Sadia Chicken Pie
A blender-batter pie filled with shredded chicken, sweetcorn and tomato.
- Estimated time: 65 min
- Servings: 8
Ingredients
- 15 ml olive oil for the filling
- 100 g chopped onion
- 2 chopped garlic cloves
- 150 g diced tomato
- 400 g already-cooked and shredded Sadia chicken
- 100 g drained cooked sweetcorn
- 10 g chopped parsley
- 3 eggs
- 300 ml milk
- 80 ml oil for the batter, plus a little for greasing
- 240 g plain wheat flour
- 12 g baking powder
- 5 g salt for the batter
- Salt and black pepper for the filling, to taste
Preparation
- Preheat the oven to 180 °C. Grease a roughly 20 × 30 cm baking dish. Use chicken that has already been safely cooked and kept refrigerated.
- Heat the olive oil, soften the onion for 3 minutes and the garlic for 30 seconds. Add the tomato and cook for 3 minutes. Stir in the chicken, sweetcorn and parsley, season and let the filling cool slightly.
- Blend the eggs, milk, oil and 5 g salt. Add the flour and blend just until combined. Fold in the baking powder with a spoon.
- Pour half the batter into the dish, spread over the filling and cover with the remaining batter.
- Bake for 35–40 minutes until golden and a skewer inserted into the batter comes out without raw batter. The centre of the chicken filling must reach at least 74 °C.
- Rest for 10 minutes before cutting into 8 pieces. Refrigerate leftovers promptly.
Allergens
Wheat (gluten), eggs and milk.
Always check product labels and possible cross-contact with allergens.
Culinary adaptations inspired by Sadia products, not official brand recipes. Times are estimates.
