CHICKEN POT PIE


Ingredients:

Crust (400 grams per rectangular pan)

1-3/4 cups MAGNOLIA ALL PURPOSE FLOUR
1/2 tbsp sugar
1/2 cup MAGNOLIA GOLD BUTTER SALTED, cut into cubes
1/3 cup cold water

Filling

1/2 cup MAGNOLIA GOLD BUTTER SALTED
1/2 kg MAGNOLIA CHICKEN STATION BREAST FILLETS, cut into 1/2 inch cubes
1 (150 g) pc carrot, cut into cubes (about 2 cups)
1 (100 g) pc white onion, chopped (about 1-3/4 cups)
1 (30 g) stalk celery, chopped (about 1/2 cup)
1/3 cup MAGNOLIA ALL PURPOSE FLOUR
2 cup chicken stock
1/4 cup MAGNOLIA ALL PURPOSE CREAM
3/4 cup frozen green peas (about 1-1/2 cups)
1/8 tsp pepper

Egg Wash

1 pc MAGNOLIA BROWN EGG
2 tbsp MAGNOLIA FRESH MILK

Procedure:

  1. To make crust, combine flour and sugar in a bowl. Cut-in butter until mealy, adding enough water to form a ball. Cover and rest dough inside the chiller for 30 minutes.
  2. In a large pot, melt butter and sauté chicken for 3 minutes. Drain and set aside. 
  3. In the same pan, add carrot and cook for 2 minutes. Set aside. Sauté onion and celery next over medium heat for 5 minutes until tender. Add flour and cook over low heat, stirring continuously for 2 minutes. Add chicken stock, mix and simmer until thick.
  4. Add cream, peas, chicken, carrot, chicken and pepper. Mix well. Remove from heat and transfer filling to an oven proof baking dish. Set aside.
  5. Flatten dough on a floured surface and roll until it is approximately 9x7 inches. Lay the rolled dough on top of dish with filling. Seal edges by pressing ends with fork. 
  6. Make egg wash by beating egg and milk. Brush on top of pastry and then bake in a preheated oven set to 350°C for 40 minutes or until golden brown. 

Makes 8 servings
(Yield: Filling -5 cups (1300 grams cooked weight), One 9.5x6.5x2 inch rectangular pan)

Tip/s:

  • Prepare crust in advance. Store crust by wrapping it in plastic wrap and store inside the freezer (about 1 week) or chiller (3 days). Thaw out until soft and pliable before rolling.
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