Baked Chicken and Vegetable Pie with Cottage Cheese and Dill

If you’re looking for a warm, nourishing, and flavorful meal that brings together the best of tender chicken, hearty vegetables, creamy cottage cheese, and fresh herbs, this Baked Chicken and Vegetable Pie is a must-try. It’s a perfect example of comfort food that feels light and wholesome — a balance between rustic home cooking and everyday practicality. This dish combines a simple potato base with lightly seasoned vegetables and a cheesy herb filling, all brought together in the oven. Perfect for family dinners, potlucks, or meal prepping, this savory pie delivers comfort, taste, and nutrition in every slice.

Cooking Time

• Preparation Time: 25 minutes

• Baking Time: 40 minutes (in two steps)

• Total Time: 65 minutes

• Servings: 6

Ingredients

• 2 chicken fillets (about 400 g)

• Olive oil, for frying

• 5 medium-sized potatoes (about 500–600 g)

• 1 medium onion

• 1 carrot

• 1 bunch green onions

• Salt – 2 teaspoons (adjust to taste)

• Pepper mix – to taste

• 3 tablespoons all-purpose flour

• 3 eggs

• 250 g soft cottage cheese

• 1 bunch fresh dill

Step-by-Step Cooking Directions

1. Prepare the Chicken
   Slice the chicken fillets into small bite-sized pieces. Heat a pan with olive oil and fry the chicken until golden and cooked through. Set aside to cool.

2. Grate the Potatoes
   Peel and grate the 5 medium potatoes using the coarse side of a grater. Squeeze out excess liquid using a clean kitchen towel or cheesecloth.

3. Grate and Chop the Vegetables
   Grate the carrot and finely chop the onion and green onions.

4. Mix the Base
   In a large bowl, combine grated potatoes, carrot, chopped onions, 2 teaspoons salt, pepper mix, 3 tablespoons flour, and 3 eggs. Mix until everything is well incorporated into a sticky batter-like base.

5. Assemble and Prebake the Base
   Grease a baking dish or line it with parchment paper. Spread the potato mixture evenly across the bottom and up the sides, forming a crust.
   Bake in a preheated oven at 180°C (360°F) for 30 minutes until lightly golden.

6. Prepare the Filling
   In a separate bowl, combine the cooked chicken fillet with 250 g cottage cheese and freshly chopped dill. Mix until creamy and uniform.

7. Add the Filling and Finish Baking
   Remove the pre-baked potato base from the oven. Spread the chicken and cottage cheese filling evenly on top.
   Return to the oven and bake at 180°C (360°F) for 10 more minutes until the top is set and lightly golden.

8. Cool and Serve
   Allow to cool for 5 minutes before slicing. Garnish with extra dill if desired and serve warm.

Nutritional Information (Per Serving – Approximate)

• Calories: 290 kcal

• Protein: 23 g

• Fat: 15 g

• Carbohydrates: 18 g

• Fiber: 3 g

• Sodium: 550 mg

The Origins and Popularity of the Recipe

This type of dish is deeply rooted in Central and Eastern European culinary traditions, where cottage cheese, potatoes, and fresh herbs are foundational staples. Casserole-style dishes using grated potatoes and eggs as a base are popular in rural and urban households alike. The addition of cottage cheese and dill reflects a classic flavor profile commonly seen in Ukrainian, Russian, and Balkan cooking. Today, with increasing global interest in baked, vegetable-forward dishes, this savory pie has found its place in modern, healthy kitchens around the world.

