For the dough:
- 2 tbsp Mayonnaise
- 1 tsp Olive oil
- 1 tsp Salt
- â…“ cup Milkwarm
- â…“ cup Waterwarm
- 1½ tsp Active dry yeast
- 1½ tsp Granulated sugar
- 2 cups All-purpose floursifted
For the savory filling:
- ¾ lb Chicken thighsor breast, cubed finely
- 1 tsp Olive oil
- ½ Onionlarge onion finely chopped
- 3 tbsp Butterdivided
- 3 cups Cabbageshredded finely
- 2 Carrotssmall grated
- 2 cloves Garlicminced
- 1/4 cup Water
- 1½ tsp Ketchup
- 1½ tsp Sour cream
- 3 tbsp Fresh herbsmixed parsley and dill
For egg wash:
- 1 tsp Water
- 1 Eggsbeaten
For sprinkle:
- ½ tsp Sesame seedsoptional
Chicken Cabbage Savory Pirog
This Chicken Cabbage Savory Pirog is such a classic. I love to make this Chicken Cabbage Savory Pie about once a month. It always goes down a treat. A pirog is a baked pie which is made from dough, filled with a savory filling. Pirogs are common in Ukrainian cuisine and can often be found on the table at celebrations.
To make my pirog, start by making dough. Make the cabbage filling by cooking chicken in a skillet. Add onion, cabbage, carrot and garlic and sauté. Add ketchup, sour cream, herbs, and the cooked chicken. To make the pirogs, roll the dough into a circle. Place the filling on the circle and leave space around the edges. Pull the edges into the center over the filling. Seal and flip over the pie so the seam is underneath. Brush with egg wash and sprinkle with sesame seeds. Bake in the oven until golden. Enjoy while warm from the oven.
To make my Chicken Cabbage Savory Pirog, you will need the following ingredients:
Steps to make Chicken Cabbage Savory Pirog
1 | Activate yeast | 5 |
Whisk 2 tablespoons of mayo, 1 teaspoon of oil, 1 teaspoon of salt, ⅓ cup each of warm milk and warm water in a large bowl. Sprinkle 1½ teaspoons of yeast over the mixture and sprinkle in 1½ teaspoons of sugar. Cover the bowl with a kitchen towel, leave for 5 minutes until the yeast activates and starts foaming. | ||
2 | Make dough | 3 |
Add 2 cups of flour to the yeast mixture gradually and mix until the flour is well incorporated. | ||
3 | Leave dough to rise | 2h |
Cover the bowl and leave to one side to rise at room temperature for 1½ to 2 hours (the dough will double or triple in size). | ||
4 | Cook chicken | 3 |
Cook ¾ pounds of chicken in a skillet with 1 teaspoon of oil for about 2-3 minutes until fully cooked, stirring occasionally. Remove the chicken from the skillet. | ||
5 | Sauté onion, cabbage and carrot | 20 |
In the same skillet, sauté ½ a large onion in 1 tablespoon of butter until softened. Stir frequently while cooking. Add 2 tablespoons of butter, 3 cups of cabbage, 2 grated carrots, 2 minced garlic cloves and ¼ cup of water. Season to taste with salt and pepper. Sauté the mixture until the cabbage reaches your desired tenderness. | ||
6 | Make sauce | 2 |
Add 1½ teaspoons of ketchup, 1½ teaspoons of sour cream, 3 tablespoons of herbs and the cooked chicken. Cook for another minute while stirring. Remove from the heat and leave to cool. | ||
7 | Roll out dough | 3 |
Lightly dust a work surface with flour. Cut the dough into 2 pieces. Cover one of the pieces and roll the other out until you have a 12-inch circle. | ||
8 | Add filling | 1 |
Place half of the cabbage filling in the center of the dough and use a spoon to spread it out evenly. Leave about 3 inches of dough around the edges. | ||
9 | Seal pirog | 2 |
Carefully pull the edges of the dough over the filling towards the center. Continue bringing the edges to the center until the cabbage is completely covered. Pinch seams together to seal. | ||
10 | Prepare the pirog for cooking | 2 |
Flip the pirog over carefully and flatten it as required so it is even in size and the filling is evenly distributed. Brush the pirog with egg wash and sprinkle with sesame seeds. | ||
11 | Repeat | 5 |
Repeat the process to make the second pirog. | ||
12 | Leave to rise | 40 |
Leave the pirogs to rise for about 30-45 minutes. | ||
13 | Preheat oven | 1 |
Preheat the oven to 400 °F. | ||
14 | Bake | 20 |
Bake the pirogs in the oven for 18-22 minutes, until golden. | ||
15 | Serve | |
Serve warm from the oven. | ||
Recipe Reviews
So many different ingredients all fitting so well with each other, great recipe thank you it's a huge winner for me and the family, 5 stars for being delicious and a crowd pleaser!
It was really REALLY tasty, I'd never expect that I could make something taste so good. Add mayo, and it is the best thing ever!!
Is this how heaven tastes like? I sure hope that it is. One of the best foods I've ever made, simply put, I loved it.
It took some time but it was definitely worth it.
Ohhhh I'm so gonna cook this today, just by looking at it I can tell that it's going to be scrumptious :)
Okay I cooked this yesterday, I gotta say that it is great, definitely recommend it. I am now eating the leftovers and will cook it again.
You never disappoint me Lilly, another great recipe as always, thank you for being amazing.
I like how it gives you all the steps and how accurate they are. It is not often that i'm this happy with the results, this is an 11/10.
The dough didn't end up the way I wanted it so had to make it in my own way, other than that everything else was exactly on point, flavor is good too my still my personal favorite will always be the chicken marbella.
I love chicken, so naturally this was a target to cook the moment I saw it, and I have to say, bullseye.
Great recipe! Thank for sharing!
Our collection of traditional and popular Ukrainian recipes is here: Popular Ukrainian Recipes or Ukrainian Food.
Write your own review