👨‍🍳 Instructions

1. 1

   Prepare the dough: In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the sour cream until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   💡 Tip: Using cold butter and not overworking the dough is key to a flaky crust.
2. 2

   Prepare the filling: In separate bowls, combine the diced cooked chicken, sautéed mushrooms and onions, cooked rice, chopped hard-boiled eggs, fresh dill, and fresh parsley. Season with salt and pepper to taste.

   💡 Tip: Ensure all filling ingredients are cooked and cooled before assembling the pie.
3. 3

   Preheat oven to 400°F (200°C). On a lightly floured surface, roll out two-thirds of the dough into a circle large enough to line the bottom and sides of a 9-inch pie plate or a round baking dish. Carefully transfer the dough to the dish.

   💡 Tip: If the dough becomes too soft, return it to the refrigerator to firm up.
4. 4

   Layer the filling ingredients into the pie crust: start with a layer of rice, then chicken mixture, then egg mixture. Repeat layers if desired, finishing with the egg mixture.

   💡 Tip: Keep the layers distinct for the characteristic look of Kurnik.
5. 5

   Roll out the remaining dough for the top crust. Place it over the filling and crimp the edges to seal. Trim any excess dough. Cut a decorative pattern or simply a few slits in the center for steam to escape.

   💡 Tip: Traditional decorations can be made from leftover dough scraps.
6. 6

   Brush the top crust with the egg wash. Bake for 50-60 minutes, or until the crust is golden brown and the filling is heated through.

   💡 Tip: If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
7. 7

   Let the kurnik rest for at least 15 minutes before slicing and serving.

   💡 Tip: This allows the filling to set, making it easier to slice.