What is a chicken? Kurnik dough is a royal dish of Russian cuisine. Kurnik made from puff pastry with chicken and potatoes

Cooking chicken is quite a troublesome and time-consuming task. However, believe me, it's worth it! After all, it’s not for nothing that kurnik made from pancakes with chicken and mushrooms is called the Tsar’s Pie. This dish of traditional Russian cuisine has been known since the 16th century (and perhaps earlier), and, according to historical data, it was even served at the table of Emperor Ivan the Terrible!
For the first time, court chefs began preparing chicken from dough (most likely yeast). This dish was truly festive: the dough was kneaded as for the finest pie, the filling was selected with the utmost care - only the most delicious! At that time, for the sovereign's meal, kurnik was filled with rooster, chicken, duck, beef and lamb, as well as porridge, berries and nuts. And also, according to legend, it was baked in the shape of Monomakh’s Cap - one of the symbols of great power and reached truly majestic dimensions, the size of a huge dish.
Then the pie “made its way” to the people, still remaining festive - it was not cooked or eaten on weekdays. In villages and cities, the dish was served both on Trinity and Easter, but most often at weddings, since kurnik was traditionally considered a symbol of fertility and wealth. The wedding dish was also made in huge sizes and no filling was spared. The pie itself was broken over the heads of the newlyweds (sometimes even two pies were baked: one for the groom, the second for the bride). At the same time, the abundance of fallen grains and pieces of meat promised the newlyweds wealth and family well-being.
Today, not every housewife knows how to bake a delicious chicken. Let's correct the situation with a detailed step-by-step recipe for a classic chicken chicken. Properly prepared, this Russian pie uses at least three fillings - based on chicken, mushrooms, rice or buckwheat porridge - and two types of dough: for pancakes and for the base crust (in this case it can be either yeast or shortbread ). You can decorate the kurnik, showing your imagination, with pieces and strips from the same dough, cut in the form of flowers and leaves, braided into tight braids in a variety of ways. Well, let's try cooking?

Taste Info Savory pies

Ingredients for delicious chicken

• For the test:
• Flour – 540 g;
• Eggs – 3 pcs.;
• Raw yeast – 65 g;
• Sugar – 2 tbsp. l.;
• Milk – 60 ml;
• Salt - 0.5 tsp;
• Butter – 80 g.
• For pancakes:
• Eggs – 3 pcs.;
• Milk – 400 ml;
• Flour – 250 g;
• Salt – 1/2 tsp. l.;
• Sugar – 2 tbsp. l;
• Vegetable oil – 3 tbsp. l.;
• For lubrication– 1 yolk and 2 tbsp. l. heavy cream.
• For filling No. 1
• Champignons – 300 g;
• Leek – 1 pc.;
• Vegetable oil – 1 tbsp. l.;

For filling No. 2:

• Round grain rice – 1 tbsp.;
• Eggs – 4 pcs.;
• Parsley - 3-4 sprigs;
• Cream 33% - 4 tbsp. l.;
• Salt, pepper - to taste.

For filling No. 3:

• Chicken breast – 1 pc.;
• Carrots – 1 pc.;
• Onion – 1 pc.;
• Chicken broth – 3-4 tbsp. l.;
• Dill – 3-4 sprigs;
• Salt, pepper - to taste.

How to cook kurnik with pancakes, mushrooms and chicken

We start by preparing the yeast dough, since it will take some time to rise. Fresh raw yeast (65 g) in a prepared bowl, add 2 tbsp. l. Sahara.


Knead them until the mixture turns into liquid. We do not add water.


Sift flour (540 g), mix with salt (1/2 tsp), beat in eggs. If large, 2 are enough. If the eggs are medium size, it is better to add 3 eggs.


Heat 60 ml of milk to approximately 30 degrees, so that the yeast is comfortable. Remember that milk that is too hot will block the action of the yeast. Pour milk into the mixture.


Knead the chicken dough into a medium-density lump. Add soft butter (80 g), continue kneading the dough until it is completely combined with the butter for about 5 minutes if in a food processor and 10 minutes if you do it by hand.


The finished dough should rest on the processor hook, hanging heavily from it, without sticking to the walls of the bowl in which you kneaded it.

Remove the dough from the hook, knead it with your hands in two or three movements, and collect it into a ball.


Cover with a lid. You can place the container with the dough in the oven, simply closing the door tightly, this will be enough, you won’t even need additional heating. Now, if you were using dry yeast, most likely you would need to heat the oven to 30 degrees, but live yeast works great at room temperature, you just need to protect the dough from drafts.


While the dough is rising, it's time to make the fillings. For chicken we use three types of filling: mushroom, rice, meat.
Let's start with the third. Let's cook the chicken breast. Just fill it with water, add the onion and carrots. When the water boils, turn the heat down to low. It is very easy to check the readiness of a chicken breast: we pierce the chicken with a knife; if the breast is pierced freely, it means it is already cooked. This will take about half an hour.
In the meantime, we are working on the second filling for the chicken. Boil a glass of rice in a large amount of salted water; this will only take about 7 minutes.


Remove the finished chicken breast from the broth. Place the rice in a colander. Let everything cool down.
While the chicken and rice are cooling, prepare the first mushroom filling. Wipe the champignons (300 g) (not wash) so that they do not become too wet, cut into slices, fry for 1 tbsp. l. vegetable oil and 80 g butter, salt.


We take out the mushrooms, and fry the leeks cut into slices (only the white part) in the remaining oil.


Mix mushrooms with onions. The first filling is ready. Let it cool down a little for now.

Teaser network

Boil 4 eggs soft-boiled or in a bag, chop and mix with warm, slightly cooled rice.


Chop the parsley (3-4 sprigs, without thick stems). Try the second filling, you may want to add a little salt and pepper.


To make the second filling juicier, add 3 - 4 tbsp. l. heavy cream. The second rice filling is ready, set it aside.


