If you’re looking for a warm, comforting dish that’s bursting with flavor and wrapped up in a flaky golden crust, then this Brazilian Chicken Pot Pie Recipe is exactly what you need. Combining tender shredded chicken, hearty vegetables, and that rich, creamy filling, this pot pie brings a taste of Brazil right to your kitchen. It’s a perfect meal for sharing, guaranteed to satisfy your cravings and impress your loved ones with its vibrant spices and cozy texture.
Ingredients You’ll Need
Every ingredient in this recipe is carefully chosen to build layers of flavor and texture, making this pot pie truly special. From aromatic spices to fresh vegetables and buttery pastry, each element plays a vital role in crafting a dish that’s as inviting as it is delicious.
- Cooked chicken (3 cups, shredded): Rotisserie chicken works great here for convenience and tender meat.
- Olive oil (1 tablespoon): A healthy fat to sauté your vegetables and infuse richness.
- Onion (1 small, finely chopped): Adds a subtle sweetness and fragrant base.
- Diced carrots (1/2 cup): For a pop of color and natural sweetness.
- Diced potatoes (1/2 cup): Adds body and hearty texture to the filling.
- Frozen peas (1/2 cup): Brings a gentle sweetness and vibrant green hue.
- Garlic (2 cloves, minced): Elevates the flavor with a punch of aromatic warmth.
- Paprika (1 tablespoon): Adds smokiness and a gorgeous red tint.
- Cumin (1 teaspoon): Lends a subtle earthy depth true to Brazilian cuisine.
- Chili powder (1/2 teaspoon): Offers a mild heat that awakens the senses.
- Chicken broth (1 cup): Forms the flavorful, savory base of the creamy sauce.
- Heavy cream (1 cup): Creates the luscious, silky texture that coats the filling.
- Flour (2 tablespoons for filling): Helps thicken the sauce perfectly.
- Salt and pepper (to taste): Essential for seasoning and balancing flavors.
- All-purpose flour (2 cups for crust): The foundation of your flaky, buttery pie crust.
- Salt (1 teaspoon for crust): Enhances the natural flavors in the dough.
- Cold unsalted butter (1/2 cup, cubed): Key to a tender and flaky crust.
- Ice-cold water (6 tablespoons, more if needed): Binds the dough without melting the butter.
- Egg (1, for egg wash): Gives the crust that irresistible golden, glossy finish.
How to Make Brazilian Chicken Pot Pie Recipe
Step 1: Cook the Vegetables
Begin by heating olive oil in a large skillet over medium heat. Add the finely chopped onion, diced carrots, and potatoes, cooking until they start to soften, usually about 5 to 7 minutes. This step begins the flavor layering and ensures the veggies are tender in the final pie.
Step 2: Add Garlic and Spices
Next, stir in the minced garlic, paprika, cumin, and chili powder. Cooking them for another 1 to 2 minutes helps release their fragrant oils, transforming the filling into a vibrant and aromatic mix that pays homage to Brazilian flavors.
Step 3: Create the Creamy Sauce
Sprinkle the flour over the vegetable mixture and stir well to coat everything evenly. Slowly pour in the chicken broth, stirring non-stop to prevent lumps from forming. Once the broth is incorporated, add the heavy cream and keep stirring until the sauce thickens beautifully, about 3 to 5 minutes. Season with salt and pepper to taste — this sauce is the heart of your filling.
Step 4: Fold in Chicken and Peas
Now, add the shredded chicken and frozen peas to the skillet. Cook for an additional 2 to 3 minutes to meld all flavors and heat everything through perfectly. Once combined, remove the filling from heat and let it rest as you prepare the crust.
Step 5: Prepare the Pie Dough
In a large bowl, mix together the all-purpose flour and salt. Using a pastry cutter or two forks, incorporate the cold butter cubes until the mix resembles coarse crumbs — this guarantees a flaky crust. Add the ice-cold water one tablespoon at a time until the dough just comes together. Be careful not to overwork it!
Step 6: Chill the Dough
Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step firms up the butter, which helps achieve that coveted flakiness when baked.
Step 7: Preheat the Oven
Set your oven to 375°F (190°C) to get it nice and hot for baking the pie.
Step 8: Roll Out the Bottom Crust
On a floured surface, roll out the dough into a circle large enough to fit a 9-inch pie dish. Gently press it into the dish and trim any excess dough around the edges, creating a neat base for your filling.
Step 9: Add the Filling
Pour the warm chicken and vegetable filling evenly into your prepared crust. Don’t be shy — this is the delicious centerpiece!
Step 10: Roll Out and Place the Top Crust
Roll out the remaining dough for the top crust. Place it carefully over the filling and seal the edges by pinching them together. Don’t forget to cut several small slits on top to allow steam to escape, ensuring a perfectly baked pie.
Step 11: Apply Egg Wash
Brush the top crust with a beaten egg. This simple step creates a glossy, golden-brown finish that makes your pot pie look as good as it tastes.
Step 12: Bake Until Golden
Bake the pie in the preheated oven for 35 to 40 minutes. If the edges start browning too quickly, cover them loosely with foil to prevent burning while the center finishes baking.
Step 13: Rest and Serve
Once out of the oven, let your Brazilian Chicken Pot Pie rest for about 10 minutes. This brief pause allows the filling to set slightly, making it easier to slice and ensuring every bite is perfectly luscious.
How to Serve Brazilian Chicken Pot Pie Recipe
Garnishes
A sprinkle of fresh chopped parsley or cilantro instantly brightens this dish, adding a lovely herbal freshness that contrasts the rich filling beautifully. You can also add a few red chili flakes for an extra touch of heat if you like things spicy.
