Every housewife should know how to cook chicken. Since ancient times, a large closed pie with a complex filling has been served at festive, wedding, and royal tables.

But the preparation of chicken always follows certain principles, no matter what dough and what filling it is prepared with:

• the filling always consists of several layers;
• A thin layer of dough is placed between the layers of filling;
• to allow steam to escape, you need to make a hole in the lid of the pie;
• Traditional Russian herbs: dill and parsley must be included in the filling.

Simple recipes for chicken pies

Early ripening kurnik with chicken and potatoes can be baked from kefir dough.

For the filling, take the most common products:

• chicken meat - 400 g;
• several potatoes - 400-500 g;
• onion - about 150 g;
• butter - 50 g;
• salt, black pepper to taste;
• parsley and dill.

For the dough, salt 1 cup of kefir and add a little sugar (0.5 tsp). Melt 100 g butter, margarine. Place butter and kefir in a bowl, add 2 cups of flour in a heap. Sprinkle baking soda (1/4 tsp) on top of the flour and mix them a little.

Then mix the flour with the liquid component of the dough. You may need to add more flour. Knead the dough into a soft dough, but it should not stick to your hands. Cover the bowl with the dough and leave it at room temperature for 1-1.5 hours.

Prepare everything for the filling:

1. Slice and quickly fry the chicken in oil. Add onion, salt, pepper and cook for another 10 minutes.
2. Grate raw potatoes on a coarse grater or cut into thin slices.
3. Chop the greens.

Grease a mold or frying pan with oil. Preheat the oven to 180 0 C. Divide the dough into 2 unequal parts. From the larger one, roll out a layer for the bottom of the pie so that when placing it in the mold you get high sides. Place a layer of potato slices, salt and pepper them a little.

Place the second layer of chicken filling on top of the potatoes and distribute it evenly. Roll out a smaller portion of the dough and cover the filling. Connect the edges and make a hole for steam to escape.

Bake the kurnik with potatoes and chicken for about 40 minutes, until the crust is browned. During baking, you can pour 2-3 tablespoons into the hole. chicken broth or hot water.

Another simple chicken recipe is this:

1. Whisk 0.5 cups of water or milk with 2 chicken eggs in a bowl. Add a pinch of salt.
2. Melt 150g butter or margarine and pour it into the bowl with the egg mixture. Adding flour little by little (4-5 cups), knead a soft dough and leave it to “rest” for half an hour.
3. Cut chicken meat (500 g) into small pieces. You can take chicken fillet or leg.
4. Cut 2-3 onions (150-200 g) into rings or half rings. The amount of onion can be increased or decreased depending on taste.
5. Divide the dough into parts approximately in a ratio of 1:2. Roll out the larger part and place it in a greased mold, making high sides.
6. Distribute the chicken meat over the dough, season it with olive or other vegetable oil (3-4 tbsp). Season with salt and pepper, place onion rings on top and fold the edges of the dough over the filling. Roll out the remaining dough and make a lid.
7. Bake the pie in an oven preheated to 180 0 C for 50 minutes.

The easiest way to make pancake chicken with boiled or fried chicken. Bake pancakes according to the recipe below, place them in a mold, making sides, and fill with filling. Cover the pie. Bake the pancake chicken for 20 minutes.

Traditional kurnik: recipe

For festive and special occasions, you will have to try and prepare a real kurnik pie in the oven with many fillings from rich yeast dough.

If you prepare the filling and pancakes in advance, you won’t have to spend a lot of time cooking on holiday:

1. The main ingredient of the filling is chicken. For a special occasion, you should prefer a fat village chicken. But country chicken does not cook quickly: it must be boiled for 1.5 hours with the addition of whole carrots and onions, parsley root, black peppercorns and bay leaves. There should not be too much water - just enough to cover the carcass. Cook the chicken over high heat until it boils and then reduce it so much that the boil is barely noticeable. Cool the chicken in the broth.
2. For pancakes you will need 1 liter of milk, 2 eggs, salt and sugar to taste, 1-2 tbsp. vegetable oil and flour as needed to obtain a dough with the consistency of kefir. Heat a frying pan and grease it with a piece of lard. Pour the dough and let it spread over the pan. After 1-2 minutes, you can try turning the pancake over. Brown the other side and remove to a plate. Bake about 15 pancakes this way.
3. Boil 1 cup of buckwheat. You need to take exactly 2 times more water. Then the porridge will turn out crumbly and will not be overcooked.
4. Surely salads will also be prepared for the festive table, which will require hard-boiled eggs. You can immediately cook an extra 5-6 pieces for chicken.

