Triple Layered Chicken and Mushroom Pie

For Dough: In a small mixing bowl, dissolve Active Yeast, Sugar, Salt and Warm Water and set aside for 10 minutes until mixture becomes frothy.

In a large mixing bowl, mix Flour, Vegetable Oil and Yeast mixture, adding room temperature Water until dough is formed and does not stick to hands.

Remove from bowl and knead until dough becomes stretchy and smooth.

Place back in mixing bowl, cover and allow to rise in a warm and draft free place until dough is doubles in size, about 1 hour.

Divide dough into three equal parts, cover and allow to rise for another 30 minutes.

For Filling: Heat Vegetable Oil in a deep sauce pan and fry Onions until translucent.

Add Chicken pieces and fry until fully cooked, but not browned.

Add MAGGI Chicken Stock and Water to the pan, cover and simmer for 5 minutes. Add Cream and bring to boil. Remove from heat and set aside.

Preheat oven to 180 degrees C. and place oven rack to middle position.

Grease and flour the bottom and sides of a 20 x 8 cm round oven tin. Set aside.

Roll out each of the three pieces of dough to about 40cm wide circle.

Dust off excess flour and brush each sheet with Melted Butter and sprinkle with crushed Garlic. Lay all three dough sheets over each other and place in the greased tin with excess dough hanging over the edges.

Place the filling in the center of the dough, layer with fresh sliced Mushrooms and Cheese and gently fold over the edges to cover the filling, seal and cut excess dough creating a smooth surface.

Brush with remaining melted butter and bake in a pre heated oven for 35 minutes or until the top layer becomes golden.

Remove and serve with Salad or Steamed Vegetable.