This Chicken Cabbage Savory Pirog recipe has the softest dough recipe with a savory chicken, cabbage and veggie filling. This pirog is similar to baked piroshki and is melt in your mouth good.

Sliced pirog on a cutting board.

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Hey, hey! This is Valentina with Valentina’s Corner sharing this great twist on the traditional baked Ukrainian piroshki.

What is a pirog?

A pirog is a baked dough with a sweet or savory filling. They come in a variety of shapes and sizes. Mini pirogs are called piroshki and can be either fried (like these Fried Piroshki), or baked (like these Baked Piroshki).

A pirog can be either closed (with the filling inside), or open-faced (with the filling on top, similar to an American pie).

Savory pirog slices stacked.

How to make a Chicken Cabbage Savory Pirog?

  • Prepare the dough, set aside to rise.
  • Prepare the chicken, cabbage and veggie filling, set aside to cool.
  • Roll out the dough. Add filling to the center of the dough and close the filling, sealing the edges.
  • Brush with egg wash and sprinkle with sesame seeds.
  • Bake until golden in color and enjoy!

Tip: When closing the dough over the cabbage, it will kind of look like a crunch wrap from Taco Bell (if you’ve ever had one).

Ingredients that go into savory pirog.

Cabbage Filling-

The chicken goes really well with the cabbage filling but if you want to leave the chicken out, you totally may!

When sautéing (lightly braising) the cabbage, cook until desired tenderness is reached. I personally like the cabbage to still have a firmer taste to them, while my husband likes them really tender. So, sauté to your personal preference.

Step-by-step photos of how to make savory pirog.

Piroshki (mini pirogs) are really common in the Ukrainian but the recipe stems from the Uzbek cuisine where they mostly make their pirogi as a large pirog (instead of the small piroshki we use in our Ukrainian kitchens, though they make them as well). Uzbek food is so delicious and oh so unique.

A slice of a savory pirog.

What filling can you use when making a pirog?

Popular savory fillings include cheesy potato, ground meat, sautéed mushrooms or like these with cabbage.

Sweet fillings can be either apples, berries, poppy seed or nuts.

What dough is used for a pirog?

A yeast dough is typically used for any pirog or piroshki.

This recipe for baked pirogi is so soft and just melts in your mouth it’s so delicious. Don’t be turned off by the mayo as an ingredient. It is the key ingredients in the dough and you cannot taste it once baked.

2 savory pirogs on a cheese board.

More Pirog-Style Recipes to Explore:

Natasha's Kitchen Cookbook

Chicken Cabbage Savory Pirog

4.91 from 33 votes
Author: Valentina Ablaev
The softest dough recipe with a savory chicken, cabbage and veggie filling. This pirog will melt in your mouth it's so good. Such a great twist on the traditional baked Ukrainian piroshki. This recipe makes 2 pirogi. 
Prep Time: 25 minutes
Cook Time: 35 minutes
Dough rising: 2 hours
Total Time: 1 hour

Ingredients 

Servings: 6 servings

For the Dough:

For the Savory Filling:

  • ¾ lb chicken, thighs or breast, cubed finely
  • 1 tsp oil
  • ½ large onion, finely chopped
  • 3 Tbsp unsalted butter, divided
  • 3 cups cabbage, shredded finely
  • 2 small carrots, grated
  • 2 garlic cloves, minced
  • 1/4 cup water
  • 1 ½ tsp ketchup
  • 1 ½ tsp sour cream
  • 3 Tbsp favorite herbs, I mixed parsley and dill
  • 1 egg + 1 tsp water, beaten for egg wash
  • ½ tsp sesame seeds, optional

Instructions

Prepare dough:

  • Prepare dough. In a bowl, whisk mayo, oil, salt, water and milk. Sprinkle yeast over top of the mixture and sprinkle sugar over yeast. Cover bowl with a kitchen towel, let sit 5 minutes for the yeast to activate and become foamy.
  • Gradually add flour, mix until flour is well incorporated. Set dough aside to rise at room temperature, covered, 1 ½ to 2 hours (until the dough doubles, almost triples in size).

Prepare filling:

  • In a large skillet, on med/high heat, cook chicken on 1 tsp oil until fully cooked (about 2-3 minutes), stirring as needed. Remove from the skillet.
  • Sauté onion on 1 Tbsp butter until tender, stirring frequently. Add the 2 Tbsp butter, cabbage, carrots, garlic and water. Season with salt and pepper. Sauté until cabbage is desired tenderness.
  • Add the ketchup, sour cream, herbs and the chicken that was set aside. Cook another minute, stirring frequently. Remove from heat to cool.

How to assemble the pirog:

  • On a lightly floured surface, divide dough into 2 equal parts (cover second dough). Roll out until about 12” round.
  • Take half of the cabbage filling and place it into the center of the dough, spread evenly (leaving about 3” of dough uncovered around the edges).
  • Gently start pulling the edges of the dough over the filling into the center to close the pirog. Continue going around until cabbage is completely covered. Pinch seams together.
  • Gently, flip the pirog over. Flatten the pirog as needed so it’s even in size and so the filling is evenly distributed. Gently flip the pirog and repeat with second pirog.
  • Brush with egg wash, sprinkle with sesame seeds and let rise 30-45 minutes.
  • Bake in a preheated oven to 400°F 18-22 minutes, until golden in color. 

