Chicken pie in pastry

Ingredients

Dough:

375 g cow butter

450 g flour

2-5 tbsp. sour milk

2 egg yolks

salt

Filling:

2 chickens

1 1/2 c. fresh milk

1/2 package butter

2 tbsp. flour

7 eggs

Dough:
A soft dough is made early in the morning to rest for the next day. It is placed in the refrigerator to chill.
Filling:
The entire filling is prepared when the dough has rested overnight in the refrigerator.
Two medium chickens are boiled well, peeled, and deboned.
They are cut into small cubes.
A Béchamel sauce is made from 1/2 cup of fresh milk, 1/2 packet of butter, and two tablespoons of flour.
The Béchamel is added to the meat along with 2 more boiled eggs, also cut into cubes, a little parsley, black pepper, and salt.
5 lightly beaten eggs are added to the mixture.
In a well-greased mold with a hole in the middle, the dough is spread, the filling is placed, and it is well covered.
Bake for 30 minutes at 120 degrees.