Delicious Chicken Pie

For the Dough

• • 2 ¾ cups all-purpose flour
• • A little salt
• • ¾ cup sunflower oil or vegetable shortening
• • 1 egg
• • 1 cup sheep's yogurt

For the Filling

• • ½ boiled chicken
• • 1/5 cup olive oil
• • 2-3 finely chopped spring onions
• • 1 leek, white part only, finely chopped
• • 1 can (400g) sliced mushrooms
• • 1 small can (170g) corn
• • 3 tablespoons chopped parsley
• • 1 halloumi cheese, 250g, coarsely grated
• • 1 level teaspoon salt
• • A little black pepper

For the Béchamel Sauce

• • 3 cups milk
• • 4 tablespoons all-purpose flour
• • 3 teaspoons butter (for bread/spreading)
• • 1 chicken stock cube
• • ½ teaspoon salt

For the Topping

• • 1 egg white beaten with a little water

Let's start with the dough:

1. 1. In a large bowl, place the flour and salt and mix. Add the sunflower oil or vegetable shortening, the egg, and the yogurt, and knead until you have a soft, pliable dough that doesn't stick to your hands. Cover it and let it rest while we prepare the filling.

For the filling:

1. 1. Shred the boiled chicken and cut it into small pieces. You should have 3 cups of cooked chicken.
2. 2. In a frying pan, heat the olive oil and sauté the spring onions and leek until softened.
3. 3. Add the mushrooms and corn and stir. Add the chicken, parsley, salt, pepper, and grated halloumi.

Prepare the béchamel:

1. 1. In a saucepan, put all the ingredients for the béchamel and mix.
2. 2. Place it on the heat and stir until it thickens. Add the béchamel to the chicken mixture and stir.
3. 3. Let it cool down a bit.

For the chicken pie:

1. 1. Grease the bottom and sides of a baking pan well. Divide the dough into two parts. Take one piece of non-stick parchment paper and roll out one piece of dough into a large sheet that covers the bottom and sides of the pan. Prick the dough all over with a fork.