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Overview

Torta de Frango

Brazilian Blender Chicken Pie

This torta de frango recipe layers a creamy shredded-chicken filling under a soft blender batter, then bakes it until golden and set. One serving is about 275 g.

Torta de frango is a fixture of Brazilian bakeries, or padarias, where savoury pies sit in the glass counter beside sweet cakes. The home version uses a blender batter — massa de liquidificador — poured over a creamy chicken filling, which makes it one of the most cooked family dishes in Brazil. It is a different pie from the empadão, which has a rolled pastry crust; the torta's crust is a soft, spoonable batter.

Pairs well with: A green salad and a glass of fresh orange juice

Provenance

Brazil flag Brazil

Brazilian Bakery Counters

Latin America & Caribbean

Time Dedication

1h 5m

25m prep • 40m cook

Batch Yield

8 Servings

432 kcal per serving

1 serving ≈ 275 g

Technical Skill

Intermediate

Intermediate (Blender Batter)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Family dinners, lunchboxes, weekend baking, potlucks Cost: Low — about $2–3 per serving at home
Tags: Chicken Savory Baked
A golden Brazilian chicken pie, torta de frango, in a baking dish

Brazilian Bakery Counters

Photo: Under the same moon..., CC BY 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

A good torta de frango is judged by its two layers: a creamy, well-seasoned filling and a golden, tender batter that holds its shape when sliced.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 5m
P

Prep Stage: Shred the Chicken and Blend the Batter

25 Mins • Blender Work

Shred the cooked chicken breast with two forks into fine strands. Soften the onion and garlic, stir in the tomato, corn, peas and olives, then fold in the chicken and cream cheese until the filling is creamy and holds together. Blend the milk, eggs, oil, flour, baking powder and salt into a smooth, pourable batter — it should run off a spoon like thick cream.

Maestro Tip: Shred the chicken while it is still warm; cold chicken shreds into tough chunks instead of soft strands.

  1. 1

    Make the Chicken Filling

    10 Mins Medium heat, ~175°C (350°F)

    Heat a spoonful of oil in a pan, soften the onion and garlic for 3 minutes, then add the tomato and cook until it softens. Stir in the corn, peas and olives, fold in the shredded chicken and parsley, then stir in the cream cheese until the filling is creamy. Season with half the salt.

    The filling should be moist but not wet — too much liquid makes the pie soggy.

    Done when: The filling is creamy, holds together on a spoon, and tastes well seasoned.

  2. 2

    Blend the Batter

    5 Mins Room temperature, ~20°C (68°F)

    Blend the milk, eggs and oil for 30 seconds. Add the flour, baking powder and remaining salt, and blend again just until smooth — about 30 seconds more. The batter should pour like thick cream.

    Do not over-blend once the flour is in, or the crust turns tough.

    Done when: The batter is smooth, lump-free and pours in a thick ribbon.

  3. 3

    Assemble the Pie

    5 Mins Room temperature, ~20°C (68°F)

    Grease a 23 cm round or 20 x 30 cm baking dish and pour in half the batter. Spread the chicken filling evenly over it, then pour the remaining batter on top and smooth it out. Scatter the parmesan over the surface.

    Pour slowly from the centre so the filling stays in one layer.

    Done when: The filling is fully covered, the top is level, and the parmesan is evenly scattered.

  4. 4

    Bake Until Golden

    40 Mins 180°C (350°F)

    Bake in the centre of the oven for 35–40 minutes until the top is deep golden and a skewer pushed into the centre comes out clean. The centre should reach 74°C (165°F).

    If the top browns too fast, cover it loosely with foil for the last 10 minutes.

    Done when: The top is golden and firm, the skewer comes out clean, and the centre reads 74°C (165°F).

  5. 5

    Rest and Slice

    10 Mins Serve warm, ~60°C (140°F)

    Rest the pie for 10 minutes so the filling sets, then cut into 8 squares and serve with a green salad.

    Resting is what lets you cut clean squares instead of a soft pile.

    Done when: The slices hold their shape, the filling is creamy, and the crust is tender.

Finishing Touches & Plating

Rest the pie for 10 minutes before cutting — the filling sets as it cools and the slices hold their shape. Serve warm, in generous squares, with a green salad.