Side Dishes
This pot pie shines on its own but pairs wonderfully with a crisp green salad dressed in a light vinaigrette, balancing the richness with some refreshing crunch. Roasted vegetables or simple steamed green beans are fantastic companions that keep the meal wholesome without overpowering the star dish.
Creative Ways to Present
Consider baking individual mini pot pies using ramekins for a charming presentation that’s perfect for dinner parties. Alternatively, serve a slice with a dollop of creamy avocado salsa or a zesty chimichurri sauce on the side to add an exciting Brazilian twist.
Make Ahead and Storage
Storing Leftovers
Leftover Brazilian Chicken Pot Pie keeps well in the refrigerator for up to 3 days. Just cover it loosely with foil or plastic wrap to preserve that delightful crust and moist filling.
Freezing
You can freeze the unbaked pie fully assembled by wrapping it tightly in plastic wrap and then foil. Freeze for up to 2 months. When you’re ready to bake, thaw it overnight in the fridge before popping it into the oven as directed.
Reheating
To reheat leftovers, place portions on a baking sheet and warm them in a 350°F (175°C) oven for about 15 to 20 minutes until the crust is crisp again and the filling is heated through. Avoid microwaving if you want to keep that flaky crust texture.
FAQs
Can I use other types of chicken for this recipe?
Absolutely! Rotisserie chicken is a great shortcut, but you can use leftover roasted chicken or cook your own chicken breasts or thighs and shred them. Just be sure the chicken is fully cooked before adding to the filling.
Is the crust suitable for gluten-free diets?
This recipe calls for all-purpose flour which contains gluten, but you can substitute it with a gluten-free flour blend that’s designed for pastry. Keep in mind you may need to adjust liquid amounts slightly for texture.
Can I make this pot pie vegetarian?
You can definitely adapt it by omitting the chicken and increasing the quantity of vegetables like mushrooms, zucchini, or additional peas and potatoes. Use vegetable broth instead of chicken broth to keep it completely vegetarian.
What spice substitutions work well in this Brazilian Chicken Pot Pie Recipe?
If you don’t have chili powder or paprika, smoked paprika or mild cayenne can work as alternatives. For cumin, ground coriander or a subtle curry powder can add a unique twist, but it’s best to keep spices balanced so the flavors stay harmonious.
How can I make the crust extra flaky?
The secret to a flaky crust lies in cold butter and minimal handling. Use very cold butter straight from the fridge, and don’t overmix the dough. Chilling the dough before rolling also helps keep it tender and flaky after baking.
Final Thoughts
This Brazilian Chicken Pot Pie Recipe is one of those dishes that warms you from the inside out. With its cozy filling, aromatic spices, and perfectly golden crust, it’s a true crowd-pleaser that you’ll want to come back to again and again. So roll up your sleeves, gather your ingredients, and dive into making a classic comfort meal that channels the vibrant flavors of Brazil right in your own home kitchen.
Print
Brazilian Chicken Pot Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Brazilian
Description
A comforting Brazilian Chicken Pot Pie featuring a savory filling of shredded chicken, vegetables, and a creamy, spiced sauce encased in a flaky homemade pie crust. Perfect for a hearty family meal with warm, rich flavors and a golden crust.
Ingredients
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 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: Cook the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced potatoes. Cook for about 5–7 minutes until the vegetables begin to soften, stirring occasionally to prevent sticking.
- Add garlic and spices: Stir in the minced garlic, paprika, cumin, and chili powder. Cook for an additional 1–2 minutes until fragrant and the spices are well incorporated with the vegetables.
- Create the sauce: Sprinkle the flour evenly over the vegetable mixture and stir well to coat. Gradually pour in the chicken broth while stirring continuously to avoid lumps. Once fully incorporated, add the heavy cream and stir until the mixture thickens, about 3–5 minutes. Season the filling generously with salt and pepper to taste.
- Add chicken and peas: Fold in the shredded chicken and frozen peas. Cook for another 2–3 minutes until heated through and well combined. Remove the skillet from heat and set aside.
- Prepare the dough: In a large mixing bowl, combine the 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 the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together.
- Chill the dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up the butter for easier rolling and flakier crust.
- Preheat oven: Set the oven to 375°F (190°C) to reach the correct baking temperature for the pie.
- Roll out the dough: On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the dish, pressing it gently to fit the shape and trim any excess dough from the edges for a neat finish.
- Fill the pie: Spoon the prepared chicken and vegetable filling evenly into the pie crust, smoothing the top slightly.
- Top with crust: Roll out the second half of the dough to cover the pie. Place it on top of the filling and seal the edges by pinching or crimping together. Cut several 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 create a shiny, golden finish once baked.
- Bake the pie: Bake in the preheated oven for 35–40 minutes until the crust turns golden brown and crisp. If the edges brown before the center is done, cover them loosely with foil to prevent burning.
- Rest and serve: Remove the pie from the oven and let it rest for 10 minutes to set the filling. Slice and serve warm for the best flavor.
Notes
- Using rotisserie chicken is a great shortcut that adds flavor and saves time.
- Ensure the butter is very cold when making the dough for a flaky crust.
- Adjust the amount of water carefully while mixing dough to avoid a dry or sticky crust.
- You can substitute heavy cream with full-fat coconut milk for a dairy-free alternative, though the flavor will be different.
- Cover the pie edges with foil if they brown too quickly to prevent burning.
- Leftover pie can be refrigerated for up to 3 days and reheated in the oven for best texture.