Reasons Why You’ll Love the Recipe

• One-dish meal: Protein, vegetables, and dairy in one pan

• Naturally gluten-free option (when made with gluten-free flour)

• Flexible with seasonal vegetables

• Nutritious and satisfying without being heavy

• Kid-friendly and great for meal prep

Health Benefits

• Chicken fillets provide lean protein to support muscle health

• Cottage cheese is rich in calcium and probiotics for gut health

• Dill and green onions offer antioxidants and vitamin C

• Potatoes are a great source of potassium and fiber

• Eggs provide essential amino acids and choline for brain function

Serving Suggestions

• Serve as a main course with a light cucumber or radish salad

• Add a dollop of Greek yogurt or sour cream on the side

• Complement with pickled vegetables for a tangy contrast

• Serve warm or at room temperature — perfect for picnics or lunchboxes

• Pair with a hot soup on colder days, such as tomato or borscht

Common Mistakes to Avoid

• Not draining grated potatoes: This can lead to soggy texture

• Overbaking: Check doneness after 30 minutes to avoid drying out

• Not seasoning the base well: Potatoes need a generous amount of salt

• Using wet cottage cheese: Drain if overly runny to avoid watery filling

• Using large chunks of vegetables: Finely grate or chop for even texture

Pairing Recommendations

• Drinks: Herbal teas, light white wine, or kefir

• Sides: Marinated beetroot, cucumber salad, or roasted veggies

• Desserts: Baked apples with honey or yogurt with berries

• Sauces: Garlic yogurt sauce, tzatziki, or mustard dip

Cooking Tips

• Preheat the oven fully before baking the base

• Use a ceramic or glass dish for even baking

• Mix in a handful of shredded cheese into the potato base for extra richness

• Add finely chopped spinach or parsley to the filling for extra greens

• Leftovers taste even better the next day — reheat gently in the oven or pan

Similar Recipes to Try

• Zucchini and cottage cheese bake

• Spinach and egg muffins with cheese

• Chicken and rice flour patties

• Potato-crust quiche with broccoli

• Cauliflower, cheese, and egg casserole

Variations to Try

• Add shredded zucchini for a lighter twist

• Use turkey or canned tuna instead of chicken

• Add a layer of thin tomato slices before final bake for extra moisture

• Top with grated cheese for a bubbly golden crust

• Swap dill for parsley or chives for a different flavor

Ingredient Spotlight: Cottage Cheese

Cottage cheese is a versatile and protein-rich dairy product made from curds. It is low in fat (especially in its soft versions), easy to digest, and packed with calcium, B vitamins, and live cultures. In savory dishes like this one, it offers a creamy consistency that pairs well with herbs and meats without overpowering them. Its mild, slightly tangy flavor also makes it great in baking, dips, and even desserts.

Conclusion Paragraph

This Baked Chicken and Vegetable Pie with Cottage Cheese and Dill is a celebration of simple, wholesome ingredients brought together in a way that’s both nourishing and flavorful. It’s easy to customize, budget-friendly, and ideal for feeding a family or preparing ahead for the week. Whether served warm from the oven or enjoyed cold with a side salad, it’s a satisfying dish that comforts without compromise. If you’re looking for a hearty, home-cooked meal that’s as nutritious as it is delicious, this recipe will earn a permanent spot in your kitchen.

10 Comprehensive Frequently Asked Questions

1. Can I use Greek yogurt instead of cottage cheese?
Yes, Greek yogurt works well, though the texture will be slightly creamier and less firm.

2. Can I freeze this dish?
Absolutely. Slice into portions, wrap well, and freeze for up to 2 months.

3. Is this recipe gluten-free?
Yes, as long as you use a gluten-free flour or certified GF alternative for the 3 tablespoons of flour.

4. Can I make this vegetarian?
Yes, just skip the chicken and add mushrooms or chickpeas for protein.

5. What kind of cottage cheese should I use?
Use soft, fresh cottage cheese. If it’s too wet, strain slightly before mixing.

6. How long will leftovers keep in the fridge?
Up to 3 days in an airtight container.

7. Can I add other vegetables?
Yes! Try zucchini, spinach, or even corn.

8. How do I reheat it?
Bake at 160°C (320°F) for 10 minutes or microwave for 1–2 minutes per slice.

9. What can I use instead of dill?
Fresh parsley, chives, or basil all work well.

10. Can I use leftover cooked chicken?
Yes, simply shred or chop and add it to the filling — no need to refry.