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Loading...Kurnik is a treasured Russian celebratory pie built from tender poached chicken, fluffy rice, chopped hard-boiled eggs, and golden layers of rich sour-cream dough. Traditionally served at weddings and holidays, this version keeps the spirit of the classic with a manageable 9-inch round and a beautifully glazed top crust. Each slice reveals stripes of filling tucked between buttery pastry.
Prep Time45 mins
Cook Time75 mins
Total Time120 mins
Servings8
Yield1 (9-inch) pie, 8 slices
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 26 gFat
- 14 gSaturated Fat
- 42 gCarbs
- 2 gFiber
- 2 gSugar
- 21 gProtein
- 520 mgSodium
- 285 mgPotassium
- 75 mgCalcium
- 2.5 mgIron
- 3 mgVitamin C
- 420 mcgVitamin A
Ingredients
For the sour-cream dough
- 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- 1 cup (225 g) cold unsalted butter, cubed
- 1 cup (240 g) full-fat sour cream
- 2 large egg yolks
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 tablespoon cold water if needed
For the chicken filling
- 1 1/2 lb (680 g) bone-in chicken thighs
- 1 large yellow onion, finely diced
- 1 cup (200 g) long-grain white rice
- 4 large hard-boiled eggs, peeled and chopped
- 3 tablespoons unsalted butter
- 1/4 cup chopped fresh dill
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons fine sea salt
For assembly and glaze
- 1 large egg, beaten with 1 tablespoon milk
- 1 teaspoon white sesame seeds (optional)
Directions
- Make the dough: pulse flour, baking powder, and salt in a food processor. Add cold butter and pulse until pea-sized crumbs form. Add sour cream and egg yolks and pulse just until a soft dough forms. Divide into two discs (one slightly larger for the base), wrap, and chill 30 minutes.
- Prepare the filling: place chicken in a pot, cover with water, and simmer gently 25 minutes until tender. Reserve 1 1/2 cups of the broth. Remove chicken, cool slightly, strip meat from bones, and chop. Cook rice in the reserved broth until just tender, about 15 minutes; drain off any excess liquid.
- Sauté the onion in 3 tablespoons butter over medium heat until soft and golden, 7 minutes. Stir in the chopped chicken, cooked rice, hard-boiled eggs, dill, salt, and pepper. Taste and adjust seasoning; the mixture should be well seasoned. Cool to room temperature.
- Roll the larger dough disc into a 12-inch round on parchment and line a 9-inch springform pan or deep pie dish, letting the dough hang over the edges. Spread half the filling in an even layer, then add the remaining filling and smooth the top.
- Roll the second disc into a 10-inch round and place over the filling. Trim excess dough, fold the overhang up and over the top rim, and crimp to seal. Cut a 1-inch steam hole in the center and make 4 small leaf or slit cuts around it for venting.
- Bake at 400°F (200°C) for 15 minutes, then reduce to 350°F (175°C) and bake 40 to 45 minutes more, until the crust is deep golden and the filling is bubbling through the steam hole. If the top browns too quickly, tent loosely with foil.
- Brush the hot crust with the egg-milk glaze and sprinkle with sesame seeds if using. Let the pie rest at least 20 minutes so the layers set before slicing. Serve warm or at room temperature with extra sour cream or a dill-sprinkled herb salad.
Cook’s Notes
- Keep the butter and sour cream very cold for the flakiest crust; if the dough softens while rolling, slip it onto a baking sheet and chill 10 minutes.
- Bone-in thighs give far more flavor than breast meat; simmer gently and skim any foam for a clearer broth.
- Traditional Kurnik sometimes hides a thin layer of small blini between dough and filling; if you have leftover crepes, tuck one in for extra authenticity.
- The pie tastes even better the next day once the layers meld; reheat covered with foil at 325°F for 15 minutes.
- For a richer top crust, brush with a second coat of egg glaze 10 minutes before the end of baking.
