Curried Chicken Potpie

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

Let's cook it
Difficulty Intermediate
Portions: 8
Total 75 min

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).

TO MAKE THE FILLING:

  • 2.  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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