Chicken pie with béchamel sauce

Boil water in a saucepan. There should be enough liquid so that it completely covers the chicken. Toss in the peeled onions, bouillon cube, lavrushka, cardamom and peppercorns.

Place the chicken fillet in the water. Cook for about 20 minutes until cooked through.

How to tell if a chicken is ready

In the meantime, heat the milk a little. Melt the butter in a skillet over medium heat. Add flour, mix well with a whisk and fry for a couple of minutes.

While continuing to stir, gradually pour in the milk. When the sauce is smooth and thick, season it with salt, ground pepper and nutmeg. Remove from heat.

Cut the slightly cooled chicken into cubes. Combine with béchamel sauce and chopped herbs.

Roll out the dough in two long layers. Grease a baking sheet with butter and place one part of the dough on top of it.

You can make not one big cake, but two small ones.

Spread the filling over the dough, not reaching the edges about 3 cm. Brush the edges with a beaten egg.

Cover everything with a second layer. Work around the edges with a fork or fingers, holding the top and bottom of the pie together.

Make a few cuts on top with a knife to let the air out. Brush the egg over the cake.

Bake in an oven preheated to 180 ° C for 20-30 minutes, until the cake is browned.