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Curried Chicken Potpie

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

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  • 0 people already cooked this dish.
  • Total: 75min
    Preparation: 75min
  • Portions: 8
  • Difficulty: Intermediate

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

  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.

Utensils

  • Oven
  • can
  • Spoon
  • Baking dish
  • Knife

Nutritional information 493kcal = 2,062kj /per portion

  • 492.82 Calories Energy
  • 144.81 Milligrams Calcium
  • 24.57 Grams Protein
  • 16.95 Milligrams Vitamin C
  • 0.38 International unit Vitamin D
  • 48.11 Grams Carbohydrates
  • 4.59 Grams Fiber
  • 594.49 Milligrams Sodium
  • 16.16 Grams Fats
  • 7.89 Grams Saturated Fats
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