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Number of pax: 6 pax   Cooking duration: 45 minIT


A (Pastry):  
2 ½ cup all-purpose flour
1 tablespoon castor sugar
1 teaspoon sugar
3 tablespoon corn oil
1 cup unsalted butter, chilled
60 ml water
2 teaspoons vinegar
B (Filling):  
1 tablespoon oil
2 tablespoons butter
2 teaspoons garlic
300 gram chicken breast, cut into small pieces
100 gram button mushrooms, sliced
1 whole carrot, diced
2 stalk celery, diced
2 pieces thyme leaves
1 teaspoon black pepper
1 teaspoon dried thyme
1 tablespoon all-purpose flour
1 ½ cup water
2 cubes MAGGI® Chicken Stock Cube
½ cup green peas
1 egg, beaten


  1. Mix flour, castor sugar and sugar. Mix well and add corn oil.
  2. Add chilled butter. Knead quickly with your hands till it becomes a dough.
  3. Add water and vinegar into the dough. Knead well
  4. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
  5. In a wok, heat up oil and butter.
  6. Sautee garlic, chicken breast, button mushrooms, carrot, celery, thyme leaves, black pepper and dried thyme.
  7. Add flour and water. Stir evenly.
  8.  Add MAGGI® Chicken Stock Cube and green peas. Set aside.
  9.  Preheat oven at 180ºc.
  10. Roll the dough till it is slightly thick.
  11. Place the pastry into ovenproof bowl. Place a heavy metal object on the pastry so that the pastry does not inflate.
  12. Bake pastry for 10 minutes.
  13. Spoon the chicken filling evenly onto the pastry. Place another piece of pastry over the filling and use a fork to decorate the pastry.
  14. You can decorate the pie with any extra dough and brush pastry with beaten egg.
  15. Bake pie at 180ºc for 30 minutes.

Tip: Adding vinegar helps tenderise dough for a flakier crust.

Nutritional Info


341 Kcal











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