If you’re craving a dish that feels like a warm hug in every bite, let me introduce you to the Brazilian Chicken Pot Pie Recipe. This delightful meal combines tender, shredded chicken enveloped in a creamy, spiced vegetable filling and encased in a flaky, buttery crust. It’s comfort food elevated with a hint of exotic flair from paprika, cumin, and chili powder, making it perfect for cozy family dinners or impressing guests with something a little unexpected. Once you try this Brazilian Chicken Pot Pie Recipe, it will quickly become a cherished staple in your recipe collection!
Ingredients You’ll Need
The magic of this Brazilian Chicken Pot Pie Recipe starts with simple, wholesome ingredients that come together to create layers of beautiful flavor and texture. Each component plays a role, from the tender vegetables adding earthy sweetness to the creamy sauce that brings everything together. Here’s what you’ll need:
- 3 cups cooked chicken, shredded: Rotisserie chicken is an excellent shortcut for rich flavor and ultimate tenderness.
- 1 tablespoon olive oil: Adds a smooth, fruity base perfect for sautéing your vegetables.
- 1 small onion, finely chopped: Provides natural sweetness and depth to the filling.
- 1/2 cup diced carrots: Adds vibrant color and gentle sweetness.
- 1/2 cup diced potatoes: Contributes a hearty, comforting texture.
- 1/2 cup frozen peas: Bursts of sweetness and a lovely pop of green.
- 2 cloves garlic, minced: Infuses the filling with aromatic warmth.
- 1 tablespoon paprika: Brings a smoky, mildly spicy note that’s signature to Brazilian cuisine.
- 1 teaspoon cumin: Offers earthiness and depth to the spice profile.
- 1/2 teaspoon chili powder: Adds a subtle kick without overpowering.
- 1 cup chicken broth: The flavorful liquid base that keeps the filling moist and savory.
- 1 cup heavy cream: Creates that luscious, creamy texture that makes pot pie irresistible.
- 2 tablespoons flour: Thickens the sauce to perfect consistency.
- Salt and pepper to taste: Essential to balance and enhance all other flavors.
- 2 cups all-purpose flour: The foundation of a tender, flaky pie crust.
- 1 teaspoon salt: Brings flavor to the crust.
- 1/2 cup cold unsalted butter, cubed: Creates flaky layers in the crust.
- 6 tablespoons ice-cold water (add more if necessary): Helps bind the dough together without warmth affecting the butter.
- 1 egg (for egg wash): Provides a golden, glossy finish to the crust.
How to Make Brazilian Chicken Pot Pie Recipe
Step 1: Make the Filling
Begin by heating olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and potatoes then cook until they start to soften, about 5 to 7 minutes. This forms the hearty base of your filling, so don’t rush it!
Step 2: Add Garlic and Spices
Next, stir in the minced garlic, paprika, cumin, and chili powder. Let these aromas bloom for 1 to 2 minutes. This step layers in that signature Brazilian warmth and subtle heat that sets this pot pie apart from the usual.
Step 3: Create the Sauce
Sprinkle the flour over your veggies and toss to coat evenly—this little trick helps thicken your sauce beautifully. Gradually pour in the chicken broth while stirring constantly to keep lumps away. Once combined, add the heavy cream and continue stirring until your sauce thickens, about 3 to 5 minutes. Season well with salt and pepper to bring all flavors into balance.
Step 4: Add Chicken and Peas
Now fold in the shredded chicken and frozen peas, cooking everything together just long enough for the peas to thaw and flavors to meld, about 2 to 3 minutes. Remove the filling from heat and set it aside—you’re almost ready to assemble!
Step 5: Prepare the Dough
For the crust, combine the flour and salt in a large bowl. Cut the cold, cubed butter into the mixture using a pastry cutter or forks until it looks like coarse crumbs—this ensures a flaky crust. Slowly add ice-cold water, one tablespoon at a time, mixing just until the dough holds together. Resist the urge to overwork it!
