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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.


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


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.


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.

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