Creamy Chicken Pie with Catupiry

Cook the chicken breast in salted water until tender enough to shred.

Mix the shredded chicken with onion, tomato, parsley, chives, black pepper, and sweet paprika.

Whisk the eggs in a bowl.

Add oil, milk, salt, cornstarch, and all-purpose flour to the bowl with the eggs and mix well.

Add baking powder to the batter and mix thoroughly.

Pour the batter into a greased baking dish and add the chicken filling.

Top the pie with the creamy cheese spread and garnish with cherry tomatoes.

Bake the pie in a preheated oven at 350°F (180°C) for 45 minutes.