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Good Balance

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Fonio, chicken and mango salad

60 min

Intermediate

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CASSEROLE CHICKEN POT PIE

81 min

Intermediate

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What is the energy content breakdown?

Fat 44 26.1g / 44%

Carbohydrates 22 29.9g / 22%

Protein 34 45.5g / 34%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

Nutritional Tips

Enjoy this balanced cuisine made with tasty, nutritious, and affordable local ingredients
Did you know that adding vegetables and herbs at the end of cooking helps to retain their vibrant colours, flavour, crunchiness, and important nutrients?
Enjoy your meal with orange, pineapple, pawpaw, or other fruits high in Vitamin C, to help your body use more iron from the meal. #livestrongwithiron
Great News! This dish has a sufficient amount of oil and salt for a balanced and delicious meal, you don’t need to add more!

Well done! You have reached 100!!

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African - style Easy Main course

CASSEROLE CHICKEN POT PIE

Name: CASSEROLE CHICKEN POT PIE
Prep time: 23 s
Cook time: 58 s
Total time: 81 s
Yield: 6
Cuisine: African - style
Ingredients: 4 tablespoons unsalted butter; 2 Carrots (Diced); 2 Green beans; 1 Sweet yellow onion (peeled and minced); 2 Cloves of garlic (minced); 1 tablespoon ginger paste; 1 cup tomato puree; 2 tablespoons Tomato Paste; 1 teaspoon Curry Powder; 1 teaspoon chilli flakes; 200 grams pie crust (homemade/store bought); 1 cup frozen peas (thawed); 1 Red bell Pepper; 2 MAGGI Chicken Tablet; 1 teaspoon Coriander(grounded); 4 Lemon basil leaves; 1000 grams chicken breast; 1 Egg(beaten slightly with 1 teaspoon milk); 1 cup Cooking cream

(1)

81 Min

Intermediate

Nutrition Value

Carbohydrates

29,96 g

Energy

539,86 kcal

Total fat

26,14 g

Fiber

4,28 g

Protein

45,51 g

Saturated Fats

9,43 g

Sodium

553,87 mg

Sugars

8,22 g

Information per serving

Ingredients

4 tbsp

cold unsalted butter (cut into pieces)

Carrots

Green Beans

Onions, raw

2 Cloves

Garlic

1 tbsp

Ginger

1 cup

Tomatoes

2 tbsp

tomato puree

1 tsp

Curry Powder

1 tsp

Peppers, hot chili, green, raw

200 g

pie crust (homemade/store bought)

1 cup

frozen peas (thawed)

1 Medium

Red bell Pepper

2 Tablets

MAGGI Chicken

1 tsp

Coriander leaves

lemon basil leaves

1000 g

chicken breast

egg(beaten slightly with 1 teaspoon milk)

1 cup

cooking cream

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Step1
20 Min

Preheat oven to 190 degree celsius Allow pie crust to warm at room temperature,15-20 minutes, before rolling out.
Step2
3 Min

Spray the casserole dish with cooking spray. Heat butter and oil over medium-high heat until it shimmers for 3minutes.
Step3
8 Min

Add minced garlic, ginger, onion and cook until light brown. Add tomato paste, stir in and let it simmer for 5 minutes then add tomato purée diced carrots and green beans and cook for 1 minutes
Step4
10 Min

Add cooked chicken, basil, curry powder, ground coriander, black pepper, chilli flakes, MAGGI chicken tablets, Stir well Add the cooking cream and allow it to cook until thickened to a thick-stew consistency then add frozen peas and mix in
Step5
5 Min

Pour chicken stew mixture into the prepared casserole dish. Roll the piecrust to ¼ inch thickness and into 1-inch strips to create a lattice top. Or, drape it over the chicken stew mixture, and trim or crimp in the sides.
Step6
35 Min

Combine egg and milk and brush the pastry with the egg mixture. Bake, at 180 degrees c for 35 minutes, or until top is golden.

Step1 of 6

Preheat oven to 190 degree celsius Allow pie crust to warm at room temperature,15-20 minutes, before rolling out.

Step2 of 6

Spray the casserole dish with cooking spray. Heat butter and oil over medium-high heat until it shimmers for 3minutes.

Step3 of 6

Add minced garlic, ginger, onion and cook until light brown. Add tomato paste, stir in and let it simmer for 5 minutes then add tomato purée diced carrots and green beans and cook for 1 minutes

Step4 of 6

Add cooked chicken, basil, curry powder, ground coriander, black pepper, chilli flakes, MAGGI chicken tablets, Stir well Add the cooking cream and allow it to cook until thickened to a thick-stew consistency then add frozen peas and mix in

Step5 of 6

Pour chicken stew mixture into the prepared casserole dish. Roll the piecrust to ¼ inch thickness and into 1-inch strips to create a lattice top. Or, drape it over the chicken stew mixture, and trim or crimp in the sides.

Step6 of 6

Combine egg and milk and brush the pastry with the egg mixture. Bake, at 180 degrees c for 35 minutes, or until top is golden.

Recipe PDF

With pictures

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