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
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 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.
