Cheesy Blender Chicken Pot Pie with Creamy Filling

Fluffy Blender Batter

• 3 whole medium eggs
• 2 cups whole milk (480ml)
• 3/4 cup vegetable oil or extra virgin olive oil (180ml)
• 2 cups all-purpose flour, sifted (280g)
• 1/2 cup grated parmesan cheese (50g, gives bakery-style savory aroma)
• 1 tablespoon baking powder (15g)
• 1 level teaspoon fine salt

Creamy Braised Chicken Filling

• 500g (1.1 lbs) boneless chicken breast, cooked and shredded
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 can sweet corn, drained (optional)
• 1 cup crushed tomato sauce or marinara (240ml)
• 1/2 cup fresh parsley and scallions, minced
• 150g shredded mozzarella cheese
• 200g Brazilian requeijão or spreadable cream cheese
• Olive oil, salt, and black pepper to taste

Preparing the Chicken Filling

1. 1

   Heat 2 tablespoons of olive oil in a saucepan over medium heat. Sauté the diced onion and garlic until fragrant and translucent.

2. 2

   Add shredded chicken, tomato sauce, sweet corn, salt, and black pepper.

3. 3

   Simmer for 5 minutes until flavors meld and excess moisture gently reduces (the filling must be juicy but not soupy). Stir in fresh herbs and let cool slightly.

Blending the Batter and Assembling

1. 4

   Preheat oven to 180°C (350°F). Butter and flour a 9x13-inch (20x30cm) baking dish.

2. 5

   In a blender jar, blend eggs, milk, oil, grated parmesan, and salt for 1 minute.

3. 6

   Add all-purpose flour gradually and blend just until smooth. Pulse in baking powder twice at the end.

4. 7

   Pour half of the velvety batter into the greased baking dish.

5. 8

   Evenly spoon the savory chicken filling across the batter. Dollop creamy spreadable cheese and scatter mozzarella cubes generously over the chicken.

6. 9

   Pour the remaining batter smoothly on top, spreading gently with a spatula. Dust with extra parmesan and a pinch of dried oregano.

7. 10

   Bake at 180°C (350°F) for 35 to 45 minutes until the top is puffy, golden-brown, and a wooden toothpick comes out clean.