Prepare the Dough: In a large bowl, mix the water, 7 g of salt, and 2 eggs until well combined.

Gradually add the flour, mixing continuously until a dough forms.

Add the melted butter and knead the dough until it is smooth and elastic.

Cover the dough with a cloth and let it rest while you prepare the filling.

Prepare the Filling: In a skillet, heat the vegetable oil over medium heat.

Add the finely chopped onion and sauté until translucent.

Add the chicken meat to the skillet and cook until it is fully cooked and no longer pink.

Stir in the mayonnaise, ketchup, chicken seasoning, chili flakes, 3 g of salt, and black pepper. Cook for another 2-3 minutes until everything is well combined.

Remove from heat and let the filling cool slightly.

Assemble the Pie: Preheat your oven to 180°C (350°F).

Divide the dough into two portions, one slightly larger than the other.

Roll out the larger portion on a floured surface to fit the bottom and sides of your pie dish.

Place the rolled-out dough into the pie dish, pressing it gently to fit.

Add the chicken filling to the pie crust, spreading it evenly.

Roll out the remaining dough portion and place it over the filling. Trim any excess dough and crimp the edges to seal.

Beat the remaining egg and brush it over the top crust for a golden finish.

Bake the Pie: Cut a few small slits in the top crust to allow steam to escape.

Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Let the pie cool slightly before serving.