Let's prepare the third filling. Separate the slightly cooled chicken breast into fibers (remove the bones), mix with chopped 3-4 sprigs of chopped dill (without hard stems). Season with salt and pepper to taste, if required.


All three fillings are ready, let them sit and cool even more.
The next step is to make pancakes for our pie. Probably, absolutely all housewives know how to bake pancakes, so we will not dwell in detail on the technology of baking them. Let's just say that first you need to whisk 3 eggs, 1/2 tsp. salt, 2 tbsp. l. sugar with 200 ml of milk and 250 g of flour.


When the kneaded dough becomes homogeneous and without lumps, dilute it with the remaining 200 ml of milk.


Pour 3 tbsp into the dough. l. vegetable oil, so it will not stick to the pan.

Bake 7 pancakes with a diameter of approximately 20 cm.
Our pancakes are ready, by this time the dough should be ready.


Now you can assemble the chicken. Divide the yeast dough into 3 unequal parts, as shown in the photo.


From the largest part we make the bottom crust of the pie. Its diameter should be approximately 5 cm larger than the diameter of the pancakes. Place the rolled out dough on a baking sheet and place one pancake in the center of it.


Spread the mushroom filling onto the pancake in an even layer.


Cover it with another pancake, this is the next layer.

Place the rice filling in a mound.


And cover the second filling with the next pancake.


Finally, place the chicken filling in a more pronounced mound.


Carefully cover the slide with several pancakes (3 – 4 pieces), laying them overlapping.


Now roll out the second part of the dough, medium size. Cover the top of the pie with it.


Seal the edges of the pie.


Be sure to make a hole at the very top of the resulting structure for steam to escape. Lubricate the entire surface of the chicken with a mixture of 1 egg yolk and 2 tbsp. l. heavy cream.


You can decorate the kurnik, showing your imagination, with pieces and strips from the same dough, cut in the form of flowers and leaves, braided into tight braids in a variety of ways.
Take a detailed look at our step-by-step recipe with photos on how to decorate a chicken coop.
Roll out the smallest piece of dough and cut out three strips measuring 1.5 cm by 10 cm.


We braid the strips.


We cut out three pieces that resemble the shape of tree leaves.


We make cuts on one side of each leaf.


We place leaves around the hole; they will stick perfectly to the surface of the chicken house.


Strengthen the braid.


If there is some dough left, we can use it to make some other decorations for the chicken pot, for example, flowers. Well, our cake is masterfully decorated, it’s time to send it to the oven!
Bake the cake for 30 minutes at 180 degrees in a preheated oven. This is what a classic chicken pot with chicken and mushrooms looks like in cross section. The pie turns out very tasty and filling.

Kurnik cannot be called just a pie. It can be an excellent stand-alone dish and even become the highlight of a holiday table. With pancakes or mushrooms, large or small – there are many recipes. And we’ll tell you how to whip up kurnik and reveal the secrets of Russian pie masters.

Meat pies are a classic of the genre for Russian cuisine. They are delicious in any form, whether warm or cold. It’s impossible to refuse a piece of hearty, juicy chicken. And is it necessary? It’s better to learn how to cook this dish, loved by all generations at once. Moreover, with some skill, baking it is not at all troublesome.

For the classic chicken we will prepare:

• yeast dough – 1 kg;
• flour for rolling;
• piece of juicy pork – 400 g;
• a large onion;
• large potato tuber;
• butter – 100 g;
• salt, pepper to taste;
• egg white for lubrication;
• vegetable oil for greasing the baking sheet.

Of course, it is best to knead and prepare fluffy homemade dough in advance. But, if you don’t have enough time, we suggest purchasing ready-made ones to speed up the baking process.

It’s better not to roll the dough too thin: otherwise the filling will leak out; The best thickness is 0.7 mm.

How to prepare:

1. Roll out the dough into 2 thin plates.
2. We cut the meat into small cubes, and grate or cut the potatoes into cubes.
3. Peel the onion and chop into pieces. Then mix potatoes, onions, meat, salt and pepper the mixture.
4. Place the filling on the first part of the dough and carefully level it over the entire surface. Place pieces of butter on top in random order. It should not be icy, but cold. Ice oil crumbles.
5. Cover everything with a second sheet of dough and pinch the edges. All that remains is to brush the pie with egg white and pierce it in several places with a fork. This way it will bake more evenly and will not swell.

Place in the oven at 200 degrees. Usually 30-40 minutes are enough for high-quality baking. It will be easy to navigate: the magical aroma of meat, dough, and onions will float through the house. A golden brown crust is a sign of complete readiness. Don’t forget to grease the kurnik with butter: the crust will be soft, creamy, and melting. Cut into pieces and eat with hot lemon tea.

With added potatoes

Kurnik with potatoes and chicken is a very economical option: as a rule, there is a breast or leg of chicken in the house. Everyone will praise this “guests on the doorstep” cake. For the taste and delicate melting filling.

We will need:

• yeast dough – 1 kg;
• flour for rolling;
• chicken breast – 400 g (or fillet);
• large onion;
• mashed potatoes – 400 g;
• butter – 100 g;
• salt, pepper to taste;
• egg white for lubrication;
• vegetable oil.

Technology:

1. Roll out the dough into 2 sheets.
2. Prepare the filling: chop the chicken into pieces, chop the onion and fry.
3. Mix the puree with onions.
4. Spread the puree in a thin layer over the dough, and randomly scatter pieces of chicken breast on top.
5. Three butter on top of the filling, and then cover with a second sheet of dough.
6. We pinch the edges, pierce the dough cap in several places with a sharp knife or fork, and then brush the pie with egg white.

Place in an oven preheated to 220 degrees and bake for 15-20 minutes until golden brown. The beauty of this option is that everything is almost ready: you need to let the meat pieces simmer and bake the dough. Grease the finished pie with butter and melt for 10-15 minutes under a terry towel. When the chicken has “caught its breath,” we cut it into pieces and eat it, savoring and enjoying it.

