Why You’ll Love This Recipe

Chicken Cabbage Savory Pirog is a hearty and traditional Eastern European-style pie filled with tender chicken, sautéed cabbage, and aromatic spices, all encased in a soft, golden crust. This satisfying dish is perfect for dinner, holidays, or meal prep. It’s rustic comfort food with wholesome flavors and flaky texture in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourdry yeastsugarwarm milksaltbuttereggscooked chicken (shredded)cabbage (shredded)onionssalt and peppervegetable oil

directions

In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.

Add beaten eggs, melted butter, salt, and flour. Mix and knead into a soft dough. Cover and let rise in a warm place for 1 hour or until doubled.

Meanwhile, heat oil in a skillet and sauté chopped onions until soft.

Add shredded cabbage and cook until tender, about 10-15 minutes. Season with salt and pepper.

Stir in shredded cooked chicken and cook together for a few more minutes. Set the filling aside to cool.

Preheat your oven to 375°F (190°C) and grease a baking dish or line with parchment paper.

Punch down the dough and divide into two parts—one slightly larger.

Roll out the larger piece and press into the bottom and sides of your baking dish.

Spread the chicken and cabbage filling evenly over the dough.

Roll out the remaining dough and place over the filling, pinching the edges to seal.

Brush the top with a beaten egg for a golden finish and prick with a fork to let steam escape.

Bake for 35-40 minutes, or until the crust is golden brown and cooked through.

Let cool slightly before slicing and serving.

Servings and timing

This recipe serves 8.Preparation time: 30 minutesRising time: 1 hourCooking time: 40 minutesCooling time: 10 minutesTotal time: 2 hours 20 minutes

Variations

Use ground chicken or turkey instead of shredded meat.

Add shredded carrots or sautéed mushrooms to the filling.

Use store-bought dough for a quicker version.

Add a dash of dill or paprika for extra flavor.

Make individual hand pies for grab-and-go servings.

storage/reheating

Store leftovers covered in the refrigerator for up to 4 days.Reheat slices in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.For longer storage, freeze cooled slices wrapped tightly for up to 2 months. Reheat directly from frozen or thaw overnight first.

FAQs

Can I use pre-cooked rotisserie chicken?

Yes, it’s a great shortcut and adds extra flavor.

Can I make the dough ahead of time?

Yes, refrigerate the dough overnight after the first rise.

Is this similar to Russian pirozhki?

Yes, but pirog is one large pie, while pirozhki are individual hand pies.

Can I make it vegetarian?

Absolutely—just omit the chicken and add more vegetables.

Do I need to blind bake the crust?

No, the filling is cooked and the dough bakes fully in the oven.

What kind of cabbage works best?

Green cabbage is traditional, but Napa or Savoy cabbage works too.

Can I use puff pastry?

Yes, though it will have a lighter, flakier texture.

Is this good for packed lunches?

Yes, it holds up well and can be eaten warm or at room temperature.

Can I freeze the whole pie?

Yes, bake and cool it first, then freeze. Reheat in the oven until warmed through.

How do I prevent the crust from getting soggy?

Let the filling cool before assembling, and don’t overstuff.

Conclusion

Chicken Cabbage Savory Pirog is a comforting and delicious meal that brings traditional flavors and satisfying texture to the table. With a tender crust and flavorful filling, it’s perfect for family dinners, holidays, or making ahead. Whether enjoyed hot or cold, it’s a slice of homemade goodness worth savoring.