Creamy Homemade Chicken Pie

Name: Creamy Homemade Chicken Pie
Prep time: 40 min
Total time: 40 min
Yield: 10 servings
Cuisine: Française
Ingredients: 300 ml (1¼ cups) whole milk; 300 ml (1¼ cups) all-purpose flour; 300 ml (1¼ cups) neutral oil (sunflower or canola); 100 g (3.5 oz) grated parmesan cheese; 1 packet (11 g) baking powder; 2 large eggs; 200 ml (¾ cup) heavy cream; 1 chicken breast (about 400 g / 14 oz); 1 medium onion, finely diced; 2 garlic cloves, minced; 1 handful pitted green olives, sliced; 100 g (3.5 oz) canned corn, drained; Salt, black pepper and dried herbs to taste; 150 g (5 oz) cream cheese; Butter for greasing the pan

By Marie Lefebvre · Updated October 3, 2026

A hearty and comforting chicken pie featuring a fluffy blender-made parmesan batter and a luscious shredded chicken filling with cream cheese. Easy to put together and universally crowd-pleasing, it's the kind of no-fuss dinner that disappears fast. Serve warm and watch everyone go back for seconds.

Prep⏱️ 40 min

Servings👥 10 servings

Difficulty📊 Easy

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🛒 Ingredients

10 servings

300 ml (1¼ cups) whole milk
300 ml (1¼ cups) all-purpose flour
300 ml (1¼ cups) neutral oil (sunflower or canola)
100 g (3.5 oz) grated parmesan cheese
1 packet (11 g) baking powder
2 large eggs
200 ml (¾ cup) heavy cream
1 chicken breast (about 400 g / 14 oz)
1 medium onion, finely diced
2 garlic cloves, minced
1 handful pitted green olives, sliced
100 g (3.5 oz) canned corn, drained
Salt, black pepper and dried herbs to taste
150 g (5 oz) cream cheese
Butter for greasing the pan

🛍️ Recommended tools

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

Amazon affiliate links

Directions

1
Boil the chicken breast in salted water for 20 minutes. Remove and let it cool completely.
2
Shred the chicken with two forks into fine strips. Set aside in a large bowl.
3
Sauté the onion and garlic in a drizzle of oil over medium heat until lightly golden. Add to the shredded chicken.
4
Stir in the sliced olives and drained corn. Season generously with salt, pepper and dried herbs. Set aside.
5
Make the creamy topping: whisk together the heavy cream and cream cheese until smooth and uniform. Set aside.
6
Make the batter: blend the milk, flour, oil, parmesan and eggs on high speed for 1 minute until smooth and pourable. Add the baking powder and pulse 5 more seconds.
7
Preheat the oven to 180 °C / 355 °F (fan). Grease and flour a 30 cm baking dish.
8
Pour half the batter into the prepared dish and spread evenly.
9
Distribute the seasoned shredded chicken in an even layer over the batter.
10
Spoon the cream cheese mixture over the chicken, spreading gently to cover.
11
Pour the remaining batter on top, covering the filling completely.
12
Bake for 35–40 minutes until deep golden on top. Test with a skewer — it should come out clean.
13
Rest for 10 minutes before slicing and serving warm.

💡 Chef's Tip

For extra depth, toss the shredded chicken with a squeeze of lemon juice and a pinch of smoked paprika before layering. Leftovers keep in the fridge for 3 days and reheat well at 150 °C in the oven.