Russian chicken & mushroom pies with soured cream & dill

Russian chicken & mushroom pies with soured cream & dill

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(14 ratings)

Prep: 25 mins Cook: 50 mins


Serves 6
Packed with rice, chicken, veggies and a creamy sauce, these Russian-influenced pies are great for using up leftovers

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal582
  • fat35g
  • saturates16g
  • carbs44g
  • sugars6g
  • fibre2g
  • protein26g
  • salt1.06g
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  • 125g long grain rice
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g mushroom, roughly chopped



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 175g oyster mushroom
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 2 tbsp plain flour
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 425g cooked chicken



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 150ml pot soured cream
  • pack dill, finely chopped
  • 375g pack ready-rolled puff pastry
  • 1 egg yolk, to glaze


  1. Boil the rice in enough water to just cover until the rice is al dente and the liquid has been absorbed – about 10 mins. Season, then set aside.

  2. Heat a large frying pan, then add the butter. Once melted, fry the mushrooms and onion until golden. Season, add the garlic, then cook for another couple of mins. Stir in the flour and cook for 1-2 mins, turning the vegetables over in it. Now take the pan off the heat and gradually add the milk, stirring to incorporate every addition before you add any more. Once done, put the pan back on the heat and bring to the boil, stirring all the time as the sauce thickens. Season well and let the sauce simmer so that the flour gets cooked. Stir in the cooked chicken and add the lemon juice, soured cream and dill.

  3. Spread the rice in the bottom of 6 buttered individual pie dishes, then spoon the meat and sauce on top. Leave it to cool a little. Roll out the pastry a little and cut to fit your dishes, then pop on top and press the pastry down. Trim off the excess. You can finish the pie crusts by making a long strip of pastry with the leftovers, twisting it like a rope. Moisten the edges of the pastry on the pies with water, then press on the rope of pastry. Otherwise just crimp the edges.

  4. Heat oven to 200C/180C fan/gas 6. Make 3 slits in the centre of the pies, then brush the tops with egg yolk. Bake for 10 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 20-25 mins, until the pastry is golden and cooked.

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Comments, questions and tips

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27th Feb, 2017
Very disappointing as I was really looking forward to this. Both myself and my daughter thought it was horrible. Thankfully my husband didn't mind it so he can have the unwanted leftovers. Chicken and dill do not go and I found it quite dry and the rice stuck to the dish despite being buttered. Definitely needed to be served with gravy. Not one we will make again.
23rd Mar, 2015
Really delicious, wasn't too dry at all, the rice is a lovely addition.
18th Nov, 2014
Very lovely recipe, I really enjoyed it. Easily freezable/re-heatable.
ggold16's picture
17th Feb, 2014
Made this pie last night everyone enjoyed it but, the comments were it was quite dry and needed some other sauce/gravy to go with it. What did everyone else serve this with?
12th Jan, 2014
Excellent pie, the rice at the bottom is a great twist! Have to admit the dill and chicken didn't sit well on my taste buds, so second time round I used tarragon instead. Next time I may use fish and dill!!
2nd Jan, 2014
Family favourite. I tend to make a large pie. Reheats well.
16th Oct, 2013
Made this last night and it was amazing! Really tasty and was to make. I made 1 large pie with Turkey as it was cheaper. If I want to reduce the soul creamed can I substitute it with milk or will that not work?
23rd Sep, 2012
Seriously good! The rice works. I can see this becoming a firm favourite.
11th Apr, 2012
This is a twist on the Russian fish pie, koulibiac. I made it because I had leftover dill, soured cream and cooked chicken. But I think it would have been much nicer with salmon. Chicken and dill doesn't work for me as a combination. And the cooked rice tends to dry out the sauce.
andrea0018's picture
27th Dec, 2010
Gloria....errr..the egg is to glaze the pie as stated by the recipe.


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