Cheesy Bacon & Cheese Chicken Piroshki (video)

a closeup image of piroshki on a tray, some split open to reveal filling

These are amazing!! Extra creamy and cheesy bacon and cheese chicken piroshki – great baked or deep-fried! These Ukrainian savory hand pies are made with a soft yeast dough and filled with a mixture of shredded rotisserie chicken, bacon bits, cheddar cheese, cream cheese, green onion, dill, and parsley. Enjoy these cheesy piroshki as an appetizer or snack; or enjoy as a meal!

Watch My Chicken Piroshki Video Tutorial

Watch my YouTube chicken piroshki video tutorial for step-by-step instructions and see how to make and shape these hand pies. Want to stay up to date on the newest recipes? Subscribe to my website email list and my YouTube channel.

Ingredients for Cheesy Chicken Piroshki

Here are my tips for the main ingredients you’ll need to make the best cheesy chicken piroshki! Find the full list in the printable recipe card below.

  • Rotisserie Chicken – pick up a roasted chicken when doing your shopping and let it cool down. I like to use a combination of all the meat – chicken breast, thigh, and drumstick. You can also roast your own chicken and use it for the recipe.
  • Cheddar Cheese – regular or smoked cheese.
  • Cream Cheese – soften this cheese at room temperature so it’s easier to work with.
  • Fresh Dill, Parsley, Green Onions
  • Smoked Bacon – I love the smoky, savory flavor this adds to the recipe!
  • Whole Milk – for making the yeast dough.
  • Dry Active Yeast – instant yeast will also work well and will cut down on the proofing time.
  • All Purpose Flour – regular flour or bread flour both work well.

Supplies & Tools for the Recipe

Need some supplies to make these delicious baked piroshki at home? Shop my Amazon Affiliate links for the items I love. Using these links won’t cost you extra and I’ll earn a small commission.

a closeup image of creamy chicken filling inside of piroshki

How to Make Piroshki Dough

I make my chicken piroshki with a simple and easy yeast dough. It comes together in no time! I use this basic recipe for all my piroshki recipes.

  1. Heat the milk in the microwave or on the stovetop until it’s between 120°F and 130°F. Pour the milk into a large mixing bowl, then sprinkle in the sugar and yeast.
  2. Allow the yeast to proof for about 5 minutes; it should be fluffy and foamy. Next, add the egg, melted butter (cooled!), and salt. Whisk for a minute.
  3. Gradually add the flour, whisking well after each addition. Once a thicker batter forms, switch over to a spatula.
  4. Once a dough ball forms, lightly flour your work surface and turn out the dough. Continue adding the flour and knead the dough until it’s soft and no longer sticky. Knead the dough for about 4 to 6 minutes, until it’s smooth and elastic.
  5. Place the dough back into the mixing bowl, cover it with a towel, and place it in a warm spot of the kitchen to proof. The needs to double in size; this typically takes 1 to 1 ½ hours.
a tray of chicken piroshki with sesame seeds, on a table with more pies and fresh herbs

Making the Cheesy Chicken Filling

With your yeast dough proofing, it’s time to get started on the creamy, cheesy chicken filling! Here’s how to make it:

  1. Preheat a large frying pan over medium heat and add the butter. Once melted, add in the diced bacon. Render the bacon bits for a few minutes until golden.
  2. Next, add in the diced onion and sauté for about 6 to 8 minutes, until the onion is soft and translucent. Add in the garlic next and cook for another minute. Remove the mixture from the heat and let it cool down on the side.
  3. Place the softened cream cheese and sour cream into a large mixing bowl. Beat or whisk the cheese and cream until smooth and creamy.
  4. Shred your rotisserie chicken into small pieces and remove the skin. Add the chicken to the cream cheese. Add the cheddar cheese and cooled bacon onion mixture.
  5. Season the filling with salt, pepper, smoked paprika, fresh dill, fresh parsley, and add the chopped green onions.
  6. Using your hands, combine all the filling ingredients together, forming a uniform, creamy mixture.

How to Make Chicken Piroshki

Once your yeast dough has proofed, it’s time to make some chicken piroshki!

  1. Punch the proofed dough down gently and turn out onto a floured work surface. Divide the dough into 16 pieces. Cover the dough to prevent drying.
  2. Flour your hands, then press each piece of dough into a 5-inch circle. Add a generous, heaping amount of filling (about ½ cup) onto the dough.
  3. Pull the edges of the dough up and around the filling, pinching and sealing at the top. Watch my video tutorial to see how it’s done. Turn the piroshki over and lightly compress and shape the pie into a disk.
  4. Place the shaped piroshki onto a baking sheet lined with a baking mat or parchment paper.
  5. Beat an egg in a small ramekin or cup, then use a pastry brush to brush on the egg. Sprinkle with sesame seeds to garnish.
a tray with piroshki (bread pies), on a table with fresh herbs

Baking Instructions for Piroshki

For baking the piroshki: preheat the oven to 350°F. Allow the piroshki to proof about 45 minutes to an hour, until the dough is fluffy again.

Bake at 350°F for 23 to 26 minutes, until the piroshki are golden brown and fluffy. Remove from the oven and brush with the melted butter. Transfer the piroshki onto a wire rack to cool down before enjoying.

Deep-Frying Instructions for Piroshki

For deep frying the piroshki: skip the egg wash after shaping the piroshki. Allow the pies to proof for about 30 minutes on your work surface.

Pour about 2 inches of cooking oil (I use canola oil) into a large pot. Heat the oil over medium heat until it reaches 300°F.

