Chicken Vegetable pie recipe for dogs

Ingredients
2 tablespoons butter
1 baby cabbage
1 carrot
1 red bell pepper
3 medium red potatoes, unpeeled
1 ½ cups fresh corn kernels
1 cup Chicken Stock (see recipe)
½ teaspoon thyme
½ teaspoon marjoram
Salt
Ground pepper
2 cups cooked boneless chicken, cut into 2 cm pieces
2 tablespoons white wine
2 tablespoons cornstarch
Dough for double crust 22 cm pie

To prepare vegetables chop baby cabbage , cut carrot into 1 cm pieces, remove seeds and core of bell pepper and cut into 1 cm pieces and cut red potatoes into 1 cm pieces. Sauté baby cabbage, carrot, potatoes, corn and bell pepper in butter until baby cabbage change their color. Pour ¼ cup chicken stock in to pan and then add marjoram, thyme and salt and pepper to taste. Let boil lightly for about twenty minutes while stirring. Add chicken and mix well.

Heat oven to 175 C.
Place half of pie crust dough into a 22 cm pie dish. Place chicken and vegetables into dish. Pour the wine mixed with the cornstarch over pie filling. Cover pie dish with remaining dough and seal the edges. Make a cut in the center of the pie. Place pie in oven and bake for about forty-five minutes with an oven safe tray under the pie dish to prevent dripping. Serve when cool.

Makes a 22 cm pie.