Nutrition Per Serving

420kcal Calories39g Carbs17g Protein21g Fat7g Saturated Fat88mg Cholesterol558mg Sodium327mg Potassium2g Fiber4g Sugar3810IU Vitamin A16.2mg Vitamin C61mg Calcium2.8mg Iron
Nutrition Facts
Chicken Cabbage Savory Pirog
Amount per Serving
Calories
420
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
88
mg
29
%
Sodium
 
558
mg
24
%
Potassium
 
327
mg
9
%
Carbohydrates
 
39
g
13
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
17
g
34
%
Vitamin A
 
3810
IU
76
%
Vitamin C
 
16.2
mg
20
%
Calcium
 
61
mg
6
%
Iron
 
2.8
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Russian, Ukrainian
Keyword: pirog
Skill Level: Medium
Cost to Make: $$
Calories: 420

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Q: Have you ever explored the Uzbek cuisine? I’d love to hear about your favorite Uzbek recipes in the comments below. 🙂

Easy recipe for Chicken Cabbage Savory Pirog. Soft yeast dough filled with a chicken and vegetable filling | natashaskitchen.com

Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

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Recipe Rating




Comments

  • Bill from Durham
    February 8, 2024

    I only buy instant yeast these days. Have you tried this recipe using instant? I’d hate to waste all the ingredients if there is some reason not to use instant. Thanks!

    Reply

    • Natashas Kitchen
      February 8, 2024

      Hi Bill, I haven’t tested that but I think it could work if you make a few adjustments. If you experiment, let me know how you liked the recipe.

      Reply

  • Oksana
    January 11, 2024

    Your recipe says 1/3 cup water and 1/3 cup milk but I tried that and it was way too dry. So I looked at the link you posted for the dough and her recipe is 3/4 cup water and 3/4 cup milk.

    Reply

    • Natasha
      January 12, 2024

      Hi Oksana, you will note that her recipe is double what this one is so this is accurate. My guess is too much flour was added. I highly recommend reviewing this post on how to measure flour for baking – if you push your measuring cup into your container, you can get up to 25% too much flour resulting in a dry dough. I hope that is helpful to troubleshoot.

      Reply

  • jeff
    August 21, 2023

    Wow, made this the other day and still enjoying it! gets better and better. Thanks for the recipe and keep it going. this is one of my favorites!

    Reply

    • NatashasKitchen.com
      August 21, 2023

      Thank you, Jeff! I’m glad you love it.

      Reply

  • Heather E
    July 22, 2023

    Hello, could you possibly comment on whether this recipe would work if made as described, cooled, frozen, and then thawed/reheated? Thanks in advance for an opinion and any pointers!

    Reply

    • NatashasKitchen.com
      July 22, 2023

      Hi Heather! You may definitely freeze the pirog once it’s completely cooled. To reheat: thaw and bake until warm.

      Reply

  • Britt Feitz
    July 13, 2022

    YUM! The filling is surprisingly sweet (in a good way, I think) and a great way to use a little meat to go a long way. We will definitely make this again.

    Reply

    • Natashas Kitchen
      July 13, 2022

      I’m so happy you loved that, Britt! Thank you so much for sharing that with me!

      Reply

  • Donna
    May 21, 2022

    Made this tonight. Wonderful! Thx for the recipe. Next time I may try a variation of Philly cheesteak.

    Reply

    • NatashasKitchen.com
      May 21, 2022

      That sounds delicious, Donna! 🙂

      Reply

  • Kristel
    October 18, 2021

    I made this tonight – exactly as described – and found it super delicious.

    I used to live for a while with my sister and her Russian husband and we would often make piroshky for special occasion meals, but this variation makes it a bit more accessible for more frequent meals. We usually did beef or pork and cabbage (or bacon and sauerkraut – not my favourite), but this chicken variety is excellent as well. I’ll absolutely make this again.

    Reply

    • Natashas Kitchen
      October 18, 2021

      Thank you so much for sharing that with me, Kristel! I’m happy you enjoyed it!

      Reply

  • Kim Hrapchak
    September 22, 2021

    Do you have a video for this recipe?

    Reply

    • Natashas Kitchen
      September 22, 2021

      Hi Kim, we do not at this time!

      Reply

      • Kim Hrapchak
        September 23, 2021

        I am going to make it anyway!!

        Reply

  • Michaela
    July 23, 2021

    Thank you for another great recipe. The dough turned out perfect. I changed it from chicken to Jimmy dean sausage since that what I had. My sister is very picky and she asked me for the recipe of the dough.

    Reply

    • Natashas Kitchen
      July 23, 2021

      Thank you so much for sharing that with me, Michaela! I’m so glad to hear it works great with Jimmy dean sausage!

      Reply

  • Beth
    March 18, 2021

    I am a cooking newbie and the instructions to use whatever herbs I wanted up to 3 tablespoons terrified me. Could you provide some real measurements of real spices you think would work? I’m really anxious to try this recipe

    Reply

    • Natasha's Kitchen
      March 18, 2021

      Hi Beth, you can actually convert the ingredients to grams just click on Jump to recipe then click Metric. I hope that helps!

      Reply

    • Jesse
      March 24, 2022

      A favorite spice for everything in Russia seems to be dill. Toss in a tablespoon of dry dill (if that’s what you have) or more, finely chopped, if fresh. Dill is pretty mild, so it’s not going to be a disaster if you over- or under-do it. I lather dishes like salmon in dill when the Russian relatives visit. When you make this again (and trust me, this is one you are likely to make over and over again!) you can lean in harder on the dill if you liked it last time.

      Reply

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