Chicken Pot Pie

Directions

• Start by preparing the dough. 
  In a bowl, mix the wheat flour and salt. 
  Add the chilled butter and, using your fingertips, crumble the butter into the flour until you get a crumbly texture.
• Add the egg and mix well. 
  Add the ice water little by little, just enough to form a homogeneous mass that does not stick to your hands. 
  Wrap the dough in plastic wrap and place in the fridge for 30 minutes.
• While the dough is resting, prepare the filling. 
  In a pan, heat the olive oil and sauté the onion and garlic until golden. 
  Add the tomato and sauté for a few more minutes.
• Add the shredded chicken, corn, peas, olives and tomato sauce. 
  Season with salt, pepper and parsley to taste. 
  Mix well and cook for approximately 5 minutes. 
  Reserve.
• Preheat the oven to 180°C.
• Remove the dough from the refrigerator and divide it into two parts, one slightly larger than the other. 
  Open the larger part of the dough with a rolling pin on a floured surface until you get a disc that covers the bottom and sides of a casserole dish.
• Place the stuffing over the open dough in the form.
• Open the smaller part of the dough and cover the filling, sealing the edges with the base dough. 
  Make some cuts in the surface of the dough so that steam can escape during baking.
• Brush the surface with the beaten egg yolk to give the pie a golden sheen.
• Take to preheated oven and bake for approximately 30-40 minutes, or until the dough is golden.
• Remove from oven and let rest for a few minutes before serving.