Wash and dry the chicken. Cut the chicken into small cubes and place them in a mixing bowl.
1 chicken breast
Season the chicken with salt, pepper, oregano, basil, garlic powder, ginger powder, and nutmeg. Mix well and set aside for later use.
½ tsp black pepper, ½ tsp dried oregano, ½ tsp dried basil, ½ tbsp garlic powder, ½ tsp ground ginger
Over medium-high, heat the oil. Add the seasoned chicken, onions, and carrots to the pan. Stir the chicken until all sides are browned.
1 cup yellow onion, 2 tbsp vegetable oil, 1 cup carrot
Cover the pan and allow the chicken to cook for an additional 10 minutes.
Remove the lid and add the peas and sliced mushrooms, stir the mix. Cover the pan and cook for another 10 minutes.
1 cup peas, 1 cup white mushrooms
Remove from heat, stir in sliced hard-boiled eggs, and set aside for later use.
2 egg
For the Sauce
On medium heat melt the butter in a stockpot.
2 tbsp unsalted butter
Stir in the flour to the melted butter. Stir continuously to prevent burning.
2 tbsp all-purpose flour
Add the milk slowly stiring continuously until it thickens.
1 cup milk
Add the nutmeg and parmesan cheese and mix well.
½ tsp ground nutmeg, 1 tbsp parmesan cheese
Pour the sauce into the chicken mix. Stir until thoroughly mixed. Let this mixture cool to room temperature, then chill completely in the fridge, for at least 3 hours.
For the Pie Crust
Pulse the flour and salt together in a food processor 10 times, to combine.
3 ¾ cup all-purpose flour, ½ tsp salt
Add the cubed butter and pulse about 20 times until the butter is chopped up into pea-sized pieces.
3 sticks unsalted butter
Drizzle in the ice water and pulse until the dough comes together. You want to stop adding water when it looks crumbly, but if you pinch a bit of the dough, it holds together.
½ cup cold ice water
Dump the dough out onto the counter, bring it together into a flat disk with your fingers, then wrap it in plastic. Chill in the fridge for 2 hours.
Assemble the Pie
Preheat the oven to 400ºF.
Roll the pie crust out to about 1/8 inch thick, and cut 6-inch wide circles. If you re-roll the scraps, you should be able to get 8 circles total.
Place a few spoonfuls of filling into each circle, then enclose by crimping with your fingers. Repeat with the remaining ingredients, then place four pies each on two sheet pans.
Cut vent slits into each pie, then brush with egg wash. Sprinkle on sesame and poppy seeds.
1 egg, sesame seeds, poppy seeds
Bake for 25–30 minutes until golden brown and crusty.
Let the pies cool for at least 5 minutes, then enjoy!
Did You Like This Recipe?Take a picture and mention us on Pintrest @TasteTheWorldCookbook or tag it with #tastetheworldcookbook! Don't forget to subscribe to our email list for more recipes!