Chicken Cabbage Savory Pirog

Introduction

Chicken Cabbage Savory Pirog is a comforting Eastern European–style baked pie made with a tender yeast dough and a juicy, flavorful filling of chicken, cabbage, and onions. As it bakes, the filling releases savory juices that soak into the soft dough, creating a rich, satisfying dish that’s perfect served warm with tea, broth, or a fresh salad. This pirog is filling, aromatic, and ideal for feeding a crowd.

Prep Time: 25 minutes

Dough Rising Time: 60–75 minutes

Assembly Time: 15 minutes

Baking Time: 40–45 minutes

Total Time: About 2½ hours

Ingredients

For the Dough:

3½–4 cups all-purpose flour

1 cup warm milk (about 40°C / 105°F)

2¼ teaspoons (1 packet) active dry yeast

1 tablespoon sugar

1 teaspoon salt

1 large egg

3 tablespoons vegetable oil or melted butter

For the Filling:

400 g (14 oz) chicken breast or thigh, finely diced

2 cups cabbage, finely shredded

1 medium onion, finely chopped

1 teaspoon salt (or to taste)

½ teaspoon black pepper

½ teaspoon paprika

1 tablespoon vegetable oil

2 tablespoons butter, diced (for juiciness)

For Brushing:

1 egg yolk + 1 tablespoon milk

1 tablespoon melted butter (after baking)

Instructions

Prepare the Dough

In a bowl, mix warm milk, sugar, and yeast. Let stand 5–10 minutes until foamy.

Add egg, salt, and oil; mix well.

Gradually add flour until a soft, non-sticky dough forms.

Knead for 8–10 minutes until smooth and elastic.

Place in a greased bowl, cover, and let rise in a warm place for 60–75 minutes, until doubled.

Prepare the Filling

In a bowl, combine chicken, cabbage, and onion.

Season with salt, pepper, and paprika.

Drizzle with oil and mix thoroughly.

Keep filling raw—this ensures a juicy pirog.

Assemble the Pirog

Punch down the risen dough and divide it into two portions (one slightly larger).

Roll the larger piece into a circle or rectangle and place it into a greased baking pan, letting the edges hang over.

Spread the filling evenly over the dough.

Scatter small pieces of butter on top of the filling.

Roll out the remaining dough and cover the filling.

Seal the edges well and pinch decoratively.

Make 2–3 small slits on top to release steam.

Final Proof & Bake

Cover the pirog and let rest for 15 minutes.

Brush the top with egg yolk mixture.

Bake in a preheated oven at 180°C (350°F) for 40–45 minutes, until golden brown.

Finish & Serve

Remove from oven and brush immediately with melted butter.

Cover loosely with a towel and let rest for 10–15 minutes.

Slice and serve warm.

Tips & Variations

Extra juicy filling: Add 2–3 tablespoons chicken broth to the filling.

Herb boost: Add fresh dill or parsley.

Shortcut dough: Use store-bought yeast dough if short on time.

Pan style: Can be baked as a round, oval, or large slab pie.

Final Thoughts

Chicken Cabbage Savory Pirog is a true comfort dish—soft bread, juicy filling, and deep savory flavor in every bite. It’s perfect for family dinners, holidays, or make-ahead meals, and tastes just as good the next day.