Closed chicken pie

Ingredients:

• 3 cups prepared shredded chicken
• 0.5 tsp black pepper
• 110 g butter, melted
• 2 cups chicken broth
• 1 can (280 g) of canned cream of chicken soup
• 1 cup self-raising flour
• 1 cup of sour milk or kefir (shake)

Preparation:

1. Preheat the oven to 220°C (425°F). Place the chicken in a 2-quart (2-liter) dish. Combine the broth and soup in a medium saucepan and bring to a boil. Pour the broth mixture over the chicken. In a separate bowl, whisk together the flour and black pepper. Add the melted butter and sour milk.
2. Pour the dough into the pan and smooth the surface; do not stir. Bake until the crust is golden brown and the filling is heated through, 45 minutes.