Chicken and Mushroom Pie Filling
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | kg | Chicken, breast |
| 300.00 | g | Onions |
| 600.00 | g | Carrots |
| 50.00 | g | Celery, stalks |
| 20.00 | ml | Oil, Sunflower |
| 10.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 500.00 | g | Mushrooms, Button (Champignons de Paris) |
| 10.00 | g | ROBERTSONS Garlic & Herb Seasoning 6 x 800g |
| 2.00 | g | ROBERTSONS Parsley 6 x 150g |
| 5.00 | g | ROBERTSONS Thyme 6 x 250g |
| 10.00 | g | KNORR Chicken Stock Granules 2 x 4.5kg |
| 500.00 | ml | Water |
| 160.00 | g | KNORR Classic White Sauce with Roux |
| 1.00 | l | MEADOWLAND Classique 10 x 1L |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Saute the chopped onions, cubed carrots and finely chopped celery in oil and marvello until soft and glazed.
2. Add the chicken cubes, garlic and herb, thyme and salt and pepper to taste and saute.
3. Mix together the mMeadowland classique, Knorr basic white sauce powder and knorr chicken stock diluted and add to thechicken mixture.
4. Allow to simmer and cook through for 5-10 minutes for flavour to improve.
5. Remove from heat and place in pastry casings.
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