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Classic Chicken Pot Pie
British Family Meal set

Classic Chicken Pot Pie

(0)
136Min
Challenging
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Ingredients

6 servings

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:

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
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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 Min
    Pulse flour, salt and butter cubes in a food processor until mixture resembles bread crumbs.
  • Step2

    5 Min
    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

    30 Min
    Shape into a disk, wrap with cling wrap and refrigerate for 20 – 30 minutes before using.
  • Filling

    30 Min
    Marinate chicken cubes with MAGGI® CukupRasa™ for 20 – 30 minutes.
  • Step5

    5 Min
    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

    10 Min
    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

    5 Min
    Turn off heat and divide fillings among oven-safe bowls or ramekins.
  • Baking Chicken Pies

    5 Min
    Remove pastry dough from refrigerator and roll out between cling wrap to about 2 – 3 mm thick.
  • Step9

    10 Min
    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

    30 Min
    Bake for 25 – 30 minutes in a preheated 180°C oven, until pie crust is golden brown.
  • Step11

    1 Min
    Remove from oven and serve immediately.
Classic Chicken Pot Pie

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.

Classic Chicken Pot Pie

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).

Classic Chicken Pot Pie

Step3 of 11

Shape into a disk, wrap with cling wrap and refrigerate for 20 – 30 minutes before using.

Classic Chicken Pot Pie

Filling of 11

: Skinless Chicken Breast, MAGGI® CukupRasa™

Marinate chicken cubes with MAGGI® CukupRasa™ for 20 – 30 minutes.

Classic Chicken Pot Pie

Step5 of 11

: Shallots, Corn Oil, 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.

Classic Chicken Pot Pie

Step6 of 11

: MAGGI® Chicken Stock Cube, Water, Frozen Mixed Vegetables (Carrot, Pea, Corn), Plain Flour

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.

Classic Chicken Pot Pie

Step7 of 11

Turn off heat and divide fillings among oven-safe bowls or ramekins.

Classic Chicken Pot Pie

Baking Chicken Pies of 11

Remove pastry dough from refrigerator and roll out between cling wrap to about 2 – 3 mm thick.

Classic Chicken Pot Pie

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.

Classic Chicken Pot Pie

Step10 of 11

Bake for 25 – 30 minutes in a preheated 180°C oven, until pie crust is golden brown.

Classic Chicken Pot Pie

Step11 of 11

Remove from oven and serve immediately.

Recipe PDF

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