Classic Chicken Pot Pie
Good to Know
The chicken pot pies baked for photography/tasting did not contain herbs, I recommend to add ½ teaspoon of dried thyme or oregano into the filling for better taste/aroma.
Ingredients
The Pie crust: | |
180 g | All purpose flour |
120 g | Cold unsalted butter, cut into cubes |
4 to 5 tablespoons | Cold water |
¼ teaspoon | Salt |
The Filling: | |
3 tablespoons | Nestle Greek Yogurt (Natural) |
1 cup | Water |
1 cube | MAGGI Chicken Stock Cube, crumbled |
2 tablespoons | Plain flour |
1/2 teaspoon (or to taste) | MAGGI Cukup Rasa |
1 tablespoon | Corn oil |
2 | Shallots, chopped |
200 g | Skinless chicken breast, cut into 1 cm cubes |
200 g | Frozen mixed vegetables (carrot, pea, corn), thawed |
½ teaspoon | Dried thyme/oregano |
Preparation
Pie Crust:
1. Pulse flour, salt and butter cubes in a food processor until mixture resembles bread crumbs.
2. Drizzle in 3 tablespoons of ice water and pulse again until the dough comes together to form a ball. Drizzle in more ice water if too dry (add in by teaspoons).
3. Shape into a disk, wrap with cling wrap and refrigerate for 20 – 30 minutes before using.
4. If you do not have a food processor, rub the butter with flour and salt with your fingers until mixture resembles bread crumbs, then add 3 tablespoons of ice water and shape into a dough with a dining knife. Then continue with step 3.
Filling:
1. Marinate chicken cubes with MAGGI Cukup Rasa for 20 – 30 minutes.
2. Heat corn oil in a large skillet or frying pan over medium-high heat. Add the shallot, saute for about 1 minute, add in chicken cubes, cook for another minute.
3. Add the broth mixture (A) and cook for 2 - 3 minutes, stirring until the mixture thickens. Then add in mixed vegetables and sauté for about 5 minutes, or until the vegetables are tender.
4. Turn off heat and divide fillings among oven-safe bowls or ramekins.
Baking Chicken Pies:
1. Remove pastry dough from refrigerator and roll out between cling wrap to about 2 – 3 mm thick.
2. Cut a round pastry cutter to cut out circles to fit over the bowls/ramekins, and press the edges with a fork to seal. Use a sharp knife to cut a few vents on the surface for steam to escape.
3. Bake for 25 – 30 minutes in a preheated 180C oven, until pie crust is golden brown.
4. Remove from oven and serve immediately.