Braziliya toʻgʻralgan tovuqli pirog


	Prepare the filling. In a pot, bring salted water to a boil, add the chicken fillet and cook for 20 minutes. Transfer to a plate, allow to cool, then cut into small pieces. Retain the broth.
	Thoroughly wash and finely chop the parsley. In a saucepan, add the peas, corn, and parsley. Season to taste with salt and pepper. Heat for 2-3 minutes and let cool.
	Peel the garlic and onion, and finely chop them. Make a crosswise incision on the tomatoes, dip them in boiling water for half a minute, then cool and remove the skin. Cut the flesh into cubes. Chop the olives. In a saucepan, heat the remaining oil, fry the onion with garlic until golden. Then add the olives and tomatoes, pour in 2 tbsp of broth, and simmer for 15 minutes. Stir in the chopped chicken and the corn with peas, mix well.
	On a floured surface, roll out 2/3 of the dough into a large rectangle. Place it in a greased rectangular form. Put the filling inside.
	Preheat the oven to 190 °C. Roll out the remaining dough and cover the pie. Pinch the edges tightly. Bake the pie for 35 minutes.