If you love comforting dishes that bring bold flavors and heartwarming vibes to the table, this Brazilian Chicken Pot Pie Recipe is going to be your new favorite. Combining tender shredded chicken with a perfectly spiced vegetable filling and wrapped in a buttery, flaky crust, this dish marries Brazilian flair with classic pot pie comfort. Whether it’s a family dinner or a special gathering, this recipe delivers incredible taste and satisfying results every time.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from the savory spices that give the filling its Brazilian character to the simple, buttery crust that holds everything together. Each item is easy to find and adds layers of texture and flavor that make this dish truly outstanding.
- Cooked chicken (3 cups): Shredded rotisserie chicken works wonderfully and saves time.
- Olive oil (1 tablespoon): Adds a smooth, rich base for sautéing the veggies.
- Onion (1 small, finely chopped): Brings sweetness and depth when cooked.
- Diced carrots (1/2 cup): Adds a subtle crunch and natural sweetness.
- Diced potatoes (1/2 cup): Provides hearty texture to the filling.
- Frozen peas (1/2 cup): Bursts of color and fresh flavor brighten the dish.
- Garlic (2 cloves, minced): Essential for that irresistible aroma and slight pungency.
- Paprika (1 tablespoon): Gives a smoky warmth that’s signature to Brazilian flavors.
- Cumin (1 teaspoon): Adds earthiness and complexity.
- Chili powder (1/2 teaspoon): Just enough mild heat for balance.
- Chicken broth (1 cup): Essential for creating a luscious, savory sauce.
- Heavy cream (1 cup): Makes the filling creamy and indulgent.
- Flour (2 tablespoons for filling, 2 cups for crust): Thickens the sauce and creates the perfect pastry base.
- Salt and pepper: Key seasonings to bring everything together.
- Cold unsalted butter (1/2 cup, cubed): Vital for a flaky, melt-in-your-mouth crust.
- Ice-cold water (6 tablespoons): Helps the dough come together without melting the butter.
- Egg (1, for egg wash): Gives the crust a beautiful golden sheen.
How to Make Brazilian Chicken Pot Pie Recipe
Step 1: Cook the Vegetables
Start by heating olive oil in a large skillet over medium heat. Add the finely chopped onion, diced carrots, and potatoes, cooking for 5 to 7 minutes until they begin to soften. This base builds hearty texture and sweet flavor that are essential for the filling.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic, paprika, cumin, and chili powder, letting them cook for another 1 to 2 minutes. This step unlocks the wonderful aromas and layers of spice that set the tone for the dish’s bold Brazilian personality.
Step 3: Create the Sauce
Sprinkle the 2 tablespoons of flour over the vegetables, stirring to coat everything evenly. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Follow this by adding the heavy cream, continuing to stir until the mixture thickens beautifully in about 3 to 5 minutes. Season with salt and pepper to taste. This silky sauce binds all the ingredients together in delicious harmony.
Step 4: Add Chicken and Peas
Fold the shredded chicken and frozen peas into the mixture, cooking for another 2 to 3 minutes just to warm everything through. Then take the skillet off the heat and set it aside to cool slightly—this filling is the delicious heart of your pot pie.
Step 5: Prepare the Dough
In a large bowl, combine 2 cups of all-purpose flour with salt. Cut in the cold, cubed butter using a pastry cutter or two forks until the mixture looks like coarse crumbs. This step ensures a flaky crust full of buttery goodness. Gradually add 6 tablespoons of ice-cold water, one tablespoon at a time, until the dough just holds together. Avoid overworking it to keep the crust tender.
Step 6: Chill the Dough
Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chill time is crucial for relaxing the gluten and keeping the butter cold, ultimately leading to a perfectly flaky crust.
Step 7: Preheat Oven
Set your oven to 375°F (190°C). A well-heated oven ensures a crisp, golden crust and a thoroughly cooked filling.
Step 8: Roll Out the Dough
On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Gently press it into the dish and trim any excess dough from the edges, creating a neat base for your filling.
Step 9: Fill the Pie
Pour the flavorful chicken and vegetable filling into the prepared crust, spreading it evenly and packing in all that savory goodness.
Step 10: Top with Crust
Roll out the remaining dough and place it carefully over the filling. Seal the edges by pressing them together, and cut a few small slits in the top crust to allow steam to escape while baking.
Step 11: Egg Wash
Brush the entire top with beaten egg to create a gorgeous golden finish that will make every slice look as inviting as it tastes.
Step 12: Bake the Pie
Bake your pot pie in the preheated oven for 35 to 40 minutes until the crust is beautifully golden brown. If you notice the edges browning too fast, cover them loosely with foil towards the end to prevent burning.
Step 13: Rest and Serve
Once baked, let your Brazilian Chicken Pot Pie rest for about 10 minutes. This time allows the filling to set slightly and makes slicing easier, ensuring every serving looks perfect on the plate.
