Chicken & Cabbage Pie

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Chicken & Cabbage Pie

Description

Chicken & Cabbage Pie is a delicious, comforting, and satisfying dish that combines tender seasoned chicken with soft cabbage, onion, garlic, and a creamy, savoury filling, all baked beneath a golden, cheesy crust. It has the cosy flavour and texture of a traditional savoury pie while using cabbage instead of a conventional flour-heavy crust.

This recipe is a wonderful option when you want something hearty and flavourful without relying on a traditional pastry crust. The cabbage becomes tender and slightly sweet as it cooks, while the chicken provides plenty of satisfying protein. A little cheese helps bring everything together and creates a golden finish in the oven.

It is perfect for a family dinner, meal prep, or a cosy weekend meal. Serve it with a crisp green salad, roasted vegetables, or steamed broccoli for a complete meal.

Servings

6 servings

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

Approximately 1 hour

Ingredients

For the Chicken & Cabbage Filling

  • 1 1/2 pounds boneless, skinless chicken breasts or chicken thighs, cut into small pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 5 cups finely shredded green cabbage
  • 1 medium yellow onion, finely diced
  • 3 cloves of garlic, minced
  • 1/2 cup diced carrots
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 cup chicken broth
  • 1/3 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

For the Low-Carb Topping

  • 3 large eggs
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried Italian seasoning

Instructions

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 375°F (190°C).

Lightly grease a 9-inch pie dish or similar oven-safe baking dish with butter or cooking spray.

Set the dish aside while you prepare the filling.

Step 2: Cook the Chicken

Heat the olive oil and butter in a large skillet over medium-high heat.

Add the diced chicken and season with salt, black pepper, paprika, thyme, oregano, onion powder, and garlic powder.

Cook for approximately 5–7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden on the outside.

Transfer the cooked chicken to a plate and set aside.

If using chicken thighs, cook them until they reach a safe internal temperature of 165°F (74°C).

Step 3: Cook the Vegetables

Using the same skillet, add the diced onion and carrots.

Cook for 3–4 minutes until the onion begins to soften.

Add the minced garlic and cook for another 30 seconds, just until fragrant.

Add the shredded cabbage.

Season lightly with additional salt and pepper if needed.

Cook the cabbage for approximately 6–8 minutes, stirring frequently, until it begins to soften and reduce in volume.

The cabbage does not need to be completely soft at this stage because it will continue cooking in the oven.

Step 4: Make the Creamy Filling

Pour the chicken broth into the skillet and stir well, scraping up any flavourful browned bits from the bottom.

Add the heavy cream and Dijon mustard.

Stir everything together and simmer gently for 2–3 minutes.

Return the cooked chicken to the skillet and stir until the chicken and cabbage are evenly combined.

Turn off the heat.

Stir in the mozzarella and Parmesan cheese until the cheese begins to melt into the warm mixture.

Taste and adjust the seasoning if necessary.

Step 5: Transfer to the Baking Dish

Pour the chicken and cabbage mixture into the prepared pie dish.

Spread it evenly using the back of a spoon or spatula.

Sprinkle the chopped fresh parsley over the filling.

Set the dish aside while you prepare the topping.

Step 6: Prepare the Low-Carb Topping

In a medium bowl, whisk together the eggs, mozzarella, Parmesan, heavy cream, baking powder, salt, black pepper, and Italian seasoning.

Whisk until the mixture is smooth and well combined.

The egg-and-cheese mixture will bake into a soft, savoury topping that helps hold the pie together while creating a golden surface.

Step 7: Add the Topping

Slowly pour the egg mixture over the chicken and cabbage filling.

Gently spread it across the surface so the topping covers as much of the pie as possible.

For an extra cheesy finish, sprinkle a small amount of additional mozzarella over the top if desired.

Step 8: Bake

Place the pie in the preheated oven.

Bake for approximately 30–35 minutes, or until the topping is set and the surface is lightly golden.

If the top begins browning too quickly, loosely cover the dish with foil during the final part of baking.

Step 9: Rest Before Serving

Remove the pie from the oven and allow it to rest for 10–15 minutes before slicing.

This resting time is important because it allows the filling to settle and makes the pie much easier to serve neatly.

