Creamy Brazilian Chicken Blender Pie

Hi, friends! A blender pie is an easy Brazilian way to turn cooked chicken into a family meal. It has a pourable savory batter rather than a rolled pie crust. My grandmother’s practical rule still helps: keep the filling moist but not watery, and let it cool before layering it with the batter.

Jump to ingredients and steps

Prep

35 minutes

Cook or chill

35–45 minutes

Yield

12 portions

Ingredients

Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.

Filling

• 500 g cooked shredded chicken (about 1.1 lb)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tomatoes, seeded and diced
• ½ cup drained corn
• ½ cup peas
• 3 tablespoons tomato sauce
• 150 g Brazilian requeijão creamy cheese (5.3 oz)
• Parsley, scallions, salt, and black pepper to taste

Batter and topping

• 3 eggs
• 2 cups whole milk (480 ml)
• ½ cup neutral oil (120 ml)
• 280 g all-purpose flour
• ½ cup cornstarch (60 g)
• 1 teaspoon salt
• 1 tablespoon baking powder (14 g)
• 40 g grated Parmesan (1.4 oz)
• Butter and flour for the pan

How to make it

1. Preheat to 350°F (180°C). Grease and flour a 22 × 32 cm baking dish, approximately 9 × 13 inches.
2. Soften the onion in olive oil, add the garlic briefly, then cook the tomatoes until their excess water reduces.
3. Add the cooked chicken, corn, peas, and tomato sauce. Cook until the filling is moist with no loose broth. Season, stir in the herbs, and remove from the heat.
4. Let the filling become lukewarm and mix in the creamy cheese. Brazilian requeijão is sold at Brazilian markets; softened cream cheese is an adaptation that gives a thicker, tangier filling.
5. Blend the eggs, milk, oil, and salt. Add the flour and cornstarch in batches, mixing only until uniform. Fold in the baking powder by hand.
6. Spread slightly more than half the batter in the dish. Add the cooled filling, keeping it away from the edges, then cover with the remaining batter and Parmesan.
7. Bake for 35–45 minutes until golden and firm in the center. The chicken casserole should reach 165°F in the middle. Rest for 15 minutes before cutting.

Small details that help

A hot or wet filling can make the bottom gummy and leave the center slow to set. Prepare the filling first, drain canned vegetables well, and fold the baking powder in last. A blender, spatula, and a stable baking dish are all you need.

Serving and storing

Refrigerate leftovers promptly in shallow, covered containers at 40°F or below. Use cooked leftovers within 3–4 days. Reheat hot leftovers to 165°F. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.

Frequently asked questions

More recipes to try

• Roasted Chicken and Potatoes
• Ground Beef and Mashed Potato Bake
• Creamy Brazilian Chicken Stroganoff