Chicken pie low carb is one of those recipes that perfectly combines comfort food with healthier choices. At home, we have been trying to increase our protein intake during meals and snacks. Since we were already tired of eating only eggs every day, I decided to look for a recipe that was protein-rich, delicious, and reminded me of the savory pies I grew up eating in Brazil. That’s how this chicken pie low carb recipe came to life — nutritious, satisfying, and packed with flavor.

The Brazilian Inspiration Behind This Dish

In Brazil, savory pies (tortas salgadas) are a staple at family gatherings, birthdays, and even afternoon coffee breaks. They usually come filled with chicken, hearts of palm, cheese, or ground beef. However, the traditional versions often include white flour, heavy dough, and more carbs than I wanted for my current lifestyle.

By adapting the classic recipe into a chicken pie low carb, I managed to keep the comforting flavor while turning it into a lighter, protein-rich dish. It is an excellent alternative for people who are following low carb diets, looking for high-protein meals, or simply wanting to balance indulgence with nutrition.

Ingredients for the Chicken Pie Low Carb

Here’s the list of ingredients I used for this recipe. The best part is that it’s flexible: you can swap, add, or remove items based on your preferences.

• 3 eggs
• 250 ml cottage cheese, ricotta cream, ricotta, or cream cheese
• ½ cup oatmeal or tapioca flour
• 250 g cooked and shredded chicken
• 1 can of corn (optional)
• ½ chopped onion
• 200 g grated mozzarella cheese
• 1 tablespoon baking powder
• Green seasoning (parsley, cilantro, scallions, or your favorite mix)
• Salt and black pepper to taste

Optional additions: grated carrots, bell peppers, broccoli, peas, hearts of palm, or olives.

Recommended baking pan: 25 cm diameter.

Step-by-Step: How to Prepare Chicken Pie Low Carb

Step 1 – Prepare the base

Start with the eggs. Beat them with a whisk and season with a pinch of salt and pepper. Then add the cottage cheese (or ricotta/cream cheese). If your cheese is too thick, blend it with a splash of milk in a blender or mixer until it becomes creamy.

Step 2 – Add the dry ingredients

Add the oatmeal or tapioca flour and mix well. Adjust seasoning again with salt and pepper.

Step 3 – Add the filling

Mix in the shredded chicken. If your chicken isn’t seasoned yet, add extra spices at this point. Incorporate the onion, corn (optional), grated mozzarella, and green seasoning. Mix everything until it forms a creamy batter.

Step 4 – Final touches

Add the baking powder and stir again until everything is fully combined. Transfer the mixture into the greased baking pan. Sprinkle grated parmesan cheese on top for a golden crust.

Step 5 – Bake

Bake at 420°F (215°C) for about 30 minutes or until golden brown.

This recipe makes about six portions, each one enough to be a complete meal — but it’s also perfect for a snack with a cup of coffee.

How to Cook and Shred the Chicken for the Pie

One of the most important steps in a good chicken pie low carb is preparing the chicken properly. I usually cook mine in a pressure cooker with garlic, onion, carrots, and leeks, plus seasonings like oregano, smoked paprika, salt, and black pepper. Cover with water and cook for 15 minutes after it reaches pressure.

Once cooked, remove the chicken, strain the broth (which you can save for soups or risottos), and discard the vegetables. To shred the chicken easily, you can either mash it with a wooden spoon or close the lid of the pan again and shake it vigorously — when you open, the chicken will already be shredded.

Tip: You can freeze shredded chicken in ziplock bags for up to 3 months, making it easier to prepare this recipe anytime.

Benefits of Chicken Pie Low Carb

Besides being tasty, this recipe offers several health benefits:

• High in protein: thanks to eggs, chicken, and cheese.
• Lower in carbs: by replacing traditional flour with oatmeal or tapioca flour.
• Customizable: you can add vegetables to increase fiber and nutrients.
• Meal prep friendly: keeps well in the fridge for 3 days or in the freezer for longer.

It’s a complete meal that balances protein, healthy fats, and vegetables.

Chicken Pie Low Carb: Creative Variations

This dish is versatile and can adapt to different diets:

• Keto-friendly: use almond flour instead of oatmeal or tapioca flour.
• Vegetarian option: replace chicken with a mix of broccoli, spinach, and cheese.
• Extra protein: add cooked bacon or turkey breast for more flavor.
• Brazilian twist: add hearts of palm and olives for a more traditional Brazilian filling.

By experimenting with variations, you can turn the chicken pie low carb into a recipe that never gets boring.

Perfect Occasions to Serve Chicken Pie Low Carb

• Family dinner: serve with a fresh salad for a balanced meal.
• Snacks for kids: cut into smaller squares for lunchboxes.
• Parties and gatherings: bake in muffin tins for individual portions.
• Weekly meal prep: freeze slices and reheat whenever you need a quick, healthy option.

Tips for Success

• Always season at each step for maximum flavor.
• Blend the cheese into a cream before mixing to avoid lumps.
• Use parchment paper if you want to remove the pie easily from the pan.
• Let it rest for 10 minutes after baking before cutting, so it holds its shape better.

Conclusion: Why You’ll Love This Recipe

Chicken pie low carb is the perfect combination of comfort and health. Inspired by Brazilian savory pies, this lighter version keeps the same flavor while offering a healthier twist. It’s easy to make, freezer-friendly, and versatile for every occasion.

If you’re looking for a dish that satisfies both taste and nutrition, this chicken pie low carb is exactly what you need. Pair it with coffee, serve it at dinner, or keep it ready in your freezer — it’s guaranteed to become one of your favorite go-to recipes.

If you enjoyed this recipe, check out my Creamy Corn Cake — another Brazilian-inspired dish with a healthier twist!