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1
For the chicken- Combine onion, celery, garlic, parsley, and salt, with 1 cup of water and 1 cup of stock.
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2
In a pot and boil for 15 minutes.
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3
Add the chicken, cover and simmer on low heat for 45 minutes.
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4
Flip the chicken over, cover, and simmer for another 45 minutes until chicken is tender.
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5
For the dough- In a food processor, combine flour, baking powder, and salt.
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6
Pulse for a few seconds, and then pour into a mixing bowl.
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7
Using your hands, knead butter into the flour mixture until its crumbly.
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8
Stir in milk.
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9
Lightly flour your hands and the countertop, and begin folding the dough about 10 or 15 times.
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10
Roll the dough with a rolling pin to about a 1/2 inch thickness.
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11
Cut into rings (about 2 1/4 inches in diameter).
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12
Roll each round as thin as possible (about 5-6 inches in diameter).
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13
When chicken is done, remove and cube.
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14
Blend 1/2 cup of chicken stock and 1/2 cup of sour cream, and bringing to a simmer, stirring continuously.
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15
Remove from heat and blend in dill, nutmeg, lemon juice, and salt to taste.
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16
Mix in chicken cubes, the hard-boiled egg and mushrooms.
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17
Spoon 1 1/2 tablespoons of the chicken mixture onto the dough.
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18
Fold over and seal the edges with the tine of a fork.
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19
If the dough is sticky, dip the fork in flour.
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20
Gently press down on the dough, evenly distributing the pie filling.
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21
Place a medium saute pan with 1 1/2 tbsp butter over medium-low heat.
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22
When the butter is melted, add 2-3 pies at a time and saute until golden brown on both sides (about 2 minutes).
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23
Be careful- butter burns very quickly.
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24
Serve immediately.
