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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.

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. See video tutorial here on how to make the dough. 🙂

2 savory pirogs on a cheese board.

More Pirog-Style Recipes to Explore:

Chicken Cabbage Savory Pirog

4.84 from 18 votes
Prep Time: 25 minutes
Cook Time: 35 minutes
Dough rising: 2 hours
Total Time: 1 hour

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. 

Author: Valentina Ablaev
Skill Level: Medium
Cost to Make: $10-$12
Keyword: pirog
Cuisine: Russian, Ukrainian
Course: Main Course
Calories: 420 kcal
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 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:

  1. 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.
  2. 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:

  1. 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.

  2. 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.
  3. 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:

  1. On a lightly floured surface, divide dough into 2 equal parts (cover second dough). Roll out until about 12” round.
  2. 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).
  3. 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.
  4. 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.

  5. Brush with egg wash, sprinkle with sesame seeds and let rise 30-45 minutes.

  6. Bake in a preheated oven to 400°F 18-22 minutes, until golden in color. 

Nutrition Facts
Chicken Cabbage Savory Pirog
Amount Per Serving
Calories 420 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 88mg29%
Sodium 558mg24%
Potassium 327mg9%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 4g4%
Protein 17g34%
Vitamin A 3810IU76%
Vitamin C 16.2mg20%
Calcium 61mg6%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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 |

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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

Read comments/reviewsAdd comment/review

  • Veronica
    October 29, 2019

    Hi Natasha,

    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? Reply

    • Natashas Kitchen
      October 29, 2019

      Hi Veronica, I have not experimented with that to advise. I’d love to know how you like it if you test that. Reply

  • Mary
    July 28, 2019

    Love it! Mine didn’t turn out as flat, but delish. Reply

    • Natashas Kitchen
      July 29, 2019

      I’m so glad you enjoyed it! Reply

  • Oksana K
    June 4, 2019

    This is my husbands favorite)) Thank you for the recipe! Reply

    • Natashas Kitchen
      June 4, 2019

      You’re welcome! I’m so happy you both enjoyed it Reply

  • Diana
    May 2, 2019

    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. Reply

    • Natasha
      May 3, 2019

      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? Reply

      • Diana
        May 3, 2019

        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! Reply

  • Olga
    February 18, 2019

    Hey, could I use ground chicken instead? Reply

    • Natashas Kitchen
      February 19, 2019

      Hi Olga, I haven’t tried that but I imagine that could work. Reply

    • Sara
      December 15, 2019

      I used ground chicken and it worked. Reply

  • Lena
    February 7, 2019

    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!! Reply

    • Natasha
      February 8, 2019

      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! 🙂 Reply

  • Esther R.
    December 23, 2018

    Made this tonight and it was delicious! I replaced the chicken with mushrooms to make it vegetarian. Great recipe! Reply

    • Natashas Kitchen
      December 24, 2018

      Thank you so much for sharing that with me :). Reply

  • Oxana
    October 28, 2018

    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! Reply

    • Marina
      November 27, 2018

      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. Reply

    • December 19, 2018

      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. Reply

  • Derek
    October 21, 2018

    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. Reply

    • Natashas Kitchen
      October 22, 2018

      I guess that’s a good problem to have? haha! I’m so happy you loved it! Thanks for sharing this with us Derek! Reply

  • Michelle F
    October 19, 2018

    After mixing in the flour, how long do you knead the dough? Reply

  • Olga
    September 22, 2018

    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. Reply

    • Natashas Kitchen
      September 22, 2018

      We are so happy you enjoyed that! Thanks for the wonderful review! Reply

  • Sharon
    September 6, 2018

    Is the calorie count for 1/6 of one of the pirogis? Reply

  • alina
    August 22, 2018

    Hi! How can this be made ahead? Thanks! Reply

    • Natasha
      August 22, 2018

      Hi Alina, I think it is best fresh, but it can be reheated in the oven the next day. Reply

  • Judy
    August 22, 2018

    Can these be frozen – either before baking or after? Reply

    • August 22, 2018

      You may definitely freeze the pirog once it’s completely cooled. To reheat: thaw and bake until warm. Enjoy, Judy. Reply

