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Rotina Diária

Savory Snacks

Easy Chicken Pot Pie

Make an easy savory chicken pot pie with shredded chicken, tomatoes, and corn. The fluffy blender batter requires no kneading and is ready to bake in minutes.

  • Total time 1 h 35 min
  • Prep time 30 min
  • Oven time 55 min
  • Rest or chill time 10 min
  • Temperature 355 °F (180 °C)
  • Makes 10 servings, 8 × 12-inch pan
  • Difficulty Easy

Blender chicken pot pie has a savory cake-like batter: eggs, milk, and oil are blended with flour to make a pourable batter that surrounds the filling and rises in the oven with baking powder. Pour half the batter into the pan, add the filling, then cover with the rest.

The filling should be well seasoned and free of excess liquid, since the batter is mild and too much moisture can leave the center soggy. Cook it until the liquid evaporates.

Ingredients

Amounts for 10 servings (10 servings, 8 × 12-inch pan).

Filling

Batter

For the pan

Equipment

  • Knife and cutting board
  • Frying pan
  • Blender
  • Rectangular baking pan

Instructions

  1. Step 1 Make the filling

    Heat the oil in a large skillet and sauté the onion until translucent. Add the garlic and stir for 1 minute. Add the tomatoes and cook until they break down.

    • 1 tablespoon oil
    • 1 chopped onion
    • 2 cloves of minced garlic
    • 2 tomatoes, seeded and chopped

    About 8 min

  2. Step 2 Add the chicken

    Add the shredded chicken, corn, and salt. Cook, stirring, until the liquid has evaporated. Remove from the heat, stir in the parsley and green onions, and let cool slightly.

    • 3 cups cooked, shredded chicken breast
    • 1/2 cup drained corn
    • 1 teaspoon salt
    • 2 tablespoons chopped parsley and green onions

    About 7 min

  3. Step 3 Blend the batter

    Preheat the oven to 350°F and grease the pan with oil. In a blender, combine the eggs, milk, oil, flour, Parmesan, and salt until smooth. Turn off the blender and stir in the baking powder with a spoon.

    • 1 tablespoon oil for greasing
    • 3 eggs
    • 2 cups milk
    • 3/4 cup oil
    • 2 cups all-purpose flour
    • 1/2 cup grated Parmesan
    • 1 teaspoon salt
    • 1 tablespoon baking powder

    About 2 min

  4. Step 4 Assemble the pie

    Pour half the batter into the pan, spread the filling evenly over it, then cover with the remaining batter.

  5. Step 5 Bake

    Bake for about 40 minutes, until the top is golden brown and a toothpick comes out clean. Let it rest for 10 minutes before slicing.

    About 40 min

Tips for success

  • Cook the chicken in salted water with a bay leaf and half an onion. It’ll be flavorful, and you can save the broth for soup.
  • Sprinkle oregano and extra Parmesan on top before baking for a golden, cheesy crust.
  • Cool filling helps the batter rise better than hot filling.

Substitutions

Chicken
An equal amount of drained tuna or sardines, or sautéed ground beef.
Corn
Peas, chopped hearts of palm, or olives.

How to store

Covered, it keeps in the refrigerator for up to 3 days. Reheat it in the oven or in a covered skillet to keep the crust from getting rubbery.

Allergens

Contains: gluten, Dairy, Eggs.

Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.

Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.