Sem Farinha DE Trigo, Torta DE Frango Perfeita E Super Fácil

Ingredients

• 3 pcs Eggs (large, beaten)
• 1 tbsp Olive Oil (extra virgin recommended)
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (ground)
• 250 g Cottage Cheese (blended smooth; can substitute ricotta, cream cheese, or requeijão)
• 2 tbsp Milk (helps smooth the cottage cheese; any milk or light cream works)
• 0.5 cup Oat Flour (can replace with tapioca flour (same amount) or 2 tbsp wheat flour if desired)
• 250 g Cooked Shredded Chicken (seasoned and cooled; can use leftover rotisserie chicken)
• 1 can Corn Kernels (drained; about 150 g)
• 1 small Onion (finely diced)
• 1 clove Garlic (minced)
• 150 g Mozzarella Cheese (shredded; can use queijo prato or meia cura)
• 2 tbsp Fresh Parsley and Chives (chopped; optional cilantro)
• a pinch Red Pepper Flakes (optional for mild heat)
• 1 tbsp Baking Powder (cake baking powder)
• 2 tbsp Parmesan Cheese (grated, for topping; optional)

Instructions

1. Preheat Oven

   Set the oven to 200 °C (392 °F) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 200°C

2. Beat Eggs with Oil and Seasoning

   In a mixing bowl, crack 3 eggs, add 1 tbsp olive oil, a pinch of salt and black pepper, then whisk (or beat with a fork) until slightly frothy.

   Time: PT5M

3. Prepare the Cheese Cream

   Place 250 g cottage cheese in a blender, add 2 tbsp milk (or light cream), and blend until smooth and creamy.

   Time: PT5M

4. Combine Egg Mixture with Cheese Cream

   Pour the blended cheese cream into the beaten eggs, season again with a pinch of salt and pepper, and stir gently to combine.

   Time: PT5M

5. Add Flour and Mix

   Stir in ½ cup oat flour (or tapioca flour) until the batter is thick but still pourable.

   Time: PT5M

6. Incorporate Fillings

   Fold in the shredded chicken, drained corn, diced onion, minced garlic, shredded mozzarella, chopped parsley & chives, and a pinch of red pepper flakes.

   Time: PT5M

7. Add Baking Powder

   Sprinkle 1 tbsp baking powder over the batter and fold gently just until incorporated.

   Time: PT2M

8. Prepare the Baking Pan

   Grease the baking pan with spray oil or butter and a light dusting of flour (or oat flour). Transfer the batter into the pan and smooth the top with a spatula.

   Time: PT5M

9. Bake the Pie

   Place the pan in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

   Time: PT35M

   Temperature: 200°C

10. Cool and Serve

    Remove the pie from the oven, let it rest for 10 minutes, then slice and serve.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Cottage Cheese: ricotta cheese, cream cheese, requeijão
• Instead of Milk: heavy cream, plant‑based milk
• Instead of Oat Flour: tapioca flour, wheat flour (2 tbsp)
• Instead of Cooked Shredded Chicken: cooked turkey, cooked tofu (for vegetarian version)
• Instead of Corn Kernels: canned peas, diced carrots
• Instead of Onion: shallots, green onions
• Instead of Garlic: garlic powder (¼ tsp)
• Instead of Mozzarella Cheese: cheddar, monterey jack
• Instead of Fresh Parsley and Chives: cilantro
• Instead of Red Pepper Flakes: paprika, cayenne pepper (a pinch)
• Instead of Baking Powder: baking soda + cream of tartar (½ tsp + ¼ tsp)
• Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast

Equipment Needed

• Mixing Bowl
• Fork or Whisk
• Blender or Hand Mixer
• Spatula
• Measuring Cups and Spoons
• Baking Pan (9‑inch pie dish or similar)
• Oven
• Spray Oil or Butter for Greasing

Critical Steps — Do Not Skip

• Season the chicken before adding it to the batter; unseasoned chicken will make the pie bland.
• Do not over‑mix after adding baking powder, or the pie will not rise properly.
• Bake until the top is golden and the interior is set; underbaking leaves a soggy center.

Chef Tips from the Video

• Use leftover rotisserie chicken for extra flavor and convenience.
• For a richer taste, replace half of the oat flour with finely ground almond flour (keep it gluten‑free).
• Add a splash of lemon juice to the cheese cream for a subtle brightness.
• If you prefer a spicier pie, increase the red pepper flakes or add a diced jalapeño.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat in oven.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Prepare the cheese cream and shred the chicken a day ahead; keep refrigerated.
• The batter can be mixed up to 2 hours before baking; keep covered in the fridge.
• The pie freezes well; bake, cool, then wrap and freeze for later meals.

Frequently Asked Questions