A chicken pie, yes. Pasta chicken pie? That's new! A lovely combination of chicken pieces with pasta baked to a delicious pie!

Ingredients
For the filling


2 tbsp butter
1 large onion, finely chopped
1 capsicum, finely chopped
½ cup mushroom
1 cup baked corn
2 cups white sauce
½ tsp oregano
Salt, as required
½ cup grated cheese
1 cup chicken cooked and cut in to tiny cubes
1 cup pasta boiled and drained


For the tart shell


270gm maida
Salt, as required
140gm butter

Preparation
Preheat oven to 180 degrees
Heat butter, sauté large onion slices, capsicum, mushroom and baked corn, and mix well. Switch off the stove
Add white sauce, oregano and salt to it, stir and mix well. Add grated cheese, cooked chicken and pasta, and mix well
Add salt and maida to it and give it a stir
Add small slices of butter to it and gently mix using finger tips
Sprinkle cold water and mix well without applying much pressure when it begins to crumble
Now, to make the tart, split this flour into two and roll out each of the halves
Transfer a rolled piece to a pie dish and even out its edges by pasting firmly on to the baking vessel
Fill it with Bengal gram and bake for ten minutes in an oven
Take it out, remove the Bengal gram, fill it with the prepared filling and cover with the other rolled out piece
Make perforations on the cover, brush with egg white and place in oven again
Bake for around 40 minutes

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