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Warm up your kitchen with this Chicken Cabbage Savory Pirog, a Hearty Eastern European Pie that wraps tender yeast dough around a savory filling of seasoned chicken, shredded cabbage, and aromatic herbs. Perfect for family dinners, holiday gatherings, or meal prep, this golden-crusted pie is both comforting and flavorful. With Chicken Cabbage Savory Pirog, you’ll bring a taste of tradition to your table!

Why You’ll Love Chicken Cabbage Savory Pirog

I’m in love with this Chicken Cabbage Savory Pirog because it’s a Hearty Eastern European Pie that delivers cozy, homemade goodness. The juicy chicken and tender cabbage, paired with fragrant herbs, create a balanced filling encased in a soft, golden crust. It’s ideal for sharing, freezes beautifully, and is perfect for everything from weeknight meals to festive occasions!

Ingredients for Chicken Cabbage Savory Pirog

Here’s what you’ll need for Chicken Cabbage Savory Pirog (makes 1 large pirog, serves 6):

Dough

3½ cups all-purpose flour
¾ cup warm milk (110°F)
¼ cup warm water (110°F)
2 tbsp sugar
1 tsp salt
2¼ tsp active dry yeast (1 packet)
¼ cup mayonnaise
2 tbsp olive oil

Filling

1 lb boneless chicken thighs or breasts, diced
2 tbsp olive oil
1 tbsp butter
1 medium onion, chopped
3 cups shredded cabbage
1 cup grated carrots
2 cloves garlic, minced
¼ cup water
2 tbsp ketchup
2 tbsp sour cream
2 tbsp fresh parsley, chopped (optional)
1 tbsp fresh dill, chopped (optional)
½ tsp salt
¼ tsp black pepper

Topping

1 egg (for egg wash)
1 tbsp sesame seeds (optional)

Equipment

Large mixing bowl
Skillet
Baking sheet
Parchment paper
Rolling pin
Measuring cups and spoons

Ingredient Tips

Yeast: Ensure water and milk are warm (not hot) to activate yeast properly.
Chicken: Thighs add more flavor; breasts work for a leaner option.
Cabbage: Shred finely for even cooking; green cabbage is traditional.
Mayonnaise: Adds richness to the dough; use full-fat for best results.
Herbs: Fresh parsley and dill enhance flavor; dried herbs work in a pinch (use 1 tsp each).

Directions for Chicken Cabbage Savory Pirog

Let’s bake this delicious Chicken Cabbage Savory Pirog!

Prepare the Dough

In a large bowl, I combine ¼ cup warm water, ¾ cup warm milk, 2 tbsp sugar, 1 tsp salt, ¼ cup mayonnaise, 2 tbsp olive oil, and 2¼ tsp yeast.
I let it sit for 5 minutes until foamy, then gradually mix in 3½ cups flour to form a soft dough.
I cover and let it rise in a warm place for 1.5–2 hours until doubled in size.

Cook the Filling

In a skillet over medium heat, I heat 2 tbsp olive oil and cook 1 lb diced chicken until no longer pink, about 5–7 minutes, then remove.
In the same skillet, I melt 1 tbsp butter, add 1 chopped onion, and cook until translucent, about 3 minutes.
I add 3 cups shredded cabbage, 1 cup grated carrots, 2 minced garlic cloves, and ¼ cup water, cover, and cook until soft, about 10 minutes.
I return the chicken to the skillet, stir in 2 tbsp ketchup, 2 tbsp sour cream, ½ tsp salt, ¼ tsp pepper, and optional 2 tbsp parsley and 1 tbsp dill, cooking for 1–2 minutes.
I let the filling cool slightly.

Assemble the Pirog

I divide the risen dough into two equal parts.
On a floured surface, I roll each into a 12-inch circle.
I place half the filling in the center of one circle, leaving a 2-inch border.
I fold the edges over the filling and seal tightly, then flip seam-side down and shape into a round or oval.
I repeat with the second dough portion or save for another pirog.

