Chicken Pie

Da ta.... this is my first time trying to make chicken pie, the pie crust turn out to be too flaky but overall it still taste really good, the creamy filling is really yummy!! I am so happy for the first trial, will definitely improve for 2nd trial.... yeh!!!

Ingredients (Creamy Filling):

1. 500g chickeen, cubed
2. 10 button mushroom, sliced
3. 1 anion, chopped
4. 3 cloves of garlic, chopped
5. 1 carrot, sliced. (or frozen mix vegetable)
6. chicken broth, 2 tsp
7. 3 tsp plain flour
8. 1 1/2 cup milk
9. 1 small cube of butter
10. salt & pepper to tas
11. 1 egg for glazing
    

Put the butter in the pan, add garlic and anion and fry it to light brown, add in mix vegetable, salt and pepper, cook in meadium heat till bubbling. Add in shreded chicken, stir well and add chicken rother, milk and flour and cook till the souce become creamy

Pie doug:

1. 2 cups of all purpose flour
2. 1/4 cup cake flour
3. 1/2 tsp salt
4. 1 stick of butter (~100g)
5. 1 stick of vegetable shortening
6. 6 tsp cold water
7. 1 1/2 tsp cidar vinegar
   

To make the doug:

Put the butter on a clean work surface and chop it roughly with a knife. Add the flour and salt on top and use a scraper or knife to cut the butter and flour together. When well combined, but still dry and rough, add the water, a small amount at a time, and mix well. Scrape the dough to the side and dust the work surface with flour. Roll out the crumbly dough into a 6- by 8-inch rectangle. Use a dough scraper or other flat surface to fold the two short edges of the rectangle to the center, then fold the bottom side over the top, as if you were closing a wallet. Turn the dough 90° and roll it out again to form a 6- by 8-inch rectangle. Repeat the folding process. You may need to dust the dough and counter with flour occasionally to keep it from sticking to the rolling pin. Place the dough in a plastic bag and refrigerate for at least 15 minutes.
Remove the dough from the refrigerator and repeat the roll and fold process two more times. At the end of the process, you'll be amazed at what a beautiful dough you have made. Seal it in plastic again and refrigerate for at least two hours. When you're ready to assemble the pot pie, roll the dough out to 1/8-inch thick and cut it to be slightly larger than the size of your baking dish. Lay the pastry on top and press along the edges of the dish to seal it.