Pancake pie with chicken and cream cheese. Inspiration for comfort food

The weekend is a wonderful time we’re waiting for the whole work week as we can spend precious time with our beloved. To bring magic to your days off and make them special, there is no better idea than cooking something out of the way. This tempting and mouth-watering pie is just the thing.

Nothing difficult – a couple of fried-to-golden-perfection pancakes are arranged in a pie and greased with the hearty filling topped with an airy blanket of fresh dill and spring onion.

It’s time for making something special out of the basics))

Filled with the tenderest chicken-cheesy mass, this pie is a really nice idea for an afternoon snack. It will keep your family pleased and nourished for the rest part of the day, since nothing warms and satisfies better than a wholesome chicken pancake pie.



  • 2 eggs
  • 1/2 tsp salt
  • 250 ml milk
  • 1 tbsp sugar
  • 200 g (7 oz) flour
  • 50-80 ml vegetable oil
  • 1,5 – 2 tbsp baking powder
  • 250 ml fiercely-boiling water
  • vegetable oil (for greasing)


  • 800 g (28 oz) chicken
  • 400 g (14 oz) cream cheese


  • fresh dill – to taste
  • spring onion – to taste



Beat eggs in a bowl. Top with salt and sugar. Whip the mass with a wire whisk thoroughly.


Pour milk above and continue to whisk.


Sift flour to enrich it with air and mix together with baking powder. Add the flour to the bowl gradually, stirring the batter continuously.


Then pour fiercely-boiling water above gradually. At the end add vegetable oil, stir the batter and let it stand for a quarter of an hour.


Preheat vegetable oil in a frying pan (it’s recommended to use as minimum of oil of possible). Gently pour some batter into the pan, using a ladle. Cook the pancake until bubbles begin to appear on its surface, for about 2-3 minutes. Insert a spatula under the middle of a pancake. Lift the pancake quickly about one inch off the frying pan’s surface and flip it over. Continue to cook until golden color. Transfer the cooked pancakes to a flat plate. Repeat with the remaining batter.

The pancakes should not be too thick to prevent them from tearing when greasing with the filling.

Boil chicken in salted water until done and let it cool.


Then grind the meat finely. Add cream cheese to the mass (leave some cheese to top our pie). Season the mass with salt and pepper, and mix everything thoroughly until smooth.


It’s time to arrange our pie!

Put one pancake on a serving plate and grease it with the prepared filling. Put the second pancake above and grease it as well. Repeat the procedure until you put the last pancake above the pie. Grease it with the remaining cream cheese carefully. Grease the edges of the pie with the cream cheese as well.

Wash dill and spring onion. Chop them finely. Decorate the edges of the pie with the chopped spring onion and top it with dill.

Let the pie soak for a couple of hours. This dish can be served both as a cold and hot appetizer (if you prefer a warm version, then preheat the pie in a microwave oven before eating).

Enjoy your meal!

Have you liked the recipe for pancakes with chicken?

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