Nutritional Physiology & Benefits

Nutrition

Energy

432

kcal / serving

Protein

29g

Complete AA

Carbs

32g

Complex

Fats

21g

Healthy

Per serving (8 servings · 1 serving ≈ 275 g)
Energy432 kcal
Protein29 g
Carbohydrates32 g
Fat21 g
Fibre2.3 g
Sugar4.5 g
Sodium683 mg
Per 100g
Energy157 kcal
Protein10.7 g
Carbohydrates11.7 g
Fat7.5 g
Fibre0.8 g
Sugar1.7 g
Sodium248 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin B3 and B6 (chicken); calcium (milk, parmesan); vitamin A (egg, corn).

High-Protein Main

Each serving carries about 29.3 g of protein from the chicken, egg and cheese, so one square is a real meal.

Vegetables in Every Slice

Corn, peas, tomato and onion are built into the filling, so the pie carries vegetables without a separate side.

Calcium from Milk and Cheese

The batter and the parmesan topping add calcium from milk and cheese to a chicken main.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Vegetables

Green Salad

A crisp lettuce, tomato and onion salad cuts the pie's richness and keeps the plate balanced.

Soups

Light Vegetable Soup

A small bowl of clear vegetable soup before the pie makes the meal feel complete without weighing it down.

Drinks

Fresh Orange Juice

Cold, freshly squeezed orange juice is the everyday Brazilian table drink with savoury pies.

Sides

Farofa

A spoonful of toasted cassava farofa adds crunch beside the soft pie — the classic Brazilian side.

Complete menu

Bake the pie first, toss a green salad while it rests, and serve warm squares with fresh orange juice.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Cutting the Pie Hot

Cutting straight from the oven makes the filling spill and the slices collapse — rest it for 10 minutes first. This is general guidance, not medical advice.

Sweet Drinks with the Pie

Very sweet sodas clash with the savoury, cheesy filling; water, juice or unsweetened tea suit it better.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA complete family dinner — one square with salad is a full plate.
  • ChildrenA firm favourite with children; the filling is mild and soft, and the crust is easy to eat.
  • ElderlySoft filling and tender crust are easy to eat; serve warm and cut into small squares.
  • Pregnant womenGenerally suitable if the chicken is cooked right through; keep the portion to one square.
  • Breastfeeding womenGenerally suitable; the protein and carbs suit a recovering diet — add salad for balance.
  • AthletesA good post-training plate: protein plus carbs from the batter and vegetables.
  • Weight gainA good choice — add a second square and a full salad.
  • Weight lossA fair choice — the pie is filling, so keep to one square and load the salad.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesThe batter and corn carry the carbs — one square is a moderate portion; skip extra bread. Ask your clinician about portion size.
  • High blood pressureThe cheese, olives and added salt make this a salty dish — keep to one square and skip salty sides. Ask your clinician about a suitable portion.
  • Kidney diseaseThe cheese and salt add up — keep the portion to one square and ask your clinician about portion size.
  • GoutChicken is low in purines, but the cheese and pastry-style batter add richness — eat it occasionally if gout flares are a concern.
  • Stomach issuesUsually gentle, but the tomato, onion and cheese can irritate a sensitive stomach — keep the onion light.
  • Cardiovascular diseaseThe fat content is moderate — keep the portion to one square and favour the salad over fried sides.
  • Fatty liverKeep the portion to one square and favour the salad and vegetables over extra pie.
  • Food allergiesContains gluten (wheat flour), milk, egg and soy (oil may be soy-based — check the label). Do not serve to anyone with a wheat, milk or egg allergy.
  • Special therapeutic dietsIf you follow a prescribed low-sodium diet, use less salt and cheese, and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely, cover tightly and store in the baking dish or an airtight container.
In the fridge
3 days.
In the freezer
2 months, in individual portions, well wrapped.
How to reheat
Warm in the oven at 180°C (350°F) for 10–12 minutes until steaming; reheat to 74°C (165°F).
Freezing recommended
Yes — freeze in portions for up to 2 months.
Signs it has spoiled
Sour smell, slimy filling, or mould on the crust.

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