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.
PrintChicken Cabbage Savory Pirog
A hearty and flavorful Eastern European pastry filled with tender chicken, sautéed cabbage, and aromatic vegetables, wrapped in a soft, golden yeast dough.
- Prep Time: 20 minutes active, 2 hours rising
- Cook Time: 40 minutes
- Total Time: 3 hours
- Yield: 6 servings 1x
- Category: Savory Pie
- Method: Baking
- Cuisine: Eastern European
- Diet: Halal
Ingredients
- 2 tbsp mayonnaise
- 1 tsp olive oil
- 1 tsp salt
- 1/3 cup warm milk
- 1/3 cup warm water
- 1 1/2 tsp active dry yeast
- 1 1/2 tsp sugar
- 2 cups all-purpose flour
- 3/4 lb chicken thighs, cubed
- 1/2 onion, finely chopped
- 3 tbsp butter
- 3 cups shredded cabbage
- 2 carrots, grated
- 2 cloves garlic, minced
- 1/4 cup water
- 1 1/2 tsp ketchup
- 1 1/2 tsp sour cream
- 3 tbsp chopped fresh parsley and dill
- 1 egg + 1 tsp water (for egg wash)
- 1/2 tsp sesame seeds
Instructions
- In a bowl, whisk together mayonnaise, olive oil, salt, warm milk, and water. Sprinkle yeast and sugar on top; let sit for 5 minutes.
- Gradually add flour and mix until a dough forms. Cover and let rise for 1.5 to 2 hours until doubled.
- In a skillet, cook chicken pieces until no longer pink. Remove and set aside.
- In the same skillet, melt 1 tbsp butter and sauté onion until soft.
- Add remaining butter, cabbage, carrots, garlic, and 1/4 cup water. Season with salt and pepper. Cook until cabbage is soft.
- Add ketchup, sour cream, herbs, and chicken. Cook for 1 minute and set aside to cool.
- Divide dough into two balls and roll each into a 12-inch circle.
- Place half the filling in the center of each dough circle, fold the edges over the filling, and pinch to seal.
- Flip the filled dough so the seam is on the bottom. Brush with egg wash and sprinkle sesame seeds.
- Let rise for 30-45 minutes. Meanwhile, preheat oven to 400°F.
- Bake for 18-22 minutes or until golden brown. Slice and serve warm.
Notes
- You can use chicken breast instead of thighs if preferred.
- Make sure the cabbage is cooked down well to avoid excess moisture.
- Fresh herbs like dill or parsley enhance the flavor.
- Let the filling cool before assembling to prevent soggy dough.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 420
- Sugar: 4g
- Sodium: 560mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 95mg