There’s something about warm, cheesy, and savory pies that just feels like home. This Tortilla Cottage Cheese Chicken Pie blends all the comfort of a baked casserole with the simplicity of pantry staples. Whether you’re meal-prepping, feeding your hungry crew, or just want to try something new with cottage cheese, this recipe has you covered. It’s low-carb, protein-packed, and so satisfying. Let’s break down why this unique pie should be your next dinner hero.
Table of Contents
Table of Contents
Why You’ll Love This Tortilla Cottage Cheese Chicken Pie
A Twist on a Family Classic
In my kitchen, the most memorable dinners come from the most unexpected combinations. I remember the first time I layered tortillas into a baking dish, unsure if it would hold up like a pie crust. Spoiler alert—it totally did. That night, my kids cleaned their plates without a single complaint. It was creamy, cheesy, and had just the right hint of crunch. That’s how this Tortilla Cottage Cheese Chicken Pie was born—right from a bit of mom magic and pantry improvising.
If you’re like me and always looking for new ways to use cottage cheese in savory meals (especially when it’s not just pancakes or muffins!), this recipe is a keeper. It’s light, yet filling—perfect for weeknight meals or even meal prepping ahead. The eggs bind everything beautifully, and the shredded tortilla pieces give it a comforting, almost lasagna-like texture.
This dish reminds me of my Cottage Cheese Spinach Quiche—only it’s even easier, thanks to the tortilla hack. The blend of cottage cheese, shredded cheddar, and chicken makes it incredibly flavorful, without being too heavy. And don’t worry if you’re watching carbs—using low-carb burrito-size tortillas keeps everything aligned with a health-conscious diet.
Ingredients You Already Have at Home
One of my favorite things about this recipe? You probably already have most of the ingredients in your kitchen:
- 1 cup cottage cheese – adds creaminess and protein
- 1 cup shredded sharp cheddar cheese – melts perfectly with a rich, tangy flavor
- 2 burrito-size low carb tortillas – toasted and torn for texture
- 1 cup shredded cooked chicken – leftover rotisserie works great here
- 2 scallions, diced – gives a mild onion kick without overpowering
- Salt and pepper to taste – simple but essential
- 3 eggs + 1/4 cup milk – these bind everything together into a sliceable pie
Every time I make this, I think about how it’s such a smart use of leftovers. It has a similar resourcefulness to my Garlic Chicken Cottage Bake, another crowd-pleaser that makes the most of fridge finds.
Pro tip: Don’t skip the toasting step for the tortillas! It gives them structure and helps the dish hold its pie-like form. If you’re looking for another protein-forward idea, my Cottage Cheese Biscuit Recipe is also a fun bake to try next.
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Tortilla Cottage Cheese Chicken Pie: The Cozy Dinner You Didn’t Know You Needed
This Tortilla Cottage Cheese Chicken Pie is a protein-packed, low-carb comfort dish that’s cheesy, savory, and perfect for weeknight dinners. With simple ingredients and only one pan, it’s freezer-friendly, meal-prep ready, and delightfully easy to customize.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
1 cup cottage cheese
1 cup shredded sharp cheddar cheese
2 burrito size low carb tortillas
1 cup shredded cooked chicken
2 scallions, diced
Salt and pepper to taste
3 eggs
1/4 cup milk
Instructions
1. Preheat oven to 350℉. Line an 8-inch cake pan with parchment paper.
2. Toast tortillas in the oven for 7 minutes, flipping halfway. Once golden, tear into bite-size pieces.
3. In a medium bowl, beat the eggs and add the milk. Mix well.
4. Stir in cottage cheese, cheddar cheese, shredded chicken, diced scallions, and seasoning.
5. Fold in the tortilla shreds until fully incorporated.
6. Transfer mixture to prepared cake pan and spread evenly.
7. Bake for 30–40 minutes or until top is golden and center is set.
8. Cool in pan for 5 minutes, then transfer to wire rack for 10 minutes.
9. Slice and serve warm or store for later.
Notes
Use well-drained cottage cheese for best results.
