Chicken Pie
Chicken Pie
Servings
4
Cook Time
Calories
1310.36 kcal
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| 10 g Egg polish | 10 grams |
|---|---|
| 854 g Puffed pastry | 854 grams |
| 28 g Garlic | 28 grams |
| 341 g Chicken | 341 grams |
| 48 g Butter | 48 grams |
| 1 g White Pepper | 1 gram |
| 8 g Nutmeg | 8 grams |
| 17 g Ginger | 17 grams |
| 30 g CHEF® Chicken Bouillon | 30 grams |
| 80 g Onion | 80 grams |
| 2 g Salt | 2 grams |
| 200 ml Cream | 200 grams |
| 73 g Flour | 73 grams |
| 300 ml Milk | 300 grams |
| 119 g Red bell pepper | 119 grams |
| 145 g Green bell pepper | 145 grams |
Step 1
Cooking
Preheat oven to 200°C
Step 2
Cooking
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
Cooking
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
Cooking
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
Cooking
Brush the edge with beaten egg and pinch the edges together to seal.
Step 6
Cooking
Bake in the preheated oven for about 45 minutes, or until the pastry is golden-brown.
Per Serving
Saturated Fats
25
gm
gm
Sodium
941
mg
mg
Added Sugar
2
Tbsp
Tbsp
Fiber
6
gm
gm
Fats
70
gm
gm
Protein
42
gm
gm
Carbohydrates
131
gm
gm
Energy
1310
kcal
kcal
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