My husband has been begging me to make the chicken pie of his dreams- chicken and mushroom chunks in a white, creamy sauce. Well, i finally decided to blog it :D
The pastry on the bottom is my old and trusted shortcrust pastry from my see in the dark chicken pie. The pastry on the top is shop bought puff pastry, as it looks prettier :D
For the filling i used two chicken breasts and 10 mushrooms cut into chunks, I added 2 onions and fried it all up , then added a basic bechamel sauce made with sunflower oil (5 tbs), flour (1/4 cup or 60 ml) and coconut milk (4 cups or 960ml) and a chicken stock cube. Let the filling cool.
Roll out the short crust pastry and place in the bottom of your pie tin-making sure there is enough to come up the sides, place the filling inside, and then cover with the puff pastry top. I then crimped the bottom layer over the top of top layer, to achieve a slight crust around the top of the pie.
Bake in the oven (200c) for 25 minutes or until the top is gloden brown. Serve with mashed potato and any veg you like.
ENJOY!
