Chicken Pot Pie

This is my own improved version of the blast from KFC Chicken Pot Pie :-) My partner Cristiano was rather dubious at the look of it, but quickly changed his mind once tasted it :-D The fresh, quality ingredients do make a lot of difference!! The given amount will feed 3 or 2 hearty appetites, have 2 or 3 portion sized (about 12-16cm diametre) baking dishes ready, or you can use disposable aluminum trays to bake in as well!!

300g boneless skinless chicken breast, cut into strips
1 large carrot, diced
1 large onion, chopped
200g fresh mushrooms, diced
100-150g frozen green peas
salt & pepper
nutmeg
butter

500ml bechamele sauce*
puff pastry dough, enough to cover the dishes/trays.

Steam cook the diced carrot in microwave for about 3 minutes (full power), or until cooked al dente, set aside
Steam cook the green peas in microwave for about 6 minutes (full power), or until cooked al dente, set aside
Sautè the onion and mushrooms in butter, until golden.
Add a pinch of salt, nutmeg and pepper to taste.
Add the chicken strips and continue to cook until the chicken is tender and cooked through.
Mix in the peas and carrots, and the bechamele*, toss thoroughly until they are evenly heated and blended.
Bring the mixture to the room temperature.
Pour the mixture into the portion sized baking dishes, cover the surface with the puff pastry sheet cut to fit to the shape of the dishes.
Press the edges with a fork to secure, then poke several holes on the surface, and cut a criss crossed slit in the centre.
Bake the pot pie in the oven at 200°C (400°F) for about 10-15 minutes, or the pastry turns puffed up and golden.

*Bechamele sauce
500ml whole milk
1 tablespoon of flour
30g butter
pinch of salt

Vigorously beat the milk at the room temperature and the flour until they are blended. Heat the mixture in a double boiler with the butter and a pinch of salt, continue to cook until it attains a right consistency. Alternatively you can use a ready made bechamele easily found in supermarkets.