  • Isabel
    August 20, 2018

    Hi, I’ve made it and I´ve posted on my blog. Thanks a million for this recipe, I love it! Reply

    • Natashas Kitchen
      August 20, 2018

      Thank you for the great review. Please be sire to provide credit and tagging. Have an awesome day! Reply

  • Margolis
    August 2, 2018

    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 Reply

  • Lena
    August 1, 2018

    Just made this today… Delicious!!! Thank you Valentina for sharing the recipe! Definitely will make again! Reply

    • August 22, 2018

      Thanks for the wonderful review, Lena. So glad you enjoyed the pirog. Reply

  • Margolis
    August 1, 2018

    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? Reply

    • Natasha
      August 2, 2018

      Hi Margolis, I haven’t tried that, do you have good success with that? Reply

  • Melissa S Hostetter
    July 30, 2018

    Just made this,looks wonderful! Reply

    • Natashas Kitchen
      July 30, 2018

      That’s so great! Reply

  • Inna S.
    July 28, 2018

    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. 😋 Reply

    • Natashas Kitchen
      July 28, 2018

      Thank you for the great review, Inna! We are so happy you enjoyed that! Reply

  • Katie D
    July 26, 2018

    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. Reply

  • Tanya
    July 26, 2018

    Thank you for the recipe, girls! It was so delicious and perfect for a family dinner! 😋 Reply

  • Miriam Da Costa
    July 26, 2018

    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. Reply

    • July 28, 2018

      Never tried a gatyklash, Miriam. Sounds interesting. Maybe you can substitute for a plain Greek yogurt? 🙂 Reply

  • Jim
    July 26, 2018

    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. Reply

  • Lizzy
    July 26, 2018

    Could I make this with potato filling? Reply

  • Lidiya
    July 26, 2018

    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? Reply

    • July 28, 2018

      Yes, seam side down. Though it really doesn’t matter. Some people like the design the seam gives the pirog. Enjoy! Reply

  • Lucy Anderson
    July 25, 2018

    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!! Reply

    • Natasha
      July 25, 2018

      Hi Lucy, this makes 2 pirogs. I will clarify that in the recipe. Thank you for asking!! Reply

  • Larisa
    July 25, 2018

    How much water for the savory filling? Reply

    • Natashas Kitchen
      July 25, 2018

      Hi Larisa there should just be the one teaspoon of water mixed with the egg for the egg wash. Reply

    • July 26, 2018

      I’m so sorry Larisa, I missed that part in the ingredients. It’s 1/4 cup water. Thanks for catching that. 🙂 Reply

      • Sarah
        February 20, 2019

        Where/whendo you add the 1/4 cup of water? I don’t see this in the recipe? Reply

        • Natashas Kitchen
          February 20, 2019

          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! Reply

  • Mel B
    July 25, 2018

    Mrs. Natasha is the best cook/baker in this world and i just loooooooove her cooking
    thanks Natasha
    love you
    Mel B (Melanie Brown) Reply

    • Natashas Kitchen
      July 25, 2018

      Aww I feel the love! Thank you Mel B Reply

  • Elena Malorodova
    July 25, 2018

    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! Reply

    • Natashas Kitchen
      July 25, 2018

      Awww that’s the best! I love that! Thank you for sharing that with me, Elena! Reply

  • Snezhana Kilyukh
    July 25, 2018

    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? Reply

    • July 26, 2018

      Hi Snezhana. Yes, as step 2 in the “prepare filling” says season with salt and pepper. 🙂 Reply

  • Hannah
    July 25, 2018

    Can I make the dough in the breadmaker? Reply

    • July 26, 2018

      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. 🙂 Reply

    • Lidiya
      July 26, 2018

      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. Reply

  • Mila
    July 24, 2018

    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….. Reply

    • Natashas Kitchen
      July 24, 2018

      Thank you so much for leaving your kind review! Yes, Valentina is inspiring and does a beautiful job with her blog! Thank you Mila! 🙂 Reply

      July 25, 2018

      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! Reply

      • Natashas Kitchen
        July 25, 2018

        That’s so great! I’m so happy you found our blog! Reply

    • July 26, 2018

      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. 🙂 Reply

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