- 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
Chicken and Vegetable Pie using MAGGI Chicken Liquid Concentrated Fonds
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
Method
Method:
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.
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