Ukrainian Chicken Pie (Kurnyk)

1. 1

   For the chicken: In a kettle combine the first 5 ingredients and boil for 15 minutes.

2. 2

   Add the chicken, cover and simmer until chicken is tender, about 1 1/2 hours.

3. 3

   When the chicken is done, remove the meat and chop.

4. 4

   Reserve 1 1/2 cups stock for the filling.

5. 5

   For the pastry: Sift the flour with the baking powder onto a pastry board.

6. 6

   Make a well in the center of the flour and add the butter.

7. 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.

8. 8

   Mix the eggs, yolk, salt and sour cream together.

9. 9

   Add enough of the liquid until the liquid is absorbed.

10. 10

    Do not over-handle.

11. 11

    If the dough will not hold together, add a bit more of the egg and sour cream mixture.

12. 12

    Quickly form the dough into a ball, wrap in a damp towel and chill for 1 hour.

13. 13

    Blend 1 1/2 cups of the stock and the 1/2 cup of sour cream and bring to a simmer, stirring constantly.

14. 14

    Remove from heat and blend in the parsley, nutmeg, lemon juice and the chopped chicken and salt to taste.

15. 15

    On a lightly floured surface, roll out the pastry to 1/8-inch thickness and line a deep pie dish.

16. 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.

17. 17

    Press down filling, then cover with the remaining pastry, crimping the edges to seal.

18. 18

    Cut a 1-inch hole in the center, then brush lid with egg.

19. 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.

20. 20

    Serve hot.

* Per serving · 4 servings · Values may vary.