Savory Chicken Cake

I have a recipe for chicken pot pie, it’s a delicious way to use up leftovers. However, I’m a foodie, I’m always looking for alternative ways to cook things. And then, I found out about savory chicken cake. It’s a different way to use up leftovers, be they chicken or turkey. It’s also more portable than chicken pot pie. I usually don’t serve as as meal, more as a snack. Cut the cake into squares and snack when wanted, like a party or family gathering, it can also be an appetizer. There are lots of options.

A pot pie is so orderly, the delicious flaky pastry envelopes the creamy filling in a classic pie style. However, a savory chicken cake mixes everything together, into, well, a cake. And it’s just as good. What would be the pie crust is more of a batter than a pastry, and what would have been the filling is put together, then the two are mixed, well, to create this delicious cake, baked in the oven till golden brown.

I don’t know where the idea came from. Probably out of necessity as with most crazy ideas. Although, there are recipes online for crabless crab cakes made with chicken. Although, apart from the name similarity, they’re not the same. It may be an idea that was born in another country. Living in the USA, I’m somewhat insulated from cooking practices of other countries, something I discovered with my collagen post.

So, the whole thing revolves around the protein. This can be chicken or turkey, white meat or dark, leftovers or fresh cooked. Just shred it. As with anytime I’m cooking anything savory, it starts with a mirepoix, in this case onions, garlic and peppers. The important part here is to make sure the onions are browned. In this state they will have this delicious sweet flavor that will just make everything better. Then add the garlic and the peppers. Allow everything to cook. This is going to create this savory base for the cake. Now for the protein, here I’m using chicken, but, as I had mentioned, there are options.

This is where I turn up the heat a bit, we’re looking to crisp up the shredded chicken a bit. Firstly the browned chicken will add another layer of flavor, but, it’ll be a little crispy too. To do this, let it cook a bit between stirring, this will let it do it’s thing. When done, add the tomato sauce and the ground pepper, lower the heat and allow to simmer while the cake batter portion gets assembled

This is just a simple batter. Flour, eggs, milk, oil, baking soda and salt. Mix this all up in a bowl. Starting with the flour, add the eggs, then the milk and move on down the list. Just make sure the mixture is smooth. Now add the contents of the pan and mix together well. There is enough here to make two 9″ pie tins worth. I have non stick. If not, spray with a little spray oil so the cakes don’t stick. Pour the cake mix into the two tins and bake in a preheated 350 degree oven for 30-35 mins, or till a tooth pick inserted in the center, comes out dry.

Cheese just makes everything just a little bit better, I’m probably addicted. My preference is parmesan, however, a sharp cheddar certainly works here too. So the cakes are cooked, turn off the oven, sprinkle the cheese over the cakes and leave them in the oven for 5 mins so the cheese can melt. The key here is not too put too much cheese on, just enough for a thin layer. After 5 mins, remove and allow to cool on the counter.

That’s it, delicious savory chicken cake. Do with them as you like, but beware, they are slightly addictive. Enjoy and thanks for reading