Chicken Cabbage Savory Pirog
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.
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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).
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).
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.
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.
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. See video tutorial here on how to make the dough. 🙂
More Pirog-Style Recipes to Explore:
- Russian Potato Piroshki– do not skip the garlic dip!
- Cheesy Baked Potato Piroshki– that cheese…
- Fillo Dough with Brie Cheese– favorite appetizer at parties.
- Cherubereki Recipe– crowd pleasing easy recipe.
Chicken Cabbage Savory Pirog
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.
For the Dough:
- 2 Tbsp mayonnaise
- 1 tsp oil
- 1 tsp salt
- 1/3 cup warm milk
- 1/3 cup warm water
- 1 ½ tsp active dry yeast
- 1 ½ tsp granulated sugar
- 2 cups all-purpose flour, sifted
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
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).
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.
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. 🙂
Read comments/reviewsAdd comment/review
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.
I’m so happy you loved that, Britt! Thank you so much for sharing that with me!
Made this tonight. Wonderful! Thx for the recipe. Next time I may try a variation of Philly cheesteak.
That sounds delicious, Donna! 🙂
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.
Thank you so much for sharing that with me, Kristel! I’m happy you enjoyed it!
Do you have a video for this recipe?
Hi Kim, we do not at this time!
I am going to make it anyway!!
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.
Thank you so much for sharing that with me, Michaela! I’m so glad to hear it works great with Jimmy dean sausage!
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
Hi Beth, you can actually convert the ingredients to grams just click on Jump to recipe then click Metric. I hope that helps!
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.
Hi Natasha, Iam Polish, I make pirog like my mum use to. We would always fill it with kasha boiled in milk and butter, we would add farmers cheese. She would add sour cream and butter milk but I don’t add those. It is one of my favorites. The dough is different very simple water, oil, flour salt and baking powder. We it gets cold I fry pieces in a little butter and oil. Delish!!! I will have to try this recipe it looks delishous.
Thank you so much for sharing that with me! I hope you try and enjoy our recipe!
Hi Natasha! Thank you so much for your amazing recipes. When I tried to make the dough, it turned out very, very dry. I’m wasn’t sure if a dough that dry would be able to rise properly. Do you know where I might have gone wrong?
Hi Emily, it sounds like maybe there was too much flour? Check out our post on how we measure flour which may help.
I made this filling yesterday (with a different dough recipe that is yeast-free) and it tasted wonderful. I have some extra cabbage that I want to use up. Do you think I can make this filling in advance and freeze it, and thaw it out once I am ready to make piroshki next time? Thanks.
You may definitely freeze the pirog once it’s completely cooled. To reheat: thaw and bake until warm. Enjoy, Lori.
If I were to make a sweet poppy seed filling, how would you make it?
Hi Ina, I haven’t tested it with a poppy seed filling so I can’t advise without experimenting first. If you try it out, let me know how it goes!
In this post it mentions That you can also make it with sweet fillings, perhaps Valentina knows? However made it the savoury way today, super delicious
Natasha, do you think it will be the same result if I buy dough from Publix ?
Thank you !
Hi Katya, we don’t have a Publix around here so I can’t say or advise. If you experiment, let me know how you liked the recipe.
Amazing. Another winner from Natasha! I didn’t have chicken so I subbed salmon. It was delicious! I was skeptical about how sticky the dough was to roll out yet it turned out perfectly and looked just like the picture! Spacibo!
That is awesome to know that salmon works well this with the recipe too! Thank you for sharing and for giving this recipe a try.
Can this be made the day before and baked in the oven the next day? If so, do you recommend leaving it in the fridge or freezer over night? And will this change the cooking time and temperature?
Hi Veronica, I have not experimented with that to advise. I’d love to know how you like it if you test that.
Love it! Mine didn’t turn out as flat, but delish.
I’m so glad you enjoyed it!
This is my husbands favorite)) Thank you for the recipe!
