Kurnik (Russian Chicken Pie) Recipe – Russian Special
This recipe for russian chicken pie or kurnik is made with chicken, rice, hard-cooked eggs, mushrooms, and a flaky crust. It is often served at holidays, especially easter. Kurnik varies from family to family. It can be made with two crusts or just a top crust; some recipes call for blini-like pancakes to separate the layers of ingredients; it can be round or rectangular in shape; and when it comes to the crust, well, anything goes. It can be made with pie dough, savory pastry dough, or puff pastry. We chose a food-processor cream cheese pastry crust from norene gilletz’s the new food processor bible: 30th anniversary edition (whitecap books, 2011), reprinted here with permission. Her recipe has become a new go-to pastry for koaczki and hamantaschen, and the dough can be made sweet by adding 2 tablespoons granulated sugar
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
Kurnik (Russian Chicken Pie) Ingredients :
- 4 ounces (1/2 cup) cold unsalted butter, cut into chunks
- 4 ounces cold cream cheese, cut into chunks
- 1 cup all-purpose flour
- 2 cups water, or chicken broth
- 1 cup rice, rinsed
- 2 large onions, thinly sliced
- 8 ounces mushrooms, sliced
- 2 tablespoons unsalted butter
- 1 cup half-and-half
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 3 cups diced cooked chicken
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 4 large hard-boiled eggs, finely chopped
- 1 tablespoon chopped dill
- 1 large egg yolk
- 1 tablespoon water
How To Make Pashka (Russian Easter Dessert)
Bring 2 cups water or chicken broth to a boil in a medium saucepan. If using water, add salt.
Stir in rinsed and drained rice. Return to a boil, reduce heat, cover and simmer for 15 minutes or until all the liquid has been absorbed and rice is tender.
Uncover, fluff with a fork and remove from heat.
Meanwhile, melt 2 tablespoons butter in a large skillet. Add onions and mushrooms, and sauté until onions are tender and somewhat caramelized.
Stir cornstarch into half-and-half and add to onions along with 1 cup chicken broth, bring to a boil, stirring constantly. Reduce heat and simmer 1 minute.
Add chicken, parsley, salt, and pepper and mix thoroughly. Remove from heat.
In a medium bowl, mix the hard-cooked eggs with the dill, and set aside.
Heat oven to 400 F.
Spread 1/3 of the cooked rice into the bottom of the ungreased pan then layer 1/2 of the chicken mixture and 1/2 of the egg-dill mixture. Spread on another 1/3 of the rice, the rest of the chicken mixture and the rest of the egg-dill mixture. Spread on the remaining rice.
Place rolled-out pastry crust on top. Turn the edges of overhanging pastry to the inside. In a small bowl, beat the egg yolk and water and brush the pastry with the egg wash.
Using the back of a fork, make decorative crisscross marks all over. Cut a slit in the center for an air vent. Alternatively, you can make fancy leaves or bird shapes out of leftover pastry dough to decorate the top.
Place dish on a baking sheet to catch any drips, and bake 30 minutes or until golden and bubbly. Remove from oven and let rest 10 minutes. Serve hot.
If using chicken, you can use rotisserie chicken, boiled chicken, or canned chicken.
If boiling your own chicken, save the boiling water to cook the rice for added flavor.