Bake

I place the Chicken Cabbage Savory Pirog on a parchment-lined baking sheet, brush with a beaten egg, and sprinkle with 1 tbsp sesame seeds if desired.
I let it rise for 30 minutes, then bake at 400°F for 18–22 minutes until golden brown.
I cool slightly before slicing.

Nutrition

Prep Time: 15 minutes
Cook Time: 40 minutes (20 filling + 20 baking)
Rising Time: 1.5–2 hours
Total Time: ~2.5–3 hours
Servings: 6
Calories: ~320 kcal per serving (1/6 pirog)
Macros per Serving: 50g carbs, 20g protein, 20g fat, 4g fiber

Variations for Chicken Cabbage Savory Pirog

Try these twists on Chicken Cabbage Savory Pirog:

Mushroom Boost: Add 1 cup sautéed mushrooms for an earthy Hearty Eastern European Pie.
Beef Swap: Use 1 lb ground beef instead of chicken for a classic Hearty Eastern European Pie twist.
Greek Yogurt: Replace sour cream with Greek yogurt for a tangy, lighter filling.
Spiced Up: Incorporate ½ tsp caraway or fennel seeds for aromatic depth.
Mini Piroshki: Divide dough into 12 portions for handheld, bite-sized pirogs.

Serving Ideas:

Pair with Layla Cooks’ Pumpkin Spice Margarita for a festive meal-drink combo.
Serve with a cucumber-dill salad or borscht for a traditional Hearty Eastern European Pie meal.
Offer at a holiday gathering with pickled veggies for contrast.

Storage

I store Chicken Cabbage Savory Pirog in an airtight container in the refrigerator for up to 3 days. To reheat, I warm slices in a 350°F oven for 10 minutes until heated through. For freezing, I wrap the whole pirog or slices tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. I thaw in the fridge overnight before reheating to maintain texture.

Serving Tips

Presentation: Slice Chicken Cabbage Savory Pirog and arrange on a rustic platter for a cozy vibe.
Garnish: Sprinkle with extra fresh dill or parsley for a pop of color.
Pairing: Enjoy with a light salad, pickles, or soup to complement Chicken Cabbage Savory Pirog.
Temperature: Serve warm for maximum flavor or at room temperature for picnics.
Portion Size: One slice (1/6 pirog) per person for a hearty main or appetizer.

FAQs About Chicken Cabbage Savory Pirog

Here are some of the most commonly asked questions about this Chicken Cabbage Savory Pirog recipe:

What type of dough is best for pirog?
A soft, yeast-risen dough made with mayo, oil, and milk is ideal—it’s rich, tender, and holds up well when baked.

Can I use rotisserie chicken?
Yes, precooked chicken works—just chop and mix into the filling at the end.

Do I have to include ketchup and sour cream?
These add flavor and moisture, but you can use tomato paste or Greek yogurt as alternatives.

How thin should I roll the dough?
About 1/4 inch thick—it should be thin enough to cook through, but sturdy enough to hold the filling.

Can I make this dairy-free?
Yes, substitute dairy-free sour cream or yogurt and use oil instead of butter.

What vegetables pair well with cabbage in the filling?
Carrots, onions, mushrooms, and leeks all pair nicely with cabbage.

Can I make this ahead of time?
Yes, both dough and filling can be made a day ahead. Assemble and bake when ready.

How do I keep the bottom from getting soggy?
Cool the filling slightly before adding and bake on a preheated baking sheet or parchment paper.

Can I serve it cold?
Yes, pirog tastes great cold or at room temperature—perfect for packed lunches or picnics.

What should I serve with it?
Pair with a fresh salad, pickles, or a bowl of borscht for a complete meal.

Conclusion

Chicken Cabbage Savory Pirog is a wholesome, traditional recipe that combines comforting ingredients with delicious flavor. Whether for holidays, weeknight dinners, or special gatherings, this homemade pirog offers a golden crust and hearty filling that everyone will enjoy.