Name: Blender chicken pie
Total time: 1 h 35 min
Yield: 4
Cuisine: Brazilian
Ingredients: 600 g Chicken Breast; 1 g Bay Leaf; 1 un Onion; 10 g Garlic; 200 g Tomato; 150 g Canned sweetcorn; 100 g Frozen peas; 60 g Olives; 10 g Parsley; 185 ml Sunflower Oil; 3 un Egg; 360 ml Milk; 255 g All-purpose flour; 50 g Parmesan; 10 g Baking powder; 12 g Salt; 1 g Black Pepper

Method

Poach the chicken breast in water with the bay leaf and 1 teaspoon of salt, 15 to 18 minutes at a gentle simmer once boiling, until no pink remains in the centre. Drain, cool slightly and shred.
Chop the onion and garlic and dice the deseeded tomato; slice the olives. In a pot over medium heat, heat 1 tablespoon of oil and cook the onion for 3 minutes, the garlic for 1 minute and the tomato for 3 minutes. Add the chicken, the drained sweetcorn, the peas (from frozen) and the olives, season with salt and black pepper and cook for 3 minutes. Turn off the heat, stir in the chopped parsley and let it cool a little.
Preheat the oven to 180 °C. Grease a 20 × 30 cm baking tin with oil and dust it with flour.
In a blender, blend the eggs, milk, the remaining oil (160 ml), 1 teaspoon of salt and 20 g of parmesan for 1 minute. Add the flour (240 g) little by little and blend until the batter is smooth, like a thick pancake batter. Add the baking powder and blend just a few seconds to mix.
Spread half the batter in the tin, spoon the filling over it and cover with the rest of the batter. Sprinkle with the remaining parmesan.
Bake for 40 to 45 minutes until golden and a skewer pushed into the centre comes out dry. Rest for 10 minutes before cutting into squares.