Chicken and Vegetable Pie

Here’s wishing all my readers a blessed Ramadan. This holy month is a time to look inwards, cleanse our soul, connect with Allah and hopefully continue to do the same for the rest of the year. This is also the time where we turn into our favorite comforts foods. These food adorn our Iftar table every single day and we take immense pleasure in making and serving it to our friends and family. One such meal that me and my family come to love is this simple chicken and veggie pie.


I submitted this post to a lovely food blog Yummy Food by Lubna who is hosting the event “The joy from fasting to feasting” where she features recipes from Muslim food bloggers around the world this whole month of Ramadan. Now that’s something worth checking out.

One snack item that regularly adorns our Iftar table is Patties with a chicken,beef or fish filling. These half moon shaped dough pockets are filled, sealed, then deep fried till golden in color. But this year I’m trying to wean myself and family from fried foods. So I tweaked the recipe and turned it into a pie. Making a pie is so much easier than making individual patties.

The dough is ultra buttery and moist. With the filling it simply melts in your mouth. No,I’m not exaggerating. When my kids devour a food I make, then I know it’s a keeper. Added to the fact, that my hubby can polish off the entire plate means I’ve got myself a winner. I’ve been making this pie for sometime now for dinner and we really like it. Hope you like it too.
Chicken and Vegetable Pie
1 chicken breast,cut into pieces
1 cup water
1/4 tsp black pepper
1 piece of cinnamon
1 tsp salt
Boil all of the above ingredients together. When the chicken is boiled, take the stock separately ,strain and keep it aside.
1 tbsp oil
½ tsp ginger garlic paste
1 small tomato,chopped
1 carrot,chopped
1 small potato chopped
1 capsicum chopped
Few button mushrooms chopped
1/4 tsp curry powder
Salt and pepper to taste
1 ½ tsp cornflour
300g flour
100g unsalted butter
1 tsp salt
Ice water
·         For the dough; mix the flour, butter and the salt together until it’s crumbly.
·         Add chilled water little by little, using your fingers to knead the dough well.
·         When the dough is formed, wrap in cellophane and refrigerate until you make the filling.
·         For the filling; heat oil in a pan and add the ginger garlic paste. Then add the chopped carrots, capsicum, potatoes, mushroom,  tomatoes, curry powder, salt and pepper and sauté till the vegetables are mixed and coated with oil and spices.
·         Pour the chicken stock in, cover and let it cook on medium heat till the vegetables are almost done.
·         Tip in the chicken pieces,adjust seasoning and pour in the cornflour mixed with a bit of water.
·         When the mixture becomes a bit thick,take off from fire and let it cool.
·         Take the cooled dough, divide into two pieces, and roll each piece into a circle, an inch or two more than the size of your pie pan.
·         Lay one layer of dough on the bottom of the pie pan, smooth the filling on top distributing it evenly to all sides, then lay the next layer of dough on top of the filling, pinching together the extra bit of dough on the top and bottom layers,sealing the filling inside.
·         Make holes with a fork on the top layer and give it an egg wash.
·         Bake in preheated oven, 200 degrees for 20 minutes.
·         Let the pie cool, then cut into pieces.


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