Chicken and Vegetable Pie
- Difficulty: Easy
- +- 2½ hours
- Microwave & Oven
Filling Ingredients
- 1,3kg whole chicken
- 1 onion, chopped
- 2 cloves of garlic, chopped (10ml crushed garlic)
- 1 cup frozen baby carrots, rinsed
- 1 cup frozen peas, rinsed
- 1 cup frozen corn, rinsed
- 2 stalks of celery, chopped
- 1 medium sweet potato, sliced
- 300ml chicken stock (2 cubes of chicken stock dissolved in 300ml hot water)
- 70g tomato paste
- 1 packet of dry white onion soup powder
- Flavourings of your choice
Crust Ingredients
- 500ml self-raising flour
- 375ml plain double cream yoghurt
- 1 sprig of rosemary, leaves stripped and chopped (optional)
- 1 egg, whisked
Instructions
Filling: Cook the chicken in the Large Oval Roasterfor 90 minutes at 160ºC. Once cooked, remove from the oven, leave to rest briefly and let it cool. Carve the meat, discarding the bones.
Prepare the vegetables while the chicken is cooking. (Pre-cook the sliced sweet potato for 5 minutes in the microwave on high. Sprinkling with a little oil before cooking.) Add the vegetables to the carved chicken and microwave on high for 15 minutes.
Crust: Mix all the crust ingredients together. Knead the dough lightly on a floured surface until smooth. Divide the dough into four, then divide each piece into 8 smaller balls. Flatten the dough-balls and put it on top of the chicken filling to cover it.
Divide the chicken between four Pasta Bowls and cover with the crust. Brush with melted butter. Turn the oven on to 160ºC and bake until the crusts are done and golden brown (± 30 minutes).
Note: You can also do one pie instead of the individual portions.