Chicken coop on kefir with chicken and potatoes

Butter (you can replace it with margarine for baking) is melted in a saucepan. During the melting process, stir so that it does not start to burn. As soon as the oil becomes liquid, we leave it to cool down.

Pour kefir into a deep bowl and add soda to it. Stir well, a violent reaction of bubble formation begins. This process will help the dough to be soft and airy. After a couple of minutes, add salt and melted butter to the kefir and mix the ingredients until smooth.

Sift the flour and add one cup to the mixture. Stir constantly with a fork. When the dough is already thick enough, we begin to knead with our hands. The dough should be soft and not stick to your hands. The amount of flour may be slightly more or less, it all depends on its quality. The finished dough is rolled into a ball, wrapped in a film and left on the table for 2 hours.

While the dough goes through the rest stage, we prepare the filling for the chicken coop. Chicken fillet is washed with running water, dried, removed films, cartilages. Cut the meat into small cubes and send it to a deep bowl.

Peel potatoes and onions, wash, dry. Cut the potatoes into cubes, and the onion into thin half-rings. Add the vegetables to the chicken, season with ground pepper, salt, hops-suneli. If desired, you can add other spices and herbs. Mix until the ingredients are combined, cover with a film and put in the refrigerator until the pie is assembled.

When 2 hours have passed since the dough was kneaded, turn on the oven at 180 degrees. Grease the baking dish with oil and sprinkle with flour. Divide the dough into 2 parts (in a ratio of 1/2). We roll out most of it on a table dusted with flour and line the mold, leaving the sides about 2 cm in height.

In the middle, spread the filling in an even layer. Sprinkle with frozen butter, grated on a coarse grater. Roll out the second part of the dough, cover the filling and pinch the edges.

Bake the chicken coop for 45-60 minutes until golden brown, dry wooden skewers and the outflow of transparent juice and filling when piercing. We take it out of the oven immediately after the end of the process, lubricate the surface with vegetable oil, cover it with a kitchen towel and leave it to cool down. We serve the chicken coop to the table when it has reached room temperature, pre-decorated with ketchup.

Bon appetit!