Classic Chicken Pot Pie
136Min
Challenging
Ingredients
6
servings
ingredient_quantity
recipe ingredient
180
g
All-Purpose Flour
120
g
Cold Unsalted Butter
5
tbsp
Water
0.25
tsp
Salt
3
tbsp
Natural Fat Free Yogurt
1
cup
Water
1
cube
MAGGI® Chicken Stock Cube
2
tbsp
Plain Flour
0.5
tsp
MAGGI® CukupRasa™
1
tbsp
Corn Oil
2
Shallots
200
g
Skinless Chicken Breast
200
g
Frozen Mixed Vegetables (Carrot, Pea, Corn)
0.5
tsp
Dried Thyme / Origano
TEST LABEL
.
Nutrition Value
Energy
352.02 kcal
Protein
13.45 g
Carbohydrates
31.17 g
Fats
19.16 g
Information per serving
Instruction
136 Minutes
-
Pie Crust
5 MinPulse flour, salt and butter cubes in a food processor until mixture resembles bread crumbs. -
Step2
5 MinDrizzle 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
30 MinShape into a disk, wrap with cling wrap and refrigerate for 20 – 30 minutes before using. -
Filling
30 MinMarinate chicken cubes with MAGGI® CukupRasa™ for 20 – 30 minutes. -
Step5
5 MinHeat 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
10 MinAdd 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
5 MinTurn off heat and divide fillings among oven-safe bowls or ramekins. -
Baking Chicken Pies
5 MinRemove pastry dough from refrigerator and roll out between cling wrap to about 2 – 3 mm thick. -
Step9
10 MinCut 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
30 MinBake for 25 – 30 minutes in a preheated 180°C oven, until pie crust is golden brown. -
Step11
1 MinRemove from oven and serve immediately.
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