Brazilian Chicken Pot Pie

Welcome to the delightful world of Brazilian cuisine, where vibrant flavors, comforting textures, and a rich cultural heritage converge to create unforgettable dishes. One such dish that has captured the hearts of many is the Brazilian Chicken Pot Pie, or "Empadão de Frango." This beloved recipe not only showcases the essence of Brazilian cooking but also serves as a perfect representation of the warmth and hospitality that Brazilian culture embodies.

Discover the comforting flavors of Brazilian Chicken Pot Pie, a delightful dish that brings warmth to any gathering. Known as Empadão de Frango, this recipe showcases tender chicken, colorful vegetables, and a flaky crust, all infused with vibrant Brazilian spices. Perfect for family dinners or special occasions, this pot pie is more than just a meal; it's a celebration of togetherness and culinary heritage. Join us on this flavorful journey and learn to create your own delicious pot pie at home!

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Ingredients

For the chicken filling:

2 cups cooked chicken, shredded

1 medium onion, chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 cup corn kernels (fresh or frozen)

1/2 cup green peas (fresh or frozen)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon cilantro (fresh, chopped) or 1/2 teaspoon dried

Salt and pepper, to taste

1/4 cup chicken broth

1 tablespoon lime juice

For the crust:

2 cups all-purpose flour

1 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/4 cup ice water

1 egg, beaten (for egg wash)

Instructions

Prepare the Chicken Filling:

- In a large skillet over medium heat, add olive oil. Once hot, sauté the onions until translucent, about 5 minutes. Then add garlic, cooking for another minute.

- Add the diced red bell pepper, corn, and green peas to the skillet. Stir well and cook until the vegetables are tender, about 5-7 minutes.

- Stir in the shredded chicken, smoked paprika, cumin, cilantro, chicken broth, and lime juice. Mix well, season with salt and pepper, and cook for another 2-3 minutes. Remove from heat and let it cool.

Make the Crust:

- In a mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

- Gradually add the ice water, mixing until the dough comes together. Avoid overworking the dough. Divide it into two discs, wrap in plastic, and refrigerate for at least 30 minutes.

Assemble the Pot Pie:

- Preheat your oven to 400°F (200°C).

- Roll out one disc of dough on a floured surface to fit your pie dish. Transfer to the dish and trim any excess.

- Pour in the chicken filling, spreading it out evenly.

- Roll out the second disc of dough and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut a few slits in the top to allow steam to escape. Brush with the beaten egg for a nice golden finish.

Bake the Pot Pie:

- Place the assembled pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Allow it to cool for a few minutes before slicing.

Serve:

- Slice and serve warm. Enjoy your Brazilian Chicken Pot Pie with a side salad or a simple green condiment like chimichurri for an authentic touch!

Prep Time, Total Time, Servings: 45 minutes | 1 hour 15 minutes | 6 servings