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Chicken and cheese pie

Chicken and Cheese Pie

Simple, fast, fluffy, appetizing — the tastiest! This chicken and cheese pie turns out wonderfully fragrant and filling. Make it for dinner; it's more than enough as a meal on its own. It comes together quickly, because this pie uses a pour-over batter.

Julia M.

Recipe author

Composition / ingredients

Servings:

Flour

Mayonnaise

150

Sour cream

150

Eggs

Baking soda (extinguish with vinegar)

Salt

Chicken fillet

250

Hard cheese

100

Onion

Vegetable oil

Spices dry

Salt

Sesame

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 12 g

Fats 49 % 21 g

Carbohydrates 23 % 10 g

277 kcal

GI: 20 / 0 / 80

Cooking method

Step 1:

How do you make a chicken and cheese pie? Start with the filling. Wash the chicken fillet, pat it dry, and cut it into pieces. Heat a skillet, add a little vegetable oil, and add the fillet. Fry it, stirring, over high heat until golden.
Step 2:

Peel the onion, rinse it in cold water, and chop it finely. Add the chopped onion to the meat in the skillet. Fry everything together for 2–3 minutes, then season with salt and spices at the end. Go easy on the salt, since there will also be cheese in the filling. Take the skillet off the heat. The filling is ready.
Step 3:

Now make the batter. In a bowl, combine the sour cream and mayonnaise. You can also use just one or the other. Add a small pinch of salt, since the mayonnaise is already salty.
Step 4:

Add the eggs. Mix everything until smooth — a simple whisk works fine.
Step 5:

Then add the sifted flour and a little baking soda slaked with vinegar. Sifting the flour is important — it aerates it, so the pie bakes up light and rises well. Mix the batter thoroughly until smooth and lump-free. It should be about the consistency of pancake batter: moderately thick but still pourable.
Step 6:

Pour 2/3 of the batter into a prepared baking pan (mine is 8 inches / 20 cm across). Spread the fried meat over the batter and press it in slightly.
Step 7:

Next, scatter the coarsely grated cheese over the meat. Any cheese works, as long as it's natural and tasty.
Step 8:

Pour the remaining batter over the top of the pie and smooth it across the whole surface. Sprinkle a little sesame seed on top. Put the pan in an oven preheated to 355°F (180°C) for 40–50 minutes.
Step 9:

Remove the finished pie from the pan and let it cool a little. The top puffs up during baking and settles back down as it cools — that doesn't mean it's underbaked. The crumb comes out delicious. Brew a fragrant, sweet tea to go with it. Enjoy!

In my opinion, a batter made with mayonnaise and sour cream is perfect for this pie — dense, but very tasty. You can add other ingredients to the filling too: mushrooms, tomatoes, broccoli, or bell pepper all work. I also like to make this pie the night before and serve it for breakfast with hot tea in the morning. A hearty, filling breakfast is just the thing to start the workday — it keeps you going at least until lunch and lifts your mood. So good!
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Wondering whether you can swap baking powder for baking soda, how to add them for a fluffy bake, and how to avoid an off soda taste? It's worth reading up on the difference between baking powder and baking soda.
Keep in mind that every oven is different. The temperature and cooking time may vary from what's given in the recipe, so watch your dish as it bakes.