Chicken pie with potatoes
6 servings
120 minutes
Kurnik with potatoes is a traditional Russian pie symbolizing family warmth and home comfort. Its roots go back centuries when it was prepared for holidays and celebrations, considered a dish of abundance and prosperity. The combination of flaky dough, tender potatoes, and juicy chicken creates a harmony of flavors: the softness of the dough frames the aromatic, hearty filling. Bay leaf adds a refined spicy note to the pie, while butter makes the filling especially tender. Perfect as a main dish or snack, it can be served with hot broth or sour cream. Baked to a golden crust, it delights the eye and fills the home with wonderful aromas, awakening feelings of nostalgia and hospitality.
1
Slice the onion into thin rings.
- Onion: 1 piece
2
Slice the potatoes into rings and salt them in a separate bowl.
- Potato: 4 pieces
- Salt: 10 g
3
Cut the chicken thighs, season with salt and pepper.
- Boneless chicken thigh fillet: 4 pieces
- Salt: 10 g
- Ground black pepper: to taste
4
Roll out the puff pastry.
- Unyeasted puff pastry: 2 pieces
5
Layer potatoes, onions, bay leaves, chicken, and butter (distribute 5-6 cubes) on the dough in order.
- Potato: 4 pieces
- Onion: 1 piece
- Bay leaf: 3 g
- Boneless chicken thigh fillet: 4 pieces
- Butter: 100 g
6
Cover with a second layer of puff pastry and make a hole in the center.
7
Brush with egg and send to a preheated oven at 180–200 degrees for one hour.
- Chicken egg: 1 piece
