Healthy High-Protein Chicken Pie Recipe

This high-protein chicken pie is made with cottage cheese instead of heavy cream, making it lighter but still creamy and satisfying. With 250 grams of protein per pie, this is perfect for meal prep, muscle building, or a balanced family dinner.

If you’re working on increasing your protein intake in a realistic way, meals like this make it much easier to reach your goals without feeling restricted. I share more practical tips in my Protein Eating Guide, where I explain how to build balanced, protein-rich meals throughout the day. You can also explore my list of the Best Protein Foods to Eat Every Day for simple, affordable ingredients that help you boost protein naturally.

Scroll down to watch a video of the recipe.

Ingredients

650 g (1.4 lb) chicken filet, breast or thigh
8–10 mushrooms (any kind like button mushrooms or shiitake), finely chopped
2 spring onions, finely chopped
2–3 tbsp finely chopped sun-dried tomatoes
400 g (14 oz) cottage cheese
6–7 large eggs
100 ml (½ cup) milk or light cream
½–1 tsp salt
½ tsp black pepper
½ tsp dried thyme or oregano
60 g (½ cup) shredded cheese

Pie crust (if making your own):

250 g (2 cups) all-purpose flour
125 g (½ cup) cold butter, cubed
½ tsp salt
3–5 tbsp cold water

Instructions

Preheat oven to 180°C (350°F).
Cook the chicken in a pan with a little oil, salt, and pepper. Let cool and chop into small pieces.
Sauté the mushrooms and spring onion on medium-high heat until excess moisture evaporates. This prevents a watery pie.
In a large bowl, combine chicken, mushrooms, spring onions, and finely chopped sun-dried tomatoes.
Blend the cottage cheese until smooth (optional, but gives a creamier texture).
Whisk the eggs lightly, then mix in cottage cheese, salt, pepper, herbs and milk.
Grease a pie pan with butter or olive oil and cover with pie crust. (see below for recipe)
Spread the filling evenly into the pie crust.
Pour the egg mixture over and sprinkle with shredded cheese on top.
Bake for 35–45 minutes, until the center is set. Bake on the lowest oven rack to ensure the crust cooks through.
Let rest for 10–15 minutes before slicing. Serve with a nice salad or garlic bread.

How to make the pie crust:

Mix flour and salt in a bowl.
Rub in the cold butter until the mixture resembles coarse crumbs.
Add cold water gradually until the dough comes together.
Form into a disk, wrap, and chill for 30 minutes.
Roll out and press into a 24–26 cm (9–10 inch) pie dish.
Pre-bake at 180°C (350°F) for 10 minutes if you want a crispier base (optional but recommended).