Creamy Chicken and Cream Cheese Pie
A hearty, comforting baked pie layered with shredded chicken, ham, black olives, and a generous dollop of cream cheese. The blender batter takes just minutes to prepare, making this a perfect no-fuss weeknight dinner or potluck showstopper.
🛒 Ingredients
9 servings
- 1 cooked chicken breast, shredded
- 200 g cream cheese (Philadelphia style), divided
- 80 g pitted black olives, chopped
- 150 g mozzarella cheese, cut into strips
- 150 g cooked ham, cut into strips
- 1 can (400 g) mixed vegetables or sweet corn, drained
- 3 eggs
- 2 cups all-purpose flour
- 2 cups whole milk
- 1 cup vegetable oil
- 3 tsp salt
- 2 tbsp cornstarch
- 1 tbsp baking powder
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Directions
- 1
Sauté the shredded chicken with minced garlic and onion in a drizzle of oil over medium heat. Add the olives, ham, mozzarella, drained vegetables and half the cream cheese. Stir over low heat until you have a thick, creamy filling. Remove from heat and set aside.
- 2
Preheat the oven to 180 °C (350 °F). Add the eggs, flour, milk, oil, salt, cornstarch and baking powder to a blender and mix for about 1 minute until completely smooth.
- 3
Grease a rectangular baking dish (approx. 30 × 20 cm) with butter and dust with breadcrumbs. Pour in half the batter, spread the chicken filling evenly over it, then dot the remaining cream cheese generously on top of the filling.
- 4
Pour the rest of the batter over the top and bake for 35–40 minutes until golden brown and a skewer inserted in the centre comes out clean. Rest for 5 minutes before slicing.
💡 Chef's Tip
Sprinkle grated cheddar or parmesan over the top before baking for a deeper golden crust. Ricotta makes a great lighter substitute for cream cheese.
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Same category — Poultry
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