Fry the piroshki seam side down first, turning them once the first side is golden brown. Fry for about 5 minutes, until the dough is fluffy and a rich golden-brown color. Place the piroshki onto a wire rack with a paper towel underneath to catch the excess oil.

a woman standing in a kitchen holding food

More Recipes to Try!

Enjoyed these cheesy chicken piroshki? Check out some of my other recipes you’re sure to love! Find more Ukrainian recipes in my cookbook, Beyond Borscht.

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a closeup image of piroshki on a tray, some split open to reveal filling
5 from 6 votes

Cheesy Bacon & Cheese Chicken Piroshki (video)

45 minutes prep + 25 minutes cook + 2 hours Proofing Time
16 piroshki
Amazing, cheesy bacon and cheese chicken piroshki, great baked or deep-fried! Made with a soft yeast dough and filled with chicken, cream cheese, cheddar cheese, bacon bits, and fresh herbs.

Ingredients 

For Yeast Dough:

  • 1 cup whole milk
  • 1 tbsp dry active yeast
  • 1 tbsp white granulated sugar
  • 1 tsp sea salt
  • 1 large egg
  • 1/3 cup butter, melted
  • 3 cups all-purpose flour, plus more for dusting/kneading

For Chicken Filling:

  • 2 tbsp butter
  • 6 slices smoked bacon, diced
  • 1 large sweet onion, diced
  • 6 garlic cloves, finely minced
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 4 cups rotisserie chicken, shredded
  • 1 1/2 cups grated cheddar cheese
  • 1/4 cup diced green onions
  • 2 tbsp fresh chopped dill
  • 2 tbsp fresh chopped parsley
  • ground black pepper, to taste
  • 1 1/2 tsp sea salt
  • 1 tsp smoked paprika

For Topping:

  • 1 large egg, beaten; for egg wash
  • 2 tbsp sesame seeds, for garnishing
  • 2 tbsp butter, melted; for topping

For Deep-Frying Only:

  • 6 to 8 cups canola oil

Instructions

Making the Yeast Dough:

  • Start with the dough. Heat the milk in the microwave or on the stovetop until it’s between120°F and 130°F. Pour the milk into a large mixing bowl, then sprinkle in the sugar and yeast.
  • Allow the yeast to proof for about 5 minutes; it should be fluffy and foamy. Next, add the egg, melted butter (cooled!), and salt. Whisk for a minute.
  •  Gradually add the flour, whisking well after each addition. Once a thicker batter forms, switch over to a spatula.
  • Once a dough ball forms, lightly flour your work surface and turn out the dough. Continue adding the flour and knead the dough until it’s soft and no longer sticky. Knead the dough for about 4 to 6 minutes, until it’s smooth and elastic.
  • Place the dough back into the mixing bowl, cover it with a towel, and place it in a warm spot of the kitchen to proof. The needs to double in size; this typically takes 1 to 1 ½ hours.

Preparing the Filling:

  • Meanwhile, prepare the filling. Preheat a large frying pan over medium heat and add the butter. Once melted, add in the diced bacon. Render the bacon bits for a few minutes until golden.
  • Next, add in the diced onion and sauté for about 6 to 8 minutes, until the onion is soft and translucent. Add in the garlic next and cook for another minute. Remove the mixture from the heat and let it cool down on the side.
  • Place the softened cream cheese and sour cream into a large mixing bowl. Beat or whisk the cheese and cream until smooth and creamy.
  • Shred your rotisserie chicken into small pieces and remove the skin. Add the chicken to the cream cheese. Add the cheddar cheese and cooled bacon onion mixture.
  • Season the filling with salt, pepper, smoked paprika, fresh dill, fresh parsley, and add the chopped green onions.
  • Using your hands, combine all the filling ingredients together, forming a uniform, creamy mixture.

Shaping the Piroshki:

  •  Punch the proofed dough down gently and turn out onto a floured work surface. Divide the dough into 16 pieces. Cover the dough to prevent drying.
  •  Flour your hands, then press each piece of dough into a 5-inch circle. Add a generous, heaping amount of filling (about ½ cup) onto the dough.
  • Pull the edges of the dough up and around the filling, pinching and sealing at the top. Watch my video tutorial to see how it’s done. Turn the piroshki over and lightly compress and shape the pie into a disk.
  • Place the shaped piroshki onto a baking sheet lined with a baking mat or parchment paper.
  • Beat an egg in a small ramekin or cup, then use a pastry brush to brush on the egg. Sprinkle with sesame seeds to garnish.

Baking Instructions for Piroshki:

  • For baking the piroshki: preheat the oven to 350°F. Allow the piroshki to proof about 45 minutes to an hour, until the dough is fluffy again.
  • Bake at 350°F for 23 to 26 minutes, until the piroshki are golden brown and fluffy. Remove from the oven and brush with the melted butter. Transfer the piroshki onto a wire rack to cool down before enjoying.

Deep-Frying Instructions for Piroshki:

  • For deep frying the piroshki: skip the egg wash after shaping the piroshki. Allow the pies to proof for about 30 minutes on your work surface.
  • Pour about 2 inches of cooking oil (I use canola oil) into a large pot. Heat the oil over medium heat until it reaches 300°F.
  •  Fry the piroshki seam side down first, turning them once the first side is golden brown. Fry for about 5 minutes, until the dough is fluffy and a rich golden-brown color. Place the piroshki onto a wire rack with a paper towel underneath to catch the excess oil.

Nutrition

Serving: 1Baked piroshki | Calories: 374kcal | Carbohydrates: 23g | Protein: 19g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 109mg | Sodium: 724mg | Potassium: 261mg | Fiber: 1g | Sugar: 3g | Vitamin A: 738IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 2mg