| ¼ | cup | Magnolia Dari Crème Classic |
| ¼ | kg | Magnolia Chicken Breast Fillet, cut into small cubes |
| 3 | pcs | Purefoods Tender Juicy Chick 'n Cheese Hotdogs, cut into small cubes |
| 1 | pc | Potato, diced |
| 1 | pc | Carrot, diced |
| 1 | pc | Green bell pepper, chopped |
| 1 (198g) | can | Canned mushrooms pieces and stems, drained |
| 1 | cup | Magnolia Fresh Milk |
| ¼ | tsp | Iodized salt |
| 1/8 | tsp | Pepper |
| 2 | tsp | Magnolia All Purpose Flour dissolved in ½ cup chicken stock |
| 1 (180g) | pack | Magnolia Pancake & Baking Mix |
| 1/3 | cup | Magnolia Fresh Milk |
| 1 | pc | Egg |
| 1 | Melt margarine in a pan. Sauté chicken and hotdog for 5 minutes. |
| 2 | Add potato, carrot, green bell pepper, mushroom and milk. Season with salt and pepper. Cover and simmer for 5-7 minutes. Add chicken stock and flour mixture while stirring continuously and cook until thickened. Transfer chicken mixture into a ramekin dish or baking pan. Set aside. |
| 3 | Combine ingredients for crust. Pour batter over chicken mixture. |
| 4 | Bake in a preheated oven set to 375°F for 15 minutes or until golden brown. |
| Tip | Top with grated cheese |
| Yield | Using 4-inch ramekin dish: 4 |
| Yield | Using 9-inch pie pan: 2 |
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