Mushroom Chicken Pie

This chicken pie is different from the pies with puff pastry skin. The skin is made from bread.

Adapted from 阿芳的3杯面粉

Ingredients:-
(A) Filling:-
Chicken breast with salt and pepper
Onion
Sliced white mushroom
Salt
pepper

Some cheddar and mozzarella cheese

(B) Skin:-
200g plain flour
1 tsp yeast
1 ¼ tbsp sugar
1 cup water
1/2 tbsp oil

Methods:
1. Steam and Shred the chicken meat set aside.

2. Cook the onion with oil till soft. Off the heat. Add in sliced white mushroom and shredded chicken and in salt and pepper. Mix well and set aside.

3. Put (B) ingredients together. Knead till form smooth dough. Cover the dough and rest for 30 minutes or until double the size.

4. Divide the dough into 3 portions. Weight 70g each. Shape all into balls and rest for 10 minutes.

5. Roll out the base dough into round. Transfer the base dough into the greased pie mould. Prick some holes with forks.  Rest for 20 minutes and bake it till half cook.

6. Meanwhile prepare the pie topping. Roll the other 2 dough into round shape. Cut into strips.

7. Fill the pie base with the cool filling. Then spread the cheeses evenly on top.

8. Arrange the strips from a roll out dough onto the pie. Start design by adding strips from the other portion of dough one by one onto the pie. Make crisscross pattern. Once complete, brush the edge with water and seal it properly. Brush with egg wash. 

9. Bake in preheated oven 170C for 25-28 minutes or till golden brown.

10. Immediately remove from mould and leave to cool on wire rack. It is best to serve warm. Enjoy!