boil 500g chicken with salt and black pepper and cook it in enough water so the water evaporates and chicken remain dry. Take the bones out and shred it. Is using boneless chicken, use 300g chicken.

Put 1 tsp crushed red peppers, 2 tbs soya sauce and 1 tbs chilli garlic sauce or ketchup if you do not have chilli garlic sauce and mix well.

Take a dish and put the pastry crust sheet in it.

Spread the shredded chicken on it, now add mushrooms over it or mix well with chicken mixture if you like.

Mix 3 eggs with 6 tbs milk with salt and black pepper and pour it over the mixture in a way that it is all wet. Keep 1 tablespoon of this mixture for later use

Sprinkle shredded cheese over it and cover it with the pastry sheet.

Make shapes of your choice with remaining dough and put it on top.

Use a brush to glaze some egg on top.

Bake it in pre-heated oven for at-least 30 minutes.

Always line the bottom of your dish with butter paper so your pie won’t stick to the bottom of the pan.

I usually bake the pie before hand. Cook it in a rack and when its room temperature, cover it with foil so its not dried up and keep it till the time you serve it, before serving bake it for another 10 minutes and it will be fresh.

I have used 2 sheets because of its size, if your sheet is long enough to cover bottom and top, you can have 1 as well.

You can use any vegetable of your choice or you can also make just the vegetable pie as well, the egg and cheese makes it fulfilling and tasty.

You can make it in 9 inch round cake tin as well, you will only need 1 pie sheet and you can use 2 eggs and less mixture to bake it.