Description
This Brazilian Chicken Pot Pie is a comforting and flavorful dish featuring tender shredded chicken and a savory vegetable filling, all enveloped in a flaky homemade crust. Infused with paprika, cumin, and chili powder, the creamy filling combined with a buttery pie crust makes for a delicious and satisfying meal perfect for family dinners or gatherings.
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 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)
- 1 egg (for egg wash)
Instructions
- Make the Filling: In a large skillet, heat olive oil over medium heat. Add 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 another 1 to 2 minutes until the spices are fragrant.
- Create the sauce: Sprinkle flour over the vegetables and stir well to coat them completely. Gradually pour in chicken broth, stirring constantly to avoid lumps. Then 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 in shredded chicken and frozen peas. Cook for an additional 2 to 3 minutes to combine and heat through. Remove the skillet from heat and set the filling aside.
- Prepare the dough: In a large bowl, combine all-purpose flour and salt. Cut in cold cubed 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 shape, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat oven: Set your oven to 375°F (190°C) to preheat while you roll out the dough.
- Roll out the dough: On a floured surface, roll out half of the dough to fit a 9-inch pie dish. Gently press it into the dish and trim any excess dough hanging over the edges.
- Fill the pie: Pour the prepared chicken and vegetable filling into the pie crust, spreading it evenly.
- Top with crust: Roll out the second half of the dough and place it on top of the pie. Seal the edges by pressing them together and trim any excess dough. Cut a few small slits on 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 beautiful golden and glossy finish when baked.
- Bake the pie: Place the pie in the preheated oven and bake for 35 to 40 minutes until the crust turns golden brown. Cover the edges with foil if they brown too quickly during the last few minutes of baking.
- Rest and serve: Remove the pie from the oven and let it rest for 10 minutes before slicing. Serve warm and enjoy your Brazilian Chicken Pot Pie!
Notes
- Rotisserie chicken is a convenient and flavorful shortcut for the cooked shredded chicken.
- Make sure the filling is not too watery to avoid a soggy crust.
- Chilling the dough before rolling helps create a flaky crust.
- Use ice-cold water to keep the butter cold in the dough, which improves flakiness.
- If the edges of the crust brown too fast during baking, covering them with foil prevents burning.
- Letting the pie rest after baking helps the filling set and makes slicing neater.