Great for meal prep—freezes and reheats beautifully.
Add jalapeños, mushrooms, or spinach for easy variations.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 120mg
How to Make the Perfect Tortilla Cottage Cheese Chicken Pie
Step-by-Step Prep That’s Foolproof
Making this Tortilla Cottage Cheese Chicken Pie couldn’t be easier—even for a busy weeknight. Start by preheating your oven to 350℉ and lining an 8-inch cake pan with parchment paper. While it heats, pop those burrito-size low-carb tortillas straight onto the oven rack to toast. Flip them halfway through the 7-minute toasting process to get both sides lightly golden. Once they’re out, tear them into bite-sized shreds with your hands. These will soak up all the cheesy, eggy goodness and give structure to the final pie.
In a medium bowl, lightly beat your eggs (you’ll need 3), then add in ¼ cup of milk and whisk again until smooth. Fold in the cottage cheese and sharp cheddar for that irresistible creamy texture. Add your cooked, shredded chicken next—it’s a great way to use up leftovers from a Smothered Chicken and Rice dinner. Then toss in your chopped scallions and season with salt and pepper.
Finally, gently fold in the tortilla pieces. Transfer everything into the cake pan and spread it out evenly. You’ll bake this for 30–40 minutes, or until the top turns golden brown and the center feels set. Let it cool in the pan for five minutes, then move it to a wire rack and let it rest another 10 minutes before slicing. This resting time is key—it allows the pie to firm up so each slice holds together.
Avoiding Common Baking Mistakes
One of the most common issues with a cottage cheese-based bake is excess moisture. To keep this Tortilla Cottage Cheese Chicken Pie from turning soggy, make sure to:
- Toast your tortillas first. It dries them out enough to absorb the filling without turning mushy.
- Use well-drained cottage cheese. Some brands are wetter than others. If yours is particularly runny, strain it with cheesecloth for 10 minutes.
- Don’t skip the eggs. They’re essential for holding the mixture together and giving the pie that “sliceable” texture.
- Let it rest after baking. If you cut too soon, the filling won’t set properly.
I learned these tricks while testing my Keto Pumpkin Cottage Cheese Bake, which also relies on binding dairy with eggs for a firm yet fluffy finish.
And if you love savory pies that come together in one bowl and one pan, the Morning Glory Cottage Cheese Bake is a hearty, veggie-packed option that’s worth trying next.
A Low-Carb Comfort Dish That Doesn’t Compromise
Ideal for Low-Carb & High-Protein Lifestyles
If you’re following a low-carb or keto-style diet, you’ll absolutely appreciate how smart this Tortilla Cottage Cheese Chicken Pie really is. Traditional pies rely heavily on pastry crusts, cream, or starchy fillers, but this version skips all of that without losing any flavor or texture.
Thanks to the low-carb tortillas and cottage cheese, you’re getting a balanced mix of healthy fats and protein—without a carb overload. It’s filling, satisfying, and doesn’t spike blood sugar the way typical crust-based pies might. Cottage cheese is a fantastic ingredient in low-carb recipes, and I love using it for everything from bakes to even sweet treats like my Cottage Cheese Apple Pie Bites.
Each serving of this pie gives you a good amount of protein from both the chicken and cottage cheese, making it a great post-workout meal or lunch that’ll keep you full for hours. And if you’re meal-prepping, this pie is easy to portion into slices that reheat beautifully throughout the week.
You can even pair it with a crisp green salad or roasted veggies for a full meal. Looking for other high-protein, low-carb ideas? My Cottage Cheese Pumpkin Muffins are another creative way to sneak in nutrition with a hint of sweetness.
How to Serve, Store & Reheat
Once your Tortilla Cottage Cheese Chicken Pie is baked and cooled, slice it into wedges—just like a quiche. It’s best served warm but holds up just fine at room temperature too, which makes it a fantastic potluck option.
