Baked chicken soup pie with flatbread topping

Baked chicken soup pie with flatbread topping

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  • 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.


  • 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

Cooking Instructions

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.

Find more pie recipes here.

Videography: Kevashan Moodley
Photography: Jan Ras

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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