Step by step

1. Put the flour, butter and salt into the bowl of a stand mixer fitted with the Flat Beater. Mix on speed 2 for about 2 minutes.

2. Once the mixture has a sandy texture, replace the Flat Beater with the Dough Hook. Gradually add the water while kneading on speed 2.

3. Once the dough is smooth, use your hands to shape it into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

4. Cut the dough in half and roll both halves on a floured work surface. Lightly grease a pie casserole and drape one of the rolled out dough halves in. Cut off the excess dough from the sides.

5. Heat the olive oil over medium heat and cook the chicken breasts.

6. Add the chicken breasts to the bowl of a stand mixer fitted with the Flat Beater. Mix for 2 minutes on speed 2 until the chicken is shredded.

7. Peel and dice the onion. Cut the celery into 0,5 cm pieces. Peel the carrots and cut them into discs. Mince the garlic.

8. In a large frying pan, melt the butter over medium and cook the onion, celery, carrot and garlic for about 6 minutes.

9. Sprinkle the flour over the vegetables and whisk so the flour can absorb the butter.

10. Add the chicken broth, cream and spices to the vegetables and whisk constantly. The sauce should become thick and creamy.

11. Add the shredded chicken and peas to the sauce. Cook over low heat for a few minutes.

12. Pour the chicken filling in and cover with the other rolled out dough half. With your fingers, pinch both halves of the dough together.

13. Brush the top of the pie with the egg wash and with a sharp knife make some slits to make sure steam can come out.

14. Bake the pie for 45 minutes in a 180ºC preheated oven.