Kurnik with chicken and potatoes

Kurnik with chicken and potatoes

A selection of chicken and potato recipes with step-by-step photos and instructions. We will tell you and show you how to make a delicious, juicy, savory kurnik pie with chicken and potatoes!

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Recipes for kurniks with chicken and potatoes

Ingredients

Flour – 2-3 cups

Drink – 1/2 cup

Baking powder – 2 g

Salt – 2 pinches

Chicken eggs – 1-2 pcs.

Butter – 1/2 pack

For the inside:

Chicken breast – 1 pc.

Potatoes – 3-5 pcs.

Onions – 1-2 pcs.

Sunflower oil - to taste

Parsley – 1/2 bunch

Ingredients

Mayonnaise – 200 ml

Wheat flour - 1.5 cups (more may be needed)

Soda quenched with vinegar - 1 tsp.

For the inside:

Potatoes – 5 pcs.

Onions – 1 pc.

Chicken meat – 300 gr

Ground dark pepper – 1/2 tsp.

Ingredients

Milk – 2/3 cup

Premium wheat flour – 2.5 cups + dust

Dry active yeast – 1 tsp.

Chicken eggs – 1 pc. + 1 pc. (for lubrication)

Vegetable oil – 2-3 tbsp.

For the inside:

Chicken fillet – 300 g

Potatoes – 2 pcs.

Onion – 1 head

Dark pepper - to taste

Ingredients

Sour cream – 150 ml

Butter – 135 g

Premium flour – 4-5 cups

Chicken yolk – for greasing

For the inside:

Chicken legs (boiled) – 2-3 pcs.

Potatoes – 2-3 tubers

Onion – 1 head

Sunflower oil - for frying

Ingredients

Chicken fillet – 1 pc.

Potatoes – 4-5 pcs.

Onions – 1 pc.

Parsley – 3-4 sprigs

Ingredients

Wheat flour – 240 g

Butter (cool) – 140 g

Egg (yolk) – 2 pcs.

Water (cool) – 50 ml

Interior:

Chicken meat (pulp) – 300 g

Potatoes – 250 g

Onions – 100 g

Pepper, h.m. - taste

Butter – 30-50 g

Ingredients

Yeast dough – 600-800 g;

Ready chicken meat – 300-400 g;

Potatoes – 3-4 pieces;

Mushrooms - optional;

Salt and spices - to taste;

Vegetable oil - for frying.

Ingredients

Chicken fillet – 400 gr

Potatoes – 6 pcs.

Onions – 1-2 pcs.

Marinated mushrooms – 400 gr

Butter – 150 g

Flour – 3 cups

Vegetable oil – 1 tbsp.

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Step-by-step recipe for making kurnik with chicken and potatoes

Kurnik is a celebratory pie, which back in Old Rus' was presented as a gift to the wife’s relatives. From the name it is clear that the main ingredient in the inside of the pie was chicken. It also symbolized the fertility of the young family. Now the pie is prepared using the remaining ingredients: potatoes, nuts, porridge. But the most popular are kurniki pies with chicken and potatoes. We will prepare them.

Traditional recipe for small kurniks with chicken and potatoes

Ingredients

Step-by-step production

Preparing the dough

1. Pour 480 g of flour into a bowl. Remove 180 g of margarine from the refrigerator, dip in flour and grate on a large grater. You can chop margarine and flour with a huge knife. In any case, the less margarine comes into contact with your hands, the better.
2. Beat 1 egg into a small container, add 0.5 teaspoons of sugar and salt and shake with a fork. Add 200 ml of kefir and ¼ teaspoon of vinegar there. Mix everything until smooth and pour into flour.
3. Knead the dough as quickly as possible so that the margarine does not melt from the heat of your hands. You can start kneading with a spoon, then put the dough on the board and gather it into one lump with your hands. Finish kneading when the dough becomes homogeneous.
4. Divide the dough into 2 equal parts, wrap in a bag or cling film and put in the refrigerator for 40 minutes. During this period of time, prepare the filling.

Preparing the filling

1. Cut 600 g of potatoes into small cubes, 3-4 small onions, dump everything into a bowl. The pieces should not be made very large; the other edges may tear the dough, and the inside simply will not be baked.
2. Cut 300 g of chicken fillet into small pieces and add to the bowl with the potatoes. Mix everything, add salt and pepper to taste. If desired, season with turmeric and paprika.

Collecting chicken

1. Remove 1 bag of dough from the refrigerator, place it on a floured table and quickly roll it out into a square layer. The thickness of the dough should be 3-5 mm. If the square doesn't come out perfect, it's not a failure. The uneven edges can be cut off and used as decoration for chicken houses.
2. Cut the dough sheet into 4 equal squares. Place 1.5-2 tablespoons of the inside in the middle of each dough piece. Place a small piece of butter (about half a tablespoon) or a little fat sour cream on top of the inside. Then the chicken breast will not be dry.
3. To form a kurnik, you need to connect the reverse corners of the dough square and pinch the dough well on the sides so that the oil does not leak out of the inside.
4. Repeat the same with the 2nd part of the test. Place the finished pies on a baking sheet lined with parchment. If you don't plan to bake a huge batch, you can freeze some of the dough.
5. Beat 1 egg into a bowl and scramble it with a fork. You can add a little milk or sour cream - these ingredients will give the golden brown crust a glossy shine. Brush all the hens with egg. Bake at 220 degrees for 20 minutes. After this, take out the roasting pan and reduce the heat to 200 degrees.
6. Brush the chicken chicken with egg again, sprinkle with sesame seeds and bake for 30-40 minutes until cooked and golden brown.
7. Serve immediately, still hot.

