Chicken Pie with Rice and Mushrooms

Mix flour with softened butter and eggs, add salt. Knead the dough and refrigerate for 2–3 hours.

Remove the dough, knead it once more and divide it into two equal parts for the top and bottom crust of the pie.

For pancakes, mix milk, remaining eggs, flour and sugar. Fry thin pancakes in a pan with butter.

Cut the cooked chicken into small pieces. Fry the sliced onion in oil, mix with chicken, add cream, salt and pepper. Cool the mixture.

Combine cooked rice with chopped eggs, add cream, salt and pepper. Cool.

Slice the mushrooms and onion, fry in oil until golden. Add cream, salt and pepper. Cool.

Roll out the first part of the dough into a 0.5 cm layer and transfer it to an oiled baking sheet. Spread a layer of chicken filling and cover it with a layer of pancakes.

Spread the rice filling over the pancakes, then close it with another layer of pancakes. Then arrange the mushroom filling with onions.

Cover the pie with the second rolled-out half of the dough and press the edges firmly together.

Decorate the pie with dough figures: braids, leaves, or other elements. Brush the surface with a mixture of egg and milk.

Bake in the oven at 180 °C for about 60 minutes until golden brown.