Pie Of Chicken With Cream Cheese

Directions

• Start by preparing the dough.
• In a bowl, mix the wheat flour with the salt.
• Add the cold butter in pieces and mix with your fingertips until you get a crumbly mixture.
• Add the egg and ice water to the flour and butter mixture.
• Mix well until you form a homogeneous mass. 
  If necessary, add more water little by little.
• Wrap the dough in plastic wrap and place in the fridge for about 30 minutes to rest.
• In the meantime, prepare the stuffing. 
  In a pan, heat the olive oil and sauté the onion and garlic until golden.
• Add the shredded chicken and chopped tomatoes. 
  Season with salt and pepper to taste and cook for a few minutes.
• Add the tomato sauce and let it cook for a few more minutes. 
  Turn off the heat and add the chopped parsley. 
  Reserve.
• Preheat the oven to 180°C (medium temperature).
• Remove the dough from the refrigerator and divide it into two parts: one for the base of the casserole and the other for the lid.
• Open half the dough with a rolling pin on a floured surface and line the bottom of a pie pan or refractory, leaving a slightly higher edge.
• Spread the cream cheese over the dough.
• Place the chicken stuffing over the cottage cheese, spreading evenly.
• Open the other half of the dough and cover the stuffing, sealing the edges.
• Make a few slits in the lid of the pot pie so that steam can escape during cooking.
• Take to preheated oven and bake for about 40 minutes, or until the dough is golden.
• Remove from oven and let cool slightly before serving.