I am really fond of meals baked in the oven in pots, they are very dukhovity, delicious and, most importantly, very useful. No frying in butter, only baking. This dish is no exception. Very very good.
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Chicken wash and cut into large chunks.
Put in a saucepan, add water and bring to boil. Remove the foam, cook for 30 minutes.
Potatoes and carrots clean. Carrots cut into slices, potatoes in large pieces. Beans to defrost.
Put potatoes and carrots in the pan, sprinkle herbs de Provence,
Pour 2 cups of chicken broth and bring to a boil. Cook on low heat under a lid for 10 minutes.
Ready chicken remove from broth, allow to cool, remove the meat from the bones and divide into fairly large pieces. Cover with plastic wrap and set aside.
Add the beans and cook for another 5 minutes.
Put in a saucepan with the vegetables, sour cream, salt and pepper to taste, boil for 2 minutes.
Remove from heat, add meat, mix well.
To prepare the pots.
Distribute the chicken with the vegetables. Allow to cool slightly.
From the dough cut out circles or cut into squares, roll each to a size slightly larger than the diameter of the pots. Edge brush with beaten egg yolk.
Put the dough into the pot with the greased side down, squeeze well with your hands.
The top brush with remaining egg and place the pots in a preheated 200*C oven for 15 minutes.