Western Cuisine

Maggi Coconut Milk, Chicken and Mushroom Pie with Creamed Potatoes

western cuisine  
Preparation Time: 40 mins
Serves: 4



  • 4 tsb butter
  • 4 tbsp chopped onion
  • 4 tbsp chopped garlic
  • 700g chicken breast-diced
  • 20g chopped celery
  • 80g carrots – diced
  • 80g green peas
  • 120g button mushrooms – sliced
  • 50ml white wine
  • 6 tbsp Maggi Coconut Milk Powder
  • 200ml warm water (approx 35c)
  • 50ml wooking cream
  • 1 egg yolk
  • 400g mashed potatoes
  • Salt and white pepper


Make Maggi Coconut Milk sauce by mixing Maggi Coconut Milk Powder with water and then add cream and cook till thick. Melt butter, add chopped onions, garlic and cook till fragrant. Add the diced chicken and cook till chicken is light brown in colour. Add in the celery, carrots, green peas and mushrooms. Add the white wine and Maggi Coconut Milk sauce, cook till the vegetables are boiled. Correct seasoning with salt & pepper. Pipe the mashed potatoes on top, brush with egg yolk and colour under the salamander or in an oven.

Serving Suggestion: To make a spicy pie, add Laksa, curry paste or chilli powder.