Chicken pie

1L Water
2.5ml Black peppercorns
2 Bay leaves
2.5ml Cloves (powder)
2,5ml Salt
375ml Water
2 Large onions, chopped
2 Garlic clove, crushed
5ml Thyme
6 Chicken breasts (1.5kg) – to give 1000 g cooked chicken without skin or bone
1,2kg Mixed vegetables – use celery, mushrooms, broccoli, baby marrow, green pepper, carrots. 25ml Cornstarch
300g Cake flour (batter ingredient)
10g Baking powder (batter ingredient)
5ml Dried mixed herbs (batter ingredient)
4 Eggs, beaten (batter ingredient)
50ml Canola oil (batter ingredient)
350ml Fat free yoghurt (batter ingredient)
125ml Water. (batter ingredient)
2 ml Lemon juice Pinch of salt (batter ingredient)

Preheat oven to 180˚ C.
Place chicken, bay leaf, peppercorns, cloves, salt and water in a large pot. Bring to a boil and reduce the heat. Simmer for 30 minutes or until the chicken is cooked.
Spoon chicken out and cut into cubes. Keep liquid aside and remove spices.
Cut vegetables into cubes and coat with cornstarch. Add to chicken stock and simmer for 5 minute. Stir in the thyme, chicken and season with pepper and spice.
Add garlic and onions.
Spoon into an oven dish.
BATTER: Combine the dry ingredients. Mix the eggs, oil, yoghurt and water. Stir into the flour mixture until smooth.
Pour batter over the filling and bake for 30 minutes or until golden brown and cooked.
Serve with salad.