Creamy Chicken Pie
Heating time: 1 hour
Heating temperature: 180`c
Heating mode: OvenDownload PDF
Ingredients (12 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.80 | kg | Chicken, whole frozen |
| 1.00 | kg | Flour, white |
| 15.00 | g | Baking powder |
| 250.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 2.00 | pc | Eggs, large (class A) |
| 50.00 | ml | Water |
| 60.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 300.00 | g | Onions |
| 60.00 | g | KNORR Chicken Soup 4 x 27L |
| 700.00 | ml | MEADOWLAND Classique 10 x 1L |
Preparation
1. Grill the chicken. Remove meat fromchicken carcass and shred finely.
2. Mix flour and marvello in a food processor until crumbly. Add egg and most all the liquid to form a dough.
3. Knead lightly and cover with plastic in the fridge for 20 minutes.
4. Heat Marvello in a pan and fry onion until transparent.
5. Add the corn, chicken, soup and cream and bring to the boil. Remove from heat and cool.
6. Divide dough in four, roll out 2 pieces and line the pie dishes.
7. Divide the mixture between the 2 and roll out the remaiming pastry and cover the pies, pressing down the edges.
8. Decorate, brush with milk and bake for 45 minutes.
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