Russian chicken and potato pie

Tip: tap a step to mark it as done.

1. Melt the margarine in a deep microwave-safe bowl in the microwave. Let it cool slightly, then stir in the sour cream until smooth. In another bowl, beat the whole eggs, then add the margarine and sour cream mixture. Mix the baking soda with the vinegar in a glass, pour it into the egg mixture, and add 1/2 teaspoon of salt if desired.
2. Sift the flour into another bowl and pour in the prepared mixture. Mix and knead into a dough, then cover the bowl with a kitchen towel and let rest for at least 30 minutes.
3. Meanwhile, prepare the filling. Cut the chicken breasts into strips, dice the peeled potatoes, and slice the onion into rings or half rings. Add chopped parsley, salt, pepper, and a little oil to enrich the filling, then mix well. Divide the filling into two portions.
4. Grease a baking sheet with oil. Divide the dough into three portions and roll each one out. Place the first layer on the baking sheet and spread half the filling over it. Cover with the second layer, spread with the remaining filling, and top with the third layer. Seal the layers together well so the filling does not fall out after baking.
5. Pinch the edges of the dough together into one thick rim, which you can rub with garlic if desired. Brush the top of the pie with beaten egg yolk and bake in an oven preheated to 180 °C (350 °F) for approximately 150 minutes. Serve hot.

Tip: Cut several small slits in the top layer of dough with a knife to let steam escape from the filling and keep the dough from puffing up. If the top browns too quickly during the long baking time, cover it with a piece of aluminum foil.

This recipe was translated from the Slovak original: Slaný koláč s kuracími prsiami a zemiakmi – ruská špecialita