Chicken Cabbage Pirog: A Delicious & Easy Recipe

Chicken Cabbage Pirog: Prepare to embark on a culinary journey to Eastern Europe with this comforting and deeply satisfying dish! Imagine biting into a warm, golden-brown pastry, filled with a savory mixture of tender chicken and sweet, softened cabbage. It’s a symphony of flavors and textures that will leave you craving more.

Pirog, in its various forms, has been a staple in Eastern European cuisine for centuries. Often associated with celebrations and family gatherings, this baked pie represents warmth, hospitality, and the simple pleasures of home-cooked food. While variations abound, the combination of chicken and cabbage is a particularly beloved filling, offering a delightful balance of savory and sweet.

What makes Chicken Cabbage Pirog so irresistible? It’s the perfect blend of comforting flavors, the satisfying chew of the dough, and the tender, flavorful filling. The cabbage, gently cooked until sweet and yielding, complements the richness of the chicken beautifully. Plus, it’s a surprisingly versatile dish! Enjoy it as a hearty lunch, a satisfying dinner, or even as a delightful snack. This recipe is sure to become a new family favorite, bringing a taste of Eastern European tradition to your table.

this Recipe

Ingredients:

• For the Dough:
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 1/2 cup ice water
• 1 large egg, beaten (for egg wash)
• For the Filling:
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground chicken
• 1 medium head of green cabbage, shredded (about 6 cups)
• 1 large carrot, grated
• 1/2 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 cup chicken broth (optional, for added moisture)

Preparing the Dough:

Okay, let’s start with the dough. This is a flaky crust, so cold ingredients are key! Don’t skip the chilling time – it’s crucial for that perfect texture.

1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter – that’s what creates the flaky layers!
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Mix until the dough just comes together. Be careful not to overmix, or the crust will be tough.
4. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably 2 hours. This allows the gluten to relax and the butter to firm up, resulting in a tender, flaky crust. You can even chill it overnight!

Making the Chicken and Cabbage Filling:

While the dough is chilling, let’s get started on the filling. This is where all the delicious flavors come together. Don’t be afraid to adjust the seasonings to your liking!

1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Add the ground chicken to the skillet and cook, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess grease.
5. Add the shredded cabbage and grated carrot to the skillet. Cook, stirring occasionally, until the cabbage is softened and slightly wilted, about 8-10 minutes.
6. Stir in the chopped dill, chopped parsley, salt, pepper, and nutmeg. Mix well to combine all the ingredients.
7. If the filling seems a little dry, you can add a 1/4 cup of chicken broth to add some moisture. This is optional, but it can help to keep the filling from drying out during baking.
8. Remove the skillet from the heat and let the filling cool completely before assembling the pirog. This is important because a hot filling can melt the butter in the dough and make the crust soggy.

Assembling and Baking the Chicken Cabbage Pirog:

Now for the fun part – putting it all together! This is where your creativity can shine. You can make one large pirog or individual smaller ones. I’m going to describe how to make one large one.

1. Preheat your oven to 375°F (190°C).
2. Lightly flour a clean work surface.
3. Remove the chilled dough from the refrigerator and divide it in half.
4. Roll out one half of the dough into a large circle or rectangle, about 1/8 inch thick. The shape should be large enough to cover the bottom and sides of your baking dish or pie plate.
5. Carefully transfer the rolled-out dough to your baking dish or pie plate. Gently press the dough into the bottom and up the sides of the dish. Trim any excess dough that hangs over the edge.
6. Pour the cooled chicken and cabbage filling into the dough-lined baking dish, spreading it evenly.
7. Roll out the second half of the dough into a circle or rectangle, about 1/8 inch thick. This will be the top crust of the pirog.
8. Carefully place the rolled-out dough over the filling. Trim any excess dough that hangs over the edge.
9. Crimp the edges of the top and bottom crusts together to seal the pirog. You can use a fork to press the edges together, or you can create a decorative crimped edge with your fingers.
10. Cut a few slits in the top crust of the pirog to allow steam to escape during baking. This will prevent the crust from puffing up too much and cracking.
11. Brush the top of the pirog with the beaten egg. This will give the crust a beautiful golden-brown color.
12. Bake the pirog in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is heated through.
13. Let the pirog cool for at least 15-20 minutes before slicing and serving. This will allow the filling to set up slightly and make it easier to slice.

