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Chicken & Vegetable Pie

0
37 Min
Easy
A real family favourite made easy.

Ingredients

-
4
+

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

20 g
Butter
2 tsps
Garlic Puree
500 g
Chicken thigh, without skin
1 tbsp
Flour
1 pkt
MAGGI Creamy Carbonara Recipe Base
0.75 cup
Milk
1 cup
Frozen mixed vegetables
0.5 cup
Low Fat Cream
1 Piece
Puff Pastry, Reduced-Fat

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Nutrition Value

Energy
400.42 kcal
Protein
26.85 g
Carbohydrates
21 g
Sugars
6.51 g
Fats
23.91 g
Information per serving
Lets Cook

Instruction

37 Minutes
Step 1
5 Min
Melt butter in large fry pan, add garlic and chicken and cook for 5 minutes or until chicken is golden brown
Step 2
5 Min
Add flour to pan and stir to absorb. Mix Recipe Base with milk then add to pan and bring to the boil.
Step 3
2 Min
Stir through mixed vegetables and cream, transfer to a baking dish.
Step 4
25 Min
Top with thawed pastry sheet, using a fork to crimp and seal to baking dish. Brush with egg or milk if desired. Place into a pre heated oven at 200C, cook for 20 -25 minutes or until pastry is golden brown
Chicken & Vegetable Pie

Step 1 of 4

Melt butter in large fry pan, add garlic and chicken and cook for 5 minutes or until chicken is golden brown

Chicken & Vegetable Pie

Step 2 of 4

Add flour to pan and stir to absorb. Mix Recipe Base with milk then add to pan and bring to the boil.

Chicken & Vegetable Pie

Step 3 of 4

Stir through mixed vegetables and cream, transfer to a baking dish.

Chicken & Vegetable Pie

Step 4 of 4

Top with thawed pastry sheet, using a fork to crimp and seal to baking dish. Brush with egg or milk if desired. Place into a pre heated oven at 200C, cook for 20 -25 minutes or until pastry is golden brown

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