Fluffy Mixer Chicken Pie

Name: Fluffy Mixer Chicken Pie
Prep time: 90 min
Total time: 90 min
Yield: 16 servings
Cuisine: Française
Ingredients: 3 cups (375 g) all-purpose flour; 2 cups (500 ml) whole milk; 1 cup (250 ml) vegetable oil; 3 large eggs; 1 tablespoon baking powder; 1 pinch of salt; 1 pinch of sugar; 1 boneless chicken breast; 3 tablespoons cream cheese; 1 onion, finely chopped; 1 ripe tomato, diced; 2 garlic cloves, minced; 1 red bell pepper, diced; 1 chicken bouillon cube; 1 teaspoon sweet paprika and mixed dried herbs

By Marie Lefebvre · Updated September 28, 2026

A generously filled savory pie with an impossibly light batter made effortlessly in a stand mixer. Shredded chicken, sautéed vegetables, and cream cheese come together for a comforting, budget-friendly dish the whole family will love.

Prep⏱️ 90 min

Servings👥 16 servings

Difficulty📊 Easy

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🛒 Ingredients

16 servings

3 cups (375 g) all-purpose flour
2 cups (500 ml) whole milk
1 cup (250 ml) vegetable oil
3 large eggs
1 tablespoon baking powder
1 pinch of salt
1 pinch of sugar
1 boneless chicken breast
3 tablespoons cream cheese
1 onion, finely chopped
1 ripe tomato, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 chicken bouillon cube
1 teaspoon sweet paprika and mixed dried herbs

🛍️ Recommended tools

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

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Directions

1
Beat the eggs and milk in a stand mixer bowl for 1–2 minutes on medium speed.
2
Add the oil and beat for another 2 minutes, then stir in the salt and sugar with a spatula.
3
Add the flour in three batches, beating for 2 minutes after each addition until the batter is smooth.
4
Fold in the baking powder gently with a spatula — do not use the mixer at this stage.
5
Poach the chicken breast in water with the bouillon cube until fully cooked, then shred with a fork and set aside.
6
In a skillet, sauté the onion, garlic, and bell pepper in a drizzle of oil over medium heat until softened.
7
Add the shredded chicken, diced tomato, paprika, and herbs. Cook for 3 minutes, stirring occasionally.
8
Remove from heat and stir in the cream cheese until the filling is creamy and well combined.
9
Grease and flour a 28 cm (11-inch) baking dish. Pour in half the batter, spread the filling evenly, then top with the remaining batter.
10
Bake in a preheated oven at 280 °C (535 °F). Once the surface begins to brown, reduce to 180 °C (355 °F) and bake until a skewer comes out clean.

💡 Chef's Tip

Let the pie rest for 10 minutes before slicing — the batter sets and cuts cleanly. The filling can be made a day ahead and refrigerated to save time on baking day.