I had to bump this recipe as I just made it for the nth time yesterday and could not recommend you enough to make it asap. Put it on your priority list.. Its that important.
8 oz All purpose Flour
4 oz butter or Margarine, melted
1/2 tsp lemon juice
1/2 tsp salt
Boneless Chicken cubes 1 cup
Frozen peas 1/4 cup
Frozen sweet corn 1/4 cup
Frozen carrots 1/4 cup
(Or grab a bag of Mixed frozen veggies)
For the white sauce:
Salt, white pepper, chinese salt, shredded cheese
Knead 8 oz flour and 4 oz butter along with salt and lemon juice together in the food processor/by hand until a soft dough is formed. Keep it aside, covered.
Dice the chicken and put them in a microwave-safe dish and cook in water for 5 minutes. Add a pinch of salt.
Dice the potatoes and boil them in the microwave-safe dish for 5 minutes.
Make the white sauce with flour, oil, milk, cheese and seasonings.
Drain the chicken in a strainer.
Add the veggies and the chicken to the white sauce. Mix well.
Now lightly grease the pie dish.
Separate the pastry into two halves.Roll the pastry very thin.
Lay it onto the pie dish. Use a rolling pin to cut off the excess.
Add the chicken and veggie mixture.
Cover it with another layer of rolled pastry.
Use the rolling pin on the edges of the pie dish to cut off excess. Ignore all my patchwork and carry on..
Decorate the pie with any leftover dough. Again.. ignore the patched up job.
Glaze with beaten egg using a pastry brush.
Bake in a preheated oven at 350 for 30-45 minutes. Pie would be done when it attains a lovely golden color.
Let it sit for about 10 minutes before serving.