Bring the pie sheet to room temperature and line a lightly-buttered cake pan. Use a fork to poke holes in the bottom, fill with baking weights, and bake at 200℃ for about 20 minutes.

Remove the baking weights and bake for another 2 or 3 minute until the surface is crisp. If using a toaster oven, top with aluminum foil and bake while keeping an eye on it. Let cool.

Heat olive oil in a frying pan and stir-fry the mushrooms and chicken. Lightly season with salt and pepper. Let cool, then add the ★ fillings to the crust.

Heat the milk in a frying pan over low heat. Add the stew roux and cream cheese and mix well to dissolve.

Let Step 5 cool, then add the lightly beaten egg and mix well to make the egg mixture. Adjust the taste with cinnamon and krazy salt. Preheat the oven to 180℃.