Tips for Success:

• Keep the butter cold: This is the most important tip for a flaky crust. Make sure the butter is very cold before you start, and work quickly to prevent it from melting.
• Don’t overmix the dough: Overmixing will develop the gluten in the flour, resulting in a tough crust. Mix the dough just until it comes together.
• Chill the dough: Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a tender, flaky crust. Don’t skip this step!
• Cool the filling: A hot filling can melt the butter in the dough and make the crust soggy. Make sure the filling is completely cooled before assembling the pirog.
• Cut slits in the top crust: This allows steam to escape during baking, preventing the crust from puffing up too much and cracking.
• Let the pirog cool before slicing: This allows the filling to set up slightly and make it easier to slice.

Variations:

• Add different vegetables: You can add other vegetables to the filling, such as mushrooms, potatoes, or bell peppers.
• Use different meats: You can use other meats in the filling, such as ground beef, pork, or sausage.
• Add cheese: You can add cheese to the filling, such as cheddar, mozzarella, or feta.
• Make individual pirogi: Instead of making one large pirog, you can make individual smaller ones. Simply cut the dough into smaller circles or squares, fill them with the chicken and cabbage mixture, and crimp the edges to seal. Bake the individual pirogi for about 20-25 minutes, or until golden brown.
• Use a different crust: If you don’t want to make your own dough, you can use store-bought pie crust or puff pastry.

Serving Suggestions:

• Serve the Chicken Cabbage Pirog warm or at room temperature.
• Serve with a dollop of sour cream or plain yogurt.
• Serve with a side salad or steamed vegetables.
• This pirog is also great for picnics and potlucks.

Enjoy your homemade Chicken Cabbage Pirog! I hope you find this recipe easy to follow and that it becomes a family favorite. Remember, cooking is all about experimenting and having fun, so don’t be afraid to put your own spin on this recipe. Happy baking!

Conclusion:

This Chicken Cabbage Pirog isn’t just a recipe; it’s an invitation to experience a comforting, flavorful journey. From the satisfyingly flaky crust to the savory, perfectly seasoned filling, every bite is a testament to the simple magic of home cooking. I truly believe this is a must-try recipe for anyone looking to add a touch of warmth and deliciousness to their table.

Why is it a must-try? Because it’s more than just food; it’s an experience. The combination of tender chicken, sweet cabbage, and aromatic spices creates a symphony of flavors that will tantalize your taste buds. It’s also surprisingly versatile. While the recipe is fantastic as is, feel free to experiment with different variations to make it your own.

Serving Suggestions and Variations:

For a complete meal, serve your Chicken Cabbage Pirog with a dollop of sour cream or a side of creamy dill sauce. A simple green salad with a light vinaigrette also complements the richness of the pirog beautifully. If you’re feeling adventurous, try adding other vegetables to the filling, such as mushrooms, carrots, or onions. A sprinkle of fresh herbs like parsley or dill after baking adds a burst of freshness.

Consider these variations to tailor the recipe to your preferences:

* Spicy Pirog: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a little kick.
* Vegetarian Pirog: Substitute the chicken with cooked lentils or crumbled tofu for a vegetarian-friendly option.
* Cheese Lover’s Pirog: Incorporate shredded cheese, such as cheddar, mozzarella, or provolone, into the filling for an extra layer of flavor and richness.
* Individual Pirog: Instead of making one large pirog, divide the dough into smaller portions and create individual pies for easy serving and portion control.

I encourage you to embrace the process of making this Chicken Cabbage Pirog. Don’t be intimidated by the steps; each one is simple and straightforward. The reward of a homemade, delicious pirog is well worth the effort. Imagine the aroma filling your kitchen as it bakes, the anticipation building with each passing minute.

Ready to Bake?

So, what are you waiting for? Gather your ingredients, preheat your oven, and embark on this culinary adventure. I’m confident that you’ll be delighted with the results. And most importantly, don’t forget to have fun! Cooking should be an enjoyable experience, a chance to express your creativity and share your love with others.

Once you’ve tried this recipe, I’d love to hear about your experience. Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable and helps me continue to create and share recipes that you’ll love. Let’s build a community of passionate home cooks who appreciate the simple pleasures of good food and good company. Happy baking, and enjoy your delicious Chicken Cabbage Pirog! I hope this becomes a staple in your recipe collection.