Cooking in a slow cooker

A simple and quick recipe for making a pie in a slow cooker. The device in the “baking” mode, as it were, stews the cake inside and bakes at the same time. The result is a deliciously tender dish, which also requires no supervision.

Required components:

• yeast dough – 1 kg;
• flour for rolling;
• minced chicken breast – 400 g (or fillet);
• large onion;
• potatoes – 2 pcs.;
• butter – 100 g;
• salt, pepper to taste;
• egg white for lubrication;
• vegetable oil.

Technology stages:

1. First, roll out two thin sheets of dough. Place the filling of potatoes, onions and minced meat on the first one. The ingredients should be mixed, salt and pepper, and if desired, add a few pieces of butter.
2. When the filling is laid out, cover it with the second part of the dough. The edges must be tightly sealed: otherwise the juicy filling will begin to treacherously leak out. Grease the pie with butter or egg white.
3. Carefully transfer the chicken to the bottom of the multibowl. Cover the lid and turn on the “baking” mode.

All you have to do is wait for the signal to finish cooking and wait for the dish to rise. The smells in the house are mind-blowing: hold on, and then eat to your health with cold milk.

Kurnik made from puff pastry

Delicious chicken comes out of puff pastry. It doesn’t matter with or without yeast. The yeast version is more fluffy, fluffy and crumbly, while the yeast-free version produces a version where there is little dough and a lot of filling. This pie is very juicy, easy to digest, and practically harmless to the waist (if you eat it in the morning or afternoon). All you need is a pack of dough, a potato, a piece of chicken fillet and an onion. Not counting the spices, of course.

Be sure to pierce the puff pastry: it always swells, which spoils the appearance and prevents the filling from baking evenly.

Simple preparation:

1. Lightly fry the onion and meat in a frying pan, after chopping them.
2. Roll out the dough plate until it becomes thin.
3. Grate potatoes and mix with meat and onions.
4. Place the filling on the dough and smooth it out carefully.
5. Cover with the second part and pinch tightly around the edges.
6. Lubricate with protein, strong tea or vegetable oil.
7. Bake in the oven at 220 degrees until the dough turns golden brown.

The finished pie should be allowed to rest under a lid or towel. This way it won’t crumble, and the moisture will make it even juicier. We cut the pie for tea and eat it with pleasure.

Pie according to an old Russian recipe

Kurnik does not come from the word chicken, but from the word kuren. From Old Church Slavonic the word is translated as family. Previously, kurniki were baked for special family celebrations - weddings, large celebrations, as a symbol of the wealth and prosperity of the family. They baked it in the shape of Monomakh's hat, leaving a small hole in the center. On the one hand, the hole meant a family hearth, but on the other, it served as a kind of steam outlet, allowing the filling to bake evenly. This is not to say that the Russian recipe is simple. But how delicious it is! Let's start baking.

We will need:

• yeast dough (it is clear that ideally you need to make it yourself);
• ready-made pancakes 6-7 pcs. (or bake them the day before according to your favorite recipe);
• boiled legs – 3 pcs.;
• boiled eggs – 3 pcs.;
• a glass of boiled rice;
• 2 large onions;
• 400 g champignons (or any other mushrooms);
• protein for lubrication;
• salt, pepper, spices to taste.

If you dare to make kurnik “from scratch”, be prepared: the process is long and troublesome: in Rus' the whole process took 2 days in total; but the result is definitely worth all the effort.

How to cook kurnik according to an old Russian recipe?

We follow the instructions:

1. First, roll out the dough and divide it into 2 parts. The first part will be small, the second will be larger - it will have to cover several layers of filling.
2. Fry the mushrooms with onions, and remove the meat from the legs and divide it into fibers. Mix mushrooms with boiled eggs, chopped into pieces.
3. Fry the onion separately and mix it with boiled rice. If desired, add greens at this stage, preferably parsley (it goes well with chicken without interrupting the taste of the other ingredients).
4. Place the first layer of dough on the parchment. Place the filling with rice on top and cover everything with a pancake. We repeat the layer of filling, this time with chicken, and again “wrap” everything with a pancake. The third layer is mushroom. We do this until the filling is gone.
5. The correct shape of the pie is cone-shaped. Remember what the hat of the Russian tsars looked like and try to repeat the shape. We cover our cone with the last layer and sculpt figures from the dough. Which ones do you know?
6. All that remains is to pinch the edges of the top and bottom dough together, preventing the filling from spilling out, and make a hole at the top - a “hearth”. Put a piece of butter there.
7. Place the pie in the oven and bake until golden brown for 30 minutes at 200 degrees.

Grease the chicken with oil, let it sit and cut into pieces. If you follow the Russian tradition, you eat the filling first, as if you were being served a second course. And the dough is used as bread. Whether you like this option or not, choose for yourself. In any case, the dish turns out breathtakingly tasty: the crust is bitten off with a delicious crunch, and the filling oozes and literally jumps into your mouth.

Pancakes with chicken and mushrooms

From a practical point of view, pancake chicken can be baked after Maslenitsa, when household members have eaten too much pancakes and want something new. A quick recipe requires several ingredients.

We will need:

• pancakes: 5-6 pcs.;
• any dough – 500 g;
• boiled chicken breast – 400 g;
• large onion;
• any mushrooms (frozen or dry) – 300 g.
• Don't forget about butter - it gives the dish juiciness. Let's prepare it - 100 g.

Rub a little cheese into the filling: the chicken will be even tastier, it will become chewy, creamy, and piquant.

