Chicken Vegetable Italian Pie


Chicken Vegetable Italian Pie

Plaited soft pie with cheesy chicken filling. Serve any time and empty plates are guaranteed.

  • Preparation time
  • Preparation time

    20 minute
  • cooking time
  • Cooking time

    35 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    9 People
  • Goody kitchen


For dough:
 ½  cup water 
1 tsp yeast 
1 tbsp sugar 
2 cups flour 
3 tbsp Velor powder milk 
Dash of salt 
 ¼cup oil 
1 egg 
For filling:
2 tbsp oil 
1 onion, chopped 
2 chicken breasts, chopped 
1 cup multi-colored bell pepper, chopped 
1 potato, chopped 
1 carrot, chopped 
Salt & pepper to taste 
 ½can Goody mushrooms 
¼ cup cheddar cheese, grated 
¼ cup mozzarella cheese, grated 
Mixed spices


1.    For dough: in a small bowl, dissolve yeast and sugar in water. Let rise for 10 minutes. In Kenwood dough maker, place flour, salt, oil, egg and risen yeast. Knead for 5 minutes or till soft elastic dough forms. Turn into greased bowl, cover and let rise in a warm place for an hour or till doubled. 
2.    For filling: in a pan, heat oil. Sauté onion till soft. Add chicken and stir for 3 minutes or till color changes. Add vegetables, spices and seasoning and stir for 5 minutes. Take off heat. Cool slightly and mix in cheeses. 
3.    On a floured surface, roll dough into a 1cm thick rectangle. Use sharp knife to cut sides of dough into 2cm strips leaving the centre intact. Spread filling along the centre. Alternatively overlap strips from top to bottom. Fold up ends. Place onto greased baking sheet. Brush with milk or beaten egg and sprinkle with sesame or black sesame seeds. Bake in moderate oven for 20 minutes or till golden. Serve hot or warm.