Once the fillings are ready, preparing the pie itself won't take much time. You just need to put the dough: dissolve in 2.5 tbsp. warm milk 50 g yeast and 2-3 tbsp. sugar, add flour to make a mass similar to sour cream. Place the dough in a warm place for 40 minutes.

Pour 50 g of sugar, 1 tsp into the risen dough. salt, pour in 100 g of melted butter and 2 eggs. Add enough flour to obtain a dough that is very soft to the touch. Knead it so that it begins to lag behind the dishes and hands.

Place in a warm place for about 1 hour. It will rise very much, punch it down and leave for another 40-60 minutes. Place the risen dough on a table dusted with flour and divide into 2 parts. For a real kurnik, a smaller piece of dough will go to the bottom of the pie.

Having rolled out the layer, lay it out in layers:

• buckwheat (it can be mixed with raw mushrooms);
• pancakes to cover all the porridge;
• chopped egg with herbs;
• pancakes;
• boiled chicken meat, cut into pieces, with onions and black pepper;
• another layer of pancakes.

Roll out the dough and cover the pie, forming a dome. Decorate with dough figures, make a hole at the top. Bake in an oven preheated to 180 0 C for 40-50 minutes. After 20 minutes from the start of the process, pour 3-4 tablespoons of broth into the hole on the top.

Multicooker recipe

Sometimes they ask about how to cook chicken in a slow cooker. There is no difference in the fillings and assembly of the pie.

For example, you can do this:

• boil the chicken and make sauce from 2 tbsp. oil, 2 tbsp. flour (heat a little with butter) and broth;
• boil buckwheat or rice, you can cut potatoes into slices;
• chop green onions, parsley and dill.

Assemble the pie as usual, layering the filling. Any dough will do. You can save time and make chicken from pancakes. Cook the cake on the “Bake” mode for 40 minutes. After that, turn it over and cook for another 30 minutes. In a slow cooker, you can cook chicken and potatoes according to the recipe above.

By using different grains for simple versions of chicken, adding mushrooms and replacing meat with minced meat, you can diversify the pie and delight your family with new shades of taste.

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How to cook chicken?

In essence, kurnik is a pie made from yeast dough, in which there is not one, but several fillings, arranged in layers one above the other. The fillings in the kurnik are separated from each other by ordinary Russian pancakes. If you decide to bake a classic kurnik, a step-by-step recipe with photos of which you will find on this page, set aside four hours of free time for this. Cooking chicken is not so much complicated as it is a long and painstaking task.

And the main thing in chicken, as in any yeast pie, is the dough. Kneading yeast dough is quite hard work, you will find it easier if you use a food processor for this. From the ingredients indicated in our recipe, you get about a kilogram of rich yeast dough. When finished, the kurnik has a diameter of 30 cm and a height of 8 cm. The kurnik can be divided into 10-12 servings. The calorie content of chicken is average. One hundred grams of pie contains 220 kilocalories.

Ingredients for preparing kurnik with chicken and mushrooms

For the rich yeast dough:

• Eggs – 3 pcs.
• Butter – 150 g
• Milk 2.5% fat - 80 ml
• Salt – 1 tsp.
• Granulated sugar – 4 tbsp. l.
• Dry yeast – 3 tsp.
• Wheat flour – 490 g

For the chicken filling:

• Chicken breast – 1 pc.
• Bay leaf – 1-2 pcs.
• Allspice – 3-4 pcs.
• Salt - to taste
• Onions – 1 pc.
• Butter - 30 g

For the cabbage filling:

• White cabbage – 300 g
• Carrots – 1 pc.
• Butter – 50 g
• Salt - to taste

For the mushroom filling:

• Salted mushrooms (saffron milk caps or any other mushrooms) – 150 g
• Eggs – 4 pcs.

For pancake dough:

• Eggs – 1 pc.
• Milk – 500 ml
• Salt – ½ tsp.
• Sugar – ½ tbsp. l.
• Wheat flour – 1 cup
• Vegetable oil – 3 tbsp. l.

To lubricate the chicken pot:

• Eggs - 1 pc.
• Milk – 2 tbsp. l.
• Melted butter – 1 tbsp. l.

Step-by-step recipe for preparing classic chicken chicken with photos

Remove all products from the refrigerator in advance so that they are at room temperature. It is especially important that the butter becomes very soft.

Let's start with the most important thing - the test. First prepare the dough dough. To do this, heat the milk to 35-40 degrees. Add sugar and dry yeast to the milk. It is very important not to overheat the milk, otherwise the yeast simply will not rise.

