Curried Chicken Potpie

Name: Curried Chicken Potpie
Prep time: 75 min
Cook time: PTM
Total time: 75 min
Yield: 8.00 porciones
Cuisine: Local
Ingredients: 5 Tablespoons Butter; 1 Medium Onion; 0.5 Pound Cauliflower; 1 Teaspoon Garlic; 2 Tablespoons MAGGI® Curry Powder; 1/2 Cup All-Purpose Flour; 1 Cup CARNATION® Full Cream Evaporated Milk; 3 Cubes Maggi Chicken Flavoured Seasoning Cubes 4G (Box Of 25); 0.25 Pound Green Beans; 3 Cups Cooked Chicken; 1 Pack Frozen Pie Crust Or Flaky Pastry

A pot pie filled with hearty veggies and tasty curried chicken.

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Total: 75min

Preparation: 75min
Portions: 8
Difficulty: Intermediate

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Ingredients

5 Tablespoons Butter
1 Medium Onion (cut into florets)
0.5 Pound Cauliflower (minced)
1 Teaspoon Garlic (minced)
2 Tablespoons MAGGI® Curry Powder
1/2 Cup All-Purpose Flour
1 Cup CARNATION® Full Cream Evaporated Milk
3 Cubes Maggi Chicken Flavoured Seasoning Cubes 4G (Box Of 25)
0.25 Pound Green Beans (trimmed and cut into 1-inch pieces)
3 Cups Cooked Chicken (shredded)
1 Pack Frozen Pie Crust Or Flaky Pastry

Instructions

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.