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Curried Chicken Potpie

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  • Total: 92min
    Preparation: 92min
  • Portions: 8.00
  • Difficulty: Intermediate

Ingredients

  • 5 Tablespoons Butter
  • 1 Large Onion, finely chopped
  • 1/2 Pound Cauliflower, cut into florets
  • 1 Teaspoon Garlic, minced
  • 2 Tablespoons Curry powder
  • 1/2 Cup All purpose flour
  • 1 Cup CARNATION Full Cream Evaporated Milk(250 ml)
  • 3 MAGGI Chicken Cubes, dissolved in 3 cups water
  • 1/4 Pound Green beans, trimmed and cut into 1 inch pieces
  • 3 Cups Cooked chicken, shredded
  • 1 Pack Frozen Pie Crust or flaky pastry

Instructions

    1. Preheat oven to 375°F(190°C).

    2. TO MAKE THE FILLING: In a large pot, melt butter over medium heat. Add onionand cauliflower and cook until softened, about 8 minutes.Add flour and stir to coat vegetables. Slowly add Evaporated Milk and Chicken Cubes dissolved in water, whisking constantly until sauce is smooth.

    3. Bring to a boil, reduce heat and simmer until thickened, 5 to 7 minutes. Stir in green beans and chicken. Pour filling into a 2-quart baking dish.

    4. Roll and place dough over pie dish and fold excess under; then pinchto crimp edge. Cut a vent in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge; about 45 to 50 minutes. Let cool about 15 minutes before serving.

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