Please enter the email you’re using for this account.
I usually serve this pie on Yom Tov when there are so many fleishig meals and I want to serve something different. It’s also a great idea for using up the soup chicken. The dough itself freezes beautifully and so does the ready baked pie. Food that can be prepared in advanced and whipped out when needed, is always a boon to us busy “balabusta”s.
1 cup margarine or 3/4 cup oil
3 cups Glicks Flour (approximately)
2/3 cup water
2 tablespoons sugar
2 tablespoons oil
1-2 onions, diced
1 green pepper, diced
1/2 pound (225 grams) mushrooms, sliced (fresh or frozen is preferred. Canned is a last resort!)
1 cup frozen mixed veggies or 1 can (or equivalent frozen) peas
approximately 3/4 pound (350 grams) cooked chicken, cut up
1-2 eggs
1 and 1/2 tablespoons Gefen Mayonnaise
1 and 1/2 tablespoons Glicks Ketchup
1 and 1/2 tablespoons onion or mushroom soup mix, optional
1/2 cup crispy rice cereal
3/4 cup Gefen Cornflake Crumbs
1/4 cup soy milk (unsweetened)
salt, to taste
garlic powder, to taste
pepper, to taste
Mix everything together, put in a plastic bag, and refrigerate for an hour or more.
Heat the oil in a large frying pan over a medium-high flame and sauté the onion and green pepper for a few minutes.
Add the mushrooms and sauté another five minutes.
Add the frozen veggies and chicken pieces and stir until everything is mixed together.
Turn off the flame, add the rest of the ingredients, and mix well. If necessary add a bit more soy milk.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Divide the dough in half and press half into a deep pie dish. Bake for five minutes.
Pour the filling mixture on top of the dough, and top it with the remaining dough. Smear egg on top and sprinkle with sesame seeds, if desired. Bake for 30–45 minutes or until golden brown.
How Would You
Rate this recipe?
Please log in to rate
Reviews