Easy Blender Chicken Pie (Torta de Frango de Liquidificador)

This classic Brazilian comfort dish is everything you want in a weeknight bake: creamy chicken filling, a soft blender-made crust, and golden perfection in every bite. No dough kneading required — just blend, pour, and bake!

Why You’ll Love This Recipe:

Blender batter = zero effort!
Great for using leftover rotisserie or shredded chicken
Versatile, freezer-friendly, and crowd-pleasing
A Brazilian household favorite that works for lunch, dinner, or snack!

Servings: 8–10

⏱️ Prep Time: 15 minutes
⏲️ Bake Time: 35–40 minutes
️ Oven Temp: 180°C / 350°F

Ingredients

For the Filling:

2 tbsp oil
1 chopped onion
2 cups shredded cooked chicken
1 chopped tomato
1 cup corn and/or peas
2 tbsp tomato paste or sauce
Salt, pepper, and oregano to taste
Optional: chopped parsley, cream cheese

For the Batter:

3 eggs
2 cups milk
½ cup oil
1½ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
2 tbsp grated Parmesan cheese (optional but delicious)

‍ Instructions

1️⃣ Make the Chicken Filling

In a skillet, heat 2 tbsp oil and sauté the chopped onion until translucent.
Add shredded chicken, chopped tomato, corn/peas, tomato paste, and seasonings.
Cook for a few minutes, stirring until thickened and well combined.
Let the mixture cool slightly before assembling.

Optional: Add a spoonful of cream cheese or chopped parsley for extra creaminess and flavor.

2️⃣ Make the Blender Batter

In a blender, combine:

3 eggs
2 cups milk
½ cup oil
Flour, baking powder, salt, and Parmesan cheese
Blend until smooth and lump-free — about 30–60 seconds.

3️⃣ Assemble the Pie

Grease a 9×13-inch (or similar size) baking dish.
Pour in half the batter and spread evenly.
Add the cooled chicken filling in an even layer.
Pour the remaining batter on top and spread gently.

4️⃣ Bake

Bake in a preheated oven (180°C / 350°F) for 35–40 minutes, or until golden and a toothpick inserted into the center comes out clean.
Let rest for 10 minutes before slicing.