If you’re looking for comfort food that brings people together and fills your kitchen with irresistible aromas, Brazilian Chicken Pot Pie is about to become your new go-to recipe. Featuring a golden, flaky crust packed thick with a creamy, savory chicken and vegetable filling, this dish captures the heart of Brazilian hospitality in every bite. Whether for a cozy family Sunday or a festive gathering with friends, Brazilian Chicken Pot Pie delivers warmth, flavor, and a little culinary adventure all in one unforgettable pie.
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients come together to create something so rich and soul-satisfying. Each piece not only adds its own signature flavor and texture, but truly helps bring the vibrant character of Brazilian Chicken Pot Pie to the table.
- Shredded chicken: Pre-cooked rotisserie chicken or simply poached chicken keeps things easy and gives the filling its hearty base.
- Olive oil: Use for sautéing to bring all the vegetables together and add a glossy finish.
- Onion: Chopped and sautéed, it’s the aromatic foundation of savory flavor in every bite.
- Garlic: Just a clove, but it makes the filling taste layered and truly homemade.
- Carrots: Diced for subtle sweetness and color, they meld perfectly with the sauce.
- Frozen peas: Tossed in at the end for extra greenness and little pops of texture.
- Corn kernels: Sweet and tender, corn adds Brazilian flair and pleasant contrast.
- Tomato sauce: Gives the filling a comforting richness and gentle tang.
- Heavy cream: Blends everything together with decadence, resulting in a creamy, luscious interior.
- Salt and black pepper: Don’t hold back—season generously so the flavors sing.
- Chopped parsley: For a fresh herbal lift in both flavor and presentation.
- Grated Parmesan cheese: Stirred in for nutty depth and a hint of richness in the filling.
- All-purpose flour: Essential for the sturdy, flaky crust that holds everything together.
- Baking powder: A touch gives the crust a slight lift and beautiful texture.
- Salt (for crust): Don’t skip it—this highlights every layer of flavor in the dough.
- Cold unsalted butter: The secret to a perfectly crumbly, golden crust.
- Large egg: Whisked in to bring the dough together and give it extra tenderness.
- Milk: For moisture and softness—add a splash extra if the dough’s a bit dry.
How to Make Brazilian Chicken Pot Pie
Step 1: Prepare the Filling
Start by heating the olive oil in a large skillet over medium heat. Toss in the chopped onion and carrots, letting them cook until they’re softened and fragrant, around 4 to 5 minutes. Add the garlic for a burst of aroma, cooking for just 30 seconds. Next, stir in the shredded chicken, frozen peas, sweet corn kernels, rich tomato sauce, and luscious heavy cream. Let this colorful mixture simmer for a few minutes, making sure it becomes thick and creamy. Season with salt, black pepper, and bright parsley, then stir in the Parmesan cheese for that signature savory touch. Allow the filling to cool a bit so it thickens up—this will make assembling your Brazilian Chicken Pot Pie a breeze.
Step 2: Make the Crust
While the filling cools, turn your attention to the homemade crust. In a large bowl, combine the flour, baking powder, and salt. Add the cold, cubed butter and work it in quickly with your fingertips or a pastry cutter, creating a mixture that looks like coarse sand. In another bowl, whisk together the egg and milk, then pour this into the flour mixture. Stir gently—just enough to get the dough to come together. If the dough feels dry, add an extra splash of milk. Divide it into two equal pieces: one for the base, one for the top.
Step 3: Assemble the Pie
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish. Roll out one half of the dough on a floured surface and gently ease it into the base of your dish. Spoon in the cooled, savory chicken filling, spreading it evenly. Roll out the other half of the dough and place it on top, making sure to seal the edges well. Use a sharp knife to create a few small slits in the center of the crust—these act as steam vents and ensure your Brazilian Chicken Pot Pie bakes up perfectly.
Step 4: Bake and Cool
Slide your pie into the preheated oven and bake for 30 to 35 minutes, or until the crust is golden and the filling is bubbling invitingly through the vents. Let it cool slightly before you slice in—this small pause helps the filling set, making each portion as beautiful as it is delicious.
How to Serve Brazilian Chicken Pot Pie
Garnishes
A sprinkle of fresh parsley over the top lends vibrant color and a fragrant finish. Try adding a little extra Parmesan just before serving for a bubbly brown topping, or scatter a few sliced green olives over each slice to give your Brazilian Chicken Pot Pie a more traditional twist.