Since I am going to use a food processor to knead the dough in the future, I placed the dough directly in the bowl of the food processor. To make the yeast ferment faster, cover the bowl with cling film and place in an oven preheated to 30 degrees for 5-10 minutes.

While the yeast is rising in the oven, let the chicken breast cook. Pour a small amount of water over the chicken breast, about 500 ml. The water should only slightly cover the chicken. Add onion, bay leaf, allspice.

When the water boils, skim off the foam and reduce the heat to low. Cook the chicken breast for about 30 minutes at a low simmer, adding salt at the end. After 5-10 minutes in the oven, the yeast will completely dissolve and begin to bubble.

Add salt and eggs to the bowl, sift in about half the flour.

Start kneading the dough using a food processor fitted with the hook attachment. Turn on the combine at medium speed. Once the flour, yeast and eggs are combined, begin adding the remaining flour and butter. Divide the softened butter into 4-5 parts and add alternately a piece of soft butter, a little flour, etc. Knead the finished dough for another 5 minutes. The dough will not be too dense, but it will stick to the hook.

Cover the bowl with the dough with cling film and place in the oven for an hour and a half. You decide for yourself when you see that the dough has risen.

While the dough is in the oven, make the fillings. Chop the cabbage thinly, mix with coarsely grated carrots, add salt and fry in butter until tender. Add 5 tbsp. l. chicken broth.

Boil the eggs, cool, cut into cubes, mix with chopped salted saffron milk caps.

I think that by this time your chicken breast has already boiled. Separate the meat from the bones, remove the skin, cut the meat into small cubes. Cut the onion into cubes, fry in butter, mix with chicken. Add 9 tbsp. l. chicken broth.

We have all three fillings ready. All that's left is to bake the pancakes. Break the egg, add half a glass of milk, salt, sugar, flour. Knead a smooth dough without lumps, dilute with the remaining milk, add vegetable oil to the finished pancake dough. Bake pancakes. I won’t go into depth about how to bake the length. If you decide to take up chicken, then you will be able to bake pancakes. We need 4 pancakes. You may end up with more pancakes than you need.

Everything is ready to assemble the chicken house. Now the dough has risen.

Place the dough on a large cutting board, separate a small piece of dough for decoration, and divide the rest of the dough into two unequal parts. Roll out most of the dough and place in a greased pan. The dough should be larger in diameter than the mold. Place the first pancake on the dough.

Add chicken filling.

Place the pancake back.

Place the cabbage filling.

Place the pancake back.

And finally the last one, mushroom filling.

Cover everything with the last pancake.

Roll out the remaining dough, cover the chicken pot, and pinch the pie.

Preheat the oven to 190 degrees. Roll out the remaining dough into a flat cake 5 mm thick and cut it into strips. Cut the strips using scissors.

Grease the chicken pot with a mixture of eggs and milk. Arrange decorations in the form of spikelets.

Cut out three leaves.

Place them in the center of the chicken house. Brush the decorations with egg and milk.

Bake kurnik with chicken and mushrooms for 30-40 minutes. Grease the finished chicken with melted butter, cover with baking paper, and place a towel on top. After about thirty minutes, the crust of the chicken will become soft, and you can already try it.

In order to prepare a classic kurnik, you need to have enough patience and free time, but the result lives up to all expectations. A delicious dish is ready for you and your guests!

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A real chicken recipe with photos. How to quickly and easily cook chicken? Video recipe.

Photo gallery: A real chicken recipe with photos. How to quickly and easily cook chicken? Video recipe.

Kurnik is perhaps the most famous pie in traditional Russian cuisine. No wonder he was called the king of all pies.

This dish has always been considered special and festive, so it was served only on special days - for example, at a wedding.

Today, chicken has become a more popular dish and is prepared not only for holidays. Kurnik dough can be different - shortbread or puff pastry, unleavened or rich. Usually in recipes there are 2 types of dough - from one pancakes are fried, which are used to separate the layers, and from the second they are used to make a cap or dome of the pie. We will look at dough recipes for chicken chicken later in the article.

The main ingredient in the kurnik recipe is chicken. The traditional recipe also includes porridge, mainly buckwheat, and fried onions with eggs. Then everything depends on the imagination of the hostess. Kurnik recipes are varied - the filling was sauerkraut, potatoes, mushrooms, and a mixture of other types of meat. The basic rule: a traditional kurnik has a lot of filling!

Chicken recipes, as a rule, are carefully kept in the family for decades, and if you have one, share it in the comments!

And we will look at the most popular and traditional recipes. Let's cook chicken together!

Kurnik from shortcrust pastry - a simple recipe with photos

• 600 grams of onion;
• 1000 grams of chicken meat;
• 80 g butter;
• 4 eggs;
• 300 grams of cheese.

