust.rnBrush top crust with egg wash (one egg, 1 t. water, mixed).
11. BAKING PIE
12. With oven at 425 F, place pie on baking sheet in oven, mid-rack.rnBake for 15 minutes, or until top crust begins to brown.rnLower temperature to 350 F, continue baking.rnBake for another 30-40 minutes, until golden brown and center firm.rnServe warm (though just as good reheated later).

chanterelle mushrooms, chicken, butter, flour, onion, lemon, sour cream

Taken from food52.com/recipes/8822-chanterelle-chicken-mushroom-pie (may not work)