Healthy Gluten-Free Chicken Pie

In a skillet, sauté the onion and garlic with a drizzle of olive oil until lightly golden.

Add the shredded, cooked chicken to the sautéed mixture, seasoning with paprika, oregano, black pepper, annatto powder, and adjusting the salt.

Incorporate the corn, fresh peas, and finish by adding chopped parsley to the filling, mixing well.

Prepare the batter by blending the eggs, milk, Parmesan cheese, and oat flour in a blender.

Add the chemical leavening agent (baking powder) to the batter mixture and gently fold it in.

Assemble the pie in a baking dish, spreading half of the batter as the base, followed by the complete layer of filling.

Cover the filling with the remaining batter, ensuring a top layer that will become nicely browned.

Bake the pie in a preheated oven at 350°F (180°C) for approximately 40 minutes, until golden brown.