Chicken Cabbage Savory Pirog
This Chicken Cabbage Savory Pirog is a hearty, traditional Eastern European-style pie filled with tender chicken, sautéed cabbage, onions, and herbs, all wrapped in a soft, golden-brown yeast dough — perfect for dinner or a cozy snack.
Ingredients
- 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)
Instructions
- Make the dough: In a bowl, dissolve yeast and sugar in warm milk. Let stand for 5–10 minutes until foamy. Add melted butter, egg, salt, and gradually mix in flour. Knead for 5–7 minutes until smooth and elastic. Cover and let rise for 1 hour, or until doubled.
- Prepare the filling: In a large skillet, heat oil or butter. Sauté onion until soft, then add cabbage. Cook for 5–7 minutes until cabbage is tender. Stir in chopped chicken, fresh herbs, salt, and pepper. Let cool.
- Assemble the pirog: Preheat oven to 350°F (175°C). Roll out the dough into a large rectangle or oval, about 1/2 inch thick. Spread the filling evenly in the center, leaving edges clear.
- Fold the sides over and pinch the edges to seal. Place on a parchment-lined baking sheet, seam-side down. Brush with beaten egg.
- Bake for 30–35 minutes, or until golden brown. Cool slightly before slicing.
Notes
- You can use rotisserie chicken for convenience.
- Substitute ground chicken or turkey if you prefer.
- This pirog tastes great warm or at room temperature.