Blender chicken pie with soft dough and well-distributed filling, sized for a rectangular baking dish measuring 30 x 20 cm and at least 4.5 cm high. The key is to reduce the moisture in the filling and let it cool before assembling.
Ingredients
For the filling
• 2 tablespoons of oil or olive oil (30 ml)
• 1 medium onion, chopped (150 g)
• 2 chopped garlic cloves (6 g)
• 2 medium seedless tomatoes, diced (about 180 g)
• 500 g of cooked and shredded chicken
• 1 cup (tea) drained green corn (160 g)
• 1/3 cup (tea) chopped green olives (50 g)
• 1 teaspoon of sweet paprika (2 g)
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon of salt (about 4 g), or to taste
• 2 tablespoons of chopped green scent
For the dough
• 3 large eggs
• 1 and 1/2 cup (tea) of milk (360 ml)
• 1/2 cup (tea) of oil (120 ml)
• 2 cups (tea) of wheat flour (240 g)
• 1/3 cup (tea) grated Parmesan cheese (30 g)
• 1 teaspoon of salt (5 g)
• 1 tablespoon of chemical yeast powder (12 g)
For shape and coverage
• Oil and wheat flour to grease and flour the pan
• 2 tablespoons of grated Parmesan cheese (15 g), to finish
Preparation method
1. Heat the oven and prepare the pan
Preheat the oven to 180°C for at least 15 minutes. Grease and flour a 30 x 20 cm rectangular baking dish, at least 4.5 cm high. Position the rack in the center of the oven.
2. Saute the stuffing
Heat the oil over medium heat and sauté the onion for 3 to 4 minutes, until soft. Add the garlic and stir for about 30 seconds. Add the tomatoes and cook for 4 to 5 minutes, stirring, until they lose most of their water and the bottom of the pan is free of free liquid.
3. Finish and cool the filling
Add the shredded chicken, corn, olives, paprika, pepper and salt. Mix for 3 to 4 minutes, until the filling is moist but no juice has accumulated. Turn off the heat, mix in the green chillies and spread the filling on a plate or platter to cool for about 10 minutes. It must be warm to cold before entering the dough.
4. Beat the dough
Place the eggs, milk, oil and salt in a blender. Beat for 20 to 30 seconds. Add the flour and Parmesan and beat until there are no dry spots left, scraping down the sides if necessary. Add the yeast last and pulse for a few seconds, just to incorporate.
5. Assemble the layers
Pour approximately half of the dough into the pan and spread until it forms a layer of approximately 0.8 to 1 cm. Distribute the cold filling over the entire surface, keeping a small margin at the edges and forming a layer of approximately 1.5 to 2 cm. Cover with the rest of the dough, spreading it with a spoon to close the exposed filling spots. Sprinkle with reserved parmesan.
6. Bake until the center is set
Bake in the oven at 180°C for 35 to 45 minutes. Avoid opening the oven for the first 30 minutes. If the mold is made of glass or thick ceramic, the time may approach the longer limit. The pie should rise, brown and be firm in the center.
7. Rest before cutting
Remove from the oven and let rest for 10 minutes. This interval helps the dough and filling stabilize, facilitating cleaner cuts.
Right spot / how to know it’s ready
The surface should be golden, the center should not shake like liquid when the pan is moved and the edges should begin to discreetly pull away from the pan. Pressed lightly in the center, the dough should spring back without leaving a deep mark. A toothpick inserted into a heavily battered area should come out with no raw batter; some moist residue from the filling is normal. For an objective safety check, the center of the preparation must reach 74 °C.
Tips for the recipe to work out
Dry the real stuffing
Tomatoes, corn and chicken can release water. Before turning off the pan, drag the spatula along the bottom: the path should remain visible for a few seconds, with no liquid immediately running into the space. Watery filling is one of the main causes of a raw strip between layers of dough.
Wait for the filling to cool
Very hot filling begins to change the dough as soon as it is assembled and even releases steam. Spreading it out on a plate speeds up cooling and helps preserve a more even separation between filling and dough.
Do not beat the flour for too long
After the flour enters, mix only as much as necessary to homogenize. Over-mixing develops more gluten and can make the dough heavy or rubbery.
Use the form indicated as a reference
In a smaller pan, the pie is taller and takes longer to bake in the center; in a larger pan, it sits lower and can bake faster. If you change the measurement, use dot marks instead of relying solely on the clock.
Leave the yeast until last
Incorporate the yeast quickly and bring the dough into shape without delay. This reduces loss of aeration before the pie enters the hot oven.
Substitutions and variations
The chicken breast can be replaced with cooked and shredded thighs in the same quantity; the filling is juicier and slightly fattier. If starting with raw chicken, cook it completely before shredding and check for 165°F in the thickest part.
Corn and olives can be replaced with peas, diced cooked carrots or well-drained hearts of palm. Keep the ingredients drained and avoid increasing the total volume of the filling too much, so as not to alter the proportion between filling and dough.
For a creamier version, distribute up to 150 g of cream cheese in small portions over the cold filling, instead of mixing it in the pan. The pie may need a few extra minutes in the oven because the inner layer is moister.
How to store
After baking, do not leave the pie at room temperature for more than 2 hours. Refrigerate leftovers, in a closed container or well covered, at 4°C or below, and consume within 3 to 4 days. To freeze, cut into portions, pack well and keep frozen for about 2 to 3 months for best quality. Reheat until the center reaches 74°C.
How to serve / side dishes
Serve warm, when the slices maintain their shape better. For a light meal, pair with leafy salad, tomato and an acidic sauce. For a snack, it works well alone or accompanied by hot pepper sauce served on the side.
Common mistakes
Why was there a strip of raw dough near the filling?
The most likely reason is excess moisture in the filling, filling assembled while still hot, layer too thick or insufficient oven time. Reduce the vegetables until there is no free liquid, let them cool and confirm the point in the center before removing.
Why was the dough heavy or rubbery?
Excessive flour or too much time in the blender after adding the flour can make the structure dense. Weigh out the flour when possible and mix just until the dough is smooth.
Why did it brown on top but remain soft in the middle?
The pan may be too small, the oven may be hotter than indicated or the pie may be baking too close to the upper heating element. Use the central rack and, if the top is already golden brown before the center sets, cover loosely with aluminum foil and continue baking until done.
