Name: Chicken pie
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1.00 onion finely chopped; 1.00 garlic cloves, crushed; oil; 1.00 whole chicken cooked until tender and deboned; 410.00 g vegetables; 45.00 ml soup powder mushroom; 125.00 ml milk; 15.00 ml lemon juice; salt and freshly ground black pepper; 250.00 ml flour cake; 10.00 ml Baking powder; 5.00 ml salt; 1.00 eggs beaten; 125.00 ml oil; 125.00 ml milk

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Ingredients (15)

Filling

1.00	onion — finely chopped
1.00	garlic — cloves, crushed
	oil
1.00	whole chicken — cooked until tender and deboned
410.00 g	vegetables
45.00 ml	soup powder — mushroom
125.00 ml	milk
15.00 ml	lemon juice
	salt and freshly ground black pepper

CRUST

250.00 ml	flour — cake
10.00 ml	Baking powder
5.00 ml	salt
1.00	eggs — beaten
125.00 ml	oil
125.00 ml	milk

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Method:

Preheat the oven to 180 ºC (350 ºF). Spray an ovenproof dish with non-stick spray.
Sauté the onion and garlic in oil until tender. Add the chicken and mixed vegetables. Turn the mixture into the dish. Mix the soup powder with the vegetable liquid, add the milk and bring to the boil while stirring continuously. Season with lemon juice, salt and pepper. Turn into the prepared dish and mix lightly with the chicken mixture.
Combine the cake flour, baking powder and salt. Add the egg, oil and milk, stirring until smooth. Pour over the chicken and bake for 25 minutes, or until the crust is golden brown.
Serve with a salad.
Serves 4.