Chicken Kurnik Pie with Rice and Mushrooms
A golden savoury pastry pie filled with chicken, rice, mushrooms and onion.
This savoury kurnik-style pie layers a cooked chicken and rice filling with mushrooms inside pastry. The source gives a yeast dough and filling but leaves several amounts vague; this version uses a measured, fully cooked filling before the pie goes into the oven. Cool the filling so it does not melt the dough, seal the lid well and cut a steam vent. Bake until the pastry is browned and the centre is hot. Poach chicken in simmering water until it reaches 74°C (165°F). Cool and dice. Cook rice in water until tender; drain if needed. Melt butter in a pan. Cook onion and mushrooms 8 minutes until softened and their liquid evaporates. Season with salt and pepper.
Recipe card
Chicken Kurnik Pie with Rice and Mushrooms
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Cook the chicken and rice
Poach chicken in simmering water until it reaches 74°C (165°F). Cool and dice. Cook rice in water until tender; drain if needed.
Cook mushrooms
Melt butter in a pan. Cook onion and mushrooms 8 minutes until softened and their liquid evaporates. Season with salt and pepper.
Make filling
Combine chicken, rice and mushroom mixture. Cool completely. Heat oven to 190°C (375°F).
Line the pie dish
Use two-thirds of pastry to line a 23-cm pie dish, leaving a little overhang. Add cooled filling and level it.
Top and seal
Cover with remaining pastry. Press edges together, trim and crimp. Cut a small steam vent and brush with beaten egg.
Bake
Bake 35 to 45 minutes until deeply golden and piping hot in the centre. Rest 10 minutes before slicing.
How to tell when it is ready
Bake 35 to 45 minutes until deeply golden and piping hot in the centre. Rest 10 minutes before slicing.
Tips
- Poach chicken in simmering water until it reaches 74°C (165°F).
- Melt butter in a pan.
- Combine chicken, rice and mushroom mixture.
- Use two-thirds of pastry to line a 23-cm pie dish, leaving a little overhang.
Troubleshooting
- If pastry browns early, cover loosely with foil.
- If filling is wet, cook mushrooms until their liquid has evaporated before combining.
Substitutions
- Use leftover cooked chicken, measuring 500 g.
- Use plant-based pastry and butter alternative.
Variations
- Add chopped dill to the rice.
- Use cooked potatoes instead of rice.
Serving suggestions
- Serve with a green salad.
- Add dill yoghurt on the side.
- Pair with clear soup.
- Offer pickled vegetables.
Make ahead
Prepare components ahead and store safely. Refrigerate leftovers within 2 hours for up to 3 days. Reheat until steaming hot throughout.
Storage
Refrigerate leftovers within 2 hours for up to 3 days. Reheat until steaming hot throughout.
Food safety
Cook chicken to 74°C (165°F); cool filling promptly and refrigerate leftovers within 2 hours.
Frequently asked questions
Can I prepare kurnik ahead?
Cook the filling a day ahead and refrigerate. Assemble shortly before baking, or bake and reheat slices until steaming.
How should I store chicken kurnik pie?
Refrigerate leftovers within 2 hours for up to 3 days. Reheat until steaming hot throughout.
Serve with a green salad. Refrigerate leftovers within 2 hours for up to 3 days. Reheat until steaming hot throughout.
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