Baked chicken soup pie with flatbread topping
Turn a can of soup into a winter showstopper with the addition of some rotisserie chicken and a clever flatbread topping. Perfect for chilly nights and cozy gatherings!
INGREDIENTS
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.