Buns with chicken

Buns with chicken and vegetables

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Buns with chicken and vegetables are savoury buns that can be served for breakfast, as a snack or as an addition to red borscht. These buns are fluffy, soft and very tasty. I start preparing the buns by making a yeast dough consisting of flour, milk, olive oil, egg, yeast, a little sugar and salt. I prepare the yeast dough using a stand mixer, which allows me not only to save time but also energy 🙂 When I have the dough well kneaded, I let it rise, and while it rises, I make the filling for the buns.

The filling with which I fill the buns consists of vegetables such as carrots and leeks, poultry meat and spices. I also add flour and a little milk to the filling, because I want the filling to have a creamy consistency and not be dry. I place the finished, cooled down filling on the yeast dough, sprinkle it with cheese and roll it into a small roll. After that, I brush the buns with egg and sprinkle with seeds, and bake the buns until golden brown. I recommend you the following recipe for buns with chicken and vegetables and I hope you will make them at home.

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Buns with chicken
Savoury buns

Ingredients for buns with chicken and vegetables.

Yeast dough:

  • 300 g all-purpose flour
  • 15 g fresh yeast
  • 1 tablespoon of crystal sugar
  • 140 ml lukewarm milk
  • 1 egg “L”
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt

Chicken and vegetable filling:

  • 100 g leek
  • 100 g carrot
  • 200 g chicken breast
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1 teaspoon of parsley
  • 2 tablespoons of olive oil
  • 1 tablespoon of flour
  • 200 ml milk
  • 100 g cheese


  • 1 egg
  • 1 tablespoon of seeds for sprinkling

How to make buns with chicken and vegetables.

Put clean, dry and diced chicken breasts into a frying pan. Add 1 tablespoon of olive oil and fry on a medium-high heat for about 5 minutes, then let it cool down, and when cold, chop finely with a knife.

Peel the carrots and grate them on a large-mesh grater. Clean and chop the leek finely. Pour 1 tablespoon of olive oil into a pan, put the grated carrot and chopped leek. Fry on a medium heat for 5 minutes, add the chopped chicken, salt, pepper and flour and continue frying for another 2 minutes. Finally, pour in the milk and, stirring from time to time, bring it to a boil. Simmer for a few minutes, until the milk evaporates significantly. At the end of cooking, add the chopped parsley, mix, remove it from heat and cool it down.

Put the yeast and lukewarm milk into a cup, mix it and set it aside for 10 minutes.

Sift flour into a bowl, add salt, sugar, leavened yeast, olive oil and egg. Mix, then knead for 10 minutes. I made the dough using a stand mixer with a hook attachment. Next, cover the bowl with the dough with a cloth and set it aside in a warm place for about 1 hour for the dough to rise. Put the risen dough on a lightly floured countertop, divide it into 8 parts and roll them out to the size of 15 by 10 centimetres each. Place the filling on the edge of the shorter side, sprinkle with a little grated cheese, fold the sides towards the center and roll up.

Place the buns on a baking tray lined with baking paper, brush with egg and sprinkle with seeds. Put the baking tray with the buns in a warm place for about 20-30 minutes for the buns to rise. Put the risen buns in an oven preheated to 180 degrees Celsius for 25 minutes.

Buns with chicken
Savoury buns

Good to know when making buns with chicken and vegetables.

You can replace the chicken breasts with turkey meat or use broth.

Good options for sprinkling the buns include sesame, cumin, poppy seeds, linseed or cheese. I sprinkled them with a shop-bought mixture of a few seeds.

You can freeze the baked and cooled buns if you want to. Just put them in a plastic container or bag, seal it tightly and put it in the freezer. I can keep the buns in the freezer for up to 2 months.

Do you like savoury buns? If so, try our recipe for Buns with potato and cheese filling.

Buns with chicken
Savoury buns
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Buns with chicken and vegetables
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