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.
