Kurnik Russian Chicken Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a round baking dish.
• STEP 2.In a large skillet, heat oil over medium heat and sauté the onions until translucent.
• STEP 3.Add the chicken pieces to the skillet and cook until browned on all sides. Remove from heat and set aside.
• STEP 4.In the same skillet, melt the butter and sauté the mushrooms until they release their moisture and become golden brown.
• STEP 5.In a separate saucepan, melt the butter and whisk in the flour to create a roux. Cook for a few minutes until the mixture turns golden.
• STEP 6.Gradually whisk in the chicken broth and milk, stirring constantly until the sauce thickens.
• STEP 7.Add the cooked chicken, mushrooms, and chopped hard-boiled eggs to the sauce. Season with salt, pepper, and any desired herbs or spices.
• STEP 8.Roll out two-thirds of the pastry dough and line the bottom and sides of the greased baking dish.
• STEP 9.Pour the chicken mixture into the pastry-lined dish and smooth the top.
• STEP 10.Roll out the remaining pastry dough and cover the pie, sealing the edges. Cut a few slits on the top to allow steam to escape.
• STEP 11.Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is heated through.
• STEP 12.Allow the pie to cool for a few minutes before serving. Serve warm and enjoy!

Cooking Tips

• You can use store-bought puff pastry or make your own pastry dough for this recipe.
• Feel free to add additional vegetables like peas or carrots to the filling for extra flavor and texture.
• Serve the kurnik with a side of sour cream or a fresh salad for a complete meal.

Storage and Serving

• Leftover kurnik can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the reheated pie warm as a delicious leftover meal.