Chicken pie with zucchini and cottage cheese
5 servings
60 minutes
Chicken pie with zucchini and cottage cheese is a refined dish of French cuisine that embodies a sophisticated blend of flavors. Tender chicken meat infused with thyme aroma pairs with velvety cottage cheese and fresh zucchini, creating a harmonious texture. The creamy filling of cream and eggs gives the pie lightness, while the baked cheese adds a golden crust and richness of flavor. This dish is perfect for cozy family dinners as well as festive receptions. The French love to use seasonal vegetables in baking, and this pie is a vivid example of how fresh ingredients can transform classic pastries. It can be served as a standalone dish or paired with a light salad of greens and olive oil.
1
Boil the chicken meat and chop it finely.
- Chicken breast fillet: 2 pieces
2
Slice the onion into half rings, chop the garlic, cut 1 zucchini into small pieces, heat 2 tablespoons of olive oil, and sauté the onion with garlic for a couple of minutes. Add the zucchini and simmer everything together for 10 minutes.
- Onion: 1 piece
- Zucchini: 2 pieces
3
Whisk the eggs with salt. Add cottage cheese, cream, flour, and 1/2 grated cheese, and mix everything well.
- Chicken egg: 2 pieces
- Soft curd cheese: 300 g
- Cream: 100 ml
- Wheat flour: 2 tablespoons
- Cheese: 100 g
4
Add the sautéed vegetables and chicken. Season with salt and pepper, and mix everything together.
- Chicken breast fillet: 2 pieces
- Zucchini: 2 pieces
5
Grease a removable mold with oil and sprinkle with flour (this pie can also be served in a regular casserole dish). Pour our mixture into it. Sprinkle with thyme and add a bit more pepper, then arrange slices of zucchini (the second zucchini is cut into 0.5 cm rounds) on top, sprinkle with the second half of the cheese, and bake in the oven for 30 minutes at 180 degrees.
- Thyme: to taste
- Cheese: 100 g
6
Then I increased the temperature to 220 degrees and baked it for another 10 minutes at the top of the oven!
- Cheese: 100 g
