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Brief Overview
Kurnik is no ordinary pie. Sometimes called the tsar’s pie, this dome shaped baked dish has long held a special place in Russian celebrations. Filled with layers of chicken, mushrooms, rice, and eggs, it is a feast wrapped in pastry.
While hearty enough for winter gatherings, Kurnik also carries a festive charm that makes it perfect for weddings, holidays, or big family meals. Its golden crust and layered filling offer a generous slice of comfort and tradition.
Rich but not overwhelming, Kurnik captures the kind of food that was made to bring people together. It tells a story from the first flaky bite to the last savoury mouthful, holding both warmth and elegance.
Want to dive deeper into Russian Cuisine? Don’t miss our post on 30 Traditional Russian Foods to Try
What Is Kurnik?
Kurnik is a traditional Russian pie made with a buttery pastry crust and filled with chicken and other savoury ingredients. It is typically round or dome shaped, baked until golden and served in slices that reveal layers within.
Unlike simpler meat pies, Kurnik is built in sections. Each layer may hold seasoned chicken, cooked rice, sautéed mushrooms, or chopped boiled egg. Some versions include pancakes between layers to separate and define the fillings.
It is usually served warm and cut like a cake. The crust is both a vessel and a treat, holding the rich interior without becoming soggy. It is a centrepiece dish, designed not just to feed but to impress.
Ingredients and Taste
The dough is often made with sour cream or butter to create a soft yet structured pastry. Once rolled out, it is filled generously. Chicken is the star, cooked until tender and combined with spices, herbs, and aromatics.
Mushrooms bring an earthy richness, while rice adds substance without overpowering the flavour. Boiled eggs give a subtle creaminess, blending into the filling rather than standing out. Together, they create a balanced, layered flavour.
The taste is savoury and deeply satisfying. Each forkful delivers a mix of textures, from flaky pastry to soft rice and juicy chicken. A light touch of dill or parsley adds brightness, cutting through the richness with something green and fresh.
A Taste of History
Kurnik dates back centuries and is said to have been served during weddings and grand feasts in Tsarist Russia. It was more than just food. It was a symbol of abundance, unity, and the start of something new.
Its round, domed shape represented wholeness and protection, while the fillings reflected what the couple could bring to a marriage. Chicken stood for care and home, eggs for fertility, and grains for prosperity and health.
Originally from southern Russia, it gradually spread to other regions and homes. Though fewer people bake it regularly today, it remains a dish tied to heritage, memory, and celebration.
Modern versions may simplify the preparation, but when made in its full form, Kurnik offers a glimpse into the grandeur of old Russian kitchens. It is food with intention, crafted to be shared and remembered.
Whether baked for family or guests, Kurnik brings more than just flavour to the table. It brings a slice of Russian history that speaks through every layer, reminding us how food can carry meaning far beyond what’s on the plate.
How to make Kurnik (Russian Chicken Pie)
Kurnik is a regal Russian pie traditionally served at weddings and feasts, filled with layers of tender chicken, sautéed onions, cooked rice and boiled eggs wrapped in buttery pastry. Expect a hearty, flavourful centre wrapped in golden crust. Prepare each element separately for best layering. See the recipe card at the bottom for printable directions
Ingredients
For the pastry
- 300g plain flour
- 150g cold unsalted butter (cubed)
- 1 large egg
- 3 tbsp sour cream
- 1 tsp salt
- 1–2 tbsp cold water (as needed)
For the filling
- 300g chicken thighs (boneless, skinless, diced)
- 1 small onion (finely chopped)
- 100g cooked white rice
- 2 boiled eggs (chopped)
- 2 tbsp butter
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tbsp chopped dill (optional)
For assembling
- 1 egg yolk (for brushing)
Cooking Instructions
Step 1: Prepare the dough
To begin, combine flour and salt in a large bowl. Rub in the cold butter using fingertips until the mixture resembles fine crumbs. Add sour cream and the egg. Mix gently, adding cold water one spoon at a time until the dough just comes together. Form into a disc, wrap, and chill for 30 minutes. Move on to cooking the chicken.
Step 2: Cook the chicken
In a frying pan, melt 1 tbsp butter over medium heat. Add diced chicken, season with salt and pepper, and cook until just done, about 7–8 minutes. Set aside and allow to cool. Transition to preparing the onion.
Step 3: Sauté the onion
In the same pan, melt the remaining butter. Sauté the chopped onion until soft and translucent, about 5 minutes. Allow to cool. Begin assembling the filling next.
