Chicken Pie with Yogurt Dough

For the Dough

• • 2 ¾ All-purpose flour
• • A little salt
• • ¾ Sunflower oil or vegetable shortening
• • 1 Egg
• • 1 Sheep's milk yogurt

For the Filling

• • ½ Boiled chicken
• • ⅔ Olive oil
• • 2-3 Fresh spring onions, finely chopped
• • 1 Leek, white part only, finely chopped
• • 1 Canned sliced mushrooms (400g)
• • 1 small Canned corn (170g)
• • 3 tablespoons Fresh parsley, finely chopped
• • 1 Halloumi cheese, coarsely grated (250g)
• • 1 level teaspoon Salt
• • A little Black pepper

For the Béchamel Sauce

• • 3 Milk
• • 4 tablespoons All-purpose flour
• • 3 teaspoons Butter for spreading (bread butter)
• • 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.
2. 2. 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.
3. 3. Cover it and let it rest while you 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. Heat the olive oil in a pan 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 the grated halloumi.

We prepare the béchamel:

1. 1. In a saucepan, put all the ingredients for the béchamel and mix.
2. 2. Place over 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: