If you are craving something both comforting and delightfully unique, this Chicken and Cabbage Savory Pirog Recipe is about to become your new favorite! Combining tender chicken, sweet cabbage, and a fluffy homemade dough, this pirog offers a perfect balance of flavors and textures all wrapped in a golden crust. Whether you want a hearty lunch or a cozy dinner, this dish never fails to impress with its warmth, richness, and that irresistible homemade touch.
Ingredients You’ll Need
Getting this Chicken and Cabbage Savory Pirog Recipe right starts with some basic yet essential ingredients. Each one plays a vital role from building the soft, airy dough to creating the juicy, flavorful filling that keeps you coming back for more.
- 2 Tbsp mayonnaise: Adds tenderness and moisture to the dough for a soft bite.
- 1 tsp oil (dough): Helps the dough stay pliable and adds richness.
- 1 tsp salt: Enhances all flavors subtly throughout the dish.
- 1/3 cup warm milk: Activates the yeast and contributes to a tender crust.
- 1/3 cup warm water: Joins the yeast and flour perfectly, ensuring a soft dough.
- 1 ½ tsp active dry yeast: The magic behind the fluffy, risen dough.
- 1 ½ tsp granulated sugar: Feeds the yeast and balances savory elements.
- 2 cups all-purpose flour (sifted): The base that forms the dough’s structure and texture.
- ¾ lb chicken (thighs or breast, cubed finely): Provides juicy, tender protein packed with flavor.
- 1 tsp oil (for cooking chicken): Used to sauté the chicken evenly without drying it out.
- ½ large onion (finely chopped): Adds natural sweetness and depth to the filling.
- 3 Tbsp unsalted butter (divided): Used for cooking vegetables and enriching the filling.
- 3 cups cabbage (shredded finely): Brings a subtle crunch and a lovely freshness.
- 2 small carrots (grated): Adds a touch of sweetness and vibrant color to the filling.
- 2 garlic cloves (minced): Infuses the filling with warm, aromatic flavor.
- 1/4 cup water: Helps steam the vegetables to perfect tenderness.
- 1 ½ tsp ketchup: Gives a slight tang and depth to the filling’s flavor.
- 1 ½ tsp sour cream: Adds a gentle richness and moistens the filling beautifully.
- 3 Tbsp favorite herbs (parsley and dill mix): Brightens the filling with fresh, herbal notes.
- 1 egg + 1 tsp water (beaten for egg wash): Creates a gorgeous golden crust on the pirog.
- ½ tsp sesame seeds (optional): Adds a subtle crunch and nutty aroma on top.
How to Make Chicken and Cabbage Savory Pirog Recipe
Step 1: Prepare the Dough
Start by activating the yeast in warm milk and water with the sugar, letting it bubble until frothy—this is your dough’s secret to being airy. Mix the mayonnaise, oil, salt, and sifted flour into the yeast mixture and knead until smooth. Let the dough rest in a warm spot for about 20 minutes while it rises, doubling in size and becoming wonderfully soft and elastic.
Step 2: Cook the Filling
Heat oil and butter in a skillet, then sauté the finely chopped onions until translucent and fragrant. Add the cubed chicken, cooking until it’s no longer pink, locking in that tender juiciness. Toss in the garlic, shredded cabbage, and grated carrots next, pouring a bit of water to help soften the vegetables gently. Stir in ketchup, sour cream, herbs, and salt to taste—letting everything meld into a savory, juicy filling you won’t want to stop tasting.
Step 3: Assemble the Pirog
Preheat your oven to 350°F (175°C). Roll out the risen dough on a floured surface into a large rectangle or circle. Spoon the cooled filling onto the dough, spreading it evenly but leaving edges free to seal. Fold the dough over or gather edges to create a perfect seal, then brush with the egg wash for that classic golden finish. Sprinkle sesame seeds on top if you like a little extra crunch and aroma.
Step 4: Bake to Perfection
Place the assembled pirog on a greased or parchment-lined baking tray and bake for about 35 minutes. The crust should turn a beautiful golden brown while the inside cooks through, releasing enticing aromas that fill your kitchen and make waiting feel nearly impossible.
How to Serve Chicken and Cabbage Savory Pirog Recipe
Garnishes
A sprinkle of freshly chopped herbs like parsley or dill on top just before serving brightens the flavors and adds a lovely color contrast. A dollop of sour cream on the side complements the savory filling with tangy creaminess.
Side Dishes
This hearty pirog pairs wonderfully with simple sides such as a fresh cucumber salad tossed in light vinaigrette or a bowl of warm borscht. These refreshing or comforting options balance the richness of the pirog for a satisfying meal.
Creative Ways to Present
Slice the pirog into generous wedges and arrange on a rustic wooden board, inviting everyone to dig in family-style. Alternatively, serve smaller, individual pirogs for a charming appetizer or brunch option that surprises and delights with every bite.
Make Ahead and Storage
Storing Leftovers
Let any leftover Chicken and Cabbage Savory Pirog Recipe cool completely before wrapping it tightly in plastic wrap or placing in an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days—perfect for quick lunches or snacks.
