Golden Chicken & Garden Vegetable Pie

Lightly grease a pie dish with oil and set aside.

In a mixing bowl, combine the flour and salt. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.

Add the solid oil and gently mix until evenly distributed. Stir in the egg yolk and yogurt, mixing just until a soft, smooth dough forms. Avoid overworking the dough.

Wrap the dough and refrigerate for 1 hour to allow it to rest and firm up.

On a lightly floured surface, roll out the chilled dough into a rectangle and fold it over itself three times to create light layers. Divide the dough, using two-thirds to line the bottom and sides of the prepared pie dish.

Heat a small amount of oil in a pan over medium heat. Sauté the onion until golden, then add the chicken cubes and cook until lightly browned.

Add the zucchini and bell pepper and sauté briefly. Stir in the mushrooms and cook until their released moisture evaporates.

Remove the pan from heat and mix in the garlic, parsley, and shredded mozzarella. Season with salt and black pepper; the filling should be warm but not hot.

Spoon the filling evenly into the prepared crust. Roll out the remaining dough and place it over the filling, sealing the edges well.

Pierce the top with a fork to allow steam to escape, then brush with egg yolk for a golden finish.

Bake in a preheated oven at 175°C (350°F) for about 50 minutes, or until the crust is deeply golden. Allow the pie to rest for 10 minutes before slicing.