British
Family
Meal set
Classic Chicken Pot Pie
136Min
Challenging
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
350.34 kcal
Carbohydrates
30.77 g
Protein
13.39 g
Fats
19.15 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.
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