British Family Meal set

Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Prep time: PM30.00T
Cook time: PM45.00T
Total time: PM136.00T
Cuisine: Global, British
Ingredients: 180 Grams All-Purpose Flour; 120 Grams Cold Unsalted Butter; 5 Tablespoons Water; 1/4 Teaspoon Salt; 3 Tablespoons Natural Fat Free Yogurt; 1 Cup Water; 1 Cube MAGGI® Chicken Stock Cube; 2 Tablespoons Plain Flour; 1/2 Teaspoon MAGGI® CukupRasa™; 1 Tablespoon Corn Oil; 2 Units Shallots; 200 Grams Skinless Chicken Breast; 200 Grams Frozen Mixed Vegetables (Carrot; Pea; Corn); 1/2 Teaspoon Dried Thyme / Origano

136Min

Challenging

Ingredients

6 servings

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

Shallots

200 g

Skinless Chicken Breast

200 g

Frozen Mixed Vegetables (Carrot, Pea, Corn)

0.5 tsp

Dried Thyme / Origano

Copy

Nutrition Value

Energy

350.34 kcal

Carbohydrates

30.77 g

Protein

13.39 g

Fats

19.15 g

Information per serving

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.

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.