Kurnik (Russian Chicken Pie) Recipe – Russian Special
Kurnik (курник in Cyrillic) is a traditional Russian pie consisting of chicken, mushrooms, rice, and chopped hard-boiled egg. Typically served at weddings or festive occasions, especially during the Feast of the Holy Trinity, Kurnik is sometimes referred to as “chicken pirog”. This distinguishes it from the sweet pirog, which features fillings like cheese, apples, plums, or berries. Both pies share a similar appearance, with their differences lying in the fillings. Kurnik is also known as “wedding pirog” or “tsar pirog”.
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
Kurnik (Russian Chicken Pie) Ingredients :
- 4 ounces (1/2 cup) cold unsalted butter, cut into chunks
- 4 ounces cold cream cheese, cut into chunks
- 1 cup all-purpose flour
- 2 cups water, or chicken broth
- 1 cup rice, rinsed
- 2 large onions, thinly sliced
- 8 ounces mushrooms, sliced
- 2 tablespoons unsalted butter
- 1 cup half-and-half
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 3 cups diced cooked chicken
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 4 large hard-boiled eggs, finely chopped
- 1 tablespoon chopped dill
- 1 large egg yolk
- 1 tablespoon water
How To Make Pashka (Russian Easter Dessert)
Bring 2 cups of water or chicken broth to a boil in a medium saucepan. If using water, add salt.
Stir in rinsed and drained rice. Bring back to a boil, then reduce heat, cover, and simmer for 15 minutes or until all the liquid is absorbed and the rice is tender.
Remove from heat, uncover, fluff with a fork, and set aside.
In a large skillet, melt 2 tablespoons of butter. Add onions and mushrooms, and sauté until onions are tender and slightly caramelized.
In a separate bowl, mix cornstarch with half-and-half, then add to the skillet along with 1 cup of chicken broth. Bring to a boil, stirring constantly, then reduce heat and simmer for 1 minute.
Stir in chicken, parsley, salt, and pepper, ensuring everything is well combined. Remove from heat.
In a medium bowl, combine hard-cooked eggs with dill, and set aside.
Preheat the oven to 400°F.
Spread one-third of the cooked rice evenly on the bottom of an ungreased baking dish. Layer half of the chicken mixture and half of the egg-dill mixture on top. Add another one-third of the rice, then the remaining chicken mixture and egg-dill mixture. Finish with the remaining rice.
Place the rolled-out pastry crust over the filling. Fold overhanging pastry edges inward. In a small bowl, beat the egg yolk with water and brush it over the pastry for a shiny finish.
Use the back of a fork to create decorative crisscross marks all over the pastry. Optionally, use leftover pastry dough to make decorative shapes like leaves or birds to adorn the top.
Place the baking dish on a baking sheet to catch any drips, then bake for 30 minutes or until the pastry is golden brown and the filling is bubbly.
Remove from the oven and let rest for 10 minutes before serving hot.
Recipe Notes:
If opting for chicken, you can choose from rotisserie chicken, boiled chicken, or canned chicken.
If boiling your own chicken, reserve the cooking water to enhance the flavor when cooking the rice.