Video

The creator of the video shows how to bake a kurnik with chicken and potatoes in the oven so that the inside is juicy and the dough is crispy. These pies are great for a home feast or picnic.

Subtleties of manufacturing

What distinguishes a chicken pie from a closed pie? Layers of innards and dough inside. For ceremonial huge pies, 2 types of dough were prepared: pancake and unleavened. The outer “dome” and decorations were made from unleavened food, and the filling inside was put into ready-made pancakes . But this is very time consuming. Here are 2 express options “for busy people”:

• Prepare pancakes, chicken, potato and mushroom fillings separately. Place pancakes and filling alternately in a springform pan (finish with a pancake), coat the top with butter and bake until done for 10 minutes.
• Take ready-made puff pastry, boiled chicken and boiled potatoes. This pie will cook in the oven in 20-25 minutes. Alternatively, for the inside you can use yesterday's grilled chicken, baked chicken legs and leftover mashed potatoes. And the food won’t go to waste, and you’ll get a new dish.

There are no serious canons regarding the interior Can be used:

• porridge: rice, buckwheat or wheat, mixed with butter;
• chicken, quail, bunny meat;
• any kind of fried minced meat: beef, pork, chicken, turkey;
• forest mushrooms (chanterelles, white mushrooms) or champignons;
• roasted vegetables: carrots with onions, sauerkraut or freshly stewed cabbage;
• hard-boiled eggs, chopped with onions and herbs;
• salted cottage cheese with dill;
• additions like canned corn, cheese, tomatoes, peppers, garlic arrows, spinach and chicken liver;
• all the freshest greens (cilantro, basil, parsley, dill);
• any spices: paprika (sweet and hot), curry, coriander, rosemary, oregano, thyme, garlic.

The main thing is that the inside must be sharp and well salted . The filling must be prepared in advance, flavored with butter, mayonnaise, rich sour cream or broth. The drier the meat, the more oil or fat you need to add to the filling.

Some of the wheat flour can be replaced with rye or oatmeal . Wholemeal flour is also allowed. But the proportion of white flour should be greater. Otherwise, gluten-free dough simply won’t hold its shape.

Meat pies were always prepared covered . The edges were pinched so that the inside remained juicy, and a small hole was left at the top. Hot broth was poured into it as needed.

How to serve chicken

• The pie can be served either hot or cool . The pie is mixed with vegetables and vegetable salads.
• If chicken is the main dish, it is served with a strong, spicy broth in bowls. Sour cream and chopped herbs are served separately.

Useful tips

Recipes for meat pies are found in all cuisines of the world. The dough, interior and shape may vary. Here are some options for chicken pies:

• If you don’t have a lot of time, and there’s just a little time left before the guests arrive, you can prepare a chicken jellied pie. It is baked both in the oven and in a slow cooker. This quick recipe “for busy people” can be an ideal solution for a home dinner.
• Snack pie with chicken and mushrooms can be open or closed.
• When a chicken and potato pie is baking, the smells of baking fill the kitchen from the first minutes. There are several options for interior and dough. The main thing is to choose your own, favorite version of the test and additions to the interior.
• Pie made from puff pastry and chicken can be supplemented with any greens to taste.

Kurnik with chicken and potatoes - filling and very tasty

This was the first time I cooked kurnik with chicken and potatoes. It turned out to be completely easy, and it turns out simply wonderful - juicy, satisfying and very tasty. For several generations now, the ladies from my family have been baking such a pie for almost all family holidays. This kurnik is not made from yeast dough and without pancakes, but it turns out no worse than the traditional version of baking. I make kefir dough for him. It doesn't cause trouble. By the way, it’s even easier to prepare chicken liver pie, try it.

The ingredients are given for a mold with a diameter of 18-22 cm

• premium wheat flour - 2 cups;
• margarine – 125 g;
• drink – 0.5 cups;
• soda – 0.5 tsp;
• salt - a small pinch.

• potatoes - 2-3 medium-sized tubers;
• onion – 1-2 heads;
• chicken meat (boneless) – 200-250 g;
• salt – 0.5 tsp. (taste);
• spices (dried garlic, dill, dark pepper) – 1-2 pinches each;
• egg – 1 pc. (to lubricate the top).

How to cook kurnik with chicken and potatoes on kefir

Cut the margarine into small pieces and melt in the microwave or on the stove in a saucepan. Cool until warm. Sift the flour (all at once) into a deep bowl, add soda, salt, pour in the drink and cooled margarine.

Knead a soft, pliable dough. It will simply gather into a ball, separate from the walls and not stick to your hands. Cover the bowl with the dough with film and place in the refrigerator for 40-60 minutes.

