Lucas Chicken Ham and Broccolli Pie

Chicken Pie
Using Lucas Chicken Sauce Mix p/n 61882

Product Recipe - J07 & J07A (additional recipes)

Product make up:
For a 20lb/9.0 kgs you will need the following:

RECIPE
%
Ib
oz
kg
Light Chicken Meat (Diced)
40.0
8
0
3.60
Dark Chicken Meat (Diced)
20.0
4
0
1.80
Chicken Sauce Mix p/n 62108
5.0
1
0
0.45
Cold Water/Ice
35.0
7
0
3.15
 
100.00
20
0
9.00

Method

  1. Cook the diced chicken in 80% of the water until tender.
  2. Blend the chicken sauce mix in the remaining 20% of the cold water to form a smooth paste.
  3. The water that has evaporated/boiled off should be replaced before adding the chicken sauce mix.
  4. Add the blend to the cooked chicken, stir well. Bring to the boil and then allow to simmer for 5 minutes.
  5. Cool as quickly as possible and fill into pie shells and then cover with the lid.
  6. Glaze the pies using Lucas pastry glaze p/n 62564. This should be done prior to and again 5 minutes before the end of baking.
  7. Bake the pies @200°C/400°F/Gas 6.

STORAGE: Pies can either be stored under refrigeration or frozen.

Note:
• The pies can be frozen prior to glazing and baking and be baked off at a later date.
• Pies should be thoroughly thawed prior to baking.

 

Pastry Glaze
Pastry Glaze

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Chicken Ham and Broccolli Pie


Pie Making - Step-by-Step Guide

Pie Making - step-by-step guide - PDF


Other Recipes using Lucas Chicken sauce Mix

Chicken & Mushroom Pie - PDF

Chicken Bacon & Leek Pie - PDF

Chicken, White Wine, Mushroom Pepper Cobbler - PDF


Printable Display Tickets

Chicken Pie Display Ticket - PDF

Chicken Bacon & Leek Pie Display Ticket - PDF

Chicken, White Wine, Mushroom Pepper Cobbler Display Ticket - PDF

Chicken & Mushroom Pie Display Ticket - PDF

 

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