Fluffy Blender Chicken & Oat Savory Pie

Name: Fluffy Blender Chicken & Oat Savory Pie
Prep time: 35 min
Total time: 35 min
Yield: 8 servings
Cuisine: Française
Ingredients: 3 eggs; 1 cup (240 ml) semi-skimmed milk; ½ cup (120 ml) olive oil; 1½ cups (150 g) rolled oats; 1 pinch of salt; 1 tablespoon baking powder; 400 g (14 oz) cooked shredded chicken; 200 g (7 oz) light ricotta cheese; 1 medium onion, finely diced; 2 tomatoes, diced; Salt and freshly ground black pepper; Fresh parsley and chives, chopped

By Marie Lefebvre · Updated September 27, 2026

This light and wholesome blender pie is your new weeknight hero. Packed with tender shredded chicken and creamy light ricotta, wrapped in a soft oat crust — quick to assemble and guaranteed to impress the whole table.

Prep⏱️ 35 min

Servings👥 8 servings

Difficulty📊 Easy

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🛒 Ingredients

8 servings

3 eggs
1 cup (240 ml) semi-skimmed milk
½ cup (120 ml) olive oil
1½ cups (150 g) rolled oats
1 pinch of salt
1 tablespoon baking powder
400 g (14 oz) cooked shredded chicken
200 g (7 oz) light ricotta cheese
1 medium onion, finely diced
2 tomatoes, diced
Salt and freshly ground black pepper
Fresh parsley and chives, chopped

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat your oven to 180 °C (350 °F). Heat a drizzle of olive oil in a skillet over medium heat and sauté the diced onion until softened and translucent, about 3 minutes.
2
Add the diced tomatoes and cook for another 2 minutes. Stir in the shredded chicken and light ricotta. Season well with salt, pepper and fresh herbs. Mix to combine, remove from heat and set aside.
3
Place the eggs, milk and olive oil in a blender. Blend briefly on medium speed until just combined and smooth.
4
Add the rolled oats and a pinch of salt. Blend again for about 30 seconds until you have a smooth, uniform batter.
5
Turn off the blender and gently fold in the baking powder using a spatula with light folding motions — do not blend again or the pie will lose its fluffiness.
6
Grease a baking dish (approx. 25 cm / 10 in) and dust with rolled oats. Pour in half the batter, spread the chicken filling evenly, then pour the remaining batter on top, smoothing the surface.
7
Bake for 25 to 30 minutes until the top is golden brown and a toothpick inserted in the centre comes out clean. Allow to cool 5 minutes before slicing.

💡 Chef's Tip

Swap the chicken for canned tuna or leftover roasted vegetables for an easy variation. This pie stores well in the fridge for up to 3 days — reheat slices in the oven at 150 °C for 10 minutes.