Roti bread was my original idea for the pastry of these Chicken Zucchini Roti Pies, but the filling turned out so delicious that I couldn’t resist turning it into a Chicken Zucchini Chickpea Stew. I served it with rice, and it was a hit! Later, I used the leftovers to create individual pies, which were just as tasty. You can easily do the same—make the stew and enjoy it with rice, or use this recipe to make the pies from the start.
These pies are great for any day of the week and are an excellent way to use up leftovers, making them both convenient and budget-friendly. Whether you’re whipping them up fresh or turning leftover stew into a new dish, they offer a hearty, satisfying meal that everyone will enjoy. If you’re a fan of unique pie recipes, I’ve got plenty more to explore. My Spinach and Leek Pie is a vegetarian favourite that’s perfect for picnics, while my Lebanese Lamb Potato Pie adds a Middle Eastern twist to the classic shepherd’s pie. These Chicken Zucchini Roti Pies are packed with flavour and texture, and I’m sure they’ll quickly become a family favourite. Whether served on their own or paired with a side, they’re sure to impress!
Step 1. Prepare the chicken
Coat the shredded chicken breast fillet with 1 tablespoon of oil. Season with salt, pepper, paprika, ground coriander, and white pepper. Mix well to ensure the chicken is evenly coated with the spices.
Step 2. Cook the onion and chicken
Heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the diced onion and sauté until softened. Then, add the seasoned shredded chicken breast fillet to the pan with the onion. Cook, stirring occasionally, until the chicken is fully cooked.
Step 3. Add the vegetables and simmer
Toss in the diced zucchini and chickpeas, stirring well to combine with the chicken and onion mixture. Cook for about 5 minutes, until the zucchini starts to soften. In a small bowl, dilute the tomato paste with 1 cup of water. Pour this mixture into the pot. Stir everything together and let it simmer uncovered for about 20 minutes, or until the sauce has thickened.
In a small pan, sauté the crushed garlic cloves and fresh chopped coriander until fragrant. Add to the mixture.
Step 4. Turn into individual pies
Preheat your oven to 190°C.
Thaw 12 roti breads and place them into cupcake tins, one for each slot. Gently push the roti into the tin with your hands or use the base of a cup to help (do one at a time)
Spoon the chicken, zucchini filling into each roti base.
Scrunch the remaining dough together to form a parcel, but snip off about 0.5 cm of the excess dough so the pies aren’t too doughy. Be careful not to snip too close to the filling; you’ll want enough dough to gather and pinch together to close each pie.
Bake
Brush pies with milk and bake in the preheated oven for 25 to 30 minutes, or until the dough is golden and crisp.
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