Chicken Pie Set
1 hour
1 Serving
1 complete set of Chicken Pie
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- Chicken Pie
- Pumpkin and Peas Soup
- Dairy Products
- 1/2 cup Low fat milk
- Fruit
- 1 slice Watermelon
Nutrition Value in 1 Serving
Calories
459.9 kcal
Carbohydrate
54.8 g
Fat
14.6 g
Protein
27.2 g
- Chicken Pie
- Pumpkin and Peas Soup
- Dairy Products
- 1/2 cup Low fat milk
- Fruit
- 1 slice Watermelon
Nutrition Value in 1 Serving
Calories
614.8 kcal
Carbohydrate
59.1 g
Fat
23.1 g
Protein
42.5 g
- Chicken Pie
- Pumpkin and Peas Soup
- Dairy Products
- 1 cup Low fat milk
- Fruit
- 1 slice Watermelon
Nutrition Value in 1 Serving
Calories
748.7 kcal
Carbohydrate
61.3 g
Fat
31.0 g
Protein
56.0 g
Sodium
10 mg
Chicken Pie
| 1/4 cup (65g) | Minced chicken |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tbsp | Sweet soy sauce |
| 1/2 tbsp | Honey |
| A few pcs | Thyme leaves |
| 1 pc (65 g) | Orange sweet potato |
| 1 tbsp | Mozarella cheese |
| 1/2 medium | Holland onion, diced |
| 1 clove | Garlic, chopped |
| 1/2 tsp | Olive oil |
| 1/3 cup | Water |
| 1/4 cup | Carrot, diced |
| 2 pcs | Button mushroom, sliced |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tbsp | Wheat flour, mix with some water |
- Marinate chicken with AJI-SHIO® Flavoured Black Pepper, sweet soy sauce, honey and thyme for 30 minutes.
- Boil the sweet potato with skin till soften, peel off the skin and smash it with cheese. Set aside.
- Heat olive oil, saute onion and garlic until fragrant and add in marinated chicken and carrot.
- Stir well, add in water.
- Add in mushroom and season with TUMIX® Chicken Stock, simmer it.
- Add flour mixture, stir well until thicken. Off the fire.
- Pour chicken filling onto glass container or disposable aluminium foil tray, flatten it.
- Cover with mashed sweet potato, spread equally.
- Bake in preheat oven at 180oC till golden brown. Serve hot.
Pumpkin and Peas Soup
| 1/4 cup | Pumpkin, diced |
| 250 ml | Water |
| 1 tbsp | Green peas, in can |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1 tsp | TUMIX® Chicken Stock |
- Boil pumpkin with water until soft, cool down and blend well.
- Simmer the blended pumpkin over slow fire, add in green peas.
- Season with AJI-SHIO® Flavoured Black Pepper and TUMIX® Chicken Stock.
Chicken Pie
| 1/2 cup (130g) | Minced chicken |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tbsp | Sweet soy sauce |
| 1/2 tbsp | Honey |
| A few pcs | Thyme leaves |
| 1 pc (65 g) | Orange sweet potato |
| 1 tbsp | Mozarella cheese |
| 1/2 medium | Holland onion, diced |
| 1 clove | Garlic, chopped |
| 1/2 tsp | Olive oil |
| 1/3 cup | Water |
| 1/4 cup | Carrot, diced |
| 2 pcs | Button mushroom, sliced |
| 1 tsp | TUMIX® Chicken Stock |
| 1 1/2 tbsp | Wheat flour, mix with some water |
- Marinate chicken with AJI-SHIO® Flavoured Black Pepper, sweet soy sauce, honey and thyme for 30 minutes.
- Boil the sweet potato with skin till soften, peel off the skin and smash it with cheese. Set aside.
- Heat olive oil, saute onion and garlic until fragrant and add in marinated chicken and carrot.
- Stir well, add in water.
- Add in mushroom and season with TUMIX® Chicken Stock, simmer it.
- Add flour mixture, stir well until thicken. Off the fire.
- Pour chicken filling onto glass container or disposable aluminium foil tray, flatten it.
- Cover with mashed sweet potato, spread equally.
- Bake in preheat oven at 180oC till golden brown. Serve hot.
Pumpkin and Peas Soup
| 1/4 cup | Pumpkin, diced |
| 250 ml | Water |
| 1 tbsp | Green peas, in can |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1 tsp | TUMIX® Chicken Stock |
- Boil pumpkin with water until soft, cool down and blend well.
- Simmer the blended pumpkin over slow fire, add in green peas.
- Season with AJI-SHIO® Flavoured Black Pepper and TUMIX® Chicken Stock.
Chicken Pie
| 1/2 cup (130g) | Minced chicken |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tbsp | Sweet soy sauce |
| 1/2 tbsp | Honey |
| A few pcs | Thyme leaves |
| 1 pc (65 g) | Orange sweet potato |
| 1 tbsp | Mozarella cheese |
| 1/2 medium | Holland onion, diced |
| 1 clove | Garlic, chopped |
| 1/2 tsp | Olive oil |
| 1/3 cup | Water |
| 1/4 cup | Carrot, diced |
| 2 pcs | Button mushroom, sliced |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tbsp | Wheat flour, mix with some water |
- Marinate chicken with AJI-SHIO® Flavoured Black Pepper, sweet soy sauce, honey and thyme for 30 minutes.
- Boil the sweet potato with skin till soften, peel off the skin and smash it with cheese. Set aside.
- Heat olive oil, saute onion and garlic until fragrant and add in marinated chicken and carrot.
- Stir well, add in water.
- Add in mushroom and season with TUMIX® Chicken Stock, simmer it.
- Add flour mixture, stir well until thicken. Off the fire.
- Pour chicken filling onto glass container or disposable aluminium foil tray, flatten it.
- Cover with mashed sweet potato, spread equally.
- Bake in preheat oven at 180oC till golden brown. Serve hot.
Pumpkin and Peas Soup
| 1/4 cup | Pumpkin, diced |
| 250 ml | Water |
| 1 tbsp | Green peas, in can |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1 tsp | TUMIX® Chicken Stock |
- Boil pumpkin with water until soft, cool down and blend well.
- Simmer the blended pumpkin over slow fire, add in green peas.
- Season with AJI-SHIO® Flavoured Black Pepper and TUMIX® Chicken Stock.
AJI-SHIO® Flavoured Black Pepper Recipes
TUMIX® Chicken Stock Recipes
