Dissolve the yeast in warm water, add flour, salt, sugar, 1 egg, powdered milk, and oil, then mix using a mixer or knead the dough by hand.

Grease the dough with a bit of oil and let it rise for an hour, and in the meantime, prepare the pie filling.

Melt your butter in a pan and sauté the onion for 1 to 2 minutes. Then add the 2 tablespoons of flour and mix again for 1 to 2 minutes.

Add the milk and continue to mix very well.

Add the meat over the sauce obtained in the pan. Add salt and pepper and continue to mix until you get a thick cream.

Allow the pie filling to cool and prepare the dough.

Roll the dough into a rectangular shape. Spread the filling on the centre of the pie lengthwise, then slice the remaining edges on the side of the filling.

Bring one strip of dough over the other, knead them, and glue the last ones together at the end so that they do not fall apart the pie.

Place the braided chicken pie on a baking sheet, grease it with the other beaten egg.

Sprinkle seeds, if desired, and bake for 25 to 30 minutes.

When you take the pie out of the oven, grease it from place to place with butter, wrap it in aluminium foil, and let it sit for 5 minutes.