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CHICKEN PIE
(Serving Size 4)

Cooking Method
Baking

INGREDIENTS
- SpringHome Roti Paratha 4 pieces
- Chicken Breast (diced) 350 g
- Pun Chun Chicken Stock 200 ml
- Butter 80 g
- Flour 2 tbsp
- Cream 100 ml
- Royles Mushrooms (sliced) 100 g
- Onion (chopped) 1 medium
- Carrots (sliced) 100 g
- Green Peas 50 g
- Cayenne Pepper ¼ tsp
- Salt & Pepper ¼ tsp each
- Individual Pie Moulds 4

INSTRUCTIONS
1. Cook the parathas till crisp and golden brown on both sides; cut into round discs of the same size as the pie moulds.

2. Heat butter in a pan; saute the chicken, onions, green peas, mushrooms and carrots.

3. When almost cooked sprinkle the flour and cook over low fire with constant stirring for a minute and a half.

4. Add stock and stir well so that the flour mixes with it to form a sauce.

5. Stir in cream, salt and pepper to taste and cook for one minute.

6. Pour into greased pie moulds. Cover with the paratha-discs and bake for 5 to 7 minutes. Serve immediately.

Recipe adapted from Tee Yih Jia - www.tyjfood.com

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