Russian Chicken Pie

Name: Russian Chicken Pie (Курник)
Yield: 8 to 10 Servings
Cuisine: Russia
Ingredients: ¼ cup plus 2 tablespoons butter; 1 cup uncooked rice; ¾ teaspoon salt; (or 1½ teaspoons dried dill); 1 tablespoon snipped fresh dill; ¼ cup sour cream; 3 cups reserved chicken stock; 1 tablespoon minced fresh tarragon (or 1 teaspoon dried); 2 teaspoons cold water; 1 egg yolk; 4 hardboiled eggs, peeled and coarsely chopped; 4 tablespoons chopped parsley; 1 pound mushrooms, trimmed and sliced; 2 onions, sliced; ½ teaspoon salt; 2 teaspoons baking powder; 2 egg yolks; 3 cups (all-purpose) flour; 1½ cups butter, at room temperature; 12 ounces cream cheese, at room temperature; Pastry; 8 black peppercorns; 1 teaspoon salt; 1 onion, quartered; 1 bay leaf; 1 sprig parsley; 1 large carrot, scraped; 1 4-pound stewing chicken, including giblets; 4 cups cold water

Курник

Preparation info

8 to 10
Servings

Difficulty
Complex

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

Kurnik, whose name derives from the Russian word for hen, kuritsa, is yet another sort of Russian pie enclosed in rich pastry top and bottom. It’s a stunning dish and good party fare, since it may be made early in the day and reheated at the last minute.

Ingredients

Pastry
1½ cups butter, at room temperature
12 ounces cream cheese, at room temperature

Europe
Russia
Main course
Eastern Europe

Method

Pastry

Cream the butter and cream cheese together. Mix in the egg yolks. Stir in the flour, salt and baking powder until smooth.

Divide the dough into two balls. Wrap each ball in waxed paper and chill in the refrigerator for at least 30 minutes before using.

Chicken

In a large stockpot bring all