Step 4: Mix the filling layers
In separate bowls, prepare your filling components: cooked chicken, sautéed onion, chopped boiled eggs, and cooked rice. Season the rice lightly with salt and pepper, and stir in fresh dill if using. Move to preheating the oven and rolling the dough.
Step 5: Preheat and roll out the dough
Preheat the oven to 190°C (fan 170°C). Divide the chilled dough into two portions, one slightly larger. Roll out the larger portion on a floured surface and place into a pie dish or baking tray lined with parchment paper. Transition to layering the filling.
Step 6: Layer the filling
Spread the rice as the bottom layer, followed by cooked chicken, then sautéed onion, and finally the chopped boiled eggs. Keep the layers distinct for a true kurnik experience. Move on to sealing the pie.
Step 7: Cover and seal the pie
Roll out the smaller piece of dough and gently lay it over the filling. Trim any excess and crimp the edges firmly. Cut a small vent in the centre for steam to escape. Transition to brushing the crust.
Step 8: Brush with egg yolk
Brush the top of the pie with beaten egg yolk for a rich golden colour. This gives the kurnik its traditional festive appearance. Move to baking.
Step 9: Bake the pie
Bake in the centre of the oven for 35–40 minutes, or until the crust is golden and crisp. Check after 30 minutes and cover with foil if browning too quickly. Prepare for serving.
Final step: Rest and serve
Let the pie rest for 10 minutes before slicing. Serve warm with sour cream or pickled vegetables. Presentation tip: Slice cleanly to showcase the distinct layers.
Variations and substitutions
- Use cooked buckwheat instead of rice for a more traditional grain alternative.
- Swap chicken with turkey or minced beef depending on availability.
- Add mushrooms or sautéed cabbage as additional layers for a rustic twist.
Cooking Tips for Perfect Kurnik
- Always chill the dough before rolling to ensure a flaky crust.
- Avoid overcooking the chicken during the initial stage to prevent dryness.
- Layer fillings separately to keep the pie structurally distinct and true to tradition.
- Let the pie rest before slicing to allow the layers to set.
Kurnik (Russian Chicken Pie)
Ingredients
For the pastry
- 300 g plain flour
- 150 g cold unsalted butter cubed
- 1 large egg
- 3 tbsp sour cream
- 1 tsp salt
- 1 –2 tbsp cold water as needed
For the filling
- 300 g chicken thighs boneless, skinless, diced
- 1 small onion finely chopped
- 100 g cooked white rice
- 2 boiled eggs chopped
- 2 tbsp butter
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tbsp chopped dill optional
For assembling
- 1 egg yolk for brushing
Instructions
- To begin, combine flour and salt in a large bowl. Rub in the cold butter using fingertips until the mixture resembles fine crumbs. Add sour cream and the egg. Mix gently, adding cold water one spoon at a time until the dough just comes together. Form into a disc, wrap, and chill for 30 minutes. Move on to cooking the chicken.
- In a frying pan, melt 1 tbsp butter over medium heat. Add diced chicken, season with salt and pepper, and cook until just done, about 7–8 minutes. Set aside and allow to cool. Transition to preparing the onion.
- In the same pan, melt the remaining butter. Sauté the chopped onion until soft and translucent, about 5 minutes. Allow to cool. Begin assembling the filling next.
- In separate bowls, prepare your filling components: cooked chicken, sautéed onion, chopped boiled eggs, and cooked rice. Season the rice lightly with salt and pepper, and stir in fresh dill if using. Move to preheating the oven and rolling the dough.
- Preheat the oven to 190°C (fan 170°C). Divide the chilled dough into two portions, one slightly larger. Roll out the larger portion on a floured surface and place into a pie dish or baking tray lined with parchment paper. Transition to layering the filling.
- Spread the rice as the bottom layer, followed by cooked chicken, then sautéed onion, and finally the chopped boiled eggs. Keep the layers distinct for a true kurnik experience. Move on to sealing the pie.
- Roll out the smaller piece of dough and gently lay it over the filling. Trim any excess and crimp the edges firmly. Cut a small vent in the centre for steam to escape. Transition to brushing the crust.
- Brush the top of the pie with beaten egg yolk for a rich golden colour. This gives the kurnik its traditional festive appearance. Move to baking.
- Bake in the centre of the oven for 35–40 minutes, or until the crust is golden and crisp. Check after 30 minutes and cover with foil if browning too quickly. Prepare for serving.
- Let the pie rest for 10 minutes before slicing. Serve warm with sour cream or pickled vegetables. Presentation tip: Slice cleanly to showcase the distinct layers.
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