Chicken pie with cheese and egg

Ingredients for 1 servings:

• 200 g butter
• 150 ml beer
• 450 g flour
• salt and pepper
• 400 g chicken breast
• 150 g onion(s)
• oil
• 3 eggs, hard-boiled
• 100 g cheese, grated
• chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

for a 26cm springform pan

First, prepare the first filling. Finely dice the onion. Also dice the chicken breast. Sauté the diced onion in oil until translucent. Now add the diced chicken, season with salt and pepper, and fry for about 15 minutes. When the meat is done, set aside briefly. For the second filling, hard-boil the eggs and finely dice them. Finely slice the chives. Mix the egg, chives, and grated cheese together. Add a little salt to the filling. For the dough, heat the butter (do not boil). Mix the melted, cooled butter with the beer and add a little salt. Add flour and knead into a smooth dough. Divide the dough into thirds and roll out each of the three pieces into equal-sized circles. Grease a 26cm springform pan and place the first circle in the pan. Raise the edges slightly. Spread the chicken breast and onion filling on top. Spread the second dough over the filling and seal it with the raised edges. Spread the second filling over the dough and cover with the third layer of dough. Gently press the edges down with your fingers to ensure the dough sticks to the middle layer. Prick the surface several times with a fork. Bake on the middle rack of an oven preheated to 180°C (top/bottom heat) for approximately 40-50 minutes.