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

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 
US Customary - Metric

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