How to cook quick chicken

Remove the chicken from the bones and cut the meat into 50g pieces. Cook the chicken with a little water, covered, over low heat for 35-40 minutes.

To prepare the dough, mix sour cream with butter, kneading with a fork or hands. Add salt, soda and, adding flour, knead the dough. Leave for 30 minutes at room temperature.

Peel, wash and finely chop the onion. Melt the butter in a frying pan and fry the onion until translucent for 6 minutes, stirring constantly over medium heat.

Grate the cheese on a coarse grater. Cut the boiled chicken meat across the grain into slices 1 cm thick and disassemble into small pieces.

Separate 3/4 of the dough, roll it out into a layer with a thickness of 1/2 cm. It is important to know that the size of the layer should allow you to slightly cover and pinch the filling of the kurnik after placing it on a baking sheet. Place the dough in a 25cm round tin, allowing the edges to overhang.

Place chicken pieces on the dough, then sautéed onions and the third layer - cheese, grated on a coarse grater. Pour raw eggs over everything without breaking the yolks - they should be like a fried egg. Place them beautifully around the perimeter of the pie, placing one yolk in the middle.

Roll out the rest of the dough to a thickness of 0.5 cm. Make a crosswise cut in the center. Cover the filling with this small layer and pinch its edges with the edges of the main large layer. Do this carefully so as not to damage the yolks. Try to let the yolk peek out from the cut in the middle.

Bake the chicken for 45 minutes in an oven preheated to 200 degrees. Serve to the table. Bon appetit!

Traditional Kurnik recipe

• 400 grams of wheat flour;
• 100 grams of butter;
• 1/4 cup milk;
• 1 egg;
• 3 tbsp. spoons of sour cream;
• soda (on the tip of a knife);

pancake batter:

• 1.5 kg of chicken meat;
• 2 pieces of medium onions;
• 400 grams of champignons or porcini mushrooms;
• 200 grams of boiled buckwheat (or rice, millet);
• 2 hard-boiled eggs;
• dill and parsley;
• spices to taste;
• salt.

How to cook

Preparing the dough for chicken.

Knead the dough for the “hat” from the indicated ingredients and divide it into 3 parts. You will need to roll out two layers - one will serve as the base, and the second, larger one, will cover the entire chicken pot. Another part of the dough will be needed for decoration.

Use the pancake batter to make 7-8 pancakes. The more layers you have, the more pancakes you will need.

Boil finely chopped chicken in a small amount of broth with bay leaf, pepper and salt. Boiled chicken is the second filling.

The third filling will be a mixture of crushed boiled eggs with fried mushrooms.

Let's start collecting chicken.

Place oiled parchment paper on a baking sheet or frying pan and place a circle of rolled out dough on it. Next, lay out the fillings in layers, each of which needs to be covered with a pancake - start with rice, then chicken filling, and the third level - mushrooms. Cover the kurnik with thinly rolled dough. Press the edges of the two sheets of dough together tightly. If you have dough left, decorate the pie with figures made from it. At the end, the entire cake should be greased with beaten yolk. In the middle of the assembled chicken pot, make a hole on top through which steam will escape.

Kurnik with chicken and potatoes step by step recipe Related posts.

Street food looks quite appetizing and therefore attracts people to it like a magnet, but you never know what you might find in a golden brown pie or puff pastry. If you have a picnic, a business trip or work late at the office, then the ideal snack will be hand-made portioned chicken and potatoes. Sliced ​​onions and a well-chosen combination of spices give the baked goods a divine aroma that will definitely not leave anyone indifferent.

Since ancient times, on the occasion of the main Christian holidays, as well as at wedding celebrations, it has been customary to serve a special pie with meat or fish filling, called kurnik. Its dough base is different - yeast, sand or puff pastry.

A classic of the genre is considered to be multi-layered high pastries with different fillings. But it is good for a general feast, but taking it on the road or to work is not very convenient - it crumbles and breaks. For such cases, portioned baked “triangles” or meat “envelope pies” are ideal.

How to bake the most delicious chicken at home

• If you have little time for cooking, it is better not to make yeast dough, but to make a shortbread base for baking or use ready-made dough from the supermarket.
• In order for the filling to have a richer meaty taste, we recommend putting chopped poultry fillet inside, rather than minced through a meat grinder.
• It will be much easier to cut the meat if it is not completely defrosted.

