Triple Layered Chicken and Mushroom Pie

Name: Triple Layered Chicken and Mushroom Pie
Prep time: 5 s
Cook time: 70 s
Total time: 70 s
Yield: 10
Cuisine: Arab
Ingredients: 2 teaspoons Dried yeast; 3/4 cup water; 1 tablespoon White vinegar; 1 pinch salt; 2 cups Plain flour; 3 tablespoons Olive Oil; 2/3 cup water; 1 tablespoon Butter melted; 4 Cloves Garlic crushed; 1 tablespoon Vegetable Oil; 1 Medium Onion finely chopped; 500 grams Chicken breast cut into pieces; 2 cubes MAGGI® Chicken Bouillon Less Salt; 1/2 cup water; 1 cup Low fat cooking cream; 250 grams mushrooms drained and sliced; 1/2 cup Emmental cheese; 2 Mediums Tomato diced; 2 Mediums Cucumbers diced; 1/3 Head Lettuce finely chopped; 1 Medium fresh lemon juice; 1 pinch salt; 1 tablespoon Olive Oil; 1 bunch Fresh parsley chopped; 1 bunch Fresh mint

(0)

Easy

•

70 Min

Ingredients

10 Servings

Dried yeast

2 tsp

water

0.75 cup

White vinegar

1 tbsp

salt

1 pinch

Plain flour

2 cups

Olive Oil

3 tbsp

water

0.67 cup

Butter, melted

1 tbsp

Garlic, finely chopped

4 Cloves

Vegetable Oil

1 tbsp

Onions, finely chopped

1 Medium

Chicken breast, cut into pieces

500 g

MAGGI® Chicken Bouillon Less Salt

2 cubes

water

0.5 cup

Low fat cooking cream

1 cup

mushrooms, drained and sliced

250 g

Emmental cheese

0.5 cup

Tomato, diced

2 Mediums

Cucumber, chopped

2 Mediums

Lettuce

0.33 Head

fresh lemon juice

1 Medium

salt

1 pinch

Olive Oil

1 tbsp

Fresh parsley, chopped

1 bunch

Fresh mint

1 bunch

Utensils and appliances

Nutritional Information

Nutrition Table Footer

Carbohydrates

27.9 g

Energy

315.4 kcal

Fats

14.31 g

Protein

19.19 g

Nutrition Table Footer

Recipe steps

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For Dough: In a small mixing bowl, dissolve Active Yeast, Sugar, Salt and Warm Water and set aside for 10 minutes until mixture becomes frothy.

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In a large mixing bowl, mix Flour, Vegetable Oil and Yeast mixture, adding room temperature Water until dough is formed and does not stick to hands.

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Remove from bowl and knead until dough becomes stretchy and smooth.

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Place back in mixing bowl, cover and allow to rise in a warm and draft free place until dough is doubles in size, about 1 hour.

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Divide dough into three equal parts, cover and allow to rise for another 30 minutes.

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For Filling: Heat Vegetable Oil in a deep sauce pan and fry Onions until translucent.

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Add Chicken pieces and fry until fully cooked, but not browned.

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Add MAGGI Chicken Stock and Water to the pan, cover and simmer for 5 minutes. Add Cream and bring to boil. Remove from heat and set aside.

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Preheat oven to 180 degrees C. and place oven rack to middle position.

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Grease and flour the bottom and sides of a 20 x 8 cm round oven tin. Set aside.

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Roll out each of the three pieces of dough to about 40cm wide circle.

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Dust off excess flour and brush each sheet with Melted Butter and sprinkle with crushed Garlic. Lay all three dough sheets over each other and place in the grease

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Place the filling in the center of the dough, layer with fresh sliced Mushrooms and Cheese and gently fold over the edges to cover the filling, seal and cut exces

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Brush with remaining melted butter and bake in a pre heated oven for 35 minutes or until the top layer becomes golden.

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Remove and serve with Salad or Steamed Vegetable.

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Triple Layered Chicken and Mushroom Pie

Nutritional facts per serving

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