We take the dough out of the refrigerator and cut it in half.
Using a rolling pin, roll out the first half of the dough.
Cover the tart tray with butter paper and put the dough in the tray.
Pour the mixture of vegetables and chicken into the mold.
Roll out the rest of the dough on the work surface and put it on the pie.
Slide the edges of the second circle of dough along the edge of the pie pan (between the filling and the dough) and fold the edges of the first circle of dough over the second, pressing gently to adhere well.
Make 4 slits in the top of the cake to allow air to escape.
In a small bowl, whisk the egg and spread it over the dough with a pastry brush.
If you have some dough left, you can cut out shapes to decorate the pie.
Bake for 15 minutes.
Lower the oven to 175 (thermostat 6) and cook for another 20 minutes.
Serve hot.
Enjoy !