Garnish with additional fresh parsley before serving.

Recipe Notes

The cabbage should be finely shredded so it cooks evenly and blends naturally with the chicken.

You can use either chicken breasts or boneless chicken thighs. Chicken thighs will provide a richer flavour, while chicken breasts are leaner.

Do not add too much liquid to the filling. Cabbage naturally releases water as it cooks, and an overly wet filling can prevent the pie from setting properly.

For the best texture, allow the cooked cabbage mixture to simmer until most of the excess liquid has evaporated before transferring it to the baking dish.

The Parmesan adds savoury flavour, while the mozzarella gives the filling and topping a deliciously melty texture.

Letting the pie rest after baking is one of the most important steps. Cutting it immediately can cause the filling to spread instead of holding its shape.

Helpful Tips

Shred the Cabbage Finely

Thinly shredded cabbage cooks faster and creates a more cohesive pie filling.

Don’t Skip Browning the Chicken

Lightly browning the chicken adds much more flavour than simply boiling or steaming it.

Cook Out Excess Moisture

If your cabbage releases a lot of liquid, continue cooking the mixture for a few extra minutes. The filling should be creamy rather than watery.

Season in Layers

Season the chicken, vegetables, and creamy filling as you cook instead of adding all the seasoning at the end.

Let the Pie Rest

Allowing the finished pie to rest for 10–15 minutes makes slicing easier and gives the filling time to firm up.

Watch the Cheese

Different cheeses contain different amounts of moisture. If using a particularly moist cheese, you may need to cook the filling slightly longer before assembling the pie.

Variations

Chicken & Mushroom Cabbage Pie

Add 1 cup of sliced mushrooms when cooking the onion. Cook until the mushrooms release their moisture and begin to brown.

Spicy Chicken & Cabbage Pie

Add 1/2 teaspoon crushed red pepper flakes or a little cayenne pepper to the filling.

Cheesy Chicken Pie

Increase the mozzarella to 1 cup and add extra Parmesan for a richer cheese flavour.

Broccoli Chicken & Cabbage Pie

Replace 1 cup of cabbage with finely chopped broccoli florets for additional vegetable variety.

Creamy Garlic Version

Add one additional minced garlic clove and a little extra black pepper for a stronger garlic flavour.

Herb Chicken & Cabbage Pie

Add fresh parsley, dill, chives, or thyme to the filling for a fresh herbal flavour.

Make-Ahead Instructions

You can prepare the filling up to 1 day ahead.

Cook the chicken and cabbage mixture according to the recipe, allow it to cool, cover it, and refrigerate.

When ready to bake, prepare the egg-and-cheese topping, spread it over the chilled filling, and bake until hot throughout and the topping is completely set.

Because a chilled filling may require additional baking time, check the centre before removing the pie from the oven.

Storage

Allow leftovers to cool and place them in an airtight container.

Refrigerate for up to 3–4 days.

Reheat individual portions in the microwave until hot, or reheat larger portions in a 350°F (175°C) oven until warmed through.

For the best texture, reheating in the oven helps maintain the golden topping.

Freezing Instructions

This pie can be frozen, although the texture of the cabbage and creamy filling may change slightly after thawing.

For best results, allow the cooked pie to cool completely.

Wrap it tightly and place it in a freezer-safe container.

Freeze for up to 2 months for best quality.

Thaw overnight in the refrigerator before reheating.

Reheat in a covered baking dish at 350°F (175°C) until hot throughout, then uncover during the final few minutes to refresh the top.

Serving Suggestions

Chicken & Cabbage Pie is filling enough to serve as a main dish.

Pair it with:

  • Green salad with lemon vinaigrette
  • Roasted broccoli
  • Steamed green beans
  • Roasted zucchini
  • Cauliflower rice
  • Cucumber and tomato salad
  • Simple Mediterranean salad
  • Sautéed spinach

For a particularly comforting dinner, serve a warm slice alongside a fresh salad and roasted vegetables.

Nutritional Information

Approximate nutrition per serving, based on 6 servings:

  • Calories: 390
  • Protein: 36 g
  • Carbohydrates: 12 g
  • Fat: 23 g
  • Saturated Fat: 10 g
  • Fibre: 3 g
  • Sugar: 5 g
  • Sodium: 650 mg

Nutritional values are estimates and will vary depending on the chicken, cheese, cream, and other ingredients used.