You’re welcome! I’m so happy you both enjoyed it
This was tasty but for some reasons I thought the filling was on the sweet side. I’m not sure what would make it sweet. I like my savory dishes more savory so I made one as written and in the other I added feta cheese.
Hi Diana, the only ingredients here that might add sweetness are the carrots and ketchup. Using too much carrots might lend it to taste sweeter. Also, (this might not be the reason at all), but is it possible sugar was added by mistake instead of salt?
Nope, definitely didn’t add sugar but potentially too many carrots. I used two bigger ones. Also the ketchup. Next time I’ll skip the ketchup and put tomato paste instead. Thanks!
Hey, could I use ground chicken instead?
Hi Olga, I haven’t tried that but I imagine that could work.
I used ground chicken and it worked.
I have made this multiple times already, and the entire family loves it! Thank you for a great recipe! I would like to try a sweet filling for this… You mentioned berries. I habe frozen blueberries that I wanted to use in the filling… Could you give me an idea what proportions of which ingredients should go inside, so the pirog doesn’t become runny?
Thank you in advance!!
Hi Lena, I haven’t tested it with blueberries so I can’t advise without experimenting first. If you try it out, let me know how it goes! 🙂
Made this tonight and it was delicious! I replaced the chicken with mushrooms to make it vegetarian. Great recipe!
Thank you so much for sharing that with me :).
Hm…what consistency the dough should be after I add 2 cups of flour? It sticks to a bowl and especially to my hands. I made this pirog twice and both times the dough was so sticky so I had to add more flour. It would not double even after 2h…but anyway-it is very delicious!
Yes, I was wondering the same thing. I mixed the dough in my kitchen aid and it’s really sticky. I added half a cup more flour and it’s still sticky.
Hi, Oxana and Marina! If all of the ingredients are measured out correctly, the dough should soft and pliable and NOT stick to your hands. There’s only 2/3 cup liquid to 2 cups flour.
You may need to add a few tablespoons of additional flour, depending on the brand of flour you use. I hope that helps.
I made this today and it is one of my favorite things I’ve cooked in a long time. The only problem with it is that I ate so much of it I made myself feel bad. Wonderful recipe.
I guess that’s a good problem to have? haha! I’m so happy you loved it! Thanks for sharing this with us Derek!
After mixing in the flour, how long do you knead the dough?
Just until everything is well incorporated.
It is my best cabbage pie ever. The dough is something special. The only thing I did differently is replaced chicken with hard boiled eggs (made it Russian style). Thanks, Valentina and Natasha.
We are so happy you enjoyed that! Thanks for the wonderful review!
Is the calorie count for 1/6 of one of the pirogis?
Hi! How can this be made ahead? Thanks!
Hi Alina, I think it is best fresh, but it can be reheated in the oven the next day.
Can these be frozen – either before baking or after?
You may definitely freeze the pirog once it’s completely cooled. To reheat: thaw and bake until warm. Enjoy, Judy.
Hi, I’ve made it and I´ve posted on my blog. Thanks a million for this recipe, I love it!
Thank you for the great review. Please be sire to provide credit and tagging. Have an awesome day!
hi.i did,really loved the way ‘that is so easy,soft,but when I boild it,it came a part.
mabe because it was partially cooked and I overcooked.i don’t know,but it was so perfect dough I ever worked on
Just made this today… Delicious!!! Thank you Valentina for sharing the recipe! Definitely will make again!
Thanks for the wonderful review, Lena. So glad you enjoyed the pirog.
Hi,what brand of flour do use?i also would like to ask you about the pilmeni dough,if you tried to use hot water for the dough?
Hi Margolis, I haven’t tried that, do you have good success with that?
Just made this,looks wonderful!
That’s so great!
This was WoW!!! The dough is just perfect. Thank you ladies. I’ll be making a cheesy potato one next with this dough and layout. 😋
Thank you for the great review, Inna! We are so happy you enjoyed that!
