Chicken Pie (Kotopita)

Ingredients

For the dough

• 2 1/2 glasses self-raising flour

• 1/2 glass vegetable shortening

• 1 glass yoghurt

• 1 unbeaten egg

For the filling

• 3 glasses boiled, skinned chicken, cut into small pieces

• 1 (400 g) fresh mushrooms, sliced

• 1 small onion, finely chopped

• 3 tablespoons oil

• 1 Halloumi cheese, coarsely grated

For the Béchamel sauce

• 2 glasses boiling milk

• 1 tablespoon butter

• 3 tablespoons self-raising flour

• 1/2 chicken stock cube

Method

1. To prepare the filling, fry the onion gently in the oil and then stir in the mushrooms. Make a Béchamel sauce using the above ingredients (see Basic Recipe for Béchamel Sauce). Combine the chicken with the Halloumi, the mushroom mixture and the Béchamel.

• Divide the dough into two portions. Use one portion to line the base and sides up to a height of 3 cm of a 27x27 cm ovenproof dish.

• Prick the pastry and spread the filling evenly. Roll out the other portion of the dough to the size of the dish.

• Place over the filling and press the edges of the two pastry sheets together firmly.

• Prick the top sheet of the pastry too.

• Bake the pie in a preheated moderate oven (160°C) for 45 minutes or until golden brown.

• Remove from the oven.

• Leave aside for 20-30 minutes until the Béchamel sets and serve.