Fluffy Creamy Chicken Pie
A comforting blender chicken pie with a light, airy batter and a rich shredded chicken filling. Quick to prepare and crowd-pleasing, it's the perfect weeknight family dinner.
🛒 Ingredients
12 servings
- 300 ml whole milk
- 1¼ cups all-purpose flour
- 300 ml vegetable oil
- 100 g grated Parmesan cheese
- 1 tablespoon baking powder
- 2 eggs
- 200 ml heavy cream
- 1 chicken breast
- Salt, pepper, dried oregano to taste
- 1 tomato, ½ onion, black olives, sweet corn
- 200 ml heavy cream (for topping)
- 150 g cream cheese
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Directions
- 1
Cook the chicken breast in salted boiling water for 20 minutes. Let it cool completely, then shred finely.
- 2
Season the shredded chicken with salt, pepper, oregano, diced tomato, chopped onion, olives, and sweet corn. Set aside.
- 3
In a bowl, mix the heavy cream with cream cheese until smooth. Set aside.
- 4
Blend the milk, eggs, oil, flour, Parmesan, and baking powder in a blender until you get a smooth, lump-free batter.
- 5
Preheat the oven to 350°F (180°C). Grease and flour a 28 cm baking dish.
- 6
Pour half the batter into the dish and bake for 10 minutes to set the base.
- 7
Remove from the oven and spread the shredded chicken evenly over the base.
- 8
Spread the cream cheese mixture over the chicken layer.
- 9
Pour the remaining batter on top and bake for 25–30 minutes until golden brown.
- 10
Let rest 5 minutes before slicing and serving.
💡 Chef's Tip
For extra depth of flavor, sauté the shredded chicken with a clove of garlic and a drizzle of olive oil before filling the pie. This dish tastes even better the next day reheated in the oven.
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