Preparation
Step 1
Set a large saucepan over a medium heat and add the butter. Cook the onion and garlic for 4-5 minutes, until they start to soften. Stir in the chicken and cook for 10-15 minutes until light golden on all sides.
Step 2
Pour in the alfredo sauce and bring to the boil. Stir in the corn, mozzarella and herbs, season well then remove from the heat to cool completely. Preheat the oven to 180C.
Step 3
While the filling cools, prepare the dough. Turn out the dough discs on to a lightly floured surface then roll into 2 x 30cm circles. Line a shallow 23cm pie tin with the pastry, pushing it into the edges. (There should be some overhang.) Spoon the filling in to the tin.
Step 4
Top with the pastry lid, repeating the process with the remaining dough disc. Use any excess to make patterns, if you wish, and assemble on the pie lid with a few slits. Brush with the egg yolk.
Step 5
Bake for 30-35 minutes, or until the pastry is crisp and golden. (Check the pie halfway through – you may need to cover the edges with foil to prevent burning.) Leave to stand for 5 minutes before serving.
