Chicken and mushroom pancake pie
Origin of the recipe
A chicken and mushroom kurnik made with pancakes is a modern take on the traditional Russian pie, "kurnik," which has been prepared for centuries for weddings and major celebrations. The classic kurnik was baked from yeast or puff pastry and filled with chicken, mushrooms, eggs, and grains. A simplified version uses thin pancakes instead of dough, layered with filling and baked with sour cream or sauce. This version retains the spirit of the festive dish while significantly saving time and effort. Today, a kurnik made with pancakes is popular as a spectacular and delicious alternative to pies—especially during mushroom season or for family celebrations.
What do you need for cooking?
Ingredients
For the filling
-
Onion
-
Butter
-
Boiled chicken meat
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Champignons
-
Cream 20%
-
Salt and ground pepper
For the test
-
Flour
-
Eggs
-
Milk
-
Vegetable oil
-
Salt
Kitchen utensils
- Whisk
- shoulder blade
- Sieve
- Baking pan
- deep bowl
- Non-stick frying pan
- Food processor/blender
Step-by-step recipe:
Step 1:
Chop the onion into small cubes and fry in a frying pan with butter until golden brown.
Step 2:
Add chopped mushrooms to the pan and fry until cooked.
Step 3:
Cut the previously boiled chicken into small pieces.
Step 4:
Add cream to the pan and stir.
Step 5:
Add the chicken to the pan with the mushrooms and onions. Fry until cooked through.
Step 6:
Add salt and black pepper to taste to the pan. Stir and remove from heat.
Step 7:
Place the previously prepared pancakes in a baking dish.
Step 8:
Place a layer of chicken and mushroom filling and cover with a pancake.
Step 9:
Alternate pancakes filled with chicken and mushrooms.
Step 10:
Once you have placed all the filled pancakes, carefully fold the edges of the bottom pancakes as shown in the image.
Step 11:
Bake the chicken pie in the oven at 180°C for 15 minutes.
Step 12:
Serve the chicken pie warm with sour cream or any other sauce of your choice.
Cooking tips:
Make the pancakes ahead of time and chill them. Warm or hot pancakes tear easily when forming the kurnik. Let them cool completely to ensure they become elastic and firm.
Use a thick filling. A chicken and mushroom mixture that's too rich can make the pancakes soggy and ruin the texture of the kurnik. Fry the filling until the excess moisture evaporates and let it cool before assembling.
Chop the chicken and mushrooms finely and evenly. This will ensure even distribution of the filling and make it easier to roll the pancakes.
Spread a thin layer of filling on each pancake. Don't overfill the pancakes—a thin layer is easier to roll and won't squeeze out when slicing the finished chicken pie.
Assemble the kurnik in a pan. Use a round pan (such as a muffin or cheesecake pan) to ensure the kurnik holds its shape during baking and is easy to remove after cooling.
Let the chicken pie rest after baking. Before serving, let it sit for 15–20 minutes—this will help it set and prevent it from falling apart when cut.
