Sorry, you need to enable JavaScript to visit this website.

Curried Chicken Potpie

0
0
people
already cooked this dish.
Close
  • Total: 75min
    Preparation: 75min
  • Portions: 8.00
  • Difficulty: Intermediate

Ingredients

  • 5 Tablespoons Butter Large sized eggs, finely chopped
  • 1 Unit Onion Cut into florets
  • 0.5 Pound Cauliflower Minced
  • 1 Teaspoon Garlic
  • 2 Tablespoons Curry Powder
  • 1/2 Cup Flour
  • 1 Cup CARNATION® Full Cream Evaporated Milk 330ml Carton
  • 3 Cubes Maggi Chicken Flavoured Seasoning Cubes 4G (Box Of 25) Dissolved in 3 cups water
  • 0.25 Pound Green Beans Trimmed and cut into 1 inch pieces
  • 3 Cups Chicken, Broilers Or Fryers, Meat And Skin And Giblets And Neck, Roasted Shredded
  • 1 Pack Frozen Pie Crust
  • 1 Pack 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 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.

    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 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.

Mark as cooked

We know that every moment with your family should be special. Tell us, what did you think of this recipe?

Homemade Meal Magic

Inspiration and new ideas just for you

Enjoy

Click here to register