Delicious Chicken Pie

Directions

• Preheat the oven to 200°C.
• In a large bowl, mix the wheat flour and salt. 
  Add the chilled butter and mix with your hands or a pastry cutter until you get a crumbly texture. 
  Add the ice water, one tablespoon at a time, and stir until the dough forms a ball. 
  Wrap in plastic wrap and place in the fridge for 30 minutes.
• While the dough rests in the fridge, prepare the filling. 
  In a pan, melt the butter over medium heat. 
  Add the onion and garlic, and sauté until soft and lightly golden. 
  Add the carrots, peas and corn, and saute for a few more minutes.
• Add the wheat flour to the pan and mix well. 
  Pour in the chicken broth and milk little by little, stirring constantly, until you get a creamy sauce. 
  Cook for a few more minutes, until the sauce thickens. 
  Season with salt and pepper to taste. 
  Remove from the heat and stir in the shredded chicken.
• Remove the dough from the refrigerator and divide it into two parts – a slightly larger one for the base and a smaller one for the lid.
• Roll out the larger dough on a floured surface and transfer to a pie pan.
• Place the chicken filling over the dough in the form.
• Open the smaller dough and cover the pie. 
  Press edges to seal and cut small slits in top of dough to allow steam to escape.
• Brush the pie with the beaten egg yolk.
• Place the pie in the preheated oven and bake for approximately 30-35 minutes, or until the pastry is golden brown.
• Remove the pie from the oven and let it cool slightly before serving.