Description
This Brazilian Chicken Pot Pie features a flaky, buttery crust filled with a savory mixture of shredded chicken, vegetables, and a creamy spiced sauce. Perfectly spiced with paprika, cumin, and chili powder, this comforting dish combines tender chicken and hearty vegetables in a rich, creamy filling baked to golden perfection. A perfect meal for family dinners or entertaining guests.
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 the chopped onion, diced carrots, and diced potatoes. Cook for about 5 to 7 minutes until the vegetables begin to soften.
- Add garlic and spices: Stir in the minced garlic, paprika, cumin, and chili powder. Cook for another 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 them evenly. Gradually pour in the chicken broth while stirring constantly to prevent lumps. Once the broth is fully incorporated, 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 the shredded chicken and frozen peas into the sauce. Cook for 2 to 3 more minutes until everything is heated through. Remove from heat and set aside.
- Prepare the dough: In a large bowl, mix 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 until the dough just comes together.
- Chill the dough: Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a floured surface, roll out the dough to fit a 9-inch pie dish. Gently press it into the dish and trim any excess dough around the edges.
- Fill the pie: Pour the prepared chicken and vegetable filling into the pie crust in the dish.
- Top with crust: Roll out the second half of the dough and cover the pie, sealing the edges by pinching or crimping. Cut a few small slits in the top crust to allow steam to escape during baking.
- Egg wash: Brush the top crust evenly with the beaten egg to ensure a beautiful golden and glossy finish.
- Bake the pie: Bake in the preheated oven for 35 to 40 minutes or until the crust is golden brown. If the edges brown too quickly, cover them with aluminum foil during the last few minutes of baking to prevent burning.
- Rest and serve: Let the pie rest for 10 minutes after baking to allow the filling to set. Slice and serve warm.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Chilling the dough is essential for a flaky crust.
- If the dough is too dry, add water 1 teaspoon at a time until it holds together well.
- Cover pie edges with foil if they brown too soon during baking.
- Allow the pie to rest before slicing to avoid a runny filling.