Benefits

Provides Protein

Chicken is a convenient source of high-quality protein, which contributes to maintaining and repairing body tissues and can help make a meal more satisfying.

Includes Vegetables

Cabbage, carrots, onions, and garlic provide a variety of vitamins, minerals, fibre, and plant compounds.

Lower in Carbohydrates Than Traditional Pie

Because this recipe does not use a conventional flour-based pastry crust, it can be substantially lower in carbohydrates than many traditional savoury pies. The exact carbohydrate content will depend on the ingredients and serving size.

Satisfying Comfort Food

The combination of protein, vegetables, fat, and cheese makes this a hearty meal that can be served as a main course.

Flexible for Meal Prep

The pie stores and reheats well, making it convenient for preparing several meals in advance.

Is Chicken & Cabbage Pie Good for a Low-Carb Diet?

It can fit into many lower-carbohydrate meal plans because it replaces a traditional flour-based crust with an egg-and-cheese topping and uses cabbage as a major vegetable ingredient.

However, “low-carb” depends on the ingredients and the overall dietary pattern. The nutritional values provided here are estimates.

Can This Recipe Help With Weight Management?

A single food or recipe cannot specifically cause fat loss or target belly fat.

This pie can, however, be included in a balanced eating pattern because it provides protein and vegetables and can be portioned appropriately. Overall calorie intake, dietary pattern, activity, sleep, and many other factors influence body weight.

Recipe Q&A

Can I use leftover cooked chicken?

Yes. Leftover roasted or grilled chicken works very well. Simply chop or shred it and add it to the cooked cabbage mixture. Reduce the cooking time for the filling since the chicken is already cooked.

Can I use ground chicken?

Absolutely. Brown ground chicken in the skillet just as you would diced chicken. Break it into small pieces as it cooks.

Can I use red cabbage?

Yes, although the colour of the finished dish will be different. Green cabbage gives the most traditional appearance and mild flavour.

Can I leave out the carrots?

Yes. If you want to reduce the carbohydrate content slightly or simply do not have carrots available, you can omit them.

Can I use Greek yoghurt instead of heavy cream?

You can substitute some or all of the heavy cream with plain Greek yoghurt, but add it over low heat and avoid boiling the mixture aggressively to reduce the chance of curdling.

Why is my pie watery?

The most common reason is excess moisture from the cabbage. Cook the cabbage mixture longer before assembling the pie so excess liquid evaporates.

How do I know when the pie is done?

The topping should be fully set in the centre and lightly golden around the edges and surface. If using a thermometer, the centre should reach a safe temperature for the ingredients used.

Can I make it dairy-free?

Yes, but you will need to replace the butter, cream, mozzarella, and Parmesan with suitable dairy-free alternatives. The texture and flavour will be somewhat different.

Can I make it ahead for a party?

Yes. Prepare and bake it ahead of time, refrigerate it, and reheat before serving. Allowing the pie to rest after reheating also makes it easier to slice.

Can I add other vegetables?

Definitely. Mushrooms, spinach, zucchini, broccoli, bell peppers, and cauliflower can all work well. Be mindful of excess moisture from vegetables such as zucchini and spinach.

Can I make individual pies?

Yes. Divide the filling among small oven-safe ramekins and top each with the egg-and-cheese mixture. Reduce the baking time and watch closely until the topping is set.

Final Thoughts

Chicken & Cabbage Pie is a cosy, flavourful way to turn simple ingredients into a satisfying family meal. Tender seasoned chicken, sweet and savoury cabbage, aromatic garlic and onion, creamy sauce, and a golden cheesy topping come together beautifully in one baking dish.

It delivers the comforting feeling of a traditional savoury pie while skipping the conventional flour-based pastry crust. Whether you’re looking for a lower-carbohydrate dinner, an easy meal-prep recipe, or simply a new way to enjoy cabbage and chicken, this recipe is versatile enough to become a regular favourite.

Serve it warm with a crisp salad or your favourite roasted vegetables, and let the pie rest for a few minutes before slicing for the best texture.

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