Thank you for the yummy recipe 😋 I made it without the chicken, I think next time I would just double up on the cabbage ingredients. It was a huge hit in our house. Definitely will be making this again.
Thanks so much, Katie. 🙂
Thank you for the recipe, girls! It was so delicious and perfect for a family dinner! 😋
Thank you for the wonderful review, Tanya. <3
I love this! Can’t wait to try it. One of the dishes that I miss from Turkmenistan but I think it is consumed in Uzbekistan also is gatyklash. It is a rice and yogurt soup served hot. Sadly, I think the yogurt here is too sweet so I’m still trying to find the right way to make it.
Never tried a gatyklash, Miriam. Sounds interesting. Maybe you can substitute for a plain Greek yogurt? 🙂
This I have to try…
Sounds so weird but wonderful
This is the one recipe of the year that shouts …Try me
Thank you gals.
Thank you kindly, Jim!
Could I make this with potato filling?
Yes, a potato filling would be wonderful.
Do you bake these seam side down? It looks like you put the egg wash on the side without seams but in the instructions it says to flip it over after flattening and then add egg wash?
Yes, seam side down. Though it really doesn’t matter. Some people like the design the seam gives the pirog. Enjoy!
Do I stack one Pirog on top of the other and seal the edge to bake as one or does this make two Pirogs? I got to make this, It looks delicious!!
Hi Lucy, this makes 2 pirogs. I will clarify that in the recipe. Thank you for asking!!
How much water for the savory filling?
Hi Larisa there should just be the one teaspoon of water mixed with the egg for the egg wash.
I’m so sorry Larisa, I missed that part in the ingredients. It’s 1/4 cup water. Thanks for catching that. 🙂
Where/whendo you add the 1/4 cup of water? I don’t see this in the recipe?
Hi Sara, that would be added in step one for the dough “Prepare dough. In a bowl, whisk mayo, oil, salt, water and milk” and step two for the filling “Sauté onion on 1 Tbsp butter until tender, stirring frequently. Add the 2 Tbsp butter, cabbage, carrots, garlic and water.” I hope that helps!
Mrs. Natasha is the best cook/baker in this world and i just loooooooove her cooking
Mel B (Melanie Brown)
Aww I feel the love! Thank you Mel B
My husband asked me for cabbage pie few minutes before I open my email from
“Natasha’s Kitchen”….aaaand here it is! The recipe! It’s a magic )) Thank you so much!
Awww that’s the best! I love that! Thank you for sharing that with me, Elena!
Hi Natasha , How about salt in filling?did you put any salt? And also in your recipe when you cook cabbage you put water .How much water?
Hi Snezhana. Yes, as step 2 in the “prepare filling” says season with salt and pepper. 🙂
Can I make the dough in the breadmaker?
Honestly, I’ve never made this particular recipe in a bread maker. However, I don’t see why that wouldn’t work.
If you’re concerned about the mixing part, you can also use a Kitchen Aid mixer and the dough hook. 🙂
I made the dough in the bread maker and it turned out great.. wet ingredients first along with salt. Then dry ingredients and yeast on top. Used th dough cycle which was 1.5 hours and it came out beautiful.
I usually never comment on blogs but just had to here.
I am so happy to see Valentina on here. She is my favorite Slavic inspirational blogger. I’ve learned so much from her and her faith. Natasha you are my favorite food blogger and two of u together is like the perfect combo. 🙂 🙂 Love…..
Thank you so much for leaving your kind review! Yes, Valentina is inspiring and does a beautiful job with her blog! Thank you Mila! 🙂
Love the site! Iam Slovak and enjoy baking and cooking. Many recipes are the same that my mother and Baba passed down to me and I have passed them down to my daughter and son!
That’s so great! I’m so happy you found our blog!
Aww, Mila. That’s really sweet. Thank you. (My face is turning all shades of pink here.) Not sure that I can be in the same league as Natasha though. She’s amazing. 🙂