How to Serve Brazilian Chicken Pot Pie Recipe
Garnishes
Fresh garnishes like chopped parsley or cilantro add a bright, fresh note that contrasts wonderfully with the pie’s richness. A sprinkle of fresh ground black pepper or a dash of smoked paprika on top can also amplify the flavors beautifully before serving.
Side Dishes
This dish pairs brilliantly with light sides such as a crisp green salad or steamed vegetables to balance the richness. For a more indulgent meal, consider serving it with creamy mashed potatoes or roasted root vegetables that echo the warmth of the pie.
Creative Ways to Present
For a fun twist, try making individual pot pies using ramekins or muffin tins. This is perfect for dinner parties or casual gatherings where everyone gets their own personal, piping-hot pot pie. You can also experiment with adding a lattice crust top for an attractive and classic look that invites admiration.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Brazilian Chicken Pot Pie covered tightly in the refrigerator for up to 3 days. This makes for an easy, ready-made meal that tastes just as good the next day after a gentle reheat.
Freezing
You can freeze the pie either before or after baking. If freezing before baking, wrap it tightly in plastic and foil and freeze for up to 3 months. Bake directly from frozen, adding extra baking time as needed. If you freeze after baking, allow it to cool completely before wrapping and freezing.
Reheating
Reheat slices in a preheated oven at 350°F (175°C) for about 15 to 20 minutes or until warmed through and the crust regains some of its crispness. Avoid microwaving if you want to keep the crust flaky and delicious.
FAQs
Can I use a different type of chicken?
Absolutely! While rotisserie chicken is convenient, you can use any cooked chicken you like. Grilled, baked, or poached chicken all work well and will add their unique flavor nuances to the pie.
Is the dough difficult to make by hand?
Not at all. This dough is straightforward and forgiving. Just be sure to keep the butter cold and handle the dough gently for the flakiest results. Using a food processor can speed up the process but isn’t necessary.
Can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking and ensure your broth is gluten-free. Keep in mind the texture of the crust might be slightly different but still delicious.
How spicy is this Brazilian Chicken Pot Pie Recipe?
The chili powder is used sparingly to add warmth without overwhelming heat. If you prefer a milder dish, reduce or omit the chili powder. You can always add more if you like a bit of spice.
Can I prepare the filling in advance?
Yes! The filling can be made a day ahead, stored in the fridge, and then used when you’re ready to assemble and bake. This can make serving dinner a breeze when time is tight.
Final Thoughts
This Brazilian Chicken Pot Pie Recipe brings together vibrant spices, creamy lusciousness, and buttery crust to create a dish that feels like a cozy hug on a plate. It’s perfect for sharing with loved ones or treating yourself to something truly special. I can’t wait for you to try it and enjoy every flavorful bite!
Print
Brazilian Chicken Pot Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Brazilian
Description
This Brazilian Chicken Pot Pie is a comforting and flavorful dish featuring a creamy chicken and vegetable filling enveloped in a buttery, flaky homemade pie crust. Combining tender shredded chicken with a blend of spices, creamy sauce, and mixed veggies, this pie is baked to golden perfection, making it a perfect meal for family gatherings or cozy dinners.
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
Dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 6 tablespoons ice-cold water (add more if necessary)
Finishing:
- 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 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 another 1 to 2 minutes until the spices become fragrant.
- Create the Sauce: Sprinkle the flour over the vegetables and stir well to coat them evenly. Gradually pour in the chicken broth while stirring constantly to avoid lumps. Once the broth is fully incorporated, add 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 the shredded cooked chicken and frozen peas into the sauce. Cook for an additional 2 to 3 minutes until everything is well combined and heated through. Remove from heat and set aside.
- Prepare the Dough: In a large bowl, combine all-purpose flour and salt. Using a pastry cutter or two forks, cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, stirring gently 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) to prepare for baking the pie.
- Roll Out the Dough: On a floured surface, roll out the dough to fit a 9-inch pie dish. Gently press the dough into the dish and trim any excess around the edges.
- Fill the Pie: Pour the prepared chicken filling evenly into the crust-lined pie dish.
- Top with Crust: Roll out the remaining dough and place it on top of the pie. Seal the edges by pinching or crimping, then cut a few small slits in the top crust to allow steam to escape during baking.
- Egg Wash: Beat the egg and brush it over the top crust to give the pie a shiny golden finish once baked.
- Bake the Pie: Bake the pie in the preheated oven for 35 to 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: Remove the pie from the oven and let it rest for 10 minutes before slicing to allow the filling to set. Serve warm.
Notes
- Using rotisserie chicken can save time and adds extra flavor.
- Ensure the butter and water are cold when making the dough to achieve a flaky crust.
- You can substitute heavy cream with half-and-half for a lighter sauce, but the filling will be less rich.
- Cover the pie edges with foil if they brown too quickly to prevent burning during baking.
- Letting the pie rest before serving helps the filling set and makes slicing easier.
