For the Pastry:
500ml of Sasko Self-Raising Flour (300g)
5ml of salt
100g of butter/margarine, cubed
2 large eggs
60ml of milk
250ml of buttermilk

For the Filling:
45ml of sunflower oil
1 Onion, chopped
1 cooked chicken, deboned and cubed
1 bay leaf
1 large sweet potato, grated
4 medium carrots, peeled and cubed
2 chicken stock cubes
1x75g packet cream of chicken soup
500ml of boiling water
Salt and pepper to taste
60ml of chopped fresh parsley

1. Sift the flour and salt together.
2. Rub in the butter/margarine using your fingertips.
3. Whisk the eggs, milk and buttermilk together in a separate bowl.
4. Mix the egg mixture into the flour to make a thick, sticky dough.
5. Set aside while you make the pie filling.
6. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Fry onions in a big pot over a medium heat until soft.
7. Add the bay leaf, grated sweet potato and cubed carrots to the pot and cook for five minutes until soft, stirring continuously. Add the cooked chicken.
8. Mix the chicken stock cubes and packet soup with the boiling water.
9. Add to the pot and cook until the mixture thickens. Stir in the parsley, season and pour into a casserole dish.
10. Spoon the dough on top of the filling.
11. Flatten for a neat finish. Bake for 1 hour until the pastry is puffed up and golden brown.

This pie is easy on your pocket and a good idea for large family functions.

Get more yummy recipes and baking tips at Sasko Flour