Filling: cut carrots into small cubes and fry in butter until soft. Allow to cool.
Finely chop the green onions.
Cut the pickles.
Cut the chicken breast into small pieces. Connect all the components of the filling, mix.
Dough: combine the fermented baked milk in a bowl, add sugar, salt and egg. Stir.
Pour the melted and cooled butter, mix. Add flour and baking powder.
Mix thoroughly until smooth (about as thick sour cream, with a spoon does not flow).
The baking dish is slightly greased with vegetable oil (the bottom is covered with parchment, the diameter of the form is 24 cm). Put half of the dough, then the filling, evenly distributed over the surface.
Put the rest of the dough on top.
Send to bake in a preheated 190 degree oven for 40-45 minutes (focus on the features of your oven and the ruddy color of the pie, check the readiness with a wooden skewer).
The finished cake is removed from the oven and allowed to cool completely.