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.
