Creamy Blender Chicken Pie
A comforting, fluffy chicken pie made effortlessly in the blender. The airy batter wraps around a generous layer of shredded chicken topped with a smooth cream cheese sauce, making it the perfect fuss-free weeknight dinner the whole family will love.
🛒 Ingredients
12 servings
- 2 cups whole milk
- 2 cups all-purpose flour
- 1 cup sunflower oil
- 3.5 oz (100 g) grated Gruyère or cheddar
- 1 tbsp baking powder
- 2 large eggs
- ¾ cup heavy cream
- 10 oz (300 g) cooked shredded chicken breast
- 5 oz (150 g) cream cheese
- ⅓ cup heavy cream (for the sauce)
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 10-inch (26 cm) round baking dish.
- 2
In a blender, combine the milk, flour, oil, eggs, heavy cream and baking powder. Blend for about 1 minute until the batter is smooth.
- 3
Pour half the batter into the prepared dish, spreading it evenly to the edges.
- 4
Spread the shredded chicken evenly over the first batter layer.
- 5
In a bowl, whisk together the cream cheese and heavy cream until smooth. Season with salt and pepper to taste.
- 6
Spoon the cream cheese sauce over the shredded chicken layer.
- 7
Pour the remaining batter on top and smooth the surface.
- 8
Bake for 35–40 minutes until deep golden brown. Insert a skewer in the center — it should come out clean. Let rest 5 minutes before slicing.
💡 Chef's Tip
Leftover rotisserie chicken works perfectly and saves prep time. Stir sautéed mushrooms or wilted spinach into the filling for extra flavor and a nutritional boost.
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Same category — Poultry
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