This traditional Eastern European pastry combines tender chicken and savory cabbage in a golden, pillowy yeast dough that’s both satisfying and comforting. The Chicken Cabbage Savory Pirog delivers layers of flavor with every bite, making it perfect for family dinners, potluck gatherings, or meal prep sessions.
Why You’ll Love This Recipe
The Chicken Cabbage Savory Pirog offers the perfect balance of protein-rich chicken and nutritious cabbage wrapped in homemade yeast dough. This recipe creates a hearty, one-dish meal that’s both economical and impressive. The combination of tender chicken breast and caramelized cabbage creates a filling that’s savory without being heavy, while the soft yeast dough provides a delightful contrast in texture. Unlike store-bought alternatives, this homemade version allows you to control the ingredients and customize the seasoning to your taste preferences.
Ingredients You’ll Need
For the dough:
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter, melted
For the filling:
- 1 pound (450g) cooked chicken breast, finely chopped
- 3 cups green cabbage, finely shredded
- 1 medium onion, finely diced
- 2 tablespoons vegetable oil or butter
- Salt and black pepper, to taste
- 1 tablespoon fresh dill or parsley, chopped
- 1 egg, beaten (for egg wash)
How to Make Chicken Cabbage Savory Pirog
Step-by-Step Instructions
Prepare the Dough:
- In a small bowl, dissolve the sugar in warm milk and sprinkle the active dry yeast over the surface. Let stand for 5-10 minutes until foamy and activated.
- In a large mixing bowl, combine flour and salt. Create a well in the center and add the yeast mixture, egg, and melted butter.
- Mix until a soft dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
Prepare the Filling:
- Heat oil or butter in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.
- Add shredded cabbage to the skillet and cook for 15-20 minutes, stirring occasionally, until the cabbage is tender and lightly caramelized.
- Stir in the chopped chicken breast and cook for 3-4 minutes until heated through.
- Season with salt, pepper, and fresh herbs. Remove from heat and let cool completely.
Assemble and Bake:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Punch down the risen dough and divide into two portions, making one slightly larger than the other.
- Roll the larger portion into a rectangle and place on the prepared baking sheet.
- Spread the cooled filling evenly over the dough, leaving a 1-inch border around the edges.
- Roll the smaller portion of dough and place over the filling. Pinch and seal the edges firmly.
- Brush the top with beaten egg and make several small slits for steam vents.
- Bake for 30-35 minutes until golden brown and cooked through.
- Let cool for 10 minutes before slicing and serving.
Helpful Tips
Use room temperature ingredients for the dough to ensure proper yeast activation and even mixing. When preparing the cabbage filling, cook it until most of the moisture has evaporated to prevent a soggy bottom crust. Allow the filling to cool completely before assembling to prevent the dough from becoming too soft. For extra flavor, season the filling generously and taste before assembling the pirog.
Details
This Chicken Cabbage Savory Pirog serves 6-8 people and takes approximately 3 hours from start to finish, including rising time. The active preparation time is about 45 minutes. The recipe yields one large rectangular pirog that can be cut into individual portions. For best results, use cooked chicken that’s been seasoned and cooled completely before chopping.
Notes
You can substitute the chicken with other proteins like turkey, pork, or even a vegetarian option using mushrooms and additional vegetables. Fresh herbs like dill or parsley enhance the filling’s flavor, but dried herbs work in a pinch using half the amount. The dough can be made ahead and refrigerated overnight for slower rising, which often improves flavor development.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, the dough can be prepared up to 24 hours in advance and stored in the refrigerator. Allow it to come to room temperature before rolling and assembling.
What’s the best way to reheat leftover pirog? Reheat individual slices in a 350°F oven for 10-12 minutes, or microwave for 1-2 minutes until heated through.
Can I freeze the assembled pirog before baking? Absolutely. Wrap the assembled, unbaked pirog tightly in plastic wrap and freeze for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the cooking time.
How do I know when the pirog is fully cooked? The pirog is done when the crust is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190°F.
Storage Instructions
Store leftover Chicken Cabbage Savory Pirog in the refrigerator for up to 4 days, wrapped in plastic wrap or stored in an airtight container. For longer storage, individual slices can be frozen for up to 3 months. Wrap each slice separately in plastic wrap before freezing to prevent freezer burn. When ready to eat, thaw frozen slices in the refrigerator overnight and reheat as directed above.
Conclusion
The Chicken Cabbage Savory Pirog represents comfort food at its finest, combining simple ingredients into something truly special. This recipe brings together the satisfaction of homemade bread with a hearty, flavorful filling that’s both nutritious and delicious. Whether you’re exploring Eastern European cuisine or looking for a new way to use leftover chicken, this pirog delivers on taste, texture, and visual appeal. The golden, flaky crust gives way to a savory filling that’s perfectly seasoned and satisfying, making every bite a delightful experience that will have your family asking for seconds.