Savory Homemade Chicken and Cabbage Pirog
A delightful dish featuring a rich filling of tender chicken and sautéed cabbage, encased in a flaky, golden pastry.
Equipment
- Skillet
- Pie Dish
- Mixing Bowl
Ingredients
Filling Ingredients
- 1 pound Boneless, Skinless Chicken Breast Cut into small cubes.
- 2 cups Finely Shredded Cabbage Adds sweetness and crunch.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 1 teaspoon Salt Adjust to taste.
- 0.5 teaspoon Black Pepper Freshly ground.
- 2 tablespoons Olive Oil For sautéing.
Pastry Dough
- 1 batch Pastry Dough Enough for a double-crust pie.
- 1 large Egg Beaten with a tablespoon of water for egg wash.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add minced garlic and sauté for an additional minute.
- Add cubed chicken breast and cook for 7-10 minutes until no longer pink.
- Add shredded cabbage and cook for 5-7 minutes until wilted.
- Season with salt and pepper, then remove from heat and let cool slightly.
- Place one sheet of pastry in a greased pie dish, leaving overhang.
- Spoon the filling into the pastry shell.
- Roll out the second sheet of pastry and place it over the filling. Seal the edges and cut slits in the top.
- Brush the top with egg wash.
- Bake for 30-35 minutes until golden brown.
- Let cool for 10 minutes before slicing and serving.
Notes
Consider adding spices or other vegetables for variations. This dish is great for meal prep and can be frozen.