Brazilian Chicken Pot Pie

Brazilian cuisine is a vibrant tapestry woven from a variety of culinary traditions, characterized by bold flavors, fresh ingredients, and a unique blend of spices. Drawing influences from indigenous peoples, African heritage, and Portuguese colonization, Brazilian dishes often highlight an array of fresh fruits, vegetables, and meats. One dish that encapsulates the essence of Brazil's rich culinary landscape is the Brazilian Chicken Pot Pie, a comforting and hearty meal that brings warmth to the table and joy to family gatherings.

Discover the warmth and richness of Brazilian cuisine with this delicious Brazilian Chicken Pot Pie recipe. Featuring a flaky, golden crust filled with savory shredded chicken, vibrant vegetables, and aromatic spices, this dish is a perfect blend of comfort and tradition. Ideal for family gatherings or cozy dinners, it invites loved ones to share in the joy of cooking and community. Explore unique ingredients and variations to make it your own!

Print Recipe Pin Recipe

Ingredients

For the Filling:

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

2 cups cooked chicken, shredded (preferably rotisserie)

1 cup carrots, diced

1 cup bell peppers (any color), diced

1 cup corn (fresh or frozen)

1 cup peas (fresh or frozen)

1 teaspoon paprika

1 teaspoon cumin

½ teaspoon black pepper

Salt to taste

1 cup chicken broth

½ cup heavy cream

2 tablespoons fresh cilantro, chopped (optional)

1 tablespoon lime juice

For the Crust:

2 ½ cups all-purpose flour

1 teaspoon salt

1 cup unsalted butter, cold and cubed

6–8 tablespoons ice water

1 egg (for egg wash)

Instructions

Prepare the Filling:

- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add garlic and cook for an additional minute.

- Stir in the shredded chicken, carrots, bell peppers, corn, peas, paprika, cumin, black pepper, and salt. Cook for about 5 to 7 minutes until the vegetables start to soften.

- Pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook for another 5 minutes. Add cilantro (if using) and lime juice, mixing well. Remove from heat and let the mixture cool slightly.

Make the Pie Crust:

- In a mixing bowl, combine flour and salt. Add the cold, cubed butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.

- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Assemble the Pot Pie:

- Preheat your oven to 400°F (200°C). Divide the chilled dough into two halves. Roll out one half on a floured surface to fit your pie dish. Place the rolled dough into the dish and press it down gently.

- Spoon the chicken filling into the crust, spreading it evenly.

- Roll out the second half of the dough and cover the filling. Seal the edges by crimping with your fingers or a fork. Cut a few slits in the top to allow steam to escape.

Egg Wash:

- Beat the egg in a small bowl and brush the mixture over the top crust to achieve a golden finish when baked.

Bake the Pot Pie:

- Place the assembled pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with foil.

Serve:

- Once baked, remove from the oven and let the pie cool for about 10 minutes before serving. This dish is best enjoyed warm.

Prep Time, Total Time, Servings: 30 mins | 1 hr 10 mins | 6 servings.