Can I replace milk with cream?

Yes, use 50 g of heavy cream (20% fat) – the pie will be richer and even more tender.

This often happens due to sudden temperature changes. Don't open the oven during the first 30 minutes, and let the pie cool in the oven with the door ajar after baking.

How do I check doneness?

Insert a wooden skewer into the center – it should come out clean, with no raw batter. The top should be golden and springy.

Can I add vegetables?

Yes, finely chopped sautéed mushrooms, zucchini, or cauliflower work great – mix them into the chicken filling.

Chicken pie

Name: Chicken pie
Total time: 50 min
Yield: 4 порции
Cuisine: International
Ingredients: Chicken fillet — 800 g; Chicken egg — 110 g; Milk — 50 g; Sour cream — 20 g; Semi-hard cheese — 150 g; Butter — 5 g; Salt — 2 g; Spice — 2 g

65min

1139g

Nutrition per 100g

152

Imagine a juicy chicken pie with a melted cheese center, made without any flour. This dish is a health-lover's dream: high in protein, low in carbs, and incredibly tender. Whipped egg whites give it an airy texture, while the cheese layer adds moisture and flavor. Ready in just 50 minutes, it's a perfect family dinner.

MeatFats & OilsNew YearAt the TableDairy Products

WHAT YOU WILL NEED

From ingredients

8 products

Meat Base

Eggs

Dairy

Semi-hard cheese150 g

For Greasing

Butter5 g

Spices

Salt2 g

Spice2 g

SIMPLE PROCESS

Step by step recipe

The key to this pie is perfectly blended chicken – process it in a food processor until smooth, then mix with egg yolks and milk. Stiffly beaten egg whites folded in gently create a light, fluffy texture. A cheese layer in the middle and a sour cream topping give a golden, savory crust. Bake until golden brown for a melt-in-your-mouth experience.

Step 1

Blend the chicken

Cut the chicken breast (800 g) into chunks and blend in a food processor until smooth, or grind twice through a meat grinder.

Step 2

Mix with yolks and milk

Separate the eggs (110 g). Add the yolks to the chicken, pour in the milk (50 g), season with salt (2 g), pepper, and spices (2 g). Mix until smooth.

Step 3

Whip the egg whites

In a clean, dry bowl, whip the chilled egg whites with a pinch of salt until stiff peaks form.

Step 4

Fold whites into the chicken

Gently fold the whipped whites into the chicken mixture using a spatula, stirring from bottom to top to keep the mixture airy.

Step 5

Assemble the pie

Grease a baking dish with butter (5 g). Spread half of the chicken mixture evenly. Sprinkle with grated cheese (150 g). Top with the remaining chicken mixture, smooth the surface, and brush with sour cream (20 g).

Step 6

Bake

Bake in a preheated oven at 180°C (350°F) for 40–50 minutes until golden brown. Check with a skewer. Let rest for 5–7 minutes before slicing.

CHEF'S TIP

Blend chicken to a paste

The finer the chicken, the more tender the pie. Use a powerful blender or grind twice through a meat grinder.

Whip egg whites to stiff peaks

Make sure the whites are chilled, and your bowl is clean and grease-free. Whip until they hold firm peaks when the bowl is inverted.

Fold whites in gently

Fold the whipped whites into the chicken mixture with a spatula using an up-and-over motion to keep the air in – do not use a mixer.

Rest before slicing

Let the pie rest in the pan for 5–7 minutes after baking – it firms up and slices much more easily.

SUBSTITUTIONS

Add your taste

Replace chicken with turkey Use ground turkey breast (800 g) for an equally lean, high-protein alternative.
Use cottage cheese instead of cheese Replace the cheese with 150 g of low-fat cottage cheese for a creamier, lower-calorie filling.
Skip sour cream – use Greek yogurt Brush the top with Greek yogurt instead of sour cream for a lighter, tangier crust.
Add spinach to the filling Blend 100 g of fresh spinach with the chicken – it adds color, vitamins, and a mild earthy flavor.

HOW TO STORE

How to Store Chicken Cheese Pie

Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 150°C (300°F) for 10–12 minutes or in the microwave on medium power for 2–3 minutes. Freeze portions for up to 2 months – thaw in the fridge overnight and reheat in the oven.

GOOD TO KNOW