The Braided Bechamel Puff Pie
with Chicken, Mushrooms, and Cheese
If you haven’t made this braided pie before, you will be surprised how easy it is. Don’t let its impressive look fool you. It is indeed easy to make. Now, you might have eaten it before, so you know how delicious it is. Otherwise, get ready for a very enjoyable pie…. and not just few wows from your family and guests.
It is an ideal recipe for your cooked chicken leftovers. This is what I do, and this is how this recipe approaches the preparation.
If you don’t have chicken leftovers, go ahead and cook to tenderness two chicken breasts in boiling water with a bay leaf, few cardamon grains, and a cinnamon stick. Drain them and season them with the spices of your choice. I use Lebanese 7-Spices.
This recipe uses Bechamel Sauce, which low-fat recipe is already available here, on my website. You will need one cup for this recipe that serves four portions. The dough is a ready-prepared puff pastry. I use the 397 g pack puff pastry.
This is a 10-minute preparation and 30-minute baking recipe. I serve my braided Chicken and Mushroom Bechamel pie on a bed of roughly chopped lettuce, and decorate around with cherry tomatoes. On the side, I always a green salad.
May you enjoy it!
Chicken and Mushroom Bechamel Pie
- 1 pack Filo Pastry (long rectangle)
- 1 Yolk Egg
- 1 1/2 tbsps Milk
For the Filling
- 2 Chicken breasts cooked, seasoned, and pulled
- 1 cup Bechamel Sauce please refer to my recipe (link above in article)
- 1 tbsp Fresh Parsley chopped finely
- 2 tbsps sliced Mushrooms in can Make it 3 tbsps if you love mushrooms in the Bechamel sauce like I do.
- 4-5 tbsps Shredded Mozzarella Cheese
- 1 dash Black Pepper or as desired
- Baking Tray covered with a Baking Sheet
- Oil Spray
- Cake Brush
Preparing the Filling
In a bowl, combine well the chicken, the Béchamel sauce, and the chopped parsley. Season with Black Pepper, and taste to see if you want it saltier. Set aside.
Making The Pie
Roll out the pastry and flatten it with a rolling pin in a good sized long rectangle.
Gently transfer the filling on and along the pastry's center, leaving a margin of 3 cm all around. Sprinkle the shredded cheese all over the filling.
Using a sharp knife, slice both sides of the dough like in the photo, leaving the extremities untouched. For smooth practically, I am naming side A and side B.
Fold both extremities over the filling. Now start braiding the dough over, by folding over one dough slice from side A, and pressing it on side B. You might need to gently pull it to extend it.
Now, fold over the facing slice from side B, and press it on side A. If the dough slices are not sticking well, dump the tip with little milk, and press.
Repeat until all the slices are folded and your braiding is complete.
Preheat your oven at 350F or 180C.
Prepare your baking tray, covering it with the baking sheet, and spraying oil over it.
In a small bowl, whisk the yolk egg with the tbsp of milk. Brush it all over the pie, top and sides. That will allow it a delicious golden tone.
Baking and Serving
Gently transfer the pie onto the baking tray, and place in the preheated oven to bake for 20 minutes to 30 minutes. You will know your pie is done when it takes a glowing golden color.
Remove from the oven, and leave it to stand for five minutes. Transfer it onto a serving plate, side it with lettuce, and tomato cherries. Serve hot or warm, and enjoy it all!