Firstly, we will test. Lately I like to bake pies with a neutral taste test, to the main focus of taste was given by the stuffing. Was no exception and this case. Especially that favorite recipe of the test I have for a long time. He described in details the recipe for "Dough for thin pizza" http://www.povarenok .ru/recipes/show/185 34/. If short, heat up the milk, add the yeast. Although I almost always use active yeast, but still give them a few minutes to "come up." Then add all the products in all the ingredients and knead a smooth dough. Give him come. I have entrusted it to his bread maker on the "dough", it lasts me 1 hour and 20 min. From the food dough comes out quite a lot (used for pie shape with a diameter of 23 cm), so went to a cake only about 2\3 of the total number. But this dough behaved well to freezing, so that the excess is quite possible to leave "in reserve".

While suitable dough, let's prepare the filling. In lightly salted water, boil until cooked chicken. Personally, I like to add also the Bay leaf. Allow to cool a little and cut into small pieces.

To prepare the sauce, melt the butter, add the flour and with a wooden spatula mix thoroughly. Gradually introduce broth (I used leftover from cooking the fillets) or milk. Each time carefully stir to avoid lumps. Add to taste to the sauce with salt, pepper and nutmeg. Greens (in my version of the dill and green onions) and finely chop. Combine together chicken, greens and gravy. Mix well and the stuffing is ready.

Coming up the dough again to press down and divide into two unequal parts, one slightly larger than the other. Roll out the greater part into the reservoir and put in the form (I have silicone, not grease, which would normally need to apply a little amount of oil), forming the bumpers.

Spread the dough on top of filling. While slightly tamped it.

The remaining (smaller) piece of dough to roll out and lay on top, Saipov edges. I tried the roller for the dough, so my surface is not solid, otherwise, don't forget to make a hole in the center for steam to escape.

Leave the cake to rest for another 15-20 minutes for proofing, then grease the surface with egg or milk and bake in a preheated 180 degree oven for about 30 minutes, until Golden brown.