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Curried Chicken Potpie

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


  • 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


    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.

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