Kurnik (Russian Chicken Pie) Recipe – Russian Special
Kurnik, often called a wedding pirog, is a richly layered savory pie—layered savory pie of chicken, rice (or kasha), eggs, and sometimes mushrooms—encased in a dome-shaped pastry. Served as an elaborate festive Russian centerpiece, it symbolizes prosperity and unity at celebrations and makes for an unforgettable dish that’s visually stunning and deeply comforting.
- 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:
Layering Structure: Create clear, defined layers—rice or kasha, followed by chicken filling, mushroom/onion mix, and eggs—this helps with both flavor and structural integrity.
Pastry Chilling: Chill the dough before assembling and again after it’s fitted over the filling; this ensures a flaky, golden crust.
Steam Vent: Cut a small vent or decorative opening in the top crust to allow steam to escape, preventing soggy pastry.
Broth Infusion: Pour a bit of hot chicken broth into the pie’s central vent after baking to keep the interior moist and enhance flavor.
