Baked chicken soup pie with flatbread topping
2
Easy
20 minutes, plus 20 minutes’ proving time
20 minutes
Indulge in this baked chicken soup pie with flatbread topping , and it might become your new family favorite, perfect for chilly nights and cozy gatherings.
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Ingredients
Method
- ½ Woolworths rotisserie chicken
- 1 x 600 g sachet Woolworths farmhouse chicken soup
- For the flatbread:
- 280 g cake flour
- 1 t baking powder
- 1 ½ cups plain yoghurt
- 1 t salt
Method
Ingredients
1. Preheat the oven to 200°C. Remove the meat from the chicken and shred. Divide the meat and soup between 2 ovenproof dishes.
2. To make the flatbread, mix all the ingredients in a bowl until combined. Turn out onto a floured surface and knead for 5 minutes until soft. Grease a mixing bowl with a little oil and place the dough in the bowl. Cover with a damp cloth and allow to prove for 20 minutes.
3. Turn out the dough place onto a floured surface and roll out with a rolling pin to a thickness of 5 mm.
4. Cut the dough into two equal-sized squares and, with lightly floured hands, lift each piece of dough and place on top of each bowl, pinching the edges closed. Poke a hole into the centre of the dough using a sharp knife to release steam while baking. Bake for 15–20 minutes until golden brown.
Videography: Kevashan Moodley
Photography: Jan Ras
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