Soft & Fluffy Chicken Pie with Cream Cheese
A wonderfully soft and comforting chicken pie made with an easy electric mixer batter. Filled with tender shredded chicken and cream cheese, this family-friendly recipe is a weeknight dinner winner.
🛒 Ingredients
16 servings
- 3 cups all-purpose flour
- 2 cups whole milk
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon baking powder
- 1 pinch of salt
- 1 pinch of sugar (to brown the crust)
- 1 chicken breast (about 300 g)
- 3 tablespoons cream cheese
- 1 medium onion
- 1 ripe tomato
- 2 garlic cloves
- 1 red bell pepper
- 1 chicken bouillon cube
- Mixed herbs, salt and pepper to taste
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Directions
- 1
Preheat the oven to 280 °C (535 °F). In a stand mixer bowl, beat the eggs and milk together for 1 to 2 minutes until light and frothy.
- 2
Add the oil and beat for another 2 minutes. Stir in the salt and sugar with a spoon.
- 3
Add the flour in three additions, beating 2 minutes between each until the batter is smooth. Fold in the baking powder at the end.
- 4
Poach the chicken breast in water with the bouillon cube until cooked through. Let cool, then shred finely.
- 5
In a pan, sauté the diced onion, minced garlic, chopped tomato, and sliced bell pepper in a drizzle of oil for 5 minutes over medium heat.
- 6
Add the shredded chicken and season with mixed herbs, salt, and pepper. Cook for 3 more minutes. Remove from heat and stir in the cream cheese.
- 7
Grease and flour a medium baking dish. Pour in half the batter, spread the chicken filling evenly, then cover with the remaining batter.
- 8
Bake at 280 °C until the top begins to brown, then reduce heat to 180 °C (350 °F) and continue baking until golden and cooked through.
💡 Chef's Tip
For the fluffiest batter, beat the eggs and milk well until frothy before adding the flour. You can swap the cream cheese for sour cream or thick Greek yogurt for a tangier flavour.
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