Cheesy Chicken Pie

One of my favorite cookbook where I get inspiration from is a very old cookbook called Flavor It Magnolia - A treasury of Magnolia Cook Match and Test Kitchen Recipe.  I don't have the actual cookbook but I had it photocopied years and years ago.  My "cookbook" has been showing signs of wear and tear that I am planning to redo it, complete with a couple of photos.  One of  my favorite recipe is a dish called Cheesy Chicken Pie, a regional entry for then Magnolia (now Nestle) cook match from an Amelia Tuble.

Crust:
4 cups all purpose flour
1 cup butter
1 cup grated cheese
8-10 tbsp cold water
1 egg, beaten
1 tbsp all purpose cream

Combine flour, butter, and grated cheese.  Cut mixture with a pastry blender until it has the consistency of  coarse meal.  Add water gradually to moisten mixture and to form dough.  Divide into 3 parts.  Roll out one part to to line a 10 inch pie plate, roll out the next one to line individual tart molds and reserve the last dough for top crust. Prick with a fork and chill.

Filling:
1 kg chicken breast
2 pcs pandan or laurel leaves
3 tbsp cooking oil
1 head of garlic, chopped
1 pc onion, chopped
1 pc potato, chopped
1 pc carrot, chopped
1/2 cup diced hotdog
1/2 cup sliced mushrooms
1/2 cup green peas
1/2 cup whole corn kernels
1/3 cup raisins
salt and pepper
1 tbsp flour
1/2 cup chicken broth
1 cup quickmelt cheese, cubed
1 200gm pack all purpose cream
1/2 cup grated cheese

Boil chicken in the water from the canned vegetables.  Add laurel or pandan.

When chicken is half cooked, remove from the liquid, debone and cube.  Reserve the liquid to serve as your chicken broth.
Heat oil, saute garlic and onions.  Add the rest of the ingredients and season to taste.  Dissolve flour in chicken broth and pour over mixture to thicken.  Add quickmelt cheese and cream.  Simmer and cook until well blended.

Spoon the cooked pie filling into the chilled crust and top with grated cheese.  Cover the entire pie with the reserved pie crust.  Brush surface of the pie wih a mixture of beaten egg and cream.  Seal and prick with a fork. 

Bake pie and tarts at 200 degrees C (400 degrees F)  and bake for an hour.  Reduce heat to 180 degrees C (350 degrees F) and bake for until crust turns golden.

* I tweaked this recipe a little bit to my taste. Adding, substituting and eliminating ingredients that I feel would better the dish.