Kurnik Russian Chicken Pie
Kurnik
A celebratory Russian kurnik layered with chicken, rice, eggs, mushrooms, dill, thin pancakes, and a golden sour cream pastry crust.
Kurnik is a traditional Russian chicken pie built in generous layers, often reserved for holidays, weddings, or a long family meal. The pie is tall and festive, with tender chicken, rice, chopped eggs, mushrooms, herbs, and thin pancakes tucked inside a burnished pastry crust.
The pancakes are not there for sweetness; they keep the fillings distinct and help the slices hold together. This version uses a simple sour cream pastry, cooked chicken thighs for deeper flavor, and a dill-scented rice layer that feels classic without requiring an all-day kitchen project.
Good kurnik is about preparation more than difficulty. Cook and season each filling before assembly, let the pastry chill so it rolls cleanly, and leave a small vent in the top so steam can escape while the pie bakes. After a short rest, the layers cut neatly but still taste juicy.
Serve kurnik warm with sour cream, pickled cucumbers, a cucumber-tomato salad, or a clear chicken broth. It is rich enough to be the center of the table, and leftovers reheat well in a moderate oven.
Nutrition (per serving)
Directions
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1
Combine the flour and 1 teaspoon salt in a large bowl, then rub in the cold butter until the mixture has pea-size pieces.
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2
Stir in the sour cream and cold water just until a rough dough forms, divide it into one larger and one smaller disk, wrap both, and chill for 30 minutes.
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3
Melt 1 tablespoon butter in a skillet over medium heat, add half the onion, and cook for 4 minutes; stir in the shredded chicken, broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper, then simmer until moist but not soupy.
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4
In a second skillet, melt the remaining 2 tablespoons butter and cook the remaining onion with the mushrooms for 8 to 10 minutes, until the mushrooms are browned and their liquid has evaporated.
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5
Mix the cooked rice with the chopped eggs, dill, 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a bowl.
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6
Heat the oven to 375°F and line a baking sheet with parchment paper.
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7
Roll the larger dough disk into a 13-inch round and place it on the baking sheet; lay one pancake in the center, then layer half the rice mixture, another pancake, half the chicken, another pancake, and half the mushrooms.
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8
Repeat the layers with the remaining rice, chicken, and mushrooms, separating each filling with pancakes and shaping the stack into a neat mound.
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9
Roll the smaller dough disk into an 11-inch round, drape it over the filling, trim and crimp the edges with the bottom crust, and cut a small steam vent in the top.
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10
Brush the pie with beaten egg and bake for 45 to 55 minutes, until the crust is deep golden and firm; rest for 15 minutes before slicing and serving with sour cream.
Ingredients
- All-Purpose Flour:3 1/2 cups
- Fine Salt:1 3/4 tsp
- Cold Unsalted Butter, cubed:14 tbsp
- Sour Cream:1 cup
- Cold Water:2 tbsp
- Cooked Chicken Thigh Meat, shredded:3 cups
- Chicken Broth:1/2 cup
- Unsalted Butter for filling:3 tbsp
- Yellow Onion, finely chopped:1
- Cremini Mushrooms, sliced:10 oz
- Cooked Long-Grain Rice:2 cups
- Hard-Boiled Eggs, chopped:3
- Fresh Dill, chopped:1/4 cup
- Black Pepper:3/4 tsp
- Thin Savory Pancakes or Crepes:6
- Large Egg, beaten:1
- Sour Cream for serving:as needed
Tips & Notes
- Use well-seasoned cooked chicken thighs or poached chicken; dry breast meat can make the filling taste flat.
- The rice, mushrooms, chicken, pancakes, and dough can be prepared a day ahead and chilled separately.
- If the crust browns before the center is hot, tent the top loosely with foil for the final 10 minutes.
- Letting the pie rest before slicing helps the layers settle and keeps the filling from spilling out.
