Chicken pie in the oven

Cut the chicken in half. Place in a saucepan of boiling water and bring to a boil. Skim off the foam, add salt and cook for 40 minutes. Remove the chicken from the broth. Cool and remove skin and bones, cut meat into small pieces.

Soak dried mushrooms for 10 minutes in hot water, then rinse. Place in a saucepan, cover with water and cook for 30 minutes. Drain the mushrooms in a colander (save the broth: it can be used to make sauce or soup), cool slightly and cut into small pieces.

Fry the buckwheat in a dry, well-heated frying pan for 3-4 minutes. Boil 1 glass of water in a saucepan, add salt, add buckwheat. After 5 minutes, reduce the heat and cook until the cereal is ready (about 20 minutes). Add 1 tbsp to the finished porridge. l. butter.

Cut the onion into thin half rings. In a frying pan over medium heat, melt 1 tbsp. l. butter and fry the onion until golden brown for 7 minutes. Add mushrooms to the pan and cook for another 5 minutes.

Hard-boil the eggs for the filling (10 minutes after boiling), cool and finely chop. Add them to the prepared buckwheat along with mushrooms and onions, add salt to taste and stir.

Knead the pancake dough. Lightly beat the eggs, add milk, salt, sugar and vegetable oil. Stirring constantly, add flour. Add a little water to the dough so that it has the consistency of kefir.

Heat a frying pan, grease with a little oil, and bake thin pancakes. Fry them for 1 minute on one side and 30 seconds on the other. Place the finished pancakes on a plate and grease them with butter.

Melt the butter in a saucepan, add flour and, stirring, pour in 200 ml of chicken broth. Bring the sauce to a boil, cook, continuing to stir, for 3 minutes - the sauce should thicken. Remove from heat and pour sauce over shredded chicken. Chop the greens and add to the chicken and sauce.

Prepare the dough for chicken. Sift flour with salt, add melted butter, sour cream and eggs. Flour your work surface and knead the dough until it is smooth and elastic.

Roll out 1/3 of the dough into a thin circle and place it on a parchment-lined baking sheet. Place 2-3 pancakes in the center of the circle and spread some of the chicken filling on them. Cover with 2-3 pancakes and spread some of the buckwheat filling on top. Repeat layers until you run out of pancakes and fillings.

Roll out the remaining dough into a large circle and cover the kurnik with it. Pinch the edges of the chicken at the bottom. Make 3 holes on top of the pie. From ordinary writing paper, roll 3 tubes with a diameter of 1.5-2 cm, a height of 4-5 cm and insert them into the holes for the steam to escape. Bake the chicken in an oven preheated to 180°C for 45 minutes.