Salute pie with chicken filling

Ingredients for the dough.

Heat milk in a small saucepan, add dry yeast and sugar, stir and let stand for a few minutes.

Sift flour into a cup (4-5 liters). We reserve about 0.5 cup of flour, it will be useful for mixing and forming the dough. Add vanilla and baking powder to the flour mixture. Add sour cream, eggs, salt, 130 ml of oil to the milk mixture and mix well.

Make a well in the flour, and slowly pour the egg and milk mixture, kneading the dough. It should not be too wet or stiff. Take the dough out of the bowl, put it on a lightly floured table and knead until smooth.

Brush the dough with vegetable oil, put it into a saucepan, cover and leave in a warm place for 1-1.5 hours. The dough will approximately double in size.

Ingredients for the stuffing.

Finely chop chicken meat with a knife or mince it with a coarse mincer. Put a big frying pan on medium heat, pour oil over it. Cut the onions lengthwise into 4 parts, cut them into julienne strips and put them in the pan. Sauté the onions until soft. Do not fry! Grate carrots on a coarse grater, add to the pan, stir, add 50 ml of water, after a couple of minutes stir and cover, so that the carrots quickly become soft.

Add the meat to the pan, turn up the heat and fry for 5 minutes, stirring.

We add to a pan pan pan with salt, nutmeg, bay leaf, pepper, salt, mix it, add 50 ml of water, turn down the heat, put a lid on and stew for 5-10 minutes till the meat is ready. If there is some liquid on the bottom add flour and stir. Remove from heat.

Finely chop the greens, peel boiled eggs, mash with a fork, send everything into the pan and mix well.

Let cool slightly.

Knead a little dough when it has risen and divide in half.