Chicken Cabbage Savory Pie
A warm, simple pie filled with tender chicken and soft cabbage, perfect for lunch, dinner, or a picnic.
Ingredients
For the dough
- 2 cups all-purpose flour
- 1/2 cup butter, softened
- 1/2 cup sour cream
- 1/2 teaspoon salt
For the filling
- 1 cup cooked chicken, shredded Use previously cooked chicken for best results.
- 2 cups cabbage, finely chopped Squeeze excess water from cooked cabbage to avoid a soggy crust.
- 1 medium onion, chopped Sauté until translucent.
- 2 tablespoons olive oil For sautéing.
- 1 large egg, beaten For egg wash.
- to taste Salt and pepper Season the filling.
Instructions
Prepare the dough
- In a bowl, mix flour, butter, sour cream, and salt until smooth. Chill for 30 minutes.
Cook the filling
- In a pan, heat olive oil and sauté onion until translucent.
- Add cabbage and cook until tender.
- Stir in shredded chicken and season with salt and pepper.
Shape and bake the pies
- Preheat the oven to 375°F (190°C).
- Roll out the dough and cut into circles.
- Fill with the chicken and cabbage mixture, then fold and seal.
- Place on a baking sheet, brush with beaten egg, and bake for 25-30 minutes or until golden brown.
Serving
- Serve Chicken Cabbage Savory Pie warm from the oven.
- Offer a simple green salad or pickles to cut the richness.
Notes
Chill the dough well to make it easy to roll and seal. Use a fork or crimping tool to seal edges tightly. Brush with egg wash for a shiny, golden top.