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Arab Main course

Triple Layered Chicken and Mushroom Pie

0
70Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

For dough:
2 tsp
Dried yeast
0.75 cup
water
1 tbsp
White vinegar
1 tsp
salt
2 cups
Plain flour
3 tbsp
Vegetable Oil
0.67 cup
water
3 tbsp
Butter, melted
4 Cloves
Garlic, crushed
For the filling:
2 tbsp
Vegetable Oil
1 Medium
Onion, finely chopped
500 g
Chicken breast, cut into pieces
2 cubes
Maggi® Chicken Bouillon
0.5 cup
water
1 cup
Cooking cream
250 g
mushrooms, drained and sliced
0.5 cup
Emmental cheese

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Nutrition Value

Fats
35.02 g
Energy
586.64 kcal
Carbohydrates
39.97 g
Protein
28.23 g
Information per serving
Lets Cook

Instruction

70 Minutes
Step 1
0 Min
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.
Step 2
0 Min
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.
Step 3
0 Min
Remove from bowl and knead until dough becomes stretchy and smooth.
Step 4
0 Min
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.
Step 5
0 Min
Divide dough into three equal parts, cover and allow to rise for another 30 minutes.
Step 6
0 Min
For Filling: Heat Vegetable Oil in a deep sauce pan and fry Onions until translucent.
Step 7
0 Min
Add Chicken pieces and fry until fully cooked, but not browned.
Step 8
0 Min
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.
Step 9
0 Min
Preheat oven to 180 degrees C. and place oven rack to middle position.
Step 10
0 Min
Grease and flour the bottom and sides of a 20 x 8 cm round oven tin. Set aside.
Step 11
0 Min
Roll out each of the three pieces of dough to about 40cm wide circle.
Step 12
0 Min
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 greased tin with excess dough hanging over the edges.
Step 13
0 Min
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 excess dough creating a smooth surface.
Step 14
0 Min
Brush with remaining melted butter and bake in a pre heated oven for 35 minutes or until the top layer becomes golden.
Step 15
0 Min
Remove and serve with Salad or Steamed Vegetable.
Triple Layered Chicken and Mushroom Pie

Step 1 of 15

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.

Triple Layered Chicken and Mushroom Pie

Step 2 of 15

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.

Triple Layered Chicken and Mushroom Pie

Step 3 of 15

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

Triple Layered Chicken and Mushroom Pie

Step 4 of 15

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.

Triple Layered Chicken and Mushroom Pie

Step 5 of 15

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

Triple Layered Chicken and Mushroom Pie

Step 6 of 15

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

Triple Layered Chicken and Mushroom Pie

Step 7 of 15

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

Triple Layered Chicken and Mushroom Pie

Step 8 of 15

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.

Triple Layered Chicken and Mushroom Pie

Step 9 of 15

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

Triple Layered Chicken and Mushroom Pie

Step 10 of 15

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

Triple Layered Chicken and Mushroom Pie

Step 11 of 15

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

Triple Layered Chicken and Mushroom Pie

Step 12 of 15

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 greased tin with excess dough hanging over the edges.

Triple Layered Chicken and Mushroom Pie

Step 13 of 15

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 excess dough creating a smooth surface.

Triple Layered Chicken and Mushroom Pie

Step 14 of 15

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

Triple Layered Chicken and Mushroom Pie

Step 15 of 15

Remove and serve with Salad or Steamed Vegetable.

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