Make stuffing. Cut chicken meat into thin strips and fry it in vegetable oil. Season with salt and pepper Mix with fried mushrooms and fried onion.
Divide yeast dough into 2 parts. Roll one part out in right-angled form 3/5 inch (1 ½ cm thick). Put it on a buttered baking tray and let sit in warm place. Roll another part of yeast dough out the same way and let it rise slightly.
Put the stuffing on the first part of yeast dough and cover with the second. Dock the edges and tweak. Let the pie stay in a warm place and let it rise again.
Bake the pie at 460-480oF (240-250oC) for 30-40 minutes until light-brown crisp appears.
Put the ready pie on oilpaper, cover it and let stay for 10-15 minutes to soften crisp. Brush the top of ready pie with butter. Serve it hot. Sour cream could be served separately in a sauceboat.
