Miso Chicken Cream Pie

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.