How to prepare:

1. Roll out the dough and divide it into 2 unequal parts - the first will be higher to accommodate all the filling, the second will be slightly lower. She will act as the lid of the pie.
2. Cut the onion into cubes and fry a generous portion of butter. Add mushrooms, cut into small pieces, to the onion. Simmer so that the juice from the mushrooms evaporates slightly, but not completely - we need a juicy filling. We combine mushrooms and onions with chicken meat - first remove it from the bone and chop it into small cubes.
3. Place the first part of the dough on a greased (floured) baking sheet and form sides from it.
4. Now we assemble the pie in the following sequence: pancake-filling-pancake. Repeat layers until you run out of pancakes.
5. All that remains is to cover with the second piece, pinch the edges tightly and bake at 200 degrees. Baking time – 30 minutes.

Be sure to pierce the cake with a fork in several places to allow steam to escape.

Let the finished pie sit and then cut it into pieces. Delicious, satisfying, tender chicken chicken with pancakes is ready.

Quick lazy recipe

Many people don’t like chicken because it’s troublesome. For the most tired and busy housewives, we offer a recipe that is a lifesaver. Quick chicken pie. It’s quick to prepare, and an old bachelor or schoolboy can handle the process if desired.

What we will need:

• a glass of kefir;
• a glass of mayonnaise;
• a glass (or a little more) of flour;
• 2 chicken eggs;
• a packet of baking powder;
• chicken meat – 300 g (any);
• 4 potatoes;
• large sweet onion;
• salt and pepper to taste.

We prepare in stages:

1. Preheat the oven to 200 degrees.
2. While it is heating up, cut the meat into cubes, potatoes into thin rings, and onions into half rings.
3. Grease a baking dish (preferably round) with oil and place the filling on it. Cover with foil or a lid and place in the oven for 15 minutes until the filling is lightly baked.
4. Meanwhile, knead the dough from kefir, mayonnaise, flour, eggs and baking powder. The result will be a mixture reminiscent of charlotte dough.
5. We take the meat and potatoes out of the oven and pour the dough over everything and send it back to bake.
6. According to observations, baking takes about 20 minutes - you can check by piercing the cake with a stick. It will be dry if our chicken is baked.

You will see: you will get a wonderful meat charlotte. Nourishing, juicy, tasty. You can experiment with the filling by adding mushrooms, cheese, pork and even canned fish. A wonderful option for budget-conscious housewives.

What we need:

• dough – 500 g;
• chicken meat – 300 g (any);
• 100 g mayonnaise;
• 4 potatoes;
• large onion;
• 2 egg whites for lubrication;
• 50 g butter;
• salt and pepper to taste.

How to cook:

1. Chop the onion into cubes, and cut the chicken and potatoes in the same way. Mix the ingredients, salt, pepper, add a little mayonnaise.
2. Roll out the dough and cut into squares. Determine the size yourself: the ideal option is the edges are 15 cm long - such a chicken coop will be the right size.
3. Place a tablespoon of filling in the center of each. Let's seal the chicken pot, giving it the shape of a triangle. Brush the dough with egg white and send it to bake.
4. Baking time – 20 minutes. Do not overcook: otherwise the pies will come out dry.
5. Before eating, let them rest for softness.

We eat kurniki with tea, cocoa, and take them with us to work or to school.

From shortcrust pastry

You can prepare chicken chicken correctly from shortcrust pastry. Although this option is more similar to the European quiche pie - it is always baked on a shortbread crust. Let's try to prepare an ala Russian quiche with chicken and mushroom chicken chicken filling.

What do we need:

• shortbread dough (choose your favorite recipe, or you can simply mix flour with margarine, salt and egg to get a smooth, shiny bun).
• boiled chicken – 400 g;
• bulb;
• champignons – 300 g;
• cream – 250 ml;
• any hard cheese – 150 g.

Roll out the dough and place it in a mold with ribbed edges, making high sides. Bake until half cooked, sprinkled with bean seeds. This trick will allow you to get a smooth surface, without bulges. While the crust is baking, fry the onion with mushrooms and add chicken to the mixture. Place the filling on the open pie, pour in cream, and sprinkle with cheese. Bake until the cheese melts for 20-30 minutes at 200 degrees. As soon as the pie cools down a little, cut it with a knife and eat it, washed down with homemade lemonade with mint. Believe me, this variation is amazingly delicious!

Kurniks today have ceased to be an exclusively ritual dish intended only for celebrations. We can cook it often, at least every week, especially if we make adjustments to the recipes. The pie is so delicious that it will definitely become a signature dish. It is enough to show some effort and deviate from the usual recipe a couple of times. Experiment in the kitchen, be full and satisfied.

For the test:

• 2 cups (260-300 g) plain white flour;
• 2/3 cup (150 g) sour cream;
• 2/3 pack (150 g) butter;
• 1 egg;
• a pinch of salt.

For filling:

• 2 chicken breasts;
• 2-3 potatoes;
• 1 large onion;
• several small cubes of butter;
• 1 egg for brushing the pie;
• salt and ground black pepper to taste.

Cooking classic chicken

Mix together flour, a pinch of salt, soft butter, sour cream and egg in a bowl. Then knead the dough with your hands on a floured surface. Form a soft pliable ball of dough.

Place the dough in a bowl and cover with a towel. Meanwhile, wash the chicken breasts, pat them dry with a towel, and then cut into cubes. Peel the potatoes, grate them on a coarse grater, and peel the onion and cut into quarter circles.

Divide the dough into two parts, one should be smaller - it will be the lid (top part) for our pie. Place most of the dough on a lightly floured surface and roll it out into a flat circle slightly larger than the pie pan.

Place the dough circle in a greased pan, fold and straighten the sides of the pie so that they rise to the edges of the pan. Place the first layer of filling - grated raw potatoes - in an even layer, season it with salt and pepper.

Place the next layer of chicken and onions mixed together.

Season this layer with salt and ground black pepper too. I usually don’t skimp on pepper – it makes the filling very aromatic.

Then place small cubes of butter on top of the filling (this will add juiciness to the chicken).

Roll out the remaining dough into a circle to cover the pie. Pinch the edges of the top and bottom pie crust together.

