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Chicken Pie
Chicken Pie
30 min
20 min

  • K&N's Breakfast Sausage – 16 sausages
  • K&N's Stok - 1 cube
  • Butter – 1/3 cup
  • All Purpose Flour – 3 tbsp
  • Milk – 2 cups
  • Black Pepper Powder – 1 tbsp
  • Green Peas – ½ cup; boiled
  • Potatoes – ½ cup; boiled and diced
  • Carrots – ½ cup; boiled and diced
  • Capsicum – ½ cup; boiled and diced
  • Mozzarella Cheese – ¾ cup; grated
  • Dough – as required

Thaw K&N's Breakfast Sausage as per instructions on pack and cut into 1 inch chunks.

In a separate pan, melt butter and mix flour, and gradually add milk while stirring to make a thick sauce.

Then add, salt, black pepper powder, K&N's Stok cube, peas, potatoes, carrots, capsicum, and Breakfast sausages. Add mozzarella cheese and mix until cheese melts.

Divide pie dough into halves and roll one half into round pastry for crust. Roll the second half and cut into flat strips, and set aside.

Take a round baking dish and spread the round pastry evenly such that it perfectly reaches the edges of the dish.

Generously dish out the prepared filling and cover with strips of dough in lattice pattern sealing the edges of the crust.

Brush egg on the pie for a crisp golden crust, and bake at 180C for 20 minutes.

Dish out the golden baked pie and serve warm.

Pie Dough

  • All purpose flour -1 cup
  • Butter – ¾ cup
  • Salt - As required
  • Egg - 1
  • Sugar - 1tsp
  • Water - As required

In a bowl knead flour, butter, salt, egg, and sugar. Add water as required while kneading and set to cool in refrigerator for 30 minutes.

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