Chicken and Vegetable Pie using MAGGI Chicken Liquid Concentrated Fonds



Standard Supplier 28th August 2014


Standard Supplier

Chicken and Vegetable Pie using MAGGI Chicken Liquid Concentrated Fonds

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken and Vegetable Pie using MAGGI Chicken Liquid Concentrated Fonds recipe a try? Makes 10 portions


  • Ingredients:
  • 600g chicken breast and thigh, diced
  • 700ml semi-skimmed milk
  • 500ml water
  • 25g MAGGI Chicken Liquid Concentrated Fonds
  • 250g sweet corn, frozen or tinned
  • 300g closed cup mushrooms, sliced
  • 250g carrots, diced
  • 100g onions, chopped
  • 75g plain flour
  • 500g puff pastry, ready rolled and cut into 10x15cm squares
  • 2 eggs, beaten with a little water


Place the chicken in a pan and cover with the milk and water. Bring to a boil then simmer for 15 minutes. Drain the chicken and reserve the cooking liquid. Add the chicken fonds to the cooking liquid to make a stock. Place the sweet corn, mushrooms, carrots and onions in a separate pan and heat gently for 5 minutes until softened. Add the flour then the stock mixture, whisking until there are no lumps. Add the chicken and bring to a simmer for 5 minutes, then immediately blast-chill the mixture until cool. Divide the mixture into individual pie dishes and top with the puff pastry squares. Brush each lid with beaten egg and bake in an oven pre-heated to 180˚C for 25 minutes.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.