Chicken and Vegetables Pie

This is definitely my all-time favorite savory pie, and everyone in my family loves it to bits. You just HAVE to try it! :) 

Crust:
-3 cups (wholemeal) flour
-2 tbs sugar/Stevia
-2 sachets instant yeast powder
-4 tbs skimmed milk powder
-1 and 1/2 tsp baking powder
-1 and 1/2 tsp salt
-1/4 tsp each of oregano, cilantro, paprika, ginger
-1 egg
-1/4 cup oil
-Water as needed to form a non-sticky dough (around 1/2 cup)

Filling:
- Chicken breast fillets, around 5 pieces, or your desired amount, minced.
- 1 medium onion, sliced into half-moons
- 2 garlic cloves, minced
- 1 medium tomato, chopped.
- 2 medium bell peppers of choice, chopped.
- 2 medium carrots, grated.
- 1/2 cup shredded cheddar cheese, or mozzarella.
- salt,pepper, ginger, all-spice, cardamom, sumac, paprika to taste.

Put all the dry ingredients of the crust in the food processor/ kitchen machine and give them a good spin to get the yeast well-combined with everything.

Add the egg, and beat, then add the oil, and mix it all well.

Start adding the water slowly while mixing, till the dough reaches a pizza dough-like consistency (non-sticky)

Transfer the dough to a floured surface and knead it well by hand, till there are no flour streaks and the consistency is firm enough to be shaped.

Lightly grease a bowl , move the dough in there, cover it with cling film or a towel, and leave it in a warm place till it has almost doubled in size, around 90 minutes.

Start preparing the filling. Lightly grease a skillet with olive oil and stir-fry the chicken with the salt.pepper and half of the spices until it's cooked through.

Add the onion, and sweat it till it's translucent, then add the garlic.

Add the carrots, bell peppers and tomatoes and the rest of the spices.

Let the filling cool while the dough is doubling in size.

After around 70 minutes, preheat the oven at 180 degrees. Prepare an 18 cm baking tray (preferably a spring form one) by lightly greasing it.

After 90 minutes, move the doubled dough onto a floured surface, and divide it into 3/4 and 1/4 sections.

Start with the 3/4 section, use a rolling pin to spread it into a round form, wider than the baking tray. Carefully move it to the tray, making sure the sides are covered with dough. Cut any excess dough and leave it on the side for decoration.

Add the filling into the dough-covered tray.
Spread the remaining section with the rolling pin into a round shape as well, and cover the filling with it, pinching the edges together to firmly close the pie up.

If you had any excess dough, roll them flat then use cookie cutters of desired shape to decorate the pie with. I made stars

Stick it in the oven for 25-35 minutes, depending on your oven. Let it rest for a few minutes before cutting.