Blender Chicken Pie (flour, milk & egg batter)

Ingredients

• 500 g cooked shredded chicken breast (about 1.1 lb)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp vegetable oil (for sautéing)
• 3 tbsp tomato sauce
• 4 tbsp requeijão (Brazilian creamy cheese spread) or cream cheese
• 2 tbsp chopped parsley
• 3 large eggs
• 1 cup (240 ml) milk
• 1/2 cup (120 ml) vegetable oil (for the batter)
• 2 cups (about 280 g) all‑purpose flour
• 1 level tbsp baking powder (15 g)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 100 g shredded mozzarella cheese (optional for browning)

Instructions

1. Make the filling: heat 2 tbsp vegetable oil in a skillet and sauté the chopped onion and garlic until translucent.
2. Add the shredded chicken, tomato sauce, salt and pepper to taste; mix well and cook 3–4 minutes. Remove from heat and stir in the requeijão (or cream cheese) and parsley; set aside.
3. Preheat the oven to 200 °C (400 °F). Grease a medium pan (24–26 cm / 9½–10 in) with oil.
4. In a blender, blend the eggs, milk and 1/2 cup (120 ml) oil until smooth.
5. With the blender running on low, gradually add the flour until you have a smooth, lump‑free batter; season with 1/2 tsp salt if needed.
6. Turn off the blender and gently fold the baking powder into the batter with a spoon (do not blend).
7. Pour half the batter into the greased pan, spread the chicken filling over it and sprinkle the shredded mozzarella if using.
8. Cover with the remaining batter and bake in the preheated oven for 35–45 minutes, or until the top is golden and a skewer inserted in the center comes out clean.
9. Remove from oven, let rest 10 minutes before unmolding, and serve warm.

Tips

• If using cold leftover chicken, warm it briefly with the tomato sauce so the filling won’t release excess liquid into the pie.
• For a deeper golden crust, brush the surface with a mixture of 1 egg yolk and 1 tbsp milk before baking.
• Adjust the filling texture by reducing the requeijão for a drier filling or adding 2 tbsp canned corn for more texture.

Variations

• Corn and peas pie: add 1/2 cup corn and 1/2 cup peas to the filling.
• Whole‑wheat batter: replace 1 cup of the all‑purpose flour with 1 cup whole‑wheat flour.
• Cheese‑free pie: omit the mozzarella and add 1 extra tablespoon requeijão to keep the filling creamy.

FAQ