Method

Dough
Rub butter into the flour until it resembles like breadcrumbs

Add egg and knead the dough till smooth.

Let the dough rest for at least 10 minutes before rolling out.

Filling
Heat up a pan, add in 2 tbsp cooking oil. Add chicken pieces and cook till brown. Set aside and let rest.

In the same pan, add chopped onions and saute until translucent. Add butter and flour and cook till flour taste is gone, add the milk and stir continuously until it boils for about 2 mins.

In another pan, saute the garlic, mushrooms , green pea and thyme. Once fragrant, add in the chicken pieces and season. Add in the bechamel sauce and mix till desired consistency. 

Assembling the Pies
1 egg (for egg wash)

Preheat oven to 170C.

Divide the dough to 3 parts. Combine 2 parts and roll it flat in the shape of a circle about 1 inch wider than the diameter of your mould so that it can line the sides of the mould and till about 3-4mm thickness.

Line this on the bottom of the chicken pie mould and press it against the bottom and sides. Fill the tart shell with the filling.

With the remaining 1/3 of the dough, press in flat in the shape of the circle and place it on top of the chicken pie mould and seal tight with the bottom pastry lined. Poke holes on top with either fork or knife.

Whisk egg well to prepare for egg wash. Brush on top of chicken pie before baking in oven for about 20 mins till golden brown.