Chicken and Mushroom Pie with Shortcrust Pastry

Cooking

1. For the dough, rub 400 g of flour with 200 g of cold butter and 5 g of salt into crumbs, add 2 eggs and quickly gather into a ball; if the dough is dry, add up to 30 ml of cold water. Divide into 2/3 and 1/3 portions, wrap in plastic wrap, and chill for 30 minutes.
2. Cut the chicken into 2 cm cubes, slice the mushrooms, finely dice the onion, and mince the garlic.
3. Melt 30 g of butter in a large skillet, fry the chicken over high heat for 5-6 minutes until golden brown, and remove.
4. In the same skillet, sauté the onion for 3-4 minutes, add the mushrooms, and cook for another 7-8 minutes until the liquid evaporates. Add the garlic for 1 minute.
5. Return the chicken to the pan, sprinkle with 20 g of flour, mix, and cook for 1-2 minutes. Pour in the broth, add 3 g of salt and pepper, and simmer for 3-4 minutes until thickened. Stir in the herbs and let the filling cool completely.
6. Preheat the oven to 374°F. Roll out the larger portion of the dough into a circle and place it into a 24-26 cm baking dish with 4-5 cm edges. Prick the bottom with a fork.
7. Spread the cooled filling inside. Roll out the smaller portion of the dough into a top crust, cover the pie, crimp the edges, and make a steam vent in the center. Brush with beaten egg.
8. Bake for 40-45 minutes until a rich golden crust forms. Let the pie rest for 15 minutes before slicing so the filling sets.