- Ingredients:
- 800g Chicken breast and thigh diced
- 50g MAGGI Chicken Bouillon Powder
- 500g Semi-skimmed milk
- 75g Butter
- 250g Sweetcorn frozen or tinned
- 400g Closed cup mushrooms sliced
- 150g Carrots diced
- 200g Onions chopped
- 125g Plain flour
- 10 Puff pastry ready rolled cut into 15cm squares
- 2 Eggs beaten with a little water
Chicken & Mushroom Pie using MAGGI Chicken Bouillon Powder
Chicken & Mushroom Pie using MAGGI Chicken Bouillon Powder
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 & Mushroom Pie using MAGGI Chicken Bouillon Powder recipe a try? Serves 10
Ingredients
Method
Method:
Pre-heat the oven to 180⁰C. Place the chicken in a pan and cover with the milk and 500ml water, bring to a simmer for 15 minutes. Drain the chicken reserving the liquid. Add the bouillon to the liquid. In another pan melt the butter and sweat off the vegetables for 5 minutes. Add the flour then the stock mixture, then the chicken and bring to a simmer for 5 minutes. Blast chill the mixture until cool. Divide the mixture into individual pie dishes and top with the puff pastry. Brush each lid with beaten egg and bake for 25 minutes. Serve.
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