1 kg chicken cubed
250 g mushrooms sliced
1 tin peas or
1 tin mixed veggies
1 green pepper chopped
2 onions sliced
250 ml cream
15 ml chicken soup powder
5 ml thyme
Salt and pepper to taste
Preheat oven to 180°C
Place chicken in a pot and season with salt and pepper, add in the onions and fry the onions until clear and the chicken has browned.
Add in the mushrooms and fry for 5 minutes.
Once mushrooms are fried add in the cream with the thyme, peas, green pepper and mix well.
Add in the chicken soup powder and let simmer for about 10 minutes.
Set aside to cool.
4 cups cake flour
1 teaspoon baking powder
1 teaspoon salt
1 cup butter or margarine
1 cup boiling water
Pace flour, baking powder with the salt in a mixing bowl.
Measure out your butter or margarine in jug and pour the hot water over.
Stir to let butter or margarine melt.
Pour into cake flour and knead till a soft but firm dough.
Place in fridge for 30 minutes or until ready to use.
Roll out on a floured surface to about ½ cm thick.
Cut out circles to make your pies.
Bake pies in preheated oven at 180°C or until golden brown.