Discover the ultimate Chicken Cabbage Savory Pirog – a delicious, traditional Russian stuffed pie made with a soft, fluffy homemade dough and a hearty, flavorful filling. This easy pirog recipe features tender chicken, sautéed cabbage, carrots, and herbs wrapped in golden, crispy pastry. Perfect for a cozy family dinner, meal prep, or a special occasion, this savory Russian pastry is both satisfying and simple to make. Learn how to bake this authentic Slavic dish with step-by-step instructions, tips, and variations to suit your taste!

Ingredients
For the Dough:
- 2 Tbsp mayonnaise
- 1 tsp oil
- 1 tsp salt
- 1/3 cup warm milk
- 1/3 cup warm water
- 1 ½ tsp active dry yeast
- 1 ½ tsp granulated sugar
- 2 cups all-purpose flour (sifted)
For the Savory Filling:
- ¾ lb chicken (thighs or breast), finely cubed
- 1 tsp oil
- ½ large onion, finely chopped
- 3 Tbsp unsalted butter (divided)
- 3 cups finely shredded cabbage
- 2 small carrots, grated
- 2 garlic cloves, minced
- ¼ cup water
- 1 ½ tsp ketchup
- 1 ½ tsp sour cream
- 3 Tbsp mixed herbs (such as parsley and dill)
- 1 egg + 1 tsp water (for egg wash)
- ½ tsp sesame seeds (optional)
Instructions
- Prepare the Dough:
- In a bowl, whisk together mayonnaise, oil, salt, warm water, and warm milk. Sprinkle yeast over the mixture and add sugar on top of the yeast. Let the mixture sit covered with a towel for 5 minutes until it becomes foamy.
- Gradually mix in the sifted flour, combining until a dough forms. Set the dough aside to rise at room temperature, covered, for 1 ½ to 2 hours, or until it doubles in size.
- Prepare the Filling:
- In a large skillet, heat 1 tsp of oil over medium-high heat. Cook the cubed chicken for 2-3 minutes until fully cooked, stirring as needed. Remove from the skillet and set aside.
- In the same skillet, melt 1 Tbsp of butter and sauté the onion until tender. Add the remaining 2 Tbsp of butter, shredded cabbage, grated carrots, garlic, and water. Season with salt and pepper. Cook, stirring frequently, until the cabbage softens to your liking.
- Stir in the ketchup, sour cream, mixed herbs, and cooked chicken. Cook for an additional minute, then remove from heat and allow the filling to cool.
- Assemble the Pirog:
- Divide the risen dough into two equal portions and cover one with a towel. On a lightly floured surface, roll out the dough into a 12-inch circle.
- Place half of the cabbage filling in the center of the dough, spreading it evenly while leaving a 3-inch border around the edges.
- Fold the dough edges over the filling, gathering them toward the center to seal the pirog. Pinch the seams together to fully enclose the filling.
- Carefully flip the pirog over and press gently to flatten it and ensure even distribution of the filling. Repeat the process with the second portion of dough and filling.
- Bake:
- Brush the assembled pirogs with the egg wash and sprinkle sesame seeds over the top, if desired. Let them rise for 30-45 minutes.
- Preheat the oven to 400°F (200°C) and bake the pirogs for 18-22 minutes, or until golden brown.
Tips
- Make sure to let the dough rise in a warm place for the best results. If your kitchen is cool, try placing it near a warm oven or radiator.
- If you’re short on time, use store-bought dough, though homemade is highly recommended for flavor and texture.
- For a richer flavor, you can add a touch of grated cheese into the filling or sprinkle it on top before baking.

Variations and Substitutions
- Meat: You can substitute the chicken with ground beef, turkey, or even pork. If you’re looking for a vegetarian version, replace the meat with mushrooms or tofu.
- Vegetables: Try adding different veggies to the filling, such as bell peppers or spinach, for more variety.
- Herbs: If you prefer other herbs, rosemary, thyme, or chives work well as alternatives to parsley and dill.
FAQs
Can I freeze the pirogs? Yes, you can freeze the unbaked pirogs. Assemble them, brush with egg wash, and freeze on a baking sheet. Once frozen, store them in an airtight container or freezer bag. Bake directly from frozen at 400°F for 25-30 minutes.
Can I use a different type of flour? You can use whole wheat flour for a slightly denser dough, or gluten-free flour if needed, but the texture may change slightly.
How do I know when the pirogs are done? The pirogs are done when they turn golden brown on the outside. You can also tap the bottom of the pirog—if it sounds hollow, it’s fully baked.
Serving Suggestions
These savory pirogs are perfect as a main dish or served alongside a fresh green salad or pickled vegetables. You can also pair them with a dollop of sour cream for extra richness.
Why You’ll Love This Recipe
These Chicken Cabbage Savory Pirogs are the perfect combination of crispy dough and flavorful filling. The tender chicken, savory cabbage, and herbs come together in a delicious, comforting bite. Whether you’re looking for a hearty lunch or a cozy dinner, this dish will surely satisfy!
Chicken Cabbage Savory Pirog
6
servings25
minutes35
minutesIngredients
For the Dough:
2 Tbsp mayonnaise
1 tsp oil
1 tsp salt
1/3 cup warm milk
1/3 cup warm water
1 ½ tsp active dry yeast
1 ½ tsp granulated sugar
2 cups all-purpose flour (sifted)
For the Savory Filling:
¾ lb chicken (thighs or breast), finely cubed
1 tsp oil
½ large onion, finely chopped
3 Tbsp unsalted butter (divided)
3 cups finely shredded cabbage
2 small carrots, grated
2 garlic cloves, minced
¼ cup water
1 ½ tsp ketchup
1 ½ tsp sour cream
3 Tbsp mixed herbs (such as parsley and dill)
1 egg + 1 tsp water (for egg wash)
½ tsp sesame seeds (optional)
Directions
- Prepare the Dough:
- In a bowl, whisk together mayonnaise, oil, salt, warm water, and warm milk. Sprinkle yeast over the mixture and add sugar on top of the yeast. Let the mixture sit covered with a towel for 5 minutes until it becomes foamy.
- Gradually mix in the sifted flour, combining until a dough forms. Set the dough aside to rise at room temperature, covered, for 1 ½ to 2 hours, or until it doubles in size.
- Prepare the Filling:
- In a large skillet, heat 1 tsp of oil over medium-high heat. Cook the cubed chicken for 2-3 minutes until fully cooked, stirring as needed. Remove from the skillet and set aside.
- In the same skillet, melt 1 Tbsp of butter and sauté the onion until tender. Add the remaining 2 Tbsp of butter, shredded cabbage, grated carrots, garlic, and water. Season with salt and pepper. Cook, stirring frequently, until the cabbage softens to your liking.
- Stir in the ketchup, sour cream, mixed herbs, and cooked chicken. Cook for an additional minute, then remove from heat and allow the filling to cool.
- Assemble the Pirog:
- Divide the risen dough into two equal portions and cover one with a towel. On a lightly floured surface, roll out the dough into a 12-inch circle.
- Place half of the cabbage filling in the center of the dough, spreading it evenly while leaving a 3-inch border around the edges.
- Fold the dough edges over the filling, gathering them toward the center to seal the pirog. Pinch the seams together to fully enclose the filling.
- Carefully flip the pirog over and press gently to flatten it and ensure even distribution of the filling. Repeat the process with the second portion of dough and filling.
- Bake:
- Brush the assembled pirogs with the egg wash and sprinkle sesame seeds over the top, if desired. Let them rise for 30-45 minutes.
- Preheat the oven to 400°F (200°C) and bake the pirogs for 18-22 minutes, or until golden brown.

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