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Ingredients

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Chicken

  • Chicken thighsand legs, debone and cubed 1.0 kg
  • Chicken breast 500.0 g
  • Onions,thick julienne 200.0 g
  • Butter 50.0 g
  • Sunflower oil 30.0 ml

Mushrooms:

  • Button mushrooms, cut in quarters 250.0 g
  • Fresh garlic 10.0 g

Velouté Sauce:

Pastry:

  • Puff pastry 400.0 g
  • Eggs 1.0 pc

A simple take on the chicken pie. The execution of this dish makes it easy to present and serve in canteens and delis as it is less messy and looks good.

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Preparation

  1. Chicken

    • Remove the skin from the chicken, Debone the chicken and cut the meat into cubes
    • Season the chicken cubes with 15g Robertsons chicken Spice
    • Heat butter and oil in a pot and fry the thick onions slices and chicken pieces until golden brown.
  2. Mushrooms:

    • Set chicken and onions aside, then sauté the mushrooms and garlic in the same pan for 4 - 5 minutes until golden brown.
  3. Velouté Sauce:

    • Whisk the milk with the 50g Knorr Classic White Sauce powder and 10g Knorr Chicken Stock Granules.
    • Pour into pot and bring to the boil, stirring continuously, turn heat down and let it simmer for 2 minutes.
  4. Pastry:

    • Lightly flour the surface and roll out the puff pastry to fit inside the baking tray (37x 27.5cm). Grease the baking tray, place the rolled-out puff pastry on to the baking tray and mold to the walls of the tray.
    • Whisk the egg and brush over the pastry
    • Cut 3 portion strips lengthily or straight down the tray, then cut once down the middle of the tray, creating 6 portions.
    • Bake in a pre-heated oven @ 160c for 25 minutes.

  5. To assemble:

    • Add the chicken velouté inside the pastry base (just enough to add moisture).
    • Add the chicken and onion pieces on top of the velouté.
    • Add the mushrooms on top
    • Garnish with micro herbs.
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