Chicken and Mushroom Pie

1. Boil the chicken fillet in salted water until cooked, then let it cool to room temperature.

2. Prepare the dough. In a deep bowl, combine all the necessary ingredients. Knead the dough thoroughly until it becomes soft and elastic. Cover with plastic wrap and refrigerate for 1.5 hours.

3. Wash the mushrooms and cut them into large pieces. Place them in a frying pan and sauté in olive or coconut oil, stirring occasionally until cooked. Fry over medium heat with a lid on so the mushrooms cook through.

4. Cut the cooled chicken breast into small cubes. Grate the hard cheese coarsely.

5. Make the filling. Put the eggs in a bowl and beat well with a fork. Add sour cream, grated cheese, and salt to taste. Mix thoroughly.

6. Lightly grease the baking dish with vegetable oil. Line the bottom with parchment paper—this makes it easier to remove the pie later. My dish has a diameter of 26 cm.

7. Roll out the dough into a thin layer. Carefully place the rolled dough into the dish and form the edges. Add the filling: first the chicken, then the mushrooms. Spoon the egg and cheese mixture evenly over the filling.

8. Bake the pie in the oven for 30–40 minutes at 180°C (356°F) until golden brown. Let the pie cool, then carefully remove it from the dish.