This savory chicken and cabbage pirog is a flaky, golden pastry stuffed with a hearty and flavorful filling. Perfect for dinner, lunch, or a special gathering, it’s a comforting dish that’s as satisfying as it is delicious!

The first time I made this, I was blown away by how the buttery crust and tender chicken-cabbage filling worked so perfectly together. It’s a bit of a labor of love, but trust me—it’s worth every minute!

Golden-brown baked chicken and cabbage pirog with a flaky crust, topped with sesame seeds, served on a white plate on a rustic wooden table.

pizza oven cta 2025 ver2b Chicken and Cabbage Pirog Recipe for a Cozy Homemade Treat

Why You’ll Love This Chicken and Cabbage Pirog

Flaky pastry? Check. Savory filling? Check. A perfect balance of textures and flavors? Absolutely! This pirog is the ultimate comfort food and can be made ahead, so it’s great for meal prep or entertaining.

Your Grocery List

2 cups cooked, shredded chicken
2 cups shredded green cabbage
1 small onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried dill
Salt and pepper, to taste
2 sheets puff pastry, thawed
1 large egg, beaten
1 tablespoon sesame seeds (optional, for topping)

Tips for Perfect Chicken and Cabbage Pirog

This recipe is super versatile, so you can customize the shape of your pirog to suit the occasion or your preferences:

Rectangle: Use a 9×13 pastry shape to create a traditional flat rectangular pirog that can be sliced into squares.
Circle: Roll out your pastry into a round shape for a beautiful, pie-like presentation.
Turnovers: Cut the pastry into smaller squares or triangles for individual portions, perfect for snacks or appetizers.

No matter what shape you choose, be sure to seal the edges tightly to keep the filling from spilling out during baking.

Storing and Reheating Leftovers

This pirog stores and reheats wonderfully, making it a great option for leftovers:

Storage: Wrap tightly in foil or plastic wrap and refrigerate for up to 3 days.
Freezing: Freeze the unbaked or baked pirog for up to 2 months. Bake directly from frozen or reheat baked slices in the oven.
Reheating: Reheat in the oven at 350°F for 10-15 minutes, or until warmed through and crisp.

Make It Even Better

Elevate your pirog with these creative twists:

Add Cheese: Sprinkle shredded cheddar or mozzarella into the filling for extra richness.
Spice It Up: Add a pinch of cayenne or red pepper flakes for a spicy kick.
Veggie Boost: Stir in sautéed mushrooms or grated carrots for added flavor and texture.

Fun Facts

Did you know that “pirog” comes from Eastern Europe and is similar to pies or turnovers? It can be sweet or savory, making it a versatile dish that’s beloved in many cultures!

Pairings

Serve this pirog with a simple green salad or a warm bowl of soup for a comforting meal. For dessert, try a light fruit tart or a slice of apple strudel.

Savory Chicken and Cabbage Pirog

This savory chicken and cabbage pirog features a flaky pastry filled with a hearty, flavorful chicken and cabbage mixture. Perfect for cozy meals or special gatherings!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Main Course, Snack

Cuisine Eastern European

Servings 6 slices

Calories 400 kcal

Equipment

Large skillet
Mixing bowl
Baking sheet
Pastry brush

Ingredients

2 cups cooked shredded chicken
2 cups shredded green cabbage
1 small onion diced
2 cloves garlic minced
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried dill
Salt and pepper to taste
2 sheets puff pastry thawed
1 large egg beaten
1 tablespoon sesame seeds optional, for topping

Instructions

Preheat your oven to 375°F and line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until fragrant.
Stir in the shredded cabbage and cook for 5-7 minutes, until softened. Add the shredded chicken, paprika, dried dill, salt, and pepper. Mix well and cook for 2 minutes. Remove from heat and let cool completely.
On a lightly floured surface, roll out one sheet of puff pastry to your desired shape (rectangular, circular, or individual squares) and place it on the prepared baking sheet. Spread the cooled filling evenly over the pastry, leaving a 1-inch border around the edges.
Roll out the second sheet of puff pastry into the same shape and lay it over the filling. Seal the edges by crimping with a fork. Brush the top with beaten egg and sprinkle with sesame seeds, if using.
Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and flaky. Let cool for 5 minutes before slicing and serving.

Notes

This pirog can be served warm or at room temperature. Adjust the shape of the pastry for different presentations, such as a round pirog or individual turnovers. Add sautéed mushrooms or grated carrots to the filling for extra flavor and texture!

Keyword Cabbage Pie, Chicken Pirog, Savory Pie