Freezing
You can freeze the baked pirog either whole or in slices. Wrap it securely in foil and place it in a freezer-safe bag. It keeps well for up to 2 months, making it perfect to prepare in advance for busy days when you still want a delicious homemade meal.
Reheating
To bring back that fresh-baked flavor, reheat pirog slices in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and crisp on the outside. Microwaving works too, but the crust won’t stay as crisp.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Both chicken thighs and breast work well in this recipe. Thighs offer more juiciness, but breast meat is leaner if you prefer that. Just make sure to finely cube the chicken for even cooking.
Is it possible to prepare the dough the night before?
Yes, you can mix and knead the dough the night before, then refrigerate it. Take it out an hour before baking to come to room temperature and rise properly for best results.
Can I add other vegetables to the filling?
Definitely! Feel free to experiment by adding mushrooms, bell peppers, or even spinach. Just adjust cooking time if needed to ensure vegetables are tender.
Do I have to use mayonnaise in the dough?
Mayonnaise contributes to the softness of the dough, but if you don’t have it on hand, a bit of yogurt or extra oil can be substituted, though the texture might vary slightly.
What’s the best way to achieve a shiny crust?
Brushing the top with a beaten egg mixed with a little water right before baking is the classic trick to get a gorgeous golden shine and appealing crust texture.
Final Thoughts
There is something incredibly comforting about making and sharing this Chicken and Cabbage Savory Pirog Recipe with loved ones. It’s the kind of dish that fills your home with warmth and invites everyone to gather around the table. I encourage you to give it a try soon—you might just find yourself coming back to this recipe time and again for that perfect, satisfying homemade meal.
Print
Chicken and Cabbage Savory Pirog Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Baking
- Method: Baking
- Cuisine: Eastern European
Description
Chicken Cabbage Savory Pirog is a delightful Eastern European-inspired pastry filled with tender chicken, sautéed cabbage, carrots, and fragrant herbs. A soft yeast dough encases the savory filling, making it a perfect snack or light meal that pairs well with sour cream or ketchup. This recipe balances creamy, savory, and fresh flavors in a comforting baked pie.
Ingredients
Dough
- 2 Tbsp mayonnaise
- 1 tsp oil
- 1 tsp salt
- 1/3 cup warm milk
- 1/3 cup warm water
- 1 ½ tsp active dry yeast
- 1 ½ tsp granulated sugar
- 2 cups all-purpose flour (sifted)
Filling
- ¾ lb chicken (thighs or breast, cubed finely)
- 1 tsp oil
- ½ large onion (finely chopped)
- 3 Tbsp unsalted butter (divided)
- 3 cups cabbage (shredded finely)
- 2 small carrots (grated)
- 2 garlic cloves (minced)
- 1/4 cup water
- 1 ½ tsp ketchup
- 1 ½ tsp sour cream
- 3 Tbsp favorite herbs (mix of parsley and dill recommended)
Finishing
- 1 egg + 1 tsp water (beaten for egg wash)
- ½ tsp sesame seeds (optional)
Instructions
- Prepare the yeast dough: In a small bowl, combine warm milk, warm water, sugar, and active dry yeast. Let it sit for 5–10 minutes until frothy. In a larger mixing bowl, combine sifted flour, salt, mayonnaise, and oil. Slowly add the yeast mixture and knead until a soft, smooth dough forms. Cover the dough and let it rise in a warm place for about 20 minutes or until doubled in size.
- Cook the chicken filling: Heat 1 tsp oil in a skillet over medium heat. Add finely cubed chicken and cook until browned and fully cooked, about 5–7 minutes. Remove chicken and set aside.
- Sauté vegetables: In the same skillet, melt 1 ½ Tbsp butter. Add chopped onions and sauté until translucent. Add shredded cabbage, grated carrots, and minced garlic. Cook gently, stirring occasionally, adding 1/4 cup water if needed to soften the vegetables, about 7–10 minutes.
- Combine filling ingredients: Return cooked chicken to the skillet with vegetables. Stir in ketchup, sour cream, and herbs. Mix well and cook for another 2 minutes. Adjust salt to taste and turn off the heat to allow the filling to cool slightly.
- Assemble the pirog: Preheat the oven to 375°F (190°C). Divide the risen dough into 6 equal portions. Roll each portion into a circle. Place a generous spoonful of the filling in the center of each dough circle. Fold the dough over to form a half-moon or your desired shape, sealing the edges by pressing firmly.
- Apply egg wash and bake: Arrange the assembled pirogs on a baking sheet lined with parchment paper. Brush each with the beaten egg wash to give a golden shine. Sprinkle sesame seeds on top if using. Bake for 30-35 minutes until golden brown and cooked through.
- Serve: Allow pirogs to cool slightly before serving. They are delicious warm or at room temperature, especially with extra sour cream or ketchup on the side.
Notes
- You can substitute chicken thighs or breast according to your preference.
- For vegetarian variation, omit chicken and add mushrooms or beans to the filling.
- If you don’t have mayonnaise for the dough, you can substitute with an equal amount of yogurt or sour cream.
- Make sure the yeast mixture is warm but not hot to activate properly.
- Ensure the filling is not too wet to prevent soggy dough.
- Leftover pirogs can be refrigerated and reheated in an oven or toaster oven for best texture.
