Chicken Pie

Ingredients:

Oven temp: 325 F/160 C

1 kg chicken-boneless, cooked and diced

2 cups (240 gm) maidal

cup (180 gm) butter 1 tsp vinegar

1 egg or 1/4 cup cold milk

1/4 tsp salt

1 tsp baking powder

1 tbsp slightly beaten egg or milk to glaze the pie

2 cups milk

2 tbsp maida

1 tbsp butter1 tsp salt

1 tsp pissi kali mirch

Method:

Mix the butter, maida, vinegar, egg, salt and baking powder and knead lightly into a soft dough and keep aside.
Melt butter, add maida, saut? little and add the milk very gradually, stirring vigorously all the time.
Bring to a boil, lower the heat and simmer for 1-2 minutes, add the salt, pepper and chicken.
Roll out a little more than half the dough about 1/4 cm (1/8?) thick and cover the base and the sides of the pie dish. Dust base with flour and fill it with the chicken mixture.
Roll out the other portion of the dough, wet the edges, and cover the pie, pressing the edges together, to seal. Prick with a fork, glaze the surface with the beaten egg, or milk and bake in a pre-heated oven for about 45-60 minutes or until golden.