• The taste of chicken and potatoes in the filling will become more intense if you season it not only with black pepper, but also with ground dry bay, rosemary, curry, and ginger.
• It is not necessary to put eggs in the shortbread dough, and if you add them, then no more than 1 egg, otherwise the base will turn out too broken.
• You can knead the dough in two ways - traditional manual and machine, that is, using a bread machine, using the “Dough Kneading” mode.

• If you replace half the butter with the same amount of margarine, the dough will be even more tender and will cost much less.
• It is better to take those potato tubers that boil quickly.
• In the absence of fresh herbs, you can put them in the filling and ice cream.
• An indicator of dough readiness is that it stops sticking to your hands.
• We also add the remaining hard cheese to the filling - it will add sophistication to it, but it (the filling) will not spill out.

Small kurniki with chicken and potatoes, step-by-step recipe

Ingredients

• - 10 tbsp. + -
• — 100 g + -
• — 100 ml + -
• - 1 tbsp. + -
• - 1 tbsp. + -
• - 1 PC. + -
• - 1 tsp. + -
• — 300 g + -
• - 3 pcs. + -
• - 1 PC. + -
• - 1 tbsp. + -
• - 1/3 tsp. + -
• - 1 bunch + -
• Spices to taste - 1 pinch + -

How to bake delicious mini chicken chicken with your own hands

1. Pour milk into the melted butter (it should not be hot!), add sour cream and mayonnaise - shake everything up.
2. Add half a teaspoon of salt to the flour, mix and add to the liquid mixture.
3. After kneading the dough until smooth, wrap it in plastic and leave to “rest” for half an hour.
4. Peel the potatoes and peel the onion.
5. We cut the vegetables: tubers into cubes no larger than 1 cm in size, and onions as finely as possible.
6. Remove the skin from the poultry fillet, remove the fat and cut it into thin pieces (no thicker than 0.5 cm).
7. Mix vegetables and meat, add washed chopped herbs, season the filling with spices, add salt.
8. Divide the dough into 8-10 identical pieces, roll into pancakes, about 55 mm thick.
9. Place a full tablespoon of filling in the middle of each pancake.
10. We fasten the edges of the dough in the form of triangles: first we form the back scallop, and then the front one. Do not pinch the middle - steam will escape from the remaining hole during baking.
11. After greasing a baking sheet with oil, place the “triangles” in it and place them in a heated oven.
12. At 180 degrees, bake the chicken chicken for about half an hour, setting the lower and upper heating, then take it out, brush the top with an egg beaten until smooth and put it in the oven for another 10 minutes until browned.

Serve warm pastries with juicy filling with tea or meat broth. And when it cools down, you can take it to work or school as a snack. It turns out very tasty with minimal calorie content: only 245 kcal per 100 g of rosy homemade baked goods.

Recipe for kurniks (small) with chicken and potatoes

To make shortcrust pastry even more juicy and tender, we suggest adding tomato pieces to it.

Ingredients

• Ice cream butter – 150 g;
• Wheat flour (premium grade) – 2 tbsp.;
• Cow's milk – 100 ml;
• Mayonnaise – 100 g;
• Egg – 2 pcs.;
• Chicken breast – 1 piece;
• Medium potatoes – 3 pcs.;
• Hard tomatoes – 2 medium fruits;
• Onions – 2 pcs.;
• Dill (greens) – 1 bunch;
• Black pepper (ground) - to taste;
• Coarse salt – 1 tsp;
• Vegetable oil – 3 tbsp.

How to make mini chicken chicken and potatoes at home

1. Grind the very cooled butter on a coarse grater and add it to the sifted flour, rub with your hands until crumbs are obtained.
2. Combine 1 egg, mayonnaise and milk, add some salt and beat with a mixer or fork by hand.
3. Combine both parts of the dough and mix them until perfectly homogeneous.
4. While the chicken base, wrapped in cling film, is “resting,” we will start filling.
5. After peeling the potatoes and onions, we chop them as in the first case.
6. We also cut the meat into small cubes and chop the greens randomly.
7. Heat half the oil in a frying pan, put the meat in it and fry over medium heat until it turns white.
8. Add the chopped onion and keep it on the fire until it softens.
9. In another frying pan, fry the potatoes in oil, covering it with a lid. Cooking time is about 10 minutes.
10. Next, combine the fried parts of the filling, add chopped dill, half a beaten raw egg, season with pepper and, if desired, other spices - mix everything.
11. Add diced strong tomatoes.
12. Divide the dough into parts, roll each into pancakes, 5 mm thick, fill them with filling and form “triangles”, leaving the middle open.
13. Bake them in the oven on a greased sheet until browned, brushing with the remaining egg.