There are all sorts of ways to make a “seam” by joining two edges of the dough. The simplest and strongest is the “pigtail” or “flagellum”, I always use it.

Make a small hole in the center of the top of the pie (I just poke it with my finger). If you have the desire and time, you can decorate the chicken pot with spikelets or flowers cut out of dough. Then brush the pie with beaten yolk.

Preheat the oven to 190-200 degrees C, place the pan on the middle rack and bake the chicken for 45-60 minutes - or until golden brown.

Remove the finished pie from the oven and let it stand for 10 minutes so that it can cool slightly. Then slice and serve with broth, soup, hot tea or cold milk.
Bon appetit!

Every housewife, even a less experienced one, can prepare a real, juicy, amazingly tasty chicken pot. And it doesn’t matter whether the dough for kurnik is made with kefir or another drink is used as a basis. Having a cooking recipe on hand and strictly following the instructions, you will be able to please your household with an unusual dish, which is not without reason called the “royal pie.”

The classic recipe is quite common.

Ingredients:

For the test:

• 800 g wheat flour;
• 300 g high fat sour cream;
• 180 g butter;
• add salt to taste;
• a little sugar.

For pancakes:

• 250 ml milk;
• 100 g flour;
• 1 egg;
• 1 tbsp. l. oils;
• a little salt and sugar.

For filling:

• 0.5 kg of boiled rice;
• 4 eggs;
• 1 large chicken breast;
• 0.5 kg of any mushrooms;
• 2 onions;
• the addition of salt and sugar is determined by taste preferences.

Preparation:

1. First of all, the dough is prepared. Flour is mixed with softened butter, everything is thoroughly mixed.
2. Sour cream, salt and sugar are also sent there. The dough is kneaded.
   Important! The better you knead the dough, the fluffier it will be.
3. To make pancakes, beat the egg with milk. The remaining ingredients are added, flour last. Add it gradually to make a semi-liquid dough. 4-5 pancakes are baked.
4. To prepare the filling, finely chop the mushrooms and onions, fry with butter.
5. Pre-boiled chicken breast is torn into small pieces and added to the onion-mushroom mixture. Finely chopped eggs and onions are added to the boiled rice and everything is thoroughly mixed.
6. The formation of the kurnik begins with rolling out the dough into a large circle. A pancake is placed on it, in the center, and one of the fillings is placed on it. The top is covered with a pancake and the filling is placed again, but this time it’s different. The filling is laid out in layers like this until the pancakes are gone.
7. Place the remaining rolled out dough on top. Make a hole in the center.
8. Place the cake coated with beaten yolk in the oven, preheating it to 180 degrees. The dish will be ready in 30-40 minutes.

With added potatoes

Kurnik with chicken and potatoes turns out delicious and satisfying.

Ingredients:

• 300 g chicken meat (preferably thighs and breast);
• 0.3 kg of potatoes;
• 2 onions;
• 200 g butter (margarine is also suitable as an alternative);
• 2 eggs;
• ½ glass of water;
• 5 tbsp. flour;
• 3-4 tbsp. l. sunflower oil
• Salt and spices are added to taste.

Preparation:

1. The potatoes are peeled, chopped into small cubes, sprinkled with salt and mixed.
2. Chicken meat is cut into small pieces, salted, sprinkled with pepper and mixed.
3. The peeled onion is cut into pieces.
4. For the dough, break 2 eggs into a cup. Add water, salt and stir.
5. Butter is added to the egg water, which must first be melted. After this, flour is gradually introduced. The dough is kneaded. The resulting mass must be divided into 2 unequal parts.
6. Most of the dough, rolled out into a flat cake, is placed on the bottom of the baking dish. It is important to remember to leave the edges free for later pinching.
7. Potatoes are placed on the dough, then chicken, then onions and spices.
8. Roll out another piece of dough from the remaining piece of dough and place it on top. Don't forget to make a hole in the center for steam to escape.
9. Kurnik with meat and potatoes is baked for an hour. The oven temperature should be at least 180 degrees.

Cooking in a slow cooker

Chicken can be cooked in a slow cooker.

You will need:

For the test, stock up on the following products:

• kefir – 1 glass;
• butter – 400 g;
• 0.5 tsp. salt and soda;
• flour - 3-4 cups.

For filling:

• 3 medium-sized boiled potatoes;
• 3 onions;
• 300 g mushrooms;
• 300 g chicken meat;
• greenery.

Preparation:

1. Salt and soda are added to cooled kefir. Butter is poured there (it is melted in advance).
2. Flour is added and the dough is kneaded. It needs to be put in the refrigerator for 1 hour.
3. Turn on the multicooker to the “Frying” mode. Fry chopped onion in hot oil. After 5 minutes, add finely chopped mushrooms, mix and leave until the end of the program. The prepared vegetables are transferred to a plate.
4. The multicooker bowl is sprinkled with flour. Divide the dough into 2 pieces: one slightly larger than the other. Most of it is rolled out and laid out on the bottom so that small sides remain. Meat is placed on the dough, then onions with mushrooms, boiled and cut into pieces potatoes and herbs.
5. The pie is covered with the second part of the pie. Make a hole in the center. The chicken is prepared in a multicooker for 1.5 hours in the “Baking” mode.

Kurnik pancakes with chicken and mushrooms

The unique taste of the dish will not leave anyone indifferent.

Ingredients:

Pancakes are prepared from:

• 500-700 g flour;
• 130 g butter;
• 100 g of mayonnaise and the same amount of sour cream (10-15% fat content);
• 150 ml 2.5% milk;
• 1 egg;
• salt.

The filling is prepared from:

• chicken fillet – 400 g;
• mushrooms (any) – 300 g;
• 2 medium potatoes;
• onion – 1 pc.;
• dill greens – 30-50 g;
• salt and ground black pepper.

