Ingredients

For The Dough

• 4 cups all‑purpose flour (500 g)

• 2 sticks + 2 tablespoons cold butter (250 g)

• 1 1/2 teaspoons salt (8 g)

• 1/2 cup + 2 tablespoons cold water (150 ml)

For The Filling

• 2 medium chicken breasts (620 g)

• 1 small onion

• 1/2 teaspoon salt

• 1 teaspoon chicken seasoning

• 1 cup water

• 2 tablespoons oil

• 1/4 cup chopped onion

• 1/2 teaspoon minced ginger

• 2 cloves garlic, minced

• Shredded chicken (from boiled chicken)

• 1 cup shredded cabbage

• 1/2 cup shredded carrot

• 1/2 teaspoon crushed bouillon

• 1/4 teaspoon salt

• 2 tablespoons all‑purpose flour

• 1/2 cup reserved chicken broth

• 1/2 cup water

• 1 teaspoon paprika (for color)

For Assembly

• 1 egg (for egg wash)

Direction

Make The Dough

1. Combine flour and salt in a large mixing bowl.

2. Cut butter into small cubes and rub into the flour using your fingers or a pastry cutter.

3. Make a well in the center and pour in cold water.

4. Mix gently until the dough comes together — avoid overmixing.

5. Divide dough into two equal portions and shape each into a disc.

6. Wrap in plastic wrap or place in a ziplock bag.

7. Chill in the refrigerator for at least 30 minutes.

Make The Filling

1. Add chicken, onion, salt, chicken seasoning, and water to a pot.

2. Cook over medium heat for 10–15 minutes until chicken is tender.

3. Remove chicken, shred, and reserve the broth.

4. Heat oil in a pan over medium heat.

5. Sauté chopped onion, ginger, and garlic until fragrant.

6. Add shredded chicken and stir‑fry for 2–3 minutes.

7. Add cabbage, carrot, crushed bouillon, and salt. Stir well.

8. Sprinkle flour over the mixture and stir to coat.

9. Add reserved chicken broth and water, stirring constantly until thickened.

10. Add paprika and adjust seasoning.

11. Cover and simmer on low heat for 7 minutes.

12. Remove from heat and let the filling cool completely.

Assemble The Pie

1. Preheat oven to 350°F (190°C).

2. Roll out one dough disc into a large rectangle.

3. Cut into a Christmas tree shape and transfer to a parchment‑lined tray.

4. Roll out the second disc and cut out the top layer in the same shape.

5. Brush edges of the base dough with egg wash.

6. Spread cooled filling over the base, leaving a 1‑inch border.

7. Place the second tree‑shaped dough on top.

8. Press edges to seal, then crimp lightly with a fork.

9. Use leftover dough to cut out decorations (tree trunk, stars, etc.).

10. Attach decorations with egg wash.

11. Brush the entire pie with egg wash for a glossy finish.

12. Poke small vents with a fork to allow steam to escape.

Bake The Pie

1. Bake for 40 minutes, or until the crust is golden brown.

2. Let cool slightly before slicing so the filling can settle.