Chicken Pie

Pie Crust
4 teaspoons sugar

2 teaspoon salt

650g all-purpose flour

350g butter

1/2 cup cold water

Filling
500g Chicken breast - cut into cube

2 big onion - cut small pieces

1 tin button mushroom - cut into small pieces

100g Fresh mushrrom - optional

3 tbs corn flour

1/2 carrot - cut into cube
300 ml milk

200g Campbell's mushroom instant soup

1 tbs chicken stock

1 tsp pepper

Method:

Prepared Filling.

Fried onion, carrot till fragrance. Mix milk with Campbell's instant soup, pepper,chicken stock. Pour into onion & carrot and to boil for 2 minute. Add in mushroom & chicken till cook and put aside.

Prepared pie skin.

1 To make the crust combine the sugar, salt and flour in a bowl. Cut in butter and add water/milk until the dough starts to come together. Wrap dough in plastic, then refrigerate for 30 minutes.
2 Grease 12 tarts mould with butter .

3.Roll on the pastrie about 5mm thick on a floured work top (do not stretch the pastry) and divide in 12 portions dough and shape into tart mould.

4. Fill pie tart with the chicken filling.
5. Cover with the second crust.Trim the overhang of dough to z-inch beyond the edge of the pan. Fold the edge of the dough under itself, pinching to seal. Using either a fork or your fingers, crimp the edge of the dough around the pie and against the top of the pie pan. Brush with egg york if desired.
6. Preheat oven and bake at 200c for 30 -40 minutes.