I cook all the time, more than often things don't come out as how I thought they would but when they do, I blog about it. I love chicken and mushroom pies, its probably my favourite pie and having tried out the pot pie version of it a while back recently I decided to add a twist to it and modernise it a bit. Thus creating, the deconstructed chicken and mushroom pie! I thought I'd make it since it wouldn't require a lot of work but it was, though worth the effort.
- 2 Skinless Chicken Fillets (marinated with garlic, green chili and spices)
- 6 Button Mushrooms
- 1 Large Potato (mashed until creamy and smooth with butter and milk)
- 5 Tbsp of Flour
- 2 Tbsp Cooking Oil
- 1 Onion Chopped
- 1 Green pepper Chopped
- 2 Cups Milk
- 2 Tbsp Butter
- 1 sheet puff pastry (10cm x 10cm)
After marinating your fillets, coat them with the flour and shallow fry them until golden and crispy, you can leave them in a preheated oven to crispen more and remove excess oil.
To a pot, add your onion, green pepper, mushrooms and oil. Fry only the onions become limp and mushrooms become dark in colour. Add your 2 tbsp of butter and 2 tbsp of flour. mix continuously until the paste is brown in colour, then add the milk. You can add some seasoning to the milk. Stir on high heat until the sauce thickens.
Cut your sheet of puff pastry to a suitable size that will fit your plate. For added effect, I brushed the top of mine with milk and sprinkled some sesame seeds on top. Bake in the oven until puffed up and golden brown in colour.
Boil large potato, peel and mash, whilst adding butter and milk to get a creamy texture,
First spread the mash at the bottom of the plate, give it good height as you want it to be a generous element on the plate. There after place your chicken breasts on top of the mash then pour the mushroom sauce over the fillets. Lastly add the puff pastry top to the dish. It's not that hard to make, just uses a lot of dishes but damn tasty!