Chicken Pie with Puff Pastry in a Slow Cooker

Melt the butter in the microwave and let it cool.

In a deep bowl, mix kefir with sour cream, add salt and baking soda on the tip of a knife, stir and pour in the cooled oil.

Add the flour to the mixture in small portions.

Knead an elastic, soft dough. Place it in a plastic bag or food wrap and refrigerate for 2–2.5 hours.

Slice the onion into half-rings and fry it for a couple of minutes in butter. Add the chopped mushrooms and fry for another 5–7 minutes.

Wash the chicken fillet and cut it into small pieces. Wash the potatoes, peel them and cut into small cubes.

Remove the dough from the refrigerator and divide it into two parts: a larger one for the bottom and a smaller one for the lid. Roll out the larger piece with a rolling pin and line the bottom of the multicooker bowl with it, forming walls approximately 6–7 cm high.

You do not need to oil the bottom of the multicooker bowl. Layer the filling: half of the potatoes, chicken fillet, onions with mushrooms, remaining potatoes. Place a few pieces of butter on the top layer.

Roll out the second piece of dough and cover the pie. Pinch the edges and prick the top layer with a fork in several places to allow excess juice and air to escape.

Set the "Baking" mode for 50 minutes. When finished, enable the mode for another 50 minutes.

Using a steamer basket, remove the kurnik from the multicooker and transfer it to a plate. If the dough seems underbaked, put the pie in the 'Baking' mode for another 15 minutes.

Serve the kurnik hot with sour cream and fresh herbs.