To lubricate the product you will need vegetable oil and the yolk of one egg.

Cooking technology:

1. First of all, knead the semi-flaky dough. To do this, sift most of the flour into a bowl. Salt is poured there, a couple of pinches will be enough, softened butter is laid out. Grind flour and butter into dry crumbs. If necessary, add flour little by little.
2. In another container, mix sour cream, mayonnaise and 100 ml of milk until a homogeneous consistency is obtained. The previously prepared butter crumbs must be added to this milk mixture. Add gradually, stirring. The resulting dough is soft and pliable. Place it in the refrigerator for a while.
3. While the dough is chilling, prepare the pancake mix. To do this, pour the remaining 50 ml of milk into the remaining milky consistency and break the egg. The mixture is lightly shaken to break up the egg and add flour. The dough should be medium thick. Bake pancakes in a well-heated frying pan greased with butter. You should get 2-3 thick pancakes.
4. The process of preparing the filling begins with mushrooms. They are boiled in salted water, gently squeezed and sautéed. The mushrooms are placed in a frying pan with oil, and the chicken fillet and onions, diced, are also added there. All this is fried until cooked. After this, grind the mushroom and chicken fillings in a meat grinder. Add egg, pepper and salt to the mixture. The potatoes are peeled and chopped into small cubes. It and the greens are also placed in minced chicken and mushrooms.
5. All that remains is to form the chicken pot. Divide the dough from the refrigerator into 2 unequal parts. You can also leave a small piece to decorate the finished dish. Each part should be rolled out into a layer. Using 2 plates of different diameters (25 and 30 cm) gives an even look.
6. The smaller cake is placed on a greased baking sheet. A third of the minced meat is laid out on it so that there is a little free space left to the edge. After this, it is laid in layers: pancake - filling - pancake - filling. The last one should be the pancake.
7. The entire structure is covered with the second (larger) part of the dough. Make a small cut in the center. The cake is held together at the base. The top is decorated with the remaining piece of dough.
8. To bake the pie, the oven must be heated to 180 degrees. Cooking time – 40 minutes.
9. The chicken is served cut into triangular pieces.

From shortcrust pastry

Kurnik made from shortcrust pastry turns out festive.

To prepare you will need:

• wheat flour – 430 g;
• butter (margarine can be used) – 120 g;
• a quarter glass of milk (or water);
• baking powder – a pinch is enough;
• mayonnaise (sour cream is also possible) – 3 tbsp. l.;
• chicken meat – 900 g;
• champignons – 450 g;
• rice, pre-boiled – 200 g;
• eggs – 3 pcs.;
• greens, salt, pepper to taste;
• 6 ready-made pancakes.

Preparation:

1. Boil the chicken and a couple of eggs.
2. During this time we prepare the shortbread dough. Margarine and sour cream are used to knead it. The egg is beaten with sour cream and butter, milk is added.
3. The flour is combined with baking powder, then poured into the prepared mixture. Everything is thoroughly mixed. The resulting dough should rest in the refrigerator for 30 minutes.
4. For the filling, chicken meat is cut into small pieces. Boiled eggs are also crushed and mixed with boiled rice and chopped herbs. The mass is salted and peppered.
5. The washed mushrooms and onions are fried in oil in a frying pan.
6. The chilled dough is divided into 2 pieces and then the kurnik is prepared as usual: layers of filling are laid out on the dough rolled out into a flat cake, which alternates with pancakes. The second piece of dough is rolled out and placed on top of the kurnik.
7. A small hole is made in the center of the cake to allow steam to escape. Bake in an oven heated to 180 degrees for 1 hour.

Margarine based recipe

You can prepare the dough for chicken using margarine according to the following recipe.

Ingredients:

• creamy margarine – 250 g;
• milk – 150 g;
• ½ tsp. baking soda;
• 1 tbsp. l. baking powder for dough;
• 2 eggs;
• ½ tbsp. l. granulated sugar;
• 3 cups flour;
• a pinch of salt.

Preparation:

1. Mix flour with baking powder and sift through a fine sieve.
2. Eggs broken into a deep bowl are mixed with sugar, salt and softened margarine. Everything is thoroughly mixed.
3. Milk is added and flour is gradually added. The dough is kneaded and placed in the refrigerator for 30-40 minutes.

You can use any filling for the chicken.

An old recipe with chicken and rice

To prepare a pie for 8 servings for the dough, take:

• flour - 3 cups;
• butter – 200 g;
• eggs – 2 pcs.;
• sour cream - 1 tbsp.;
• salt – ½ tsp.

For filling:

• 1 kg chicken fillet;
• 4 eggs;
• cream – ¼ cup;
• juice of half a lemon;
• 1 cup rice;
• a small pinch of nutmeg;
• parsley - to taste champignons - 6-8 pcs.;
• vegetable oil – 1-2 tbsp. l.

Preparation:

1. Initially, you should prepare the components. Cut the boiled chicken meat into pieces.
   Important! Don't throw out the broth, it will come in handy later. The champignons are cut into small pieces and fried in vegetable oil for 5-7 minutes. The eggs are boiled, cooled and finely chopped.
2. In the pre-strained chicken broth, add chicken meat, finely chopped parsley and add lemon juice. After this, pour out a little more than a glass of broth, add cream and nutmeg. This entire composition is mixed and sent to the stove for boiling.
3. Meanwhile, boil the rice, drain in a colander, rinse with cool water and add parsley.
4. Chicken meat is also mixed with parsley.
5. To knead the dough, take 2 eggs, butter, sour cream, flour and salt. The resulting product is divided into 2 unequal parts.
6. From the half that is larger, a layer is rolled out and placed on a baking sheet. After this, layers are formed: rice on the dough, then eggs, then half of all the chicken and mushrooms. Again rice, eggs and chicken-mushroom mixture.
7. Roll out another circle from the remaining dough, which will become the “lid” for the chicken pot. A small hole must be cut in the center.
8. Bake the dish at 180 degrees. Cooking time is about 40 minutes.

