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Czech Chicken Babka
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Description
My mom’s sister was married to a man from Czechoslovakia and this is one of my uncle’s family recipes. Think chicken pot pie … the dough needs to chill for a couple of hours, but can even be made a day ahead of time. I marked it as intermediate difficulty because I know a lot of people think pastry is difficult—this one isn’t.
Ingredients
- FOR THE DOUGH:
- 1-¼ cup Flour
- ¼ teaspoons Salt
- 1 teaspoon Baking Powder
- ½ cups Butter, Chilled
- 1 whole Egg, Beaten
- 3 Tablespoons Milk
- _____
- FOR THE FILLING:
- 1-½ cup Cooked Chicken, Chopped
- 1 cup Celery, Diced
- 1 can (10.75 Oz. Can) Cream Of Chicken Soup, Divided
- 1 Tablespoon Dried Parsley Flakes
- ½ teaspoons Salt
- 1 can (14 Oz. Can) Chicken Broth
Preparation
DOUGH: Sift or stir flour, salt, and baking powder. Cut in butter until the size of peas. Add egg and milk; toss with a fork until dough forms a ball. Chill for several hours or overnight wrapped in plastic wrap. When ready to make babka, roll dough on a floured surface into a 16×10″ rectangle.
FILLING: Mix chicken, celery, half of the soup, parsley and the salt. Place dough on a greased cookie sheet. Place filling down the center of the dough. Fold each side of the dough to the center, then fold ends in, moistening with water to seal. Slash the top several times. Bake at 375 degrees F for 45-60 minutes or until golden brown.
GRAVY: Mix the remaining soup with some of the chicken broth. Heat and then thicken as for gravy. Serve with the babka.
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