Kurnik: Russian Chicken Pie

Step 1

Using the steel blade of a food processor, place all ingredients into the work bowl. Featured Video Process until dough forms a ball, 18 to 20 seconds. Chilling isn't necessary. When ready, roll on a lightly floured surface to the measurements of the pan you are going to cover plus about 2 inches on each side. An ungreased 12x7-inch baking dish works well for this recipe.

Step 2

Bring 2 cups water or chicken broth to a boil in a medium saucepan. If using water, add salt. Stir in rinsed and drained rice. Return to a boil, reduce heat, cover and simmer for 15 minutes or until all the liquid has been absorbed and rice is tender. Uncover, fluff with a fork and remove from heat. Meanwhile, melt 2 tablespoons butter in a large skillet. Add onions and mushrooms, and sauté until onions are tender and somewhat caramelized. Stir cornstarch into half-and-half and add to onions along with 1 cup chicken broth, bring to a boil, stirring constantly. Reduce heat and simmer 1 minute. Add chicken, parsley, salt, and pepper and mix thoroughly. Remove from heat. In a medium bowl, mix the hard-cooked eggs with the dill, and set aside.

Step 3

Heat oven to 400 F. Spread 1/3 of the cooked rice into the bottom of the ungreased pan then layer 1/2 of the chicken mixture and 1/2 of the egg-dill mixture. Spread on another 1/3 of the rice, the rest of the chicken mixture and the rest of the egg-dill mixture. Spread on the remaining rice. Place rolled-out pastry crust on top. Turn the edges of overhanging pastry to the inside. Brush pastry completely with egg-water wash. Using the back of a fork, make decorative crisscross marks all over. Cut a slit in the center for an air vent. Alternatively, you can make fancy leaves or bird shapes out of leftover pastry dough to decorate the top. Place dish on a baking sheet to catch any drips, and bake 30 minutes or until golden and bubbly. Remove from oven and let rest 10 minutes. Serve hot.