In wok with oil, fry the chicken until they are cooked. Remove, drained, and set aside.

The left-over juice can be used to make the chicken broth. Top up with water to 2 cups and add the chicken stock cube.

Add butter to a wok and fry onions for about 5 minutes.

Add the garlic and mushrooms and continue frying for 3 minutes.

Add flour, mix well and fry for 2 minutes.

Add the chicken broth and half & half and mix. Bring it to boil and let it simmer for 2 minutes.

Add 1 tbsp black pepper and salt if necessary for taste.

Add the chicken and mix. Then add the peas and corn and mix completely. Let is simmer for 2 minutes and then remove heat and let it cool down.

Pre-heat oven to 425 degrees F

Wrap the bottom pie crust over two 9-inch pie pan.

When chicken is no longer hot, distribute it over the two crusts.

Wrap the top pie crust over both pans. Pinch the two crusts together to seal. Then wrap the excess under the edges. Use your fingers to create the pie ribbon pattern.

Cut six 2-inch slits on top of each crust for ventilation. Then brush the top crusts with egg wash.

Bake in oven for 35 minutes until crusts are golden brown. Take out and let it cool for 15 minutes before cutting