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British Family Meal set

Classic Chicken Pot Pie

0
136Min
Challenging

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: here

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
350.34 kcal
Carbohydrates
30.77 g
Protein
13.39 g
Fats
19.15 g
Information per serving
Lets Cook

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

: MAGGI® CukupRasa™, Skinless Chicken Breast

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

Classic Chicken Pot Pie

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.

Classic Chicken Pot Pie

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.

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.

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