How to Make a Traditional Russian Kurnik (Chicken Pie)

How to Make a Traditional Russian Kurnik (Chicken Pie)

Kurnik, a traditional Russian chicken pie, has been a staple of Russian cuisine for centuries. It is a hearty, comforting dish typically made for special occasions, family gatherings, or feasts. The rich, flaky pastry encases a flavorful filling made with chicken, mushrooms, rice, and sometimes eggs and onions. The combination of these ingredients creates a dish that is both savory and satisfying.

In this guide, we will walk through the steps to prepare a traditional Kurnik, from making the dough to assembling the pie and baking it to perfection.

Ingredients for the Dough:

• 3 ½ cups all-purpose flour
• 1 cup unsalted butter, chilled and cut into cubes
• 1 tsp salt
• 2 large eggs
• 1 tbsp sour cream
• 1/3 cup cold water (or more if needed)

Ingredients for the Filling:

• 2-3 chicken breasts or thighs, boneless and skinless (about 1 lb)
• 1 large onion, chopped
• 2 tbsp butter
• 1 ½ cups rice (preferably long-grain or round rice)
• 1 cup mushrooms, finely chopped (optional)
• 3 hard-boiled eggs, chopped
• Salt and pepper to taste
• 1 tbsp fresh dill or parsley (optional)
• 1 egg (for egg wash)

Instructions:

Step 1: Prepare the Dough

1. Combine the Dry Ingredients: In a large mixing bowl, sift the flour and salt together to ensure even distribution.

2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. The butter should remain in small, pea-sized pieces.

3. Add the Wet Ingredients: In a separate bowl, whisk together the eggs, sour cream, and cold water. Gradually add this wet mixture to the flour and butter mixture. Stir until the dough starts to come together.

4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth. Add a bit more flour if the dough is too sticky.

5. Rest the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest and become easier to handle.

Step 2: Prepare the Filling

1. Cook the Chicken: Place the chicken breasts or thighs in a pot of boiling water and cook for about 15-20 minutes until fully cooked. Once done, remove the chicken from the pot, let it cool slightly, and then shred it into small pieces. Save the broth for later use (you can use it in the filling or for a soup).

2. Cook the Rice: While the chicken is cooking, prepare the rice according to the package instructions. Rice that is slightly undercooked (al dente) works best as it will continue cooking when the pie is baked.

3. Sauté the Onions and Mushrooms: In a pan, melt the butter over medium heat. Add the chopped onions and cook until they become translucent, about 5 minutes. If using mushrooms, add them to the pan and cook until softened and browned, about 7 minutes.

4. Combine the Filling: In a large mixing bowl, combine the shredded chicken, sautéed onions, mushrooms (if used), rice, chopped hard-boiled eggs, and any fresh herbs. Season the filling with salt, pepper, and additional spices or herbs to taste. Mix everything well until the ingredients are evenly distributed.

Step 3: Assemble the Kurnik

1. Roll Out the Dough: After the dough has rested, divide it into two portions: one slightly larger than the other. Roll out the larger portion of dough into a circle large enough to cover the base and sides of your pie dish. It should be about 1/8 inch thick.

2. Layer the Filling: Spoon the chicken filling onto the dough, spreading it out evenly. Make sure the filling is packed tightly so that the pie holds together when baked.

3. Cover the Pie: Roll out the smaller portion of dough to cover the top of the pie. Gently place it over the filling and press the edges of the dough together to seal. You can crimp the edges with a fork or pinch them by hand for a decorative touch.

4. Create a Steam Vent: Use a knife to cut a small hole or a few slits on the top of the dough. This allows steam to escape while the pie bakes, preventing the crust from becoming soggy.

Step 4: Bake the Kurnik

1. Prepare the Egg Wash: Beat the remaining egg and brush it over the top of the pie to give it a golden, glossy finish once baked.

2. Preheat the Oven: Preheat your oven to 375°F (190°C).

3. Bake: Place the Kurnik in the preheated oven and bake for about 45-60 minutes, or until the crust is golden brown and the filling is hot and bubbling. If the top of the pie begins to brown too quickly, cover it loosely with foil and continue baking until done.

Step 5: Serve and Enjoy

Once your Kurnik is finished baking, remove it from the oven and allow it to cool for about 10 minutes before slicing. This will help the filling set so it doesn’t spill out when you cut into it. Serve warm with a side of sour cream or a simple salad.

Tips for the Perfect Kurnik:

• Dough Variations: Some versions of Kurnik use a yeast dough, while others use a more traditional shortcrust or puff pastry. Experiment with what you prefer, but the flakier, buttery dough tends to be the most popular.
• Filling Variations: While the classic Kurnik features chicken, you can also experiment with other meats like turkey or even mushrooms for a vegetarian version. Some recipes add potatoes or cheese to the filling for added flavor.
• Make Ahead: You can prepare the Kurnik a day in advance and store it in the fridge. Just reheat in the oven before serving.

Kurnik is a delicious and filling dish that captures the essence of Russian home cooking. Whether served at a holiday feast or as a comforting family meal, this chicken pie is sure to become a favorite. Enjoy the process and the result!