Yeast pie

Need to stock up:

For the test:

• milk – 250 ml;
• egg;
• butter – 70 g;
• dry yeast – 1 tsp;
• sugar – 1 tbsp. l.;
• salt;
• flour – 600 g.

For filling:

• 0.5 kg boiled chicken;
• 3 potatoes;
• 3-4 tbsp. l. any oil;
• 1 onion;
• pepper, salt, herbs to taste.

1. For the dough, stir the yeast in warm milk and do not touch the dish for 10-15 minutes. At the same time, beat the egg with sugar, salt and melted butter in a cup. Milk is added to this mixture and flour is added in small portions. The dough is kneaded and left for 30-40 minutes.
2. While the dough is resting, prepare the filling. Onions are fried in vegetable oil. The potatoes are peeled, washed, and chopped into cubes. Chicken meat is also cut.
3. Break off a small piece from the dough, roll out the remaining large part into a flat cake and place it on a baking sheet so that large sides remain.
4. Chicken, potatoes and onions are mixed onto the dough. The filling is salted, peppered, and oil is added.
5. The remaining dough is used to make strips that are placed on top of the pie.
6. Bake the chicken at 200 degrees for 40 minutes.

Quick lazy chicken

A quick lazy chicken will save time on cooking.

The simplest option is with minced meat.

For the test:

• 1 glass of kefir;
• 2 eggs;
• 1 cup flour;
• 1 tsp. soda;
• ½ tsp. salt.

For filling:

• 400 g minced meat;
• 3 onions;
• salt and pepper are added according to taste preferences.

Cooking process:

1. Kefir is mixed with soda and left for 10 minutes. Eggs are broken there and everything is mixed. Salt is added, flour is gradually poured in, and the dough is kneaded.
2. Mix finely chopped onion with raw minced meat. All this is seasoned with pepper and salt.
3. Part of the dough is poured onto a greased form, and minced meat is laid out on top. The rest of the dough is poured on top again. The chicken goes into the oven, preheated to 170 degrees for 40 minutes.

From puff pastry

You can make kurnik from puff pastry. The semi-finished product is sold in any store. For the filling, a classic set of products: chicken fillet, potatoes, onions.

1. Start by cutting the chicken breast into cubes.
2. Peeled and washed potatoes are also cut into cubes.
3. The onion is finely chopped.
4. All components are mixed, sprinkled with salt and ground black pepper.
5. Roll out 2 layers from the defrosted dough. Place one on a baking sheet, previously greased with oil. Place the filling on top.
6. Cover with the second rolled out part. Finish the edges and brush the top with egg.
7. Bake at 180 degrees for 40 minutes.

Preparation:

1. To prepare the dough, mix sour cream, egg, butter and salt until smooth. Then flour is gradually added and the dough is kneaded. Place it in the refrigerator for 30 minutes.
2. Peeled potatoes are grated, onions are finely chopped.
3. Pork is cut into small pieces.
4. Meat, potatoes, onions are mixed, seasoned with pepper and salt.
5. The dough is divided into two unequal parts.
6. Most of it is rolled out into a flat cake, which is placed on a baking sheet. The sides are left. The filling is placed on the dough and covered with a second layer.
7. The edges are pinched and the top is brushed with egg. The chicken goes into the oven for 50-55 minutes. Bake at 180 degrees.

Ingredients:

For the test:

• 800 g flour;
• 600 g milk or kefir;
• 3 eggs;
• 2 tbsp. l. yeast;
• 5 g salt.

For filling:

• 1 chicken;
• 1 glass of buckwheat;
• 400 g boiled mushrooms;
• 2 onions;
• salt and pepper to taste.

Preparation:

1. The dough is mixed from warm milk, eggs, salt, sugar and yeast. It is left in a warm place for 40 minutes, then stirred again and left again.
2. The chicken is boiled, the meat is separated from the bones and cut into small pieces.
3. Buckwheat is boiled to form a crumbly porridge.
4. Boil the mushrooms if necessary.
5. Chopped onions are fried in chicken fat and divided into three parts. One part is fried with mushrooms, salted and peppered. Chicken and buckwheat are also fried separately with onions.
6. The dough is divided into three parts. One of them is rolled out into a layer and placed on the bottom of the baking sheet.
7. The second part is divided into small pieces, each of which will be rolled out into a very thin pancake.
8. Half of the buckwheat is laid out on the first layer and covered with one “pancake”. Then the chicken filling is placed and the pancake is added again. The last layer will be mushrooms.
9. Repeat all layers again in the same sequence.
10. The top is covered with a third piece of dough, previously rolled out. The edges of the hen are sealed.
11. Bake in the oven at 180 degrees for about 40 minutes.

From dough with sour cream

The sour cream dough turns out tender, satisfying and aromatic.

Ingredients:

• 400-500 g flour;
• 300 g fat sour cream;
• 250 g butter;
• 1/2 tsp each salt and soda.

Preparation:

1. Sour cream and butter are mixed. Pour flour, soda and salt into another cup. Everything is mixed and sifted.
2. The flour is gradually poured into the first vessel and the dough is kneaded.

It turns out to be flexible and easy to use.

You can use any filling, for example:

• chicken fillet – 500 g;
• 2 onions;
• salt and pepper to taste.

1. Peeled onion is cut into pieces.
2. Grind the chicken fillet using a meat grinder or blender and fry the minced meat with onions. The resulting mixture is peppered and salted.
3. Two unequal sized plates are made from the dough. The large one is rolled out into a layer and placed in a deep frying pan, greased with oil. The sides are being formed.
4. Minced meat is placed on the dough. The top is covered with a layer rolled out from the second part of the dough. Make a hole in the middle. If you pour a little hot water or broth into this hole, the chicken will turn out especially juicy.
5. Bake in the oven at 180 degrees.

