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1
For the chicken: In a kettle combine the first 5 ingredients and boil for 15 minutes.
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2
Add the chicken, cover and simmer until chicken is tender, about 1 1/2 hours.
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3
When the chicken is done, remove the meat and chop.
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4
Reserve 1 1/2 cups stock for the filling.
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5
For the pastry: Sift the flour with the baking powder onto a pastry board.
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6
Make a well in the center of the flour and add the butter.
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7
Using a pastry blender or your fingers, mix the butter and flour together into a stiff granular dough that is the consistency of cornmeal.
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8
Mix the eggs, yolk, salt and sour cream together.
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9
Add enough of the liquid until the liquid is absorbed.
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10
Do not over-handle.
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11
If the dough will not hold together, add a bit more of the egg and sour cream mixture.
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12
Quickly form the dough into a ball, wrap in a damp towel and chill for 1 hour.
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13
Blend 1 1/2 cups of the stock and the 1/2 cup of sour cream and bring to a simmer, stirring constantly.
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14
Remove from heat and blend in the parsley, nutmeg, lemon juice and the chopped chicken and salt to taste.
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15
On a lightly floured surface, roll out the pastry to 1/8-inch thickness and line a deep pie dish.
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16
Beginning and ending with a layer of rice, alternate a layer of the chicken mixture with a layer of the mushrooms and a layer of the chopped eggs and dill.
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17
Press down filling, then cover with the remaining pastry, crimping the edges to seal.
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18
Cut a 1-inch hole in the center, then brush lid with egg.
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19
Bake 15 minutes in a 400 F. oven, then reduce heat to 350 F. and bake until the kurnyk bubbles at the edges, about 30 minutes.
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20
Serve hot.
