Curried Chicken Potpie

Name: Curried Chicken Potpie
Prep time: 75 min
Cook time: PTM
Total time: 75 min
Yield: 8.00 porciones
Ingredients: 5 Tablespoons Butter; 1 Unit Onion; 0.5 Pound Cauliflower; 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); 0.25 Pound Green Beans; 3 Cups Chicken Broilers Or Fryers Meat And Skin And Giblets And Neck Roasted; 1 Pack Frozen Pie Crust; 1 Pack Flaky Pastry

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

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.