Rarely do I see a dish that is as versatile as it is easy, but the Chicken Pie is exactly that. The crust is made in a blender, there’s no pre-baking anything, and it’s a great dish for brunch, lunch or dinner. This recipe could be easily adapted to suit vegetarians.
Ingredients:
Dough
- 2 eggs
- 1 cup flour
- 250ml milk
- 125ml vegetable oil
- 1/2 teaspoon salt
- 2 tbs grated Parmigiano-Reggiano cheese or Grana Padano
- 1 tbs baking powder
Filling
- 2 cups (cooked and shredded chicken
- 1 medium onion
- 3 cloves (more or less to taste) garlic
- 3/4 cup peas (frozen)
- 1/2 cup olives
- 1/2 cup corn (Canned or Frozen)
- 2 tbs extra virgin olive oil –
- 1/2 cup cream cheese (or requeijão if you’re luck to live in Brazil)
- 1/2 cup grated Parmigiano-Reggiano cheese or Grana Padano
Filling Instructions:
- Chop the onion and fry in olive oil on medium until translucent.
- Add finely chopped garlic and cook another 3-5 minutes until fragrant
- Add chicken, cook another 3 minutes
- Add olives, corn and peas, cook 5 minutes
- Remove from heat and add cream cheese and grated cheese
Dough Instructions:
Throw all the ingredients in the blender (liquids on the bottom usually works best), blend for 3-4 minutes until smooth. You may need to scrape the sides to ensure everything blends in.
Pie Assembly:
- Preheat oven to 180c / 355f
- Pour about 3/4 of the batter into a non-stick springform pan
- Carefully spoon filling in (you don’t want it to sink down too far).
- Pour remaining batter over top, smooth to cover (it might not completely cover, and that’s ok!).
- Bake for about 35 minutes until the top is golden brown.