At this time, you can prepare the components of the entrails. Peel and finely chop the onion.

Peel the potatoes and cut into small cubes - smaller than for soup, because the potatoes must have time to bake until soft in the pie.

Also cut the chicken into fairly small pieces of random shape. To make chicken kurnik, it is convenient to use ready-made leg fillets (legs) - the inside comes out very juicy, and its preparation takes a minimum of time. You can also take breast fillet - it will come out a little less juicy, but still tasty.

Divide the rested dough into 2 unequal parts. Roll out the larger one on a floured table into a narrow layer and place it in a greased pan so that the edges hang over the sides.

Fill in the filling, laying out the ingredients in layers: first potatoes (salt and season), then onions and chicken (also sprinkle with salt and spices).

Roll out the remaining dough and cover the filling with it. Carefully pinch the joints of the two layers of dough, you can create a perfect “seam” if you wish. Make a small cross-shaped cut in the center of the “lid” of the pie and push it apart with your hands, turning it into a round hole. Pour 25-40 ml of water into it. Brush the top of the pie with beaten egg using a pastry brush. Place in an oven preheated to 200 degrees and bake for 40-50 minutes.

Remove the finished pie from the oven, brush the surface with water and hide under foil for 30-40 minutes.

Kurnik turns out to be very tasty and filling - one piece of pie can replace a real snack or even breakfast.

Kurnik with chicken and potatoes - a very juicy and tasty recipe

An article about a recipe for making kurnik with potatoes and chicken. Learn how to prepare fluffy dough and juicy filling. Learn how to properly assemble the chicken so that the inside is moderately cooked. Thanks to the step-by-step instructions, you can prepare a fragrant and satisfying pie in 2.5 hours.

Kitchen appliances and utensils: oven, saucepan, spoon, fork, silicone brush, baking tray or baking dish, knife, cutting board, cling film.

Ingredients

Step-by-step production

Preparing the dough

1. Place the margarine in a saucepan and melt over low heat. Set aside to cool slightly.
   
2. Sift 4 cups of flour through a sieve into a deep bowl.
   
3. Add salt, soda. Pour in the drink and cooled margarine. By the way, margarine can be replaced with butter or homemade sour cream.
   
4. Knead the dough. It should turn out viscous, elastic, and actually not stick to your hands.
   
5. Place the dough in a bowl and cover with cling film. Place the bowl in the refrigerator for 40-60 minutes. During this period of time, the dough reaches and becomes most elastic.
   

Preparing the filling

1. Peel the potatoes and wash them. Cut either into small cubes or thin slices 2-3 mm wide. Place in a bowl and season with salt and pepper.
   
2. Wash the chicken fillet and cut into small pieces. You can take any kind of meat, not counting chicken: pork, beef, and turkey. Salt and pepper the meat.
   
3. Peel the onion and cut either into thin rings or small cubes. You can immediately add one half of the onion to the meat, and the second to the potatoes. Or you can lay out the onions as a separate layer. Decide for you.
   

Collecting chicken

1. Turn on the oven at 200°C. Take the dough out of the refrigerator, knead the dough a little and divide it into two parts: one larger, the other smaller.
   
2. Roll out a huge part of the dough into a layer 3-4 mm wide.
   
3. Grease a baking sheet or baking dish with vegetable oil. Place the rolled out layer on the bottom of the mold, form the sides (it’s better if the sides are higher).
   
4. Place the potatoes first, then the onions (if you haven’t mixed them with the insides) and lastly the meat. If you assemble the filling exactly this way, the meat will release juice, and the potatoes from below will “cook” in the meat broth.
   
5. Roll out the remaining smallest piece of dough into another layer to fit the mold. Cover the workpiece with a layer and press down on the sides.
   
6. Cut off the excess dough on the sides, pinch the edges and decorate them perfectly, for example, with a braid. Use the remaining dough to decorate the chicken pot.
   
7. Create a hole 2-3 cm in diameter in the middle of the cake and carefully pour 50 ml of water through it. This hole will release excess steam during baking, so the dough will not burst anywhere, and the inside will retain its juiciness.
   
8. Beat the egg and brush the entire surface of the chicken with a brush. The remaining egg can be carefully poured into the hole at the top of the pie.
   
9. Bake the pie for 40-50 minutes at 200°C. Gently grease the finished chicken with water and cover with a towel. Let stand for 20-30 minutes. Cut into portions and treat yourself to the most delicious chicken. Bon appetit!
   

Video recipe

Be sure to watch the video of making chicken chicken with meat and potatoes. You will see the whole process of creating this delicious pie visually, and if something in the recipe seemed complicated to you, then after watching, all doubts will be dispelled.

Now you understand how to knead the dough for kurnik and how to correctly put the filling into it. This pie can be prepared for dinner and for entertaining guests. After all, in fact, kurnik was most often previously baked specifically for festive events, for example, weddings. It looked little different: it was tall, and the inside was lined with “pancakes” made of dough.

But the recipe given above will make your guests or household members lick their fingers! By the way, you can sprinkle the top of the pie with sesame seeds - white or black. Then it will be even more attractive.