Easy blender chicken pie

Ingredients

• 480 ml (2 cups)milk
• 240 g (2 cups)plain flour
• 240 ml (1 cup)oil
• 100 ggrated Parmesan
• 15 ml (1 tablespoon)baking powder
• 2eggs
• 1 cartoncream
• 1boneless chicken breast, cooked and shredded
• ½onion, chopped
• 3 clovesgarlic, crushed
• 1tomato, chopped
• 30 ml (2 tablespoons)tomato purée
• 1 tinsweetcorn, drained
• 1 tubrequeijão cremoso
• to tastesalt and pepper

Instructions

1. 1

   Prepare the tin

   Heat the oven to 170°C. Grease and flour a large rectangular baking tin.

2. 2

   Cook the vegetables

   For the filling, gently fry the garlic and onion in a large pan until lightly golden. Add the tomato and cook for a further 5 minutes. If needed, add 120 ml (½ cup) water.

3. 3

   Finish the filling

   Stir in the shredded chicken and sweetcorn, then take the pan off the heat. Add the requeijão and mix well. Taste and add salt if needed, then set aside.

4. 4

   Blend the batter

   Put all the batter ingredients in a blender and blend until smooth and evenly combined.

5. 5

   Assemble and bake

   Pour half the batter into the prepared tin, spread the filling over it and cover with the remaining batter. Bake for 40 minutes, or until golden. Remove from the oven, leave to cool until warm, then serve.

What is blender chicken pie?

This is a Brazilian-style savoury pie, often made with a pourable batter rather than pastry. A blender makes the batter straightforward to mix, while shredded chicken gives the filling a hearty base.

This version pairs the chicken with sweetcorn and creamy requeijão. Layering the filling between two portions of batter helps make a slice with both a soft crust and a savoury centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 0g protein, 0g carbs, 0g fat.

The flour and sweetcorn provide most of the carbohydrate, while the oil, Parmesan, cream and requeijão contribute fat. Chicken supplies most of the protein, with smaller amounts from the dairy and eggs. Serve a slice with salad or vegetables for a more balanced plate.

The filling ingredients

Chicken: Use cooked, shredded boneless chicken breast so it is ready to combine with the vegetables. The recipe adds it after the onion, garlic and tomato have been cooked.

Requeijão: This Brazilian creamy cheese spread is stirred into the filling off the heat. It adds a soft, creamy element; avoid heating it for longer than needed once it is mixed in.

Sweetcorn: Drained tinned sweetcorn is convenient and adds a sweet contrast to the savoury chicken. Drain it well so excess liquid does not make the filling watery.

Build flavour in the pan

Aromatics first: Fry the garlic and onion until lightly golden before adding the tomato. This order lets them soften and develop flavour before the wetter ingredient goes in.

Tomato stage: Cook the chopped tomato for the full 5 minutes, stirring as needed. Add the optional 120 ml of water only if the pan looks too dry.

Blend a smooth batter

Blender method: Add all the batter ingredients and blend until there are no obvious pockets of flour. Stop once it is homogeneous rather than continuing to blend for longer than necessary.

Batter texture: It should be pourable enough to spread over the filling. The recipe gives no separate resting time, so assemble the pie after blending.

Layer and check for doneness

Even layers: Spread half the batter across the base of the tin, add the filling, then cover it with the rest. Distribute the filling evenly to help the pie bake consistently.

Oven cue: Bake at 170°C for 40 minutes, or until the top is golden. Leave it to cool until warm before cutting and serving.

Serving the pie

This pie can be served warm as a main meal. A crisp green salad or lightly dressed vegetables make a fresh counterpoint to the creamy filling and soft batter.

For a larger spread, offer simple sides that do not need much extra preparation, such as sliced tomatoes or steamed green beans.

Recipe notes & tips

• Drain the sweetcorn thoroughly before adding it to the filling.
• Let the filling cool slightly while you blend the batter so it is easier to layer.
• Grease and flour the tin well, including its corners, to help release the pie.
• Spread the filling evenly so each slice has a similar amount.
• Start checking the colour at 40 minutes, as oven performance and tin size can affect browning.

Variations

• Add herbs: Stir chopped parsley into the filling for a fresh note.
• Use leftover chicken: Shred cooked chicken and measure out enough to replace the breast.
• Add vegetables: Mix cooked peas or diced peppers into the filling.
• Change the cheese: Use another creamy cheese spread if requeijão is unavailable.
• Season the filling: Add paprika or dried oregano along with the salt and pepper.

Common mistakes to avoid

• Adding too much water: Use the extra water only if the tomato mixture needs it, or the filling may become loose.
• Skipping the tin preparation: Grease and flour the tin so the batter is less likely to stick.
• Leaving the sweetcorn wet: Drain it well before mixing it into the chicken.
• Overcooking the aromatics: Take care not to let the garlic burn while the onion turns lightly golden.
• Cutting it straight from the oven: Let the pie cool until warm so the filling settles before serving.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat portions until piping hot throughout, in the oven or microwave.

Frequently asked questions