Russian Chicken Pot Pie
Russian Chicken Pot Pie
A cozy Russian-style chicken pot pie with dill, mushrooms, potatoes, carrots, and a sour cream pastry crust baked until deeply golden.
Russian chicken pot pie takes the comfort of a creamy chicken pie and leans into flavors common in homey Russian cooking: dill, mushrooms, potatoes, carrots, onion, and a little sour cream. The result is rich and warming without feeling heavy, with tender chicken tucked into a savory filling under a golden pastry lid.
The sour cream dough is easy to work with and bakes into a sturdy, flaky crust that suits the generous filling. Chilling the dough while the vegetables cook keeps the butter cold, and simmering the potatoes directly in the sauce helps the pie set neatly after baking.
This pie is best served after a short rest, when the filling is still hot but thick enough to spoon cleanly. Add a crisp cucumber salad, pickled vegetables, or a simple cabbage slaw alongside it for a meal that feels complete and distinctly Eastern European.
Cooked chicken makes the recipe practical for a weekend dinner or a make-ahead meal. Leftovers reheat well in a moderate oven, where the crust becomes crisp again and the dill-scented filling stays creamy.
Nutrition (per serving)
Directions
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1
Combine the flour, 1 teaspoon salt, and cold butter in a bowl, then rub the butter into the flour until the mixture has pea-size pieces.
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2
Stir in the sour cream just until a rough dough forms, shape it into a disk, wrap it, and chill for 30 minutes.
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3
Heat the oven to 400 degrees F and place a 9-inch deep pie dish or 2-quart baking dish on a rimmed sheet pan.
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4
Warm the olive oil in a large skillet over medium heat, then cook the onion, mushrooms, carrots, and remaining 1/4 teaspoon salt for 8 to 10 minutes, until the mushrooms release their moisture and begin to brown.
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5
Add the potatoes, chicken broth, cream, mustard, and black pepper, then simmer for 12 to 15 minutes, stirring often, until the potatoes are just tender and the sauce has thickened.
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6
Fold in the shredded chicken and dill, taste for seasoning, and transfer the hot filling to the baking dish.
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7
Roll the chilled dough into a round slightly larger than the dish, lay it over the filling, crimp the edges, and cut a few steam vents in the center.
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8
Brush the crust with beaten egg and bake for 30 to 35 minutes, until the pastry is deeply golden and the filling bubbles at the edges.
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9
Let the pie rest for 10 minutes before spooning into warm bowls.
Ingredients
- all-purpose flour:2 1/2 cups
- cold unsalted butter, cubed:10 tbsp
- sour cream:3/4 cup
- fine salt:1 1/4 tsp
- olive oil:1 tbsp
- yellow onion, finely chopped:1
- cremini mushrooms, sliced:8 oz
- carrots, diced:2
- Yukon Gold potatoes, peeled and diced:12 oz
- cooked chicken, shredded:3 cups
- chicken broth:1 1/2 cups
- heavy cream:1/2 cup
- fresh dill, chopped:1/4 cup
- Dijon mustard:1 tsp
- black pepper:1/2 tsp
- large egg, beaten:1
Tips & Notes
- If the filling gets too thick before the potatoes are tender, add a splash of broth and keep simmering.
- Use rotisserie chicken to save time, but remove the skin so the filling stays balanced.
- For a sharper Russian-style note, serve each portion with a spoonful of sour cream or a few pickled cucumbers.