If you have a long walk ahead, it would be a good idea to take a snack with you. Small kurniks with chicken and potatoes, baked in the oven according to your favorite recipe, will be an excellent alternative to street fast food of dubious quality.

They are easy to prepare, keep you full for a long time, and can be given even to a child without fear.

• 2-3 tbsp. white flour;
• 1 tbsp. sour cream;
• 0.5 tbsp. kefir (sour milk);
• 2 gr. baking powder;
• 0.5 packs of butter;
• 1-2 pcs. chicken eggs;
• 1 chicken breast without skin;
• 1-2 onion heads;
• 3-5 potato tubers;
• 0.5 bunch of fresh parsley;
• a little vegetable oil for frying the filling;
• 3 pinches of salt.

• Preparation time: 00:20
• Cooking time: 00:45
• Number of servings: 6
• Complexity: average

Preparation

Russian kurnik is distinguished by a delicious juicy filling made from raw potatoes and chicken browned in vegetable oil. This pie is baked from quick-cooking butter dough, which significantly reduces the time spent on preparation. A detailed recipe with photos will make the whole process simple and understandable.

Kurnik is a layer cake with a juicy and aromatic filling, which in Rus' was prepared mainly for weddings and other special occasions. This pastry is also called king or king pies. Any filling for chicken can be used: mushrooms, sauerkraut, eggs, boiled rice, buckwheat, potatoes and, of course, chicken. Various doughs are also used for the pie: puff pastry, yeast dough, butter dough, shortbread dough, or ready-made thin pancakes. Next, consider a recipe with a photo of a delicious juicy chicken with potatoes and chicken.

Yeast chicken with potatoes, mushrooms and chicken

Traditional kurnik pie is distinguished by a variety of fillings. Therefore, mushrooms are perfect for potatoes and chicken, which will make the filling richer and its taste multifaceted. For juiciness, water or broth is poured into the pie. These baked goods will create a real sensation at the dinner table.

Number of servings: 8.

Cooking time: 180 minutes.

Calorie content: 207.1 kcal per 100 g.

Ingredients:

• 250 gr. soft margarine;
• 0.5 liters of fresh milk;
• 1 tbsp. sweet sand;
• 1 tsp table salt;
• 2 pcs. fresh eggs;
• 11 gr. dry yeast;
• 1 kg of wheat flour;
• 500-800 gr. chicken fillet;
• 400-600 gr. fresh champignons;
• 1-2 onions;
• 3-4 tbsp. homemade mayonnaise;
• 50 gr. butter;
• 6-8 potato tubers;
• 0.5 tbsp. broth;
• 1-2 pinches of salt and black pepper (for filling).

Cooking process:

1. At the beginning of cooking, make the yeast dough. Heat the milk to a temperature of 38 degrees so that it is moderately warm. We dilute yeast, sugar, and salt in milk. Also add half the melted margarine for baking. Cover the resulting dough with a napkin and move it to a warm place without drafts for a quarter of an hour.
   
   

   Yeast cannot be diluted in hot milk, because... Yeast bacteria will be killed by high temperature.

2. When the yeast rises, beat in the eggs, the remaining margarine, and sift the flour. Mix all the ingredients with a spoon, then switch to manual kneading. Leave the homogeneous elastic dough to rise for an hour, covering it with a bowl.
3. While the yeast dough is ripening, prepare the filling. We thoroughly rinse the mushrooms, freshen the stem cut, and clean the cap. Cut the champignons into slices or large cubes. Peel the onion and finely chop it into cubes. Place the onion in a hot frying pan with vegetable oil and fry, stirring, until transparent and soft. Add mushrooms to the frying pan, stir, salt and pepper. Fry the champignons until all the mushroom juice has completely evaporated. Place the contents of the pan on a plate to cool.
   
4. Peel the potato tubers, rinse and dry them with a napkin. Cut the potatoes into thin circles.
   

   To prevent the potatoes from darkening before adding them to the pie, you can add a small amount of water to them. Dry thoroughly before putting into the pie.

5. Rinse the chicken fillet, dry it, cut into medium cubes.
6. Knead the risen dough and divide it into 2 parts. Roll out one half with a diameter larger than the shape to create high sides. Place a layer of dough in a fireproof mold greased with vegetable oil and form sides from the dough.
   
7. Now generously grease the base with mayonnaise, place half of the potato slices on top, salt and pepper to taste. For juiciness, occasionally spread small pieces of butter over the potatoes.
8. Place a layer of cooled fried champignons on top. Cover the mushrooms with a layer of chopped raw chicken, which we season with salt and pepper.
9. Lay out the remaining potatoes, add salt, and draw a thin mayonnaise mesh on the surface.
10. Roll out the rest of the dough so that the diameter is equal to the diameter of the mold. Cover the filling with dough and seal the edges well. Make a hole in the center of the pie and pour in the broth.
11. Brush the kurnik pie with egg yolk, place it in an oven preheated to 180-200 degrees, and bake for 2-2.5 hours.
    