Side Dishes
This pie pairs wonderfully with a crisp green salad—think arugula, chopped tomatoes, and red onion with a zingy lemon vinaigrette. Warm rice, buttery polenta, or even a bowl of feijão (Brazilian black beans) will all nod playfully to its roots and make your table feel full of love.
Creative Ways to Present
For a playful family-style meal, serve the Brazilian Chicken Pot Pie right from the pie dish and let everyone help themselves. If you’re hosting, slice it neatly and arrange on a platter with colorful salad leaves and a wedge of lime. You could also try making mini pies in muffin tins for parties—adorable, portable, and oh-so-festive.
Make Ahead and Storage
Storing Leftovers
Once the pie has cooled, wrap the dish tightly or transfer individual slices to airtight containers. Brazilian Chicken Pot Pie keeps beautifully in the refrigerator for up to three days, making it a perfect candidate for next-day lunches or quick weeknight dinners.
Freezing
For longer storage, Brazilian Chicken Pot Pie can be frozen with excellent results. Simply wrap the entire baked pie, or individual slices, in a double layer of foil and plastic wrap. It’ll keep happily in the freezer for up to two months. Thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, place slices (or the whole pie) in a 350°F (175°C) oven, loosely covered with foil, until warmed through—usually 15 to 20 minutes. This keeps the crust crispy and the filling perfectly creamy, just like on day one.
FAQs
Can I make Brazilian Chicken Pot Pie ahead of time?
Absolutely! You can assemble the entire pie a day in advance, store it tightly wrapped in the fridge, and bake it off right before serving. Alternatively, bake it fully and simply reheat when ready.
What can I use if I don’t have heavy cream?
If heavy cream isn’t handy, whole milk or even a mixture of milk and a spoonful of cream cheese will make a creamy filling. The texture may be slightly less rich but will still taste wonderful.
Is there a vegetarian version of Brazilian Chicken Pot Pie?
Definitely. Substitute the chicken with sautéed mushrooms, hearts of palm, or your favorite cooked legumes. The rest of the process for assembling and baking stays the same, so you can enjoy this comfort classic meat-free.
Can I add other vegetables or ingredients?
Brazilian Chicken Pot Pie is endlessly versatile! Try adding olives, diced bell pepper, hearts of palm, or spinach for new flavors and textures. Just be sure to cook off excess moisture before adding them to the filling.
What’s the best way to keep the crust flaky?
The key is to keep the butter and dough as cold as possible before baking. Work quickly and don’t overmix—this helps create those deliciously light, crumbly layers you want in every slice.
Final Thoughts
Once you’ve had your first taste, it’s easy to see why Brazilian Chicken Pot Pie is a favorite at home and celebrations alike. Each bite is a little celebration—cozy, hearty, and full of love. I hope you’ll try it, share it, and make it a star on your own family table soon!
Print
Brazilian Chicken Pot Pie Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Brazilian Chicken Pot Pie, known as Empadão de Frango, is a comforting savory pie filled with shredded chicken, vegetables, and a creamy sauce, all wrapped in a buttery crust. It’s a delicious main course that’s perfect for family dinners or gatherings.
Ingredients
For the Filling:
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 1/2 cup corn kernels
- 1/2 cup tomato sauce
- 1/4 cup heavy cream
- Salt and black pepper to taste
- 2 tbsp chopped parsley
- 1/2 cup grated Parmesan cheese
For the Crust:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg
- 1/3 cup milk (plus more as needed)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
- Prepare the Filling: Sauté onions and carrots in olive oil until soft. Add garlic, chicken, peas, corn, tomato sauce, and cream. Season, stir in parsley and Parmesan, then let it cool.
- Make the Crust: Combine flour, baking powder, and salt. Cut in butter until crumbly. Mix egg and milk, add to flour, and form a dough. Divide in half.
- Assemble: Roll out half the dough, place in dish. Add filling. Roll out the remaining dough, cover the pie, seal edges, and vent the top.
- Bake: Bake for 30–35 minutes until golden. Let it cool before serving.
Notes
- Known as Empadão de Frango in Brazil, this pie is a popular dish for special occasions.
- You can customize with hearts of palm or olives for a traditional touch.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 105 mg
