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Chicken Pie

Servings 4 Cook Time Calories 1310.36 kcal

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10 g Egg polish10 grams
854 g Puffed pastry854 grams
28 g Garlic28 grams
341 g Chicken341 grams
48 g Butter48 grams
1 g White Pepper1 gram
8 g Nutmeg8 grams
17 g Ginger17 grams
30 g CHEF® Chicken Bouillon30 grams
80 g Onion80 grams
2 g Salt2 grams
200 ml Cream200 grams
73 g Flour73 grams
300 ml Milk300 grams
119 g Red bell pepper119 grams
145 g Green bell pepper145 grams

Step 1


Preheat oven to 200°C

Step 2


Heat oil in pan over medium heat, add chopped ginger, chopped garlic, green pepper, red bell pepper, chicken and cook for 2 minutes.

Step 3


Melt the butter in a pan and stir in the flour. Gradually add the Chef Chicken Powder, Cream & milk, and sprinkle nutmeg powder, stirring continuously. Reduce the heat and simmer for 4-5 minutes. Season it with salt and white pepper.

Step 4


Roll out the pastry to use it to line in a pie plate and add the chicken mix. Roll out the remaining pasty to make a lid for the pie.

Step 5


Brush the edge with beaten egg and pinch the edges together to seal.

Step 6


Bake in the preheated oven for about 45 minutes, or until the pastry is golden-brown.

Per Serving

Saturated Fats 25
Sodium 941
Added Sugar 2
Fiber 6
Fats 70
Protein 42
Carbohydrates 131
Energy 1310
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