Ingredients:

• 10 oz of boneless skinless chicken meat
• 6 oz of mushrooms
• Bunch of green onions (about 4 oz)
• Bunch of dill to taste
• 3 eggs
• 3 oz of shredded cheese, Italian blend works good
• 0.75 cups of flour (or how ever much the dough will require depending on how liquid sour cream is)
• About 5 oz of sour cream, if very thick dilute it with kefir or milk a bit
• 1.5 tbsp of baking powder
• Ground black pepper to taste
• Salt to taste
• Butter for frying

How to prepare, step-by-step:

1. Prepare ingredients: rinse and clean onions, dill, mushrooms:

   

2. Dice mushrooms into smaller pieces, warm up skillet with a bit of butter to moderate heat and fry diced mushrooms until liquids evaporate, stir from time to time:

   

3. While mushrooms are cooking, chop chicken (I used a knife), then add it to the skillet and cook until chicken is cooked through:

   

4. Then season with salt and ground black pepper to taste, then set aside to cool down:

   

5. Warm up oven to 365F. Crack eggs into a mixing bowl and beat them together with salt and baking powder:

   

6. Mix in sour cream:

   

7. And flour (amount of flour will differ depending on how liquid mixture is):

   

8. Mix batter until homogeneous:

   

9. Add chopped green onions and dill:

   

10. Add cooled down chicken and mushroom stuffing:

    

11. Mix everything:

    

12. And move mixture into a baking form (smear the form with butter if it isn’t of a non-stick kind), put form into the warmed up oven (365F) for 30 mins (check readiness from time to time):

    

13. Once pie is cooked through, take out, sprinkle shredded cheese on top:

    

14. And put back to the oven to color up. I cooked in for about 10 secs on high broil setting for that:

    

15. Remove cooked pie from the oven, let it cool down a bit:

    

16. Slice up and serve: