1. Chop margarine with flour, add 1 egg and salt. Knead the dough, cool.

2. Mince chicken flesh. Add ham dices, greens, pistachios, sour cream, mayonnaise, salt and pepper.

3. Slice carrot and simmer.

4. Roll out 2/3 part of the dough, put it in a mold, scatter over 1/3 of prepared chicken stuffing, then put boiled eggs, carrot and then — the remaining chicken stuffing. Turn the dough edges and brush them with egg white. Roll out the remaining dough, cover the stuffing with it, tweak the edges. Make a hole in the center of the top dough layer. Brush the pie with egg yolk. Bake the pie for 1 hour and 20 minutes over 350°F. Cool.

5. Soak gelatin in cold water, then mix with warm stock, cook through and add port. Cool. Pour prepared aspic in the pie through made hole. Cool.