Brazilian recipe
Creamy Chicken Blender Pie (Torta de liquidificador com frango)
A fuss-free and comforting savoury pie with a soft, quick-mix batter and a savoury chicken filling. Ideal for a light lunch or a casual family dinner.
0.0 / 5 by 0 Reviews
Ingredients
2 large eggs
2 cups milk
1 cup vegetable oil
10 tablespoons plain flour
50g grated parmesan cheese
2 beef stock cubes, crumbled
1 tablespoon baking powder
2 tablespoons vegetable oil for sautéing
500g cooked chicken, shredded
1 onion, finely diced
1 can (approx. 200g) sweetcorn kernels, drained
1 can (approx. 200g) garden peas, drained
Sea salt to taste
2 cups grated mozzarella cheese
2 cups milk
1 cup vegetable oil
10 tablespoons plain flour
50g grated parmesan cheese
2 beef stock cubes, crumbled
1 tablespoon baking powder
2 tablespoons vegetable oil for sautéing
500g cooked chicken, shredded
1 onion, finely diced
1 can (approx. 200g) sweetcorn kernels, drained
1 can (approx. 200g) garden peas, drained
Sea salt to taste
2 cups grated mozzarella cheese
Where to find ingredients
You can find all these staples at any major New Zealand supermarket, such as Countdown, Pak'nSave, or New World. Look for shredded chicken in the deli section or simply poach chicken breasts to shred yourself. For the stock cubes, common pantry brands available in the baking and dry goods aisle work perfectly.
Preparation method
- Heat 2 tablespoons of oil in a frying pan over medium heat and sauté the onion until translucent.
- Add the shredded chicken, corn, and peas to the pan, seasoning with salt to your liking; stir well and set aside.
- Place the eggs, milk, vegetable oil, flour, parmesan, and crumbled stock cubes into a blender jug.
- Blend until the batter is completely smooth and well combined.
- Gently fold in the baking powder using a large spoon or spatula.
- Grease a medium-sized baking dish or casserole with a little oil and lightly dust with flour.
- Pour half of the batter into the prepared baking dish.
- Evenly spread the prepared chicken filling over the base layer of batter.
- Pour the remaining batter over the top to cover the filling.
- Sprinkle the grated mozzarella over the top of the pie.
- Bake in a preheated oven at 180°C for approximately 30 minutes, or until the top is golden brown and the centre is set.
Observations
This classic blender pie is a go-to recipe when you need something satisfying without the hassle of traditional pastry dough. The batter comes together in moments, resulting in a light, cake-like texture that pairs beautifully with the savoury, protein-packed filling.
Featuring shredded chicken uplifted with sweet corn and peas, this dish is a fantastic way to repurpose leftover cooked chicken. Whether you are whipping it up for a quick weeknight supper or a relaxed weekend lunch, it is a reliable favourite that balances ease of preparation with delicious, hearty flavours.
Featuring shredded chicken uplifted with sweet corn and peas, this dish is a fantastic way to repurpose leftover cooked chicken. Whether you are whipping it up for a quick weeknight supper or a relaxed weekend lunch, it is a reliable favourite that balances ease of preparation with delicious, hearty flavours.
Ratings and comments