Chicken coop in a slow cooker

To start, prepare the dough:

1. Melt the butter. I usually do it in the microwave.
2. Pour kefir into a separate container, add sour cream to it, as well as soda and salt.
3. Pour melted butter into the kefir mixture. Mix everything well.
4. Sift the flour, add it to the rest of the ingredients in small portions.
5. Knead the dough until it becomes soft and pliable, elastic. Form a ball out of it, put it in a bowl, which is covered with cling film. Put it in the refrigerator for 1.5 hours.

Now let's move on to the filling:

6. You can fry the filling in a frying pan or in a slow cooker. I do it the second way. Heat the vegetable oil in the bowl of a slow cooker in the "Frying" or "Baking" mode.
7. Put the onion in the oil and fry until golden.
8. Lay out the mushrooms, continue to fry all together for 7 minutes. Add salt. Do not forget to stir.
9. My fillet, dry and cut into medium pieces. Fry.
10. Potatoes also need to be washed, cleaned. Then cut it into small pieces. Smaller than chicken. Potatoes are added raw to the filling, so cut finely.

It's time for the final stage:

11. Take the dough out of the refrigerator and cut it into two unequal parts. The smaller one is put aside, the larger one is rolled into a layer.
12. Lubricate the bowl of the multivark with a small amount of vegetable oil.
13. Put the rolled dough layer on the bottom of the bowl, form the sides.
14. We will lay out the filling in layers: put half of the potatoes on the bottom, pieces of chicken fillet on it, then mushrooms with onions, on them - the remaining potatoes. Put pieces of butter on top of the potatoes.
15. Roll out the smaller half of the dough into a layer, cover the pie with it, connect the edges of the lower and upper layers of the dough, pinch. Pierce the surface of the pie in several places with a fork.
16. Close the lid of the slow cooker, select the "Baking" mode for 1 hour. After the beep (immediately), continue cooking in the same mode for 40 minutes.

The chicken coop is ready. Put it on a beautiful dish with the bottom side up - it is beautiful and rosy. Serve hot.

Bon appetit!