For the Fricassee Filling:

2 tbsp olive oil or butter

1 onion, finely chopped

2 garlic cloves, minced

2 cups cooked, shredded chicken or turkey

1 carrot, diced

1 celery stalk, diced

1 cup mushrooms, sliced

1 cup frozen peas

2 tbsp all-purpose flour

1 cup chicken broth

½ cup heavy cream or milk

Salt and pepper to taste

Fresh thyme or parsley (optional)

For the Savory Cake Batter:

2 cups all-purpose flour

1 tbsp baking powder

½ tsp salt

½ tsp black pepper

½ cup grated cheese (cheddar, parmesan, or gruyère)

2 eggs

¾ cup milk

¼ cup olive oil or melted butter

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Prepare the filling:
- In a skillet, heat oil over medium heat.
- Sauté onion and garlic until soft.
- Add carrot, celery, and mushrooms; cook 5–7 minutes.
- Stir in chicken or turkey.
- Sprinkle flour over and stir to coat.
- Slowly pour in broth while stirring.
- Add cream; simmer until thickened.
- Stir in peas, herbs, and season to taste. Remove from heat.
Make the batter:
- Preheat oven to 375°F (190°C).
- In a bowl, combine flour, baking powder, salt, pepper, and cheese.
- In another bowl, whisk eggs, milk, and oil.
- Mix wet and dry ingredients to form a thick batter.

Assemble and bake:
- Grease a springform or deep baking pan.
- Spread half the batter in the bottom.
- Add the fricassee filling evenly.
- Spread remaining batter on top.
- Bake for 35–45 minutes until golden.
- Cool 10–15 minutes before slicing.