Curried Chicken Potpie
A pot pie filled with hearty veggies and tasty curried chicken.
- 0 people already cooked this dish.
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Total: 75minPreparation: 75min
- Portions: 8
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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Preheat oven to 375°F (190°C).
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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.
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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.
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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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