Lucas Ingredients - The Lucas Kitchen

Chicken Pie
Using Lucas Chicken Sauce Mix p/n 61882

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

Method

Cook the diced chicken in 80% of the water until tender.
Blend the chicken sauce mix in the remaining 20% of the cold water to form a smooth paste.
The water that has evaporated/boiled off should be replaced before adding the chicken sauce mix.
Add the blend to the cooked chicken, stir well. Bring to the boil and then allow to simmer for 5 minutes.
Cool as quickly as possible and fill into pie shells and then cover with the lid.
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.
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.

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