To make your short-crust dough, transfer the flour, sugar and salt in your food processor and give a dry pulse for a few seconds so that all the ingredients are well combined. You can do this entire process with your hands too!
Throw in your chilled butter cubes and pulse again for around 10 seconds till you end up with a course, crumbly flour and butter cubes are nowhere to be seen except for maybe a few big chunks (that’s fine).
Next, pour in your ice-cold water and pulse just until you see the clumps of flour being formed together. It should be scattered still but when you take a small portion between your thumb and index finger, it should hold its shape nicely.
If it still looks dry, sprinkle a little more cold water till you achieve that perfect consistency.
Empty the contents of your food processor onto your clean kitchen counter and with light hands, gather the whole dough into a ball. Do not knead it into a smooth dough. Just gather together and shape it into a ball.
Wrap snugly in a cling-film and keep to chill in the refrigerator for at least 1 hour.
In the meanwhile, prepare your creamy chicken and vegetable filling! In a sauce-pan, heat 2 tbsn olive oil.
Once hot, place your chicken breasts in hot oil and season with salt and pepper. Cook for 2-3 minutes on 1 side of high heat till they get nicely browned.
Next, flip your chicken breasts and cover the pan with a lid. Reduce the heat to low and cook for 10 minutes. This is the fool proof method of cooking the chicken breasts well.
Cool the cooked chicken and using two forks, shred them into threads! Set aside.
In the same sauce-pan, heat your remaining oil and butter.
Add your chopped carrots first as they take the longest time to get cooked. Fry for 1-2 minutes.
Add your minced garlic along with the chopped onions and cook till they turn pink and translucent.
Throw in the diced mushrooms and cook for further 1-2 minutes till they shrink and their water mostly evaporates.
Add the flour, salt, Italian seasoning and black pepper. Cook for around 2-3 minutes, till the raw aroma of flour goes away. Flour is to thicken our filling.
Turn the flame on low, pour in the cream/milk and stir continuously with a spatula or a whisk till there are no lumps of flour remaining. You should get a smooth and creamy white sauce.
Now add the steamed peas and shredded chicken. Mix well and simmer for another couple of minutes, before turning off the flame.
Set the delicious filling aside to cool completely.
Time to assemble the pie! Pre-heat your oven to 180 degrees C.
Take the dough out of the refrigerator and with a knife, cut it into two equal parts. Wrap one part again in a cling film and keep it back in the refrigerator to chill.
Take the second part and sprinkling some flour on the kitchen counter as well as all over the dough-ball, roll carefully in a circle with the help of a rolling pin.
The circle shouldn’t be too think or too thick. If your dough is of the right texture, it should roll easily and not crumble.
Keep your round baking tin inverted on top of the rolled out dough and leaving a space of 1-2 inches all around it, cut a circle around it with a knife.
Place the baking tin back on the counter and transfer your cooled chicken filling inside it .
Very carefully and gently, pick up your rolled dough sheet and place on top of the baking tin as a cover. With your fingers, seal the dough all around the rim.
With a pastry brush, brush your egg-wash all over your pie crust.
Now, take the second dough ball out of the refrigerator and roll in a circular sheet in the similar manner.
With a knife, cut it vertically into 2 halves.
Cut one part of the rolled out sheet in thin, long strips and working quickly, make three braids to decorate the top. Make sure that the ends are sealed and the knots are close together so that they don’t loosen up while baking. Set aside.
Taking a heart-shaped cookie-cutter, cut multiple hearts from the second half of the dough-sheet.
Place your braids on top of your pie crust at some distance from each other and again, gently seal the ends on the rim of the tin.
Place the heart shapes anywhere between the braids and press gently so that they are well-set.
Finally, brush egg-wash all over the decorated pie-crust one last time.
Transfer to the oven and bake for 25-30 minutes, until you see the crust is the cooked beautifully and is golden-brown all over its surface.
Serve hot and enjoy!