Chicken & Vegetable Pie

Name: Chicken & Vegetable Pie
Prep time: PT2.00M
Cook time: PT35.00M
Total time: PT37.00M
Yield: 4.00
Ingredients: 20 Grams Butter; 2 Teaspoons Garlic Puree; 500 Grams Chicken thigh; without skin; 1 Tablespoon Flour; 1 Packet MAGGI Creamy Carbonara Recipe Base; 3/4 Cup Milk; 1 Cup Frozen mixed vegetables; 1/2 cup Low Fat Cream; 1 sheet Puff Pastry; reduced fat

37 Min

Easy

A real family favourite made easy.

Ingredients

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

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