Blender Chicken Pie

Cook the chicken breast in the chicken broth until tender. Reserve 1 cups of the cooking broth and set aside.

In a large pan, heat the oil over medium heat. Sauté the garlic and onion until softened. Add the tomatoes and cook until they break down. Stir in the peas.

Shred the cooked chicken and add it to the pan along with the reserved broth. Cook until the liquid has evaporated, stirring occasionally. Remove from heat.

Preheat the oven to 355 °F. Grease a baking dish.

For the batter: In a blender, combine the milk, oil, and eggs. Blend on low speed until combined.

Gradually add the flour, salt, and baking powder, blending until smooth. The batter will be thin.

Pour half of the batter into the prepared baking dish. Spread the chicken filling evenly over the batter.

Carefully pour the remaining batter over the filling, spreading gently to cover. Sprinkle with grated cheese.

Bake for 30–40 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cool slightly before serving.