There is something deeply comforting and utterly delicious about this Brazilian Chicken Pot Pie Recipe that makes it a must-try for anyone craving a dish that blends hearty, creamy filling with a perfectly flaky crust. This pot pie is a beautiful marriage of tender shredded chicken, vibrant vegetables, and warm spices all wrapped up in a buttery pastry that bakes to golden perfection. Each bite transports you straight into a Brazilian kitchen, full of warmth and soul, making it a perfect centerpiece for family dinners or casual gatherings with friends.
Ingredients You’ll Need
Getting your hands on the right ingredients is all it takes to nail this dish. These staples are simple yet essential, contributing distinct flavors, rich textures, and lovely colors that bring this Brazilian Chicken Pot Pie Recipe to life.
- Cooked chicken: Use about 3 cups of shredded, whether rotisserie or home-cooked, for tender, protein-packed filling.
- Olive oil: Just a tablespoon adds a subtle fruitiness and helps sauté the veggies beautifully.
- Onion: One small, finely chopped, offering a natural sweetness and depth.
- Carrots: Half a cup diced, providing a gentle crunch and vivid orange color.
- Potatoes: Half a cup diced, making the filling wonderfully hearty and creamy.
- Frozen peas: Half a cup adds pops of vibrant green and a hint of sweetness.
- Garlic: Two cloves, minced, infusing the filling with aromatic warmth.
- Paprika: A tablespoon for smoky, mildly spicy notes.
- Cumin: A teaspoon brings an earthy, slightly nutty undertone.
- Chili powder: Half a teaspoon offers a gentle kick.
- Chicken broth: One cup, which helps build a rich, savory sauce.
- Heavy cream: One cup, making the filling luxuriously creamy and luscious.
- Flour (for filling): Two tablespoons to thicken the sauce perfectly.
- Salt and pepper: To taste, balancing all the flavors beautifully.
- All-purpose flour (for crust): Two cups to create that tender, flaky pastry shell.
- Salt (for crust): One teaspoon, enhancing the dough’s flavor.
- Cold unsalted butter: Half a cup cubed, key for a flaky, buttery crust.
- Ice-cold water: Six tablespoons, or more if needed, to bring the dough together.
- Egg: One, beaten, for that beautiful golden glaze on top.
How to Make Brazilian Chicken Pot Pie Recipe
Step 1: Cook the Vegetables
Start by heating the olive oil in a large skillet over medium heat. Toss in the finely chopped onion, carrots, and potatoes. Let them cook for about 5 to 7 minutes until they start to get tender and their natural sweetness begins to shine through. This step builds a flavorful base by softening the veggies just right.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic along with the paprika, cumin, and chili powder. Let the mixture cook for another 1 to 2 minutes until fragrant, making sure those spices gently toast to bring out their rich aromas. This is where the signature Brazilian warmth starts to develop in your filling.
Step 3: Create the Sauce
Sprinkle the flour evenly over the vegetables and mix thoroughly so they’re fully coated. Slowly pour in the chicken broth while stirring constantly to prevent any lumps. Once the broth is fully incorporated, add the heavy cream. Keep stirring as the sauce thickens over 3 to 5 minutes, then season with salt and pepper. This luscious sauce binds everything together beautifully.
Step 4: Add Chicken and Peas
Stir in the shredded chicken and frozen peas. Allow everything to cook together for another 2 to 3 minutes so the flavors meld and the mixture heats through perfectly. Then remove the skillet from heat and set it aside to cool slightly while you prepare the crust.
Step 5: Prepare the Dough
In a large bowl, mix together the all-purpose flour and salt. Cut the cold, cubed unsalted butter into the flour using a pastry cutter or two forks until it resembles coarse crumbs. Gradually add in the ice-cold water, a tablespoon at a time, stirring just until the dough starts to come together. Handling the dough minimally keeps the crust flaky and tender.
Step 6: Chill the Dough
Shape the dough into a flat disk, wrap it tightly with plastic wrap, and pop it into the fridge for at least 30 minutes. Chilling firms up the butter, which is essential for that dreamy flakiness when baked.
Step 7: Preheat Oven
Preheat your oven to 375°F (190°C) so it’s perfectly heated and ready by the time your pie is assembled.
Step 8: Roll Out the Dough
On a lightly floured surface, roll out the dough disk into a circle large enough to line a 9-inch pie dish. Carefully press the dough into the dish, trimming any excess around the edges to keep it neat.
Step 9: Fill the Pie
Pour the creamy chicken mixture evenly into the prepared pie crust, making sure it’s spread uniformly for even cooking and hearty bites.
Step 10: Top with Crust
Roll out the second half of the dough and gently lay it over the filling. Pinch the edges of the top and bottom crusts together to seal the pie. Cut a few small slits in the top crust to allow steam to escape during baking—this helps keep crust crisp and prevents sogginess.
Step 11: Egg Wash
Brush the top crust with the beaten egg to give it that irresistible golden, glossy finish once baked. This step adds both beauty and a subtle richness to the crust.