If you’re serving it for brunch, I love plating it with a dollop of Greek yogurt and some chopped chives on top. For dinner, you can pair it with a side of sautéed zucchini or cauliflower mash for a cozy, well-rounded plate.
Storing is simple. Place leftovers in an airtight container and refrigerate for up to 4 days. To reheat, just pop a slice into the microwave for about a minute or warm it in the oven at 300℉ until heated through. Avoid reheating at high temps, which can make the eggs rubbery.
This reheats even better than some traditional casseroles, and I’ve used similar storage tricks with my Cottage Cheese Spinach Quiche, which also holds up incredibly well.
Easy Variations and Make-Ahead Magic
Simple Swaps for Endless Flavor Options
One of the best things about this Tortilla Cottage Cheese Chicken Pie is how easy it is to customize. Whether you’re working with what’s already in your fridge or craving a different flavor profile, the options are wide open.
Want it spicy? Add a diced jalapeño or a pinch of crushed red pepper flakes. You could even swap the cheddar for pepper jack cheese for an extra kick.
Prefer a Mediterranean vibe? Try crumbled feta in place of cheddar and toss in a handful of chopped spinach or sun-dried tomatoes. It starts to feel a bit like a crustless spanakopita—similar to the flavor notes in my Cottage Cheese Spinach Quiche.
Need it vegetarian? Leave out the chicken entirely and double up on sautéed mushrooms or zucchini. This keeps the protein high while making it completely meatless—just like the approach I use in my Morning Glory Cottage Cheese Bake, which uses produce to bulk up the filling.
Craving extra crunch? Toss in a handful of chopped cooked bacon or even slivered almonds on top before baking. The cheesy, eggy filling pairs so well with crisp textures.
The pie’s base is versatile enough that you can play with mix-ins without risking texture. Just remember to keep moisture low—wet veggies should be pre-cooked or well-drained to avoid sogginess.
How to Freeze and Batch Cook Like a Pro
This Tortilla Cottage Cheese Chicken Pie is absolutely freezer-friendly. Here’s how to do it right:
- Bake the pie as directed and allow it to cool completely.
- Slice into individual portions and wrap each tightly in plastic wrap, then foil.
- Store wrapped slices in a freezer-safe bag or container.
- To reheat, thaw overnight in the fridge, then warm in the oven at 325℉ until hot.
Frozen slices stay good for up to 2 months, making them perfect for busy weeks when you just need a heat-and-eat meal.
If you’re prepping for the week ahead, consider doubling the batch. One to eat fresh, one to freeze. That’s a trick I often use when making Garlic Chicken Cottage Bake—because let’s be honest, we all love a shortcut that still tastes homemade.
FAQ Section
What kind of tortillas should I use for this recipe?
Use burrito-size low-carb tortillas. They toast well, hold their shape, and keep the carb count low.
Can I use Greek yogurt instead of cottage cheese?
You can, but the texture will be creamier and slightly tangier. Cottage cheese adds structure that yogurt might not replicate exactly.
How do I know when the pie is fully cooked?
The top should be golden brown, and the center should feel set when lightly pressed. A toothpick inserted should come out mostly clean.
Can I make this ahead of time?
Absolutely. You can prep the filling the day before, refrigerate it, and bake fresh the next day—or bake it fully and reheat slices all week.
Conclusion
This Tortilla Cottage Cheese Chicken Pie is the kind of recipe that brings together real-life convenience with comforting, homemade flavor. Whether you’re making it for a cozy family dinner or slicing it up for meal prep, it’s sure to become a regular in your rotation. From its low-carb base to the endless ways you can switch it up, this recipe proves that cottage cheese is far more than just a diet food—it’s a kitchen staple worth celebrating.
And if you’re loving this blend of protein-packed and crave-worthy, don’t miss my Cottage Cheese Biscuit Recipe next. Your next warm, cheesy dinner just got easier.
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