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
Scale
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
