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This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 15: Flour, Sugar, Salt, Corn Oil
Mix flour, castor sugar and sugar. Mix well and add corn oil.
Step2 of 15: Butter
Add chilled butter. Knead quickly with your hands till it becomes a dough.
Step3 of 15: Water, Vinegar
Add water and vinegar into the dough. Knead well
Step4 of 15
Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Step5 of 15: Corn Oil, Butter
In a wok, heat up oil and butter.
Step6 of 15: Garlic, Chicken Breast, Button Mushroom, Carrot, Celery, Bay Leaf, Black Pepper Powder, Thyme
Sautee garlic, chicken breast, button mushrooms, carrot, celery, thyme leaves, black pepper and dried thyme.
Step7 of 15: Flour, Water
Add flour and water. Stir evenly.
Step8 of 15: MAGGI® Chicken Stock Cube, Green Peas
Add MAGGI® Chicken Stock Cube and green peas. Set aside.
Step9 of 15
Preheat oven at 180ºc.
Step10 of 15
Roll the dough till it is slightly thick.
Step11 of 15
Place the pastry into ovenproof bowl. Place a heavy metal object on the pastry so that the pastry does not inflate.
Step12 of 15
Bake pastry for 10 minutes.
Step13 of 15
Spoon the chicken filling evenly onto the pastry. Place another piece of pastry over the filling and use a fork to decorate the pastry.
Step14 of 15: Egg
You can decorate the pie with any extra dough and brush pastry with beaten egg.
Step15 of 15
Bake pie at 180ºc for 30 minutes.