Savory chicken pie

Directions

• In a large bowl, mix the flour with the cold butter using your fingertips until it resembles crumbs. 
  Add the ice water little by little and knead until it forms a homogeneous dough. 
  Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• In a pan, heat some vegetable oil and sauté the onion and garlic until golden. 
  Add the shredded chicken, grated carrot, corn, peas and olives. 
  Season with salt and pepper to taste. 
  Cook for a few minutes until the ingredients are well incorporated. 
  Reserve.
• Preheat the oven to 180°C.
• In a bowl, lightly beat the eggs and mix in the milk. 
  Season with salt and pepper to taste.
• Remove the dough from the refrigerator and divide it into two parts, one larger for the base of the pie and the other smaller for the topping.
• Roll out most of the dough with a rolling pin and line the bottom and sides of a greased pie pan.
• Place the chicken filling in the pan, spreading it evenly. 
  Cover with grated mozzarella cheese.
• Roll out the smaller dough with the rolling pin and cover the pie.
• Seal the edges by pressing with your fingers or using a fork to seal. 
  Poke a few holes in the top of the pie to allow steam to escape during baking.
• Brush the surface of the pie with the egg and milk mixture.
• Place the pie in the preheated oven and bake for approximately 30-35 minutes, or until the pastry is golden and the filling is heated through.
• Remove from the oven and let cool slightly before serving. 
  Cut into slices and enjoy!