Pies

Haven't posted anything in quite some time, but i keep forgeting to take a picture of what's been cooking. Anyway, for some reason , i thoght that it was a good idea to cook a chicken & mushroom pie last night... it was 10.30, and it was a good excuse to open a bottle of Chablis... the night was mine.
So here goes...
i chopped up 6 big mushrooms and fried them in a pan with a big dollop of butter and a hand full of chopped parsley. When the mushrooms have given all their water, add in a couple of chopped cloves of garlic.
> Stir.
It should smell good by now.
Throw in 4 chicken brests that have been cubed.
> Stir.
Pour in a very generous glass of white wine, salt & pepper, and let simmer.
Pendant ce temps, as they say over here, melt about 150 g of butter in a pan.
Add in 6 tablespoons of flour and mix until all the flour has equally absorbed the butter. Reduce the heat and progressively add in some milk whilst stirring all the time. The secret to the béchamel is the continuous stiring and the fact that you add the milk very slowly and in very small quantities.
So, you keep on stiring and adding theads of milk (be patient; a béchamel without lumps is so much nicer than a lumpy one)... don't forget to check on your chicken from time to time...
When you get a nice thick béchamel, you can add it to the chicken once all the liquid has gone.
> Stir
> Taste
> add some thyme perhaps
> let cool
> Switch on the oven to 180°C.
Line your baking tin with a layer of fluff pastry. Pour in the chicken & mushroom mix. Line the top with a second sheet of fluff pastry. Spread the yolk aver the top for the shiny effect and cook for a good 40 mins.
> Eat with whatever wine ther is left.