Chicken and mushroom pie

Method

1. 

   1. Season and sizzle the chicken and mushrooms

   • Rinse the chicken fillets, cut them into cubes and pop them in a bowl.
   • Season with salt, black pepper, oregano, sweet basil, garlic powder and ginger powder. Rub the spices into the meat properly. Don't be shy.
   • Heat 2 tablespoons of vegetable oil in a pot or pan over medium heat. Add the seasoned chicken, stir, cover with a lid and cook for 10 minutes. Do not drain the liquid that collects. That's flavour, boet.
   • Stir in the sliced mushrooms, cover, and cook for another 10 minutes. Turn off the heat and set it aside.

   Ja, the whole house is going to smell lekker. Prepare to be hungry.

2. 

   2. Whisk up the béchamel

   • In a separate pot, melt the butter over medium heat.
   • Whisk in the flour non-stop so it doesn't burn. No wandering off.
   • Slowly pour in the milk (or cream), stirring until it thickens into a creamy sauce.
   • Stir in the nutmeg, salt to taste and the Parmesan, then take it off the heat.

   Keep whisking. Lumps are not part of the plan.

3. 

   3. Bring the filling together

   • Pour the white sauce into the pot with the chicken and mushrooms and mix until everything is properly coated.
   • Spoon the filling into your pie dish/pie mold. Ag, it already smells lekker.

   Taste it. Okay, now stop tasting it.

4. 

   4. Roof it with pastry

   • Preheat the oven to 180°C (350°F).
   • Lightly flour your work surface and unroll the puff pastry. Roll it out if you need to, so it covers the top of your dish.
   • Lay the pastry over the pie dish, trim the excess, and crimp or tuck the edges with your fingers (this is always a little tricky for me).
   • Brush the whole top with beaten egg.
   • Cut shapes from the leftover scraps (I prefer little hearts), set them on top, give everything another light coat of egg wash and sprinkle with sesame.

   Hearts or no hearts, it's your pie. But hearts.

5. 

   5. Bake until golden

   • Bake for 35 to 40 minutes, until the pastry is puffed up and golden brown.
   • Serve hot. Give it a few minutes first, ja? Your tongue will thank you.

   Now-now it'll be gone, so take the photo first.