12. All the liquid from the chicken may not evaporate after baking, so after the oven we let the cake brew for another 30-50 minutes.

They also prepare small portions of chicken stuffed with potatoes, onions and chicken. They are formed in the form of bags or triangles. Holes are made in the center of each product into which a spoonful of chicken broth is poured. These pies are convenient to take with you on the road or give to children at school for a snack.

Classic kurnik is a recipe thanks to which you can prepare an original Russian pie with your own hands. A multi-layer product with various fillings is especially popular today and, despite the labor intensity, is in great demand in the home kitchen. Even in a simplified form, traditional baking is also good, and pleases with its rich taste and lush appearance.

How to cook chicken?

Kurnik pie was served on holidays and symbolized well-being and prosperity, and therefore was distinguished by a variety of “rich” ingredients. Traditionally, kurnik is made with pancakes that contain several types of filling. In addition to the pancakes and filling, the dough for the base and the top layer covering the pie is mixed separately.

1. Any dough is suitable for chicken: yeast, shortbread, kefir or sour cream.
2. The filling for kurnik is varied and, in addition to chicken, buckwheat porridge and eggs, it can be fish, meat, or mushroom.
3. Having prepared the ingredients, you can begin assembling the pie. The first layer of dough is laid, followed by a layer of pancakes. The first layer of filling is laid out on them. Next, the layers alternate.

The recipe for kurnik dough allows you to prepare fluffy and rosy baked goods. Despite the huge variety, rich yeast dough is considered classic. It not only gives the product softness and fluffiness, but also serves as an excellent material for creating traditional kurnik decorations: braids, leaves and ritual figurines.

Ingredients:

• egg - 3 pcs.;
• butter - 150 g;
• milk - 70 ml;
• sugar - 80 g;
• yeast - 15 g;
• flour - 500 g.

Preparation

1. Dissolve yeast and sugar in milk.
2. Add salt, eggs and half the flour.
3. Stir, add butter and the rest of the flour.
4. Set aside the kneaded dough for 2 hours.

Kurnik with chicken and potatoes - recipe

It is a baked product that, with the addition of available ingredients, only becomes tastier and juicier. The main condition when preparing a homemade pie is to quickly prepare the dough and filling. This recipe is quick and simple, since the dough mixed with kefir is filled with raw filling.

Ingredients:

• flour - 750 g;
• kefir - 250 ml;
• margarine - 200 g;
• soda - 5 g;
• potatoes - 3 pcs.;
• onions - 2 pcs.;
• fillet - 250 g.

Preparation

1. Mix margarine with soda, kefir and flour. Knead.
2. Chop the onion, potatoes and fillet.
3. Divide the dough into two parts.
4. Place the filling and form a pie.
5. Classic kurnik is a recipe that involves baking at 200 degrees for 45 minutes.

One of the classic options that requires step-by-step preparation. Some actions can be done in advance: bake pancakes or prepare the filling. Subsequently, all that remains is to knead the yeast dough and assemble the pie. Despite the lengthy preparation, the kurnik is baked within half an hour.

Ingredients:

• champignons - 400 g;
• onions - 2 pcs.;
• fillet - 550 g;
• egg - 2 pcs.;
• milk - 500 ml;
• flour - 600 g;
• butter - 80 g;
• yeast - 25 g;
• sugar - 20 g.

Preparation

1. For pancakes, beat an egg with 250 ml of milk and 100 g of flour.
2. Fry mushrooms, onions and fillet.
3. Dissolve yeast and sugar in 250 ml of milk.
4. Add egg, flour and butter. Knead.
5. Roll out the dough into two layers.
6. Place the filling and pancakes on one.
7. Cover the pie with the second one.
8. Bake kurnik with chicken and mushrooms for 30 minutes at 200 degrees.

Classic kurnik is a universal recipe and, in addition to its pleasant taste, has a number of advantages. The ideal combination of cereals and chicken meat makes the dish satisfying, nutritious and healthy. Unlike previous labor-intensive recipes, kurnik is prepared simply and quickly, and can become not only a festive dish, but also a daily table decoration.

Ingredients:

• flour - 540 g;
• sour cream - 200 g;
• butter - 180 g;
• egg - 6 pcs.;
• fillet - 280 g;
• rice - 160 g.

