Chicken loaf pie with 100% whole wheat crust

For the pie crust: Take whole wheat flour, salt and sugar in a bowl and mix well.In a separate bowl, thoroughly whisk oil with cold water and pour it into the flour all at once.Incorporate it to the flour with your hands to get a crumbly texture. If the mixture seems too dry to be gathered, sprinkle some more water and gather it to a dough.You can add herbs at this stage,if you wish to.Do not over knead that it will stop you from getting a lovely flaky crust in the end.Once the dough is ready, refrigerate it for an hour.

For the white sauce: Heat a sauce pan and melt butter on low heat.Add flour and roast it for 2 minutes to get off with it's raw taste. Pour in the milk, stirring vigorously as you do. Make sure there are no lumps in the sauce.Add pepper powder, salt and Italian seasoning. When the sauce begins to thicken, take it off the heat.

For the chicken filling: Heat oil in a pan.Add chopped onions and sauté. Once they are soft, add chopped garlic and green chillies.Cook for a few minutes.Stir in salt and pepper, followed by cooked and shredded chicken. Mix everything well and take off the heat once done. Allow it to cool.

Assembling the pie: Roll out the refrigerated dough into a sheet, keeping in mind the size of your pie dish. This dough will yield enough crust to make a 9 inch loaf pie. Transfer the rolled out dough to the loaf pan and trim the edges if needed.Prick the crust base all over with a fork. Mix the chicken filling with the white sauce and transfer it to the pan. Top it with the lattice and brush it with some well-beaten egg yolk. Bake in a preheated oven at 200C for 25 to 30 minutes. Once done, let it cool for a few minutes in the pan. Serve warm.