Kurnik: Russian Chicken Pie
A Russian chicken pie called kurnik features a flaky crust filled with chicken, rice, hard-cooked eggs, and mushrooms.
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Instructions
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Combine all pastry ingredients in a food processor and process until a dough ball forms (18-20 seconds); no chilling is required.
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Roll the dough on a floured surface to fit an ungreased 12x7-inch baking dish, leaving a 2-inch overhang.
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Start boiling 2 cups water or broth, then add rinsed rice, cover, and simmer for 15 minutes until liquid is absorbed; fluff and set aside.
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Melt 2 tablespoons butter in a skillet, then sauté onions and mushrooms until tender and caramelized.
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Whisk cornstarch into half-and-half, then add to the skillet with 1 cup broth, bring to a boil, stirring, and simmer for 1 minute.
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Stir in chicken, parsley, salt, and pepper; remove from heat.
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Combine hard-cooked eggs with dill in a bowl and set aside.
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Preheat the oven to 400 F.
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Layer the ungreased pan: first 1/3 rice, then half of the chicken mixture and half of the egg-dill mixture. Add another 1/3 rice, the remaining chicken and egg-dill, and finish with the last 1/3 rice.
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Cover the dish with the pastry crust, fold overhanging edges inward, and brush with an egg yolk and water wash.
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Score the top with a fork, cut a center slit for venting, and optionally decorate with leftover pastry.
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Bake on a baking sheet for 30 minutes until golden and bubbly. Let rest 10 minutes before serving hot.