Kurnik is an amazingly tasty, incredibly satisfying pie that can become not only a dish at home for lunch or dinner, but also a decoration for a holiday table. There are many cooking options; every housewife is sure to find the optimal recipe for herself.

This dish is quite labor intensive and requires attention. but it's really worth it, so be sure to use the recipe for chicken and potatoes.

The classic kurnik recipe, of course, is not exactly the same as it was in the 16th century, but a more modern version, but no less tasty.

Kurnik is an old Russian pie, king of pies, royal or festive pie.

Required Products:

• pepper and salt to taste;
• five potatoes;
• about 500 grams of chicken fillet;
• 50 grams of butter;
• one onion;
• approximately 600 grams of dough.

Cooking process:

1. We start by preparing all products. Cut the chicken into small squares, and do the same with the potatoes. Add seasonings to taste. We turn the onion into small pieces.
2. The dough needs to be divided into two parts. Remove one for now, and turn the second into a layer so that it completely covers the baking dish you have chosen and leaves a little space around the edges.
3. Next, we begin to lay out the filling - first potatoes, then meat, onions and butter, cut into small pieces.
4. We return to the second part of the dough, also roll it out, cover the baked goods and beautifully decorate the edges, connecting the bottom layer of dough and the top.
5. Bring to readiness in an oven preheated to 160 degrees for about 45 minutes.

Cooking option with kefir

Kurnik with kefir is not very different from the traditional recipe, the only difference is that a certain dough is made.

Required Products:

• about 400 ml kefir;
• one onion;
• one and a half cups of flour;
• five potatoes;
• a little soda;
• black pepper and salt;
• four spoons of sour cream;
• 0.5 kg chicken fillet;
• half a small stick of butter.

Cooking process:

1. Let's start with the test. To do this, you need to slightly heat the sour cream, then combine it with kefir, add soda and salt and flour. The result should be a soft, non-sticky mass. Knead it and divide it into two parts. They need to be turned into two layers slightly larger in size than the form in which you will bake.
2. Place one of the rolled out layers in the mold and start laying out the filling, cut into squares, and salted potatoes.
3. Then comes the spiced chicken, also cut into medium pieces. Cover it with chopped onion.
4. Throw pieces of butter on top of everything and cover with a second layer of dough. Seal the edges nicely and cook in the oven for 45 minutes at 160 degrees.

Delicate puff pastry with cheese

You can bake kurnik with chicken and potatoes with the addition of cheese. Then the result will be even more appetizing.

Required Products:

• 150 grams of cheese;
• one onion;
• package of puff pastry – 700 grams;
• 500 grams of chicken fillet;
• four medium-sized potatoes;
• spices to your taste.

Cooking process:

1. Let's turn on the oven at 180 degrees so that it heats up and move on to the dough. Divide the finished dough into two parts and turn it into two thin layers. Their size should be slightly larger than the container in which you will bake.
2. Place the first layer in the mold and put chopped potatoes on it, and then chicken and onions. All this needs to be seasoned with the selected spices.
3. Top with grated cheese. You can cut it into thin slices.
4. Lay out the second layer and fasten both parts of the dough at the edges.
5. Place in the oven for 30 minutes.

Lazy chicken - the fastest recipe

If you don’t want to spend a lot of time, then it’s best to use this recipe, although the result will be slightly different.

Required Products:

• 100 grams of sour cream;
• five potatoes;
• two eggs;
• one onion;
• 400 grams of chicken fillet;
• 100 grams of mayonnaise;
• spices.
• a glass of flour and a little soda.

Cooking process:

1. Let's prepare all the products: cut the chicken into small pieces, it is best to make the onion into half rings, and the potatoes into circles. Season with spices to taste.
2. Take a baking dish and place the potatoes on it first, then the meat and onions. Leave it for a while and make the filling.
3. In a bowl, mix sour cream with mayonnaise, beat in eggs, add soda and flour. It should have a thin consistency. Pour it into the mold with the rest of the products, so that everything is covered.
4. Place in an oven preheated to 180 degrees for 50 minutes.

With mushrooms

Prepared like the classic version, only with a new ingredient. Those who love mushrooms will definitely like this chicken pot.

Required Products:

• 300 grams of mushrooms;
• 600 grams of any dough;
• five potatoes and one onion;
• about 600 grams of chicken.

Cooking process:

1. Chop the mushrooms and place them in a frying pan to lightly fry.
2. At this time, cut the onion, meat and potatoes - all into small pieces. And season with spices.
3. Divide the dough into two parts and roll them out. The size is slightly larger than the baking dish used.
4. We put the first layer, and on it - potatoes, mushrooms, and then meat and onions.
5. Cover everything with the second rolled out part and seal the edges.
6. Keep in a hot oven for about 45 minutes, setting the temperature to 180 degrees.

From yeast dough

Perhaps the most successful recipe, since yeast dough is softer and tastier.

Required Products:

• about 400 grams of chicken meat;
• two spoons of sugar;
• 100 ml oil;
• four potatoes;
• 6 grams of dry yeast;
• two onions;
• spices at your discretion;
• 0.5 kg flour;
• a glass of warm water.

Cooking process:

1. Add yeast and sugar to a glass of warm water (it should be no more than 39 degrees). Leave this mixture for about 15 minutes.
2. Place the flour in a bowl, add salt to it, and after the allotted time, the swollen yeast and vegetable oil. You should get a soft mass that does not stick to the skin. Place in some warm place for at least 40 minutes.
3. While the rising process is underway, it is worth preparing the remaining ingredients. Grind the meat, potatoes and onions to form small squares.
4. Divide the dough into two parts and make thin layers out of them.
5. We put the first one in a mold and fill it with the filling - potatoes, chicken with spices and cover everything with onions.
6. We cover everything with a second layer and fasten the edges. Cook in the oven for about 50 minutes, heating it to 180 degrees.