If you’re in the mood for comfort food that’s got a little flair, then this Brazilian Chicken Pot Pie is about to be your new best friend. It’s cozy, it’s satisfying, and it’s packed with a creamy, flavorful filling wrapped in a golden, flaky crust. Trust me, this one’s a game-changer! It’s perfect for those cozy nights when you just want to feel like you’re indulging in something extra special, but without spending all day in the kitchen.
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Why You’ll Love Brazilian Chicken Pot Pie
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
- Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
- Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
- Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
- Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
- Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Let’s talk about what you’ll need to create this delicious Brazilian Chicken Pot Pie:
- Chicken Breasts: The heart of the dish. Boneless, skinless chicken breasts cook up tender and soak up all those rich flavors. They’re the perfect base for this comforting pie.
- Carrots: Fresh and sweet, these carrots add a subtle earthy sweetness and a pop of color to the filling.
- Onion: Sweet and aromatic, onions bring in a savory depth of flavor that ties everything together.
- Garlic: Because what’s a comforting dish without a little garlic? It adds that irresistible, savory aroma and rich flavor.
- Bell Peppers: A touch of bell pepper adds both texture and a slight sweetness to balance the richness of the chicken.
- Olive Oil: To sauté your veggies and chicken. It helps build the flavor base and gives the dish a silky finish.
- Heavy Cream: The creaminess factor! This is what makes the filling so rich and luscious. You’ll want every bite to melt in your mouth.
- Chicken Broth: Adds flavor and moisture, ensuring the filling doesn’t dry out as it bakes.
- Frozen Peas: A classic addition that brings a nice pop of color and a slight sweetness to balance the savory flavors.
- Pie Crust: Store-bought or homemade—either works great! It’s the perfect vessel to hold all those amazing fillings.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Now, let’s get cooking! Here’s how to make this Brazilian Chicken Pot Pie:
- Preheat Your Oven: Start by preheating your oven to 375°F. This will ensure your pie bakes evenly and turns out golden brown and flaky.
- Cook the Chicken: In a large skillet, heat some olive oil over medium heat. Add your chicken breasts and cook until golden brown and cooked through. Set aside to cool slightly, then shred it into bite-sized pieces.
- Sauté Veggies: In the same skillet, add a little more olive oil and sauté the onions, garlic, carrots, and bell peppers until softened and fragrant. This will bring out all those savory flavors.
- Make the Filling: Add the shredded chicken back into the skillet with the veggies. Pour in the chicken broth and stir in the heavy cream. Let it simmer for a few minutes until the sauce thickens. Add the peas, salt, and pepper to taste. Remove from heat.
- Assemble the Pie: Roll out your pie crust and place it into a greased pie dish. Pour the creamy chicken mixture into the crust, spreading it evenly. Cover with another layer of pie crust and pinch the edges together to seal. Cut a few slits in the top crust to allow steam to escape while baking.
- Bake to Perfection: Place the pie in the oven and bake for 35-40 minutes, or until the crust is golden brown and flaky. Keep an eye on it, and if the edges of the crust start to brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Let the pie cool for a few minutes before slicing and serving. Trust me, this step is worth the wait!
How to Serve Brazilian Chicken Pot Pie
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Fresh Salads: Pair it with a crisp green salad dressed with a light vinaigrette for a refreshing contrast to the dish’s rich flavors.
- Crusty Bread: Serve with warm, crusty bread to soak up any delicious sauces or juices. Garlic bread or a simple baguette works wonderfully.
- Creamy Accompaniments: Add a dollop of sour cream, Greek yogurt, or a creamy dip to complement the dish’s flavor profile.
- Vegetable Sides: Roasted vegetables, like carrots, zucchini, or asparagus, are excellent pairings that add color and nutrients to the meal.
- As a Standalone: Sometimes, this dish is hearty enough to enjoy on its own. Simply garnish with fresh herbs like parsley or cilantro for a finishing touch.
Additional Tips
- Prep Ahead: Save time by chopping and measuring ingredients the night before. Store them in airtight containers in the fridge to keep them fresh.
- Spice It Up: Experiment with spices like cumin, turmeric, or chili flakes to give the dish a unique twist.
- Dietary Adjustments: If you’re catering to specific dietary needs, swap ingredients like regular flour for gluten-free alternatives or dairy products for plant-based options.
- Storage Tips: Store leftovers in an airtight container for up to [time duration]. Reheat gently to preserve the dish’s texture and flavor.
- Double the Batch: This recipe freezes beautifully, so consider making a double batch. Having a homemade meal ready in the freezer can be a lifesaver on busy days.
