Curried Chicken Potpie

Preheat oven to 375°F (190°C).

TO MAKE THE FILLING:

In a large pot, melt butter over medium heat. Add onion and 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.

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.

Roll and place dough over pie dish and fold excess under; then pinch to 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.