5lb Fresh Diced Chicken Breast
RRP: £13.15
You save: £5.16
£7.99
Serves: 3-4
Selected from British Chicken reared to high welfare standards.
Boneless, skinless diced Chicken Breast.
Diced ready for your Casserole, Kebabs, Curry or Stirfry.
Qty
*Cooking Times are a guidline only

Recipe Suggestion:

Homemade Chicken Pie
Ingredients
  • 2 tablespoon olive oil
  • 500g diced chicken breasts
  • 150g/ 5½oz button mushrooms, quartered
  • 1 small onion, chopped
  • 1 garlic cloves, finely chopped
  • 50g/ 2oz butter
  • 2 tablespoons plain flour, plus extra for dusting
  • 300ml/ 7fl oz chicken stock
  • 300ml/ ½ pint milk
  • Freshly grated nutmeg, to taste
  • Freshly ground white pepper 
  • Pinch of Salt
  • Small handful fresh parsley, chopped
  • 500g/ 1lb 2oz ready-made short-crust pastry
  • 1 free range egg, beaten
Cooking Method
  1. Pre-heat the oven to 200ºC/ 400ºF/ Gas 6.
  2. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white.
  3. Add the mushrooms and continue to fry until the chicken is golden-brown.
  4. Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 ,minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.
  5. Melt the butter in a saucepan, stir in the flour and cook for about 3 minutes, stirring constantly until it has formed a thick smooth paste (called a roux).
  6.  Mix the milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste. Pour the liquid slowly into the flour mixture whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about 5 minutes or until the sauce has thickened. 
  7. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool.
  8. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Brush the edges of the pie dish with beaten egg, lay the pastry on top, pressing down the edges and trim. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left overs. 
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