FAQ Section
Q1: Can I substitute chicken breasts with chicken thighs?
A1: Absolutely! Chicken thighs are a great alternative and will give the filling a slightly richer flavor.
Q2: Can I make this dish ahead of time?
A2: Yes, it’s a great make-ahead recipe. Prepare it, assemble, and refrigerate before baking. Then, bake it just before serving!
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven.
Q4: Can I freeze this dish?
A4: Yes! Freeze the assembled pie (uncooked) for up to 3 months. Thaw overnight in the fridge and bake as usual.
Q5: What’s the best way to reheat this dish?
A5: Reheat in the oven at 350°F for about 20 minutes or until warmed through.
Q6: Can I double the recipe?
A6: Definitely! Just make sure you use a larger baking dish and adjust the baking time accordingly.
Q7: Can I use a different crust?
A7: Yes! You can use a puff pastry or gluten-free pie crust if preferred.
Q8: Is there a vegetarian version?
A8: You can replace the chicken with hearty vegetables like mushrooms, potatoes, and cauliflower for a delicious vegetarian option.
Q9: Can I add cheese to the filling?
A9: Yes, a little shredded cheese can add a nice melty texture and extra flavor to the filling.
Q10: Can I serve this pie with a sauce?
A10: Absolutely! A light gravy or creamy mustard sauce would be perfect alongside this dish.
Conclusion
There you have it—Brazilian Chicken Pot Pie, the dish that brings warmth and joy with every bite. Whether you’re looking to impress guests, treat your family to something special, or simply enjoy a cozy night in, this recipe has you covered. Happy cooking, and I hope this delicious meal brings as much comfort to your table as it does to mine!
Print
Brazilian Chicken Pot Pie
- Prep Time: 55 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: Brazilian
Description
This Brazilian Chicken Pot Pie, known as Empadão de Frango, is a comforting, savory pie filled with a creamy chicken and vegetable filling wrapped in a buttery, flaky crust. A show-stopping centerpiece for family dinners or gatherings, this Brazilian classic is easy to make and irresistibly delicious. Perfect for lovers of homemade recipes, fine dining recipes, and easy dinner recipes!
Ingredients
For the Chicken Filling:
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2 tablespoons olive oil
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2 medium onions, finely chopped
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2 garlic cloves, minced
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2 tomatoes, chopped
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2 pounds chicken breast, cooked and shredded
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1/2 cup chopped green olives
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1 cup corn (optional)
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1 cup green peas (optional)
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1 cup hearts of palm, chopped (optional)
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1 cup tomato sauce
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A couple dashes of hot sauce
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2 cups chicken broth
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1 tablespoon flour dissolved in 1/3 cup milk
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1/2 cup chopped parsley
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Salt and pepper, to taste
For the Crust:
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5 cups flour
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1 teaspoon salt
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3 egg yolks
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1/4 to 1/2 cup cold water
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3 sticks butter (12 oz), cut into small pieces
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1 egg yolk, lightly beaten (for brushing)
Instructions
Make the Filling:
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Heat olive oil in a sauté pan over medium heat. Sauté onions and garlic until translucent, about 2 minutes.
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Add tomatoes and cook until softened, 2-3 minutes.
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Stir in shredded chicken, olives, corn, peas, hearts of palm, tomato sauce, and hot sauce.
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Add chicken broth and the flour/milk mixture. Simmer over medium-low heat, stirring often, until the mixture thickens and most of the liquid is gone (about 10 minutes).
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Stir in parsley, taste, and season with salt and pepper. Let cool completely.
Make the Crust:
6. In a large bowl, combine flour and salt. Stir in egg yolks.
7. Add butter and work it in with your fingers until the mixture looks like coarse crumbs.
8. Gradually add water (you may not need all), working until the dough just comes together.
9. Wrap and chill for 20 minutes.
Assemble & Bake:
10. Preheat oven to 350°F (175°C).
11. Roll out ⅔ of the dough into a 12-inch round and press into a 9-inch springform pan, including up the sides. Prick with a fork.
12. Fill with the cooled chicken mixture, smoothing the top.
13. Roll out the remaining dough and cover the pie. Seal and tuck the edges, then cut two slits in the center to let steam escape.
14. Brush with the beaten egg yolk.
15. Bake for 25–35 minutes or until golden brown and hot throughout.
16. Let rest slightly before serving.
Notes
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You can make the filling a day ahead and refrigerate it.
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The crust can be made with half butter and half shortening for a slightly flakier texture.
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Serve with a simple green salad for a full meal.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 3g
- Sodium: 520mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 145mg