Description
This Brazilian Chicken Pot Pie is a hearty and comforting dish featuring a savory chicken and vegetable filling enveloped in a buttery homemade pie crust. Infused with paprika, cumin, and chili powder, the filling offers a flavorful twist on traditional pot pie. Perfect for family dinners, this recipe balances creamy richness with tender chicken and fresh vegetables, baked to golden perfection.
Ingredients
Scale
Filling Ingredients
- 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
Crust Ingredients
- 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 the olive oil over medium heat. Add the chopped onion, diced carrots, and diced potatoes. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic and Spices: Stir in the minced garlic, paprika, cumin, and chili powder. Cook for an additional 1 to 2 minutes until the spices are fragrant and well combined with the vegetables.
- Create the Sauce: Sprinkle the flour over the vegetables and stir thoroughly to coat everything evenly. Gradually pour in the chicken broth while stirring constantly to prevent lumps. Once fully incorporated, add the heavy cream and continue stirring for about 3 to 5 minutes until the mixture thickens. Season the filling with salt and pepper to taste.
- Add Chicken and Peas: Mix in the shredded chicken and frozen peas. Cook for another 2 to 3 minutes to warm through and combine the flavors. Remove the skillet from heat and set aside.
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Using a pastry cutter or two forks, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs.
- Add Water and Form Dough: Gradually add the ice-cold water, one tablespoon at a time, mixing just until the dough comes together. Avoid overworking. Form the dough into a disk shape, wrap it with plastic wrap, and refrigerate for at least 30 minutes.
- Preheat Oven: Heat your oven to 375°F (190°C) to prepare for baking the pie.
- Roll Out Bottom Crust: On a lightly floured surface, roll out the chilled dough large enough to line 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 and vegetable filling evenly into the crust-lined pie dish.
- Roll Out Top Crust: Roll out the remaining dough to cover the pie. Place it over the filling and seal the edges by pinching together. Cut several small slits on top of the crust to allow steam to escape during baking.
- Apply Egg Wash: Beat the egg and brush it over the top crust to achieve a golden and glossy finish once baked.
- Bake the Pie: Place the pie in the preheated oven and bake for 35 to 40 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them loosely with aluminum foil for the last 10 minutes.
- Rest and Serve: Remove the pie from the oven and allow it to rest for 10 minutes before slicing. Serve warm for the best flavor and texture.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- If the dough feels too dry while mixing, add additional ice-cold water one teaspoon at a time.
- Cover edges with foil if they brown before the center finishes baking to prevent burning.
- Letting the pie rest before serving helps the filling to set and makes slicing easier.
- You can substitute heavy cream with half-and-half for a lighter filling, though the texture will be slightly thinner.
