Part 4/6:
With both the filling and dough ready, let’s assemble the pie.
Preparing the Pan: Use a lightly greased rectangular baking dish measuring approximately 24 cm wide by 34 cm long and 5 cm deep.
Layering the Ingredients: Start by pouring half of the batter into the bottom of the dish. Spread it out evenly.
Adding the Filling: Pour the chicken filling over the batter and smooth it out. If you'd like an extra creamy layer, you can spread a little more requeijão on top of the filling.
Finish With Dough: Pour the remaining batter over the filling to cover completely. Optionally, sprinkle some dehydrated parsley or oregano for a hint of flavor, along with some grated mozzarella if desired.