Creamy mushroom chicken pot pie

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Hello Everyone!

Today I share a “joint venture” recipe between my beloved “ Sous chef” (And wife) and yours truly! It broke our “scrumptiousness” meter! Enjoy!

Creamy mushroom chicken pie

Ingredients of the filling

2 lbs of chicken breast . Chopped.

1 big white onion.

1 spoonful of garlic paste

Black pepper.

1 can of mushrooms.

½ bar of butter

¼ cup of buttermilk

Oregano.

Paprika

1 big red pepper (Chopped).

1 bouillon cube

1 spoonful of tomato paste (so that the color is a rosy tone instead of a pale color)

2 cups of sauce béchamel sauce

Salt to taste.

Creamy mushroom chicken pie

Ingredients for the foot (crust) of the sous chef”

Directions for the filling

Cook the meat in the pan with all the seasonings and ingredients (minus the mushrooms, the béchamel sauce, the butter and the buttermilk) crumbling the meat as it cooks.

Once the meat is cooked, soft and crumbled, add the béchamel sauce, the buttermilk, the butter and the mushrooms and allow de reduce until creamy.

Cool down in the fridge.

Directions for the crust and dough

Cut the frozen butter in pieces and mix with the flour and the salt with a fork until you get a clotted consistency. Add the water until you have a dough. Divide in two and allow to rest for 15 minutes. Extend the dough on a floury surface.

Cover the container, add the filling and cover with another sheet of dough. Make small holes and take to the oven for about 40 minutes in medium high fire.

It’s always good to monitor due to the variations of each oven.

Arturo

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