Preparation

1. Boil the fillet, 4 eggs and rice.
2. Knead the dough from a couple of eggs, flour, sour cream and butter.
3. Roll it into layers.
4. Fill and shape the pie.
5. Bake chicken with rice in the oven at 200 degrees for 40 minutes.

Classic kurnik with pancakes - the recipe is simple, the pie turns out juicy and soft. The peculiarity of the dish is that the pancakes are topped with chicken and flavored with cheese. The pancake chicken is baked in the oven for only 15 minutes. To speed up the cooking time, you can bake the pancakes in advance. There is less hassle with this dish, and the taste is more tender and subtle.

Ingredients:

• pancakes - 15 pcs.;
• fillet - 650 g;
• champignons - 450 g;
• cream - 150 ml;
• cheese - 200 g.

Preparation

1. Fry the chicken fillet.
2. Soak mushrooms in cream.
3. Place pancakes in pan, sprinkle each with filling and cheese.
4. with chicken and mushrooms is baked for 15 minutes at 180 degrees.

Kurnik with cabbage and chicken is a simple recipe that especially busy housewives will love. Store-bought puff pastry eliminates the need for labor-intensive kneading, and preparing the chicken and cabbage filling will take no more than 20 minutes. All you need to do is place layers of prepared filling on the rolled out dough, greasing each one with mayonnaise.

Ingredients:

• puff pastry - 550 g;
• fillet - 350 g;
• mayonnaise - 120 g;
• cabbage - 250 g.

Preparation

1. Boil the fillet.
2. Stew the cabbage.
3. Roll out the dough and add the filling.
4. Lubricate with mayonnaise.
5. Cover with a second layer and bake for 25 minutes at 180 degrees.

The classic kurnik, a yeast-based recipe, is particularly soft, fluffy and airy. Cooking in a slow cooker will preserve these qualities, ensuring even baking. The peculiarity of the recipe is in the milk sauce: by pouring it over the layers, you can give the pie an extraordinary taste, juiciness and special tenderness.

- a traditional Russian pie, which can be not only an ordinary dish for everyday use, but also an excellent holiday treat. One of the filling components for such a pie is usually chicken, which is combined with potatoes or cereals. Dough for kurnik can be used either with or without yeast. The size of such a pie does not have to be large either. For example, why not prepare portioned chicken in the form of small pies. These mini-chickens do not need to be cut into pieces (and, accordingly, they will not crumble), and they are much more convenient to eat. True, it will take a little longer to tinker with them than with one large pie, but the effort is worth it. The recipe for mini chicken chicken with potatoes and chicken is presented below.

Ingredients:

Sweet unleavened dough:

• 180 g margarine;
• 250 ml. milk or kefir;
• 2 large chicken eggs;
• a coffee spoon (heaped) of baking soda and table salt;
• 1/2 cup mayonnaise;
• 1.5 tbsp. spoons of sugar pitch;
• 6.5 cups wheat flour.

Filling:

• chicken pulp (breast + meat from one thigh);
• onions, spices - to taste;
• potatoes - 3 not very large tubers;
• butter – about 100 g.

• Cooking time is just over 1.5 hours.
• Yield: 14 hens, about 15 cm in diameter.

How to cook portioned mini-chickens:

Prepare the dough. We cut the margarine into pieces, put it in a heat-resistant container and send it to the microwave oven for thirty seconds (maybe a little more), that is, melt it. Of course, this procedure can also be done on the stove.

Beat the eggs with salt and sugar, then mix with mayonnaise and milk drink.

Pour soda into the resulting mixture, stir, pour in melted margarine (it should not be hot). We begin to gradually add flour and knead the dough, which in the end should turn out soft, but quite elastic.

Place it in a bowl, cover with a dry cloth and put it in the refrigerator for half an hour.

We use this time to prepare the filling. We clean, rinse and chop the food: chop the onion into arbitrary sizes (this is a matter of taste), cut the chicken flesh into small thin pieces, potatoes into small slices. Combine these 3 ingredients in one bowl, season with spices and mix. Ready.

We take the dough out of the refrigerator and start cooking small kurniks. We divide the dough into unequal segments. From some we roll out cakes with a diameter of about 16 cm, from others we roll out cakes half the size. The approximate thickness of the cakes is 2 mm. (but no less). Place the filling on a large flatbread (about a heaping tablespoon), and on it a couple of small pieces of butter (with it the chicken will be juicier and tastier).

Place a small flatbread over the filling, lift the sides of the lower flatbread towards it and pinch it together.

Place the formed chicken chicken on a baking sheet covered with something (silicone, Teflon mat or parchment) and immediately put it in the oven, which we preheat in advance.