Each Chef has their own special way of preparing a dish. A while back I posted a Blog on Chef Vusi’s Chicken Pie as he specifically likes to make small individual pies for the guests.
Yesterday, Chef Amu made a stunning Chicken Pie and I decided to share the recipe, as it is a little different from Chef Vusi’s and is prepared in one large dish, which can be decorated in so many ways!
I have tried to adapt this recipe to about 6 people as Amu’s is for 24 people
Amu has a quick & foolproof recipe for busy days!
1 Kg Chicken Breast or Thighs cubed
A punnet of White button or Portobello Mushrooms (Portobello has a much earthier tone)
Béchamel Sauce (Depending on how moist you prefer your filling)
About 4 tablespoons of Chicken Stock
You can add any veggies you like I.e. carrots, peas, patty pan squashes or even zucchini.
A handful of fresh basil leaves (or any herb you fancy)
A decent sized sheet of Puff Pastry
Brown the Chicken cubes in some olive oil and set aside. Fry the mushroom and your veggies of choice in the same saucepan and add the chicken. Do not overcook this, as it will still bake and soften in the oven.
Chop the basil and to the mixture with your Chicken stock, lastly add the Béchamel sauce and seasoning to taste.
Bake in a 180 Degree pre- heated oven for about 30 to 40 minutes depending on how crunchy your pastry preference is.
This is a very simple, easy and fast dish to prepare (perfect for the cold in winter and those long days when you don’t have time to cook a multiple dish supper)