Step 12: Bake the Pie
Bake your Brazilian Chicken Pot Pie Recipe in the preheated oven for 35 to 40 minutes, or until the crust is beautifully golden. If the edges begin to brown too fast, cover them loosely with foil to prevent burning while the center finishes baking.
Step 13: Rest and Serve
Once out of the oven, let the pie rest for 10 minutes before slicing. This little pause allows the filling to set slightly, making for clean slices and a perfectly balanced serving.
How to Serve Brazilian Chicken Pot Pie Recipe
Garnishes
Fresh chopped parsley or cilantro works wonderfully as a simple, fresh garnish that brightens the rich flavors and adds a pop of green. A light sprinkle of flaky sea salt on the crust can also elevate the texture and taste.
Side Dishes
This pot pie shines alongside crisp green salads, roasted vegetables, or a simple tomato and cucumber salad for a refreshing contrast. For more indulgence, creamy mashed potatoes or buttery corn on the cob pair perfectly with the warm spices.
Creative Ways to Present
Try making individual mini pies using ramekins for a charming presentation that’s perfect for dinner parties. Or, serve slices topped with a drizzle of homemade chimichurri sauce to bring a tangy twist that complements the savory filling beautifully.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap leftover pot pie tightly with plastic wrap or aluminum foil and store it in the fridge. It will keep well for 3 to 4 days, making it a perfect option for next-day lunches or quick dinners.
Freezing
This Brazilian Chicken Pot Pie Recipe freezes wonderfully. Wrap the whole unbaked pie tightly in plastic and then foil for up to 3 months. When ready to bake, thaw overnight in the fridge before following the baking instructions.
Reheating
To reheat, warm slices in a 350°F (175°C) oven for about 20 minutes or until heated through and crust is crisp. Avoid microwaving to preserve that flaky texture and avoid a soggy crust.
FAQs
Can I use leftover chicken for this recipe?
Absolutely! Leftover cooked chicken works perfectly in this recipe and saves you time. Just shred it before adding to the filling.
Is it possible to make this pot pie gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend both in the filling and crust. Just make sure the blend includes xanthan gum or a similar binder for best results.
Can I prepare the filling in advance?
Definitely. You can make the filling a day ahead and keep it refrigerated. Just bring it to room temperature before assembling the pie for baking.
How do I prevent a soggy crust?
Vent the top crust well to allow steam to escape and consider brushing the bottom crust lightly with egg white or baking it briefly before filling to create a barrier.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or a mixture of milk and a bit of butter to retain richness, though the texture will be a bit lighter.
Final Thoughts
This Brazilian Chicken Pot Pie Recipe is a heartwarming dish that brings vibrant Brazilian flavors and classic comfort food together in the most delightful way. Whether for a family meal or to impress guests, give it a try—you’ll soon find it becoming a beloved favorite that’s as beautiful to look at as it is to eat.
Print
Brazilian Chicken Pot Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Brazilian
Description
This Brazilian Chicken Pot Pie is a comforting and hearty dish featuring a creamy chicken and vegetable filling encased in a buttery, flaky homemade crust. With a blend of aromatic spices like paprika, cumin, and chili powder, the filling offers a deliciously savory flavor profile inspired by Brazilian cuisine. Perfect for family dinners, this pot pie combines tender shredded chicken, carrots, potatoes, and peas in a rich sauce, baked to golden perfection in the oven.
Ingredients
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
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 the finely chopped onion, diced carrots, and diced potatoes. Cook for about 5–7 minutes until the vegetables start to soften.
- Add Garlic and Spices: Stir in the minced garlic along with paprika, cumin, and chili powder. Cook for another 1–2 minutes until fragrant.
- Create the Sauce: Sprinkle the flour over the vegetables and stir well to coat. Gradually pour in the chicken broth while stirring continuously to prevent lumps. Once the broth is incorporated, add the heavy cream and continue stirring until the mixture thickens, approximately 3–5 minutes. Season with salt and pepper to taste.
- Add Chicken and Peas: Stir in the shredded chicken and frozen peas. Cook for another 2–3 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 the cold cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together.
- Chill the Dough: Form the dough into a disk shape, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Roll Out the Dough: On a floured surface, roll out the chilled dough 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 mixture evenly into the pie crust.
- Top with Crust: Roll out the remaining dough and place it over the filling. Seal the edges by pinching or crimping, then cut several small slits on top to allow steam to escape during baking.
- Egg Wash: Beat the egg and brush it over the top crust to achieve a golden, glossy finish after baking.
- Bake the Pie: Place the pie in the preheated oven and bake for 35–40 minutes or until the crust is golden brown. If the edges brown too quickly, cover them with foil during the last few minutes to prevent burning.
- Rest and Serve: Let the pie rest for about 10 minutes after baking to allow the filling to set. Slice and serve warm.
Notes
- You can use rotisserie chicken for convenience.
- Ensure the butter for the crust is very cold to achieve a flaky texture.
- If the dough is too dry, add a little more cold water, one tablespoon at a time.
- Cover pie edges with foil during baking if they brown too fast.
- Allow the pie to rest before slicing to avoid a runny filling.
- For a spicier kick, increase chili powder slightly.
