Mushroom and chicken pie

This one’s a bit of a pointless post because I don’t have any recipe links or quantities, but this came out rather well and I want to jot down whatever I remember about making it.

For the pie crust, I used my usual dough and did a blind bake.

I then added a mushroom and chicken filling. I sautéed onion, garlic, and green chili in a pan and then added a box of finely chopped button mushrooms and four small pieces of chicken breast (again, cut into tiny cubes).

I added some corn flour to reduce how watery it was and then added some carrot that was also cut into small pieces (I boiled the carrot and potato in a pressure cooker before cutting it).

Then I added some soy sauce, chili powder and flakes, pepper, salt, and thunapaha/curry powder. I then added three huge tablespoons of tomato paste and lots of milk, covered it and let it boil for a while.

I added more corn flour and took it off the heat once it had thickened.

Once the filling went into the pie crust, I added sliced tomato on it as well as some grated cheese.

In a small bowl, I mashed up some boiled potato, added salt and mixed it with milk until I got a gloopy mixture. I spooned this on to the pie and used a fork to smoothen it.

I baked it at around 200C until the potato had browned.