Step 6: Chill the Dough
Shape the dough into a disk, wrap it tightly in plastic wrap, and chill in the fridge for at least 30 minutes. This rest time helps the butter firm up again and relaxes the gluten for a tender result.
Step 7: Preheat the Oven
Set your oven temperature to 375°F (190°C) so it’s ready when your pie comes together.
Step 8: Roll Out the Dough
On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Gently press the dough into the dish and trim any excess around the edges for a neat, uniform crust.
Step 9: Fill the Pie
Pour the luscious chicken mixture into your crust, spreading it out evenly to fill every corner.
Step 10: Top with Crust
Roll out the remaining dough to cover the pie. Carefully place it over the filling, pressing and crimping the edges to seal in all those savory flavors. Don’t forget to cut a few small slits on top so steam can escape and keep your crust perfectly crisp.
Step 11: Egg Wash
Brush the entire top crust with a beaten egg. This simple step transforms your pie, giving it a stunning, golden-brown sheen that’s as inviting as that first bite.
Step 12: Bake the Pie
Bake in the preheated oven for 35 to 40 minutes until the crust is beautifully golden. If the edges start browning too quickly, shield them with foil to prevent burning.
Step 13: Rest and Serve
After baking, let the pie rest for 10 minutes so the filling sets up perfectly, making it easier to slice and serving up steaming, comforting portions.
How to Serve Brazilian Chicken Pot Pie Recipe
Garnishes
Enhance your Brazilian Chicken Pot Pie Recipe with fresh herbs like parsley or cilantro sprinkled on top. Their brightness adds a fresh contrast to the rich, savory filling. A dollop of creamy sour cream or a few thin slices of avocado can add extra richness and texture, elevating each bite.
Side Dishes
This pie pairs wonderfully with a crisp, simple green salad tossed with citrus vinaigrette to cut through the richness. Roasted seasonal vegetables also complement the hearty pie beautifully, creating a balanced and satisfying meal that feels indulgent yet wholesome.
Creative Ways to Present
For a fun twist, try preparing individual mini pot pies using ramekins or muffin tins—perfect for family meals or entertaining guests. You can also experiment by folding in diced bell peppers or corn into the filling to add new colors and flavors. Presentation is all about making this classic Brazilian Chicken Pot Pie Recipe your own!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover pie in an airtight container or cover it tightly with foil or plastic wrap. It stays fresh in the refrigerator for up to 3 days, making it an easy yet delicious meal to enjoy later on.
Freezing
This Brazilian Chicken Pot Pie Recipe freezes beautifully either before or after baking. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Frozen, it keeps well for up to 2 months—just the thing for convenient, tasty meals on busy days.
Reheating
Reheat refrigerated or frozen slices in a 350°F (175°C) oven for about 20 minutes or until warmed through to maintain that flaky crust and creamy filling. Avoid the microwave if possible, as it can make the crust soggy.
FAQs
Can I use other types of chicken for this Brazilian Chicken Pot Pie Recipe?
Absolutely! While rotisserie chicken is convenient and flavorful, leftover roasted chicken or even poached chicken breast will work just as well in this recipe.
Is it possible to make the filling vegetarian?
Definitely! You can swap the chicken for a mix of hearty vegetables like mushrooms, corn, and zucchini and use vegetable broth instead of chicken broth. The spices and creamy sauce will keep it flavorful.
Can I use pre-made pie crust instead of making my own?
Yes! Pre-made crusts save time and can produce delicious results, though making your own dough adds that special homemade touch and flakiness that’s hard to beat.
What can I do if my dough is too sticky?
Pop the dough in the fridge for 10-15 minutes to firm up. You can also sprinkle a little more flour on your work surface while rolling it out to prevent sticking.
How spicy is this Brazilian Chicken Pot Pie Recipe?
The chili powder adds a gentle warmth without being overpowering. If you prefer little to no heat, feel free to reduce or omit the chili powder altogether for a milder version.
Final Thoughts
This Brazilian