Classic Chicken Pot Pie
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
Pie Crust5 Min
Baking Chicken Pies5 Min
Pie Crust of 11: All-Purpose Flour, Cold Unsalted Butter, Salt
Pulse flour, salt and butter cubes in a food processor until mixture resembles bread crumbs.
Step2 of 11: Water
Drizzle in 3 tablespoons of ice water and pulse again until the dough comes together to form a ball. Drizzle in more ice water if too dry (add in by teaspoons).
Step3 of 11
Shape into a disk, wrap with cling wrap and refrigerate for 20 – 30 minutes before using.
Filling of 11: MAGGI® CukupRasa™, Skinless Chicken Breast
Marinate chicken cubes with MAGGI® CukupRasa™ for 20 – 30 minutes.
Step5 of 11: Corn Oil, Shallots, Skinless Chicken Breast
Heat corn oil in a large skillet or frying pan over medium-high heat. Add the shallot, saute for about 1 minute, add in chicken cubes, cook for another minute.
Step6 of 11: Water, MAGGI® Chicken Stock Cube, Plain Flour, Frozen Mixed Vegetables (Carrot, Pea, Corn)
Add the broth mixture and cook for 2 - 3 minutes, stirring until the mixture thickens. Then add in mixed vegetables and sauté for about 5 minutes, or until the vegetables are tender.
Step7 of 11
Turn off heat and divide fillings among oven-safe bowls or ramekins.
Baking Chicken Pies of 11
Remove pastry dough from refrigerator and roll out between cling wrap to about 2 – 3 mm thick.
Step9 of 11
Cut a round pastry cutter to cut out circles to fit over the bowls/ramekins, and press the edges with a fork to seal. Use a sharp knife to cut a few vents on the surface for steam to escape.
Step10 of 11
Bake for 25 – 30 minutes in a preheated 180°C oven, until pie crust is golden brown.
Step11 of 11
Remove from oven and serve immediately.