Supreme Chicken Pot Pie
Pocket pie filled with chicken and vegetables in cream sauce
Ingredients
Filling:
- Cooking oil 2 tbsp (30 ml)
- Ham, diced, cooked 60 g
- Garlic, minced 2 tsp (6 g)
- White onion, diced 1/2 cup (50 g)
- Green bell pepper, medium dice 1 pc (50 g)
- Red bell pepper, medium dice 1 pc (50 g)
- Carrot, medium dice 1 small (75 g)
- Potato, medium dice 1 pc (75 g)
- Chicken fillet, diced and blanched 1 cup (150 g)
- MAGGI®Supreme Seasoning Granules 1 tsp (3 g)
- Black pepper, ground 1/4 tsp (0.6 g)
Cream Sauce:
- Margarine 2 tbsp (28 g)
- Flour 2 tbsp (15 g)
- NESTLÉ Fresh Milk 1 cup (250 ml)
- Water 1/2 cup (120 ml)
- MAGGI® Chicken Stock 1 tsp (3 g)
- NESTLÉ All Purpose Cream 1/2 cup (125 ml)
- Nutmeg dash
- Liver spread 1 small can (1 can)
- Cheese, grated 1/4 cup (30 g)
- MAGGI® Mashed Potato Complete Mix, prepared* 2 cups
Pastry Crust:
- All purpose flour 7 cups (840 g)
- Sugar 1/2 cup (100 g)
- Salted butter, cubed 1/2 cups (337 g)
- Shortening 1 cup (204 g)
- Water, iced 2 cups (500 ml)
Preparation
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1Prepare the filling. In a large saute pan, heat oil. Add ham and saute until slightly brown around 1 - 2 minutes. Stir in the minced garlic and onion, saute for 1 minute or until soft and translucent. Add in the bell peppers, carrots, and potato and saute for 1 minute before adding the chicken fillets. Season with MAGGI® Meaty Chicken Seasoning and black pepper. Set aside.
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2Prepare the Cream Sauce. In a saucepan, melt butter then add flour. Mix until you form a paste. Do not brown. Gradually whisk in the NESTLÉ Fresh Milk and water. When simmering for 30 seconds, season with MAGGI® Meaty Chicken Seasoning. When sauce is thick or coats the back of a spoon, add the sauteed chicken and vegetable mixture. Mix and simmer for 30 seconds. Stir in the liver spread and grated cheese. Continue to simmer until the chicken is tender and the vegetables are cooked then turn off heat and set aside to cool.
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3Prepare the Pastry Crust. Combine flour and sugar in a bowl. Add the cold butter and shortening and incorporate into the flour using fingers until mixture looks like corn meal. Add ice water a little at a time while kneading the crust until the crust forms a ball. Wrap the crust in plastic wrap and rest in the chiller for 30 minutes before using.
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4Assemble the Pie. In a pie plate or baking pan, cover the bottom with around 1 - 2 inches of prepared mashed potato and place prepared filling until 3/4 height of the pan. Flatten pie crust with length and width enough to cover the pie plate / baking pan. Seal the sides of the pie well and create incisions to release steam while baking. Brush with eggwash just before baking. Chill for at least 1 hour before cooking.
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5Bake at 350degrees Fahrenheit for 20 - 30 minutes or until light brown.
To prepare the MAGGI Mashed Potato Complete Mix, mix 100g or 1/2 cup of the powder in 400 ml boiling water. Whisk to dissolve the powder completely and mix using a wooden spoon or heat resistant spatula. Lower heat and continue to mix mashed potato until completely rehydrated and no longer grainy. Measure 2 cups for the recipe.
