Chicken with vegetables pies are just a perfect snack for the cold weather. But that doesn't mean that they are not suitable for those in the hot continents. Sitting down on a cold sunday morning with a cup of tea doesn't feel complete without a special goody to go along with it. Chicken with vegetables pies are amongst my favorite tea time snacks.
They are super easy to make and can serve for days once stored well. It is even optional to refrigerate and then microwave them at any time it's needed. I have made several types of chicken pies in the past which taste very delicious but I must attest that the adddition of vegetables to the chicken is just a perfect combo.
Having said so, this particular pie recipe is just above the list of my numerous pies and one thing that is fascinating about this pie is the mixture of little cornmeal and butter with the baking flour which made the dough quite soft and easy to work with. The few drops of vegetable oil into the mixture also add up to the softening factor, just a perfect combination.
I sparingly made this chicken pie recipe in the past however it will become a regular for our tea time snacks rotation from now onward. Not only is it good for tea time, you can pack it as a lunch snack for work or for your kids. The numerous vegetables stuffed in the chicken pies are highly nutritional hence recommended for anyone.
Having these pies for breakfast is another means of ensuring a great day ahead. Most people see these pies in the coffee shops, supermarkets and local shops thinking that they are quite hard to make but believe me, they are not.
They are very easy to make and you can use simple ingredients that are usually available in your kitchen cupboard. So if you are looking for a breakfast or lunch snacks, look no further and head straight to the kitchen. To save time due to busy schedules, you can make the pies in large quantities and then store them in the refrigerator so you don't have to keep making it always.
Follow the simple steps outlined below to make your own pies.
Ingredients:
- 1 egg
- 150g plain flour
- 2 tbs. sugar
- Pinch of salt
- 1/2 kg chicken
- Broccoli
- 3 small irish potatoes
- Bell peppers
- 4 mushroom
- Olives
- 1 fresh tomato
- 1/2 small cabbage
- 1/2 cucumber (optional)
Instructions:
- Wash chicken, debone, season and cook until tender, add potatoes and cook for 5mins.
- Then dice the vegetables and add into same pot, allow to simmer for another 5 mins.
- Bring down from fire and mash properly into tiny beats (set aside)
- Add flour and cornmeal together in a clean mixing bowl.
- Add vegetable oil, butter, sugar and salt.
- Then mix properly with hand to form a very soft dough.
- Divide dough into 4 portions.
- Roll out the first dough into a flat dough.
- Make a round cut in the flattened dough.
- Scoop the mashed chicken & vegetables onto one end of the flattened dough.
- Fold over the other end of the dough ensuring that the both ends merge together.
- Repeat process on the remaining doughs.
- Lubricate the baking pan with oil before placing the pies in it.
- Otherwise, use a knife to make a fine cut round through the pie.
- Use the back of a fork to press the both ends of the pie fold together.
- Also use the fork to pierce the top of the pie.
- Whisk an egg and use a baking brush to rub it on the surface of the pie.
- Meanwhile preheat the oven for 150-250oC.
- Bake for at least 20 mins or until golden brown.
- Pierce the pie with a skewer to ensure that it is properly done before bringing out from oven.
- Serve warm or cold.
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