Part 4/6:
Now it’s time to add two and a half cups of milk (or water, if you prefer). Since I like to reserve milk for other meals, I often use water, and it doesn’t affect the final product. Gradually mix in three and a half cups of flour, ensuring it blends smoothly.
To make the crust extra delicious, I add 50g of grated Parmesan cheese and two tablespoons of baking powder. A brief mixing, and the batter is ready!
Assembling the Pie
Now, let’s put everything together. I pour half of the batter into a greased rectangular baking dish (34cm x 23cm). The chicken filling, with its vibrant color and aromas, is layered on top, followed by a generous amount of creamy requeijão to provide a luscious texture.