Ingredients
- 3 tbsp Butter
- 1/2 piece (150g/6oz) Chicken breast
- 1/2 cup Canned green peas
- 50 g (2 oz) Celery (finely chopped)
- 50 g (2 oz) Carrot (diced)
- 2 tbsp Flour (all-purpose)
- A pinch Salt
- A pinch Black pepper
- 2 tbsp SAVOURY WHITE MISO
- 1 cup Milk
- 2 Pie crusts (9-inch)
- To taste Beaten egg (for glazing)
Nutrition Facts
Calories・130kcalCarbohydrates・21gProtein・5gFat・3gSaturated Fat・1gPolyunsaturated Fat・0.4gMonounsaturated Fat・1gTrans Fat・0.03gCholesterol・7mgSodium・442mgPotassium・236mgFiber・2gSugar・10gVitamin A・2389IUVitamin C・8mgCalcium・118mgIron・1mg
Instructions
- Preheat the oven to 220℃（425℉）.
- In a frying pan, melt the butter and sauté the diced chicken until it turns white.
- Add the drained green peas, chopped celery, and diced carrot, and cook until all the ingredients are tender.
- Sprinkle in the flour, season lightly with salt and black pepper, then gradually stir in the miso dissolved in milk to avoid lumps.
- Cook until the mixture thickens, then remove from heat and let it cool slightly.
- Roll out one pie crust into a pie dish, pour in the cooled filling, and cover with the second crust. Cut a few slits on top.
- Brush with beaten egg and bake for about 30 minutes, or until the crust is golden brown.
- Slice and serve warm.
