Chicken Cabbage Savory Pirog is a classic Eastern European dish made with a tender, golden yeast dough filled with a savory mixture of shredded cabbage, seasoned chicken, and aromatic herbs. It’s hearty, flavorful, and perfect for sharing.
Why You’ll Love This Recipe
- A comforting, homemade baked pie with rich filling
- Balanced flavors from juicy chicken, tender cabbage, and fragrant herbs
- A beautiful golden crust that’s soft inside and crisp outside
- Ideal for meal prep, holidays, or family dinners
- Freezer-friendly and easy to reheat
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
- All-purpose flour
- Warm milk
- Warm water
- Sugar
- Salt
- Active dry yeast
- Mayonnaise
- Olive oil
For the filling:
- Boneless chicken thighs or breasts, diced
- Olive oil and butter
- Onion, chopped
- Cabbage, shredded
- Carrots, grated
- Garlic, minced
- Water
- Ketchup
- Sour cream
- Fresh parsley and dill (optional)
- Salt and pepper
For topping:
- Egg (for egg wash)
- Sesame seeds (optional)
Directions
- Prepare dough: In a bowl, combine warm water, milk, sugar, salt, mayo, oil, and yeast. Let it sit for 5 minutes to activate yeast. Gradually mix in flour to form a soft dough. Let rise for 1.5 to 2 hours until doubled in size.
- Cook filling:
- In a skillet, cook chicken in oil until no longer pink. Remove from pan.
- In the same pan, melt butter, add onion and cook until translucent. Add cabbage, carrots, garlic, and a splash of water. Cover and cook until soft.
- Return chicken to pan. Stir in ketchup, sour cream, herbs, salt, and pepper. Cook another 1–2 minutes, then cool slightly.
- Assemble pirog: Divide dough in two. Roll each into a 12-inch circle. Place filling in the center, leaving edges free. Fold dough over and seal edges well. Flip seam side down and shape.
- Bake: Place on baking sheet, brush with egg wash, and sprinkle sesame seeds. Let rise 30 minutes. Bake at 400°F for 18–22 minutes or until golden.
- Cool slightly before slicing and serving.
Servings and timing
- Servings: 6
- Prep time: 15 minutes
- Rising time: 1.5–2 hours
- Cook time: 40 minutes (20 filling + 20 baking)
- Total time: ~2.5–3 hours
Variations
- Add mushrooms to the filling for an earthy touch
- Use ground beef instead of chicken for a classic twist
- Swap sour cream for Greek yogurt
- Incorporate caraway or fennel seeds for added flavor
- Make mini piroshki instead of a large pirog for handheld portions
Storage/reheating
- Store leftovers in the fridge for up to 3 days
- Reheat slices in the oven at 350°F for 10 minutes until warm
- Freeze whole or sliced pirog in airtight wrap for up to 2 months
- Thaw before reheating for best texture
FAQs
What type of dough is best for pirog?
A soft, yeast-risen dough made with mayo, oil, and milk is ideal—it’s rich, tender, and holds up well when baked.
Can I use rotisserie chicken?
Yes, precooked chicken works—just chop and mix into the filling at the end.
Do I have to include ketchup and sour cream?
These add flavor and moisture, but you can use tomato paste or Greek yogurt as alternatives.
How thin should I roll the dough?
About 1/4 inch thick—it should be thin enough to cook through, but sturdy enough to hold the filling.
Can I make this dairy-free?
Yes, substitute dairy-free sour cream or yogurt and use oil instead of butter.
What vegetables pair well with cabbage in the filling?
Carrots, onions, mushrooms, and leeks all pair nicely with cabbage.
Can I make this ahead of time?
Yes, both dough and filling can be made a day ahead. Assemble and bake when ready.
How do I keep the bottom from getting soggy?
Cool the filling slightly before adding and bake on a preheated baking sheet or parchment paper.
Can I serve it cold?
Yes, pirog tastes great cold or at room temperature—perfect for packed lunches or picnics.
What should I serve with it?
Pair with a fresh salad, pickles, or a bowl of borscht for a complete meal.
Conclusion
Chicken Cabbage Savory Pirog is a wholesome, traditional recipe that combines comforting ingredients with delicious flavor. Whether for holidays, weeknight dinners, or special gatherings, this homemade pirog offers a golden crust and hearty filling that everyone will enjoy.
Print
Chicken Cabbage Savory Pirog
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 large pirog (serves 6–8) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
- Diet: Low Lactose
Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg