Description
This Brazilian Chicken Pot Pie is a comforting and flavorful dish featuring a creamy chicken and vegetable filling encased in a buttery, flaky homemade crust. Combining tender shredded chicken with a spiced vegetable medley simmered in a rich sauce, this savory pie is perfect for family dinners or special occasions.
Ingredients
Scale
For the Filling:
- 3 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1/2 cup diced carrots
- 1/2 cup diced potatoes
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons flour
- Salt and pepper to taste
For the Pie Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 6 tablespoons ice-cold water (add more if necessary)
- 1 egg (for egg wash)
Instructions
- Make the Filling: In a large skillet, heat olive oil over medium heat. Add finely chopped onion, diced carrots, and diced potatoes. Cook for about 5 to 7 minutes until the vegetables start to soften.
- Add Garlic and Spices: Stir in minced garlic, paprika, cumin, and chili powder. Cook for an additional 1 to 2 minutes until the spices become fragrant.
- Create the Sauce: Sprinkle the flour over the vegetables and stir well to coat. Gradually add the chicken broth while stirring constantly to prevent lumps. Once incorporated, pour in the heavy cream and continue stirring until the mixture thickens, about 3 to 5 minutes. Season with salt and pepper to taste.
- Add Chicken and Peas: Stir shredded chicken and frozen peas into the sauce. Cook for another 2 to 3 minutes to combine flavors and heat through. Remove the skillet from heat and set aside.
- Prepare the Dough: In a large bowl, combine all-purpose flour and salt. Cut in cold unsalted butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together.
- Chill the Dough: Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
- Roll Out the Dough: On a floured surface, roll out the dough portion to fit a 9-inch pie dish. Gently press the dough into the dish and trim any excess from the edges.
- Fill the Pie: Pour the prepared chicken filling evenly into the pie crust.
- Top with Crust: Roll out the second half of the dough and place it over the filling. Seal the edges by pressing them together and trim any excess dough. Cut a few small slits on top crust to allow steam to escape during baking.
- Egg Wash: Beat the egg and brush it over the top crust to achieve a golden and glossy finish after baking.
- Bake the Pie: Place the pie in the preheated oven and bake for 35 to 40 minutes until the crust turns golden brown. If the edges brown too quickly, cover them with foil for the last few minutes to prevent burning.
- Rest and Serve: Allow the pie to rest for 10 minutes after baking to set. Slice and serve warm for best flavor and texture.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Chilling the dough ensures a flakier crust.
- If the pie edges brown too fast, covering with foil helps prevent burning.
- You can customize the filling with other vegetables like corn or bell peppers.
- Leftover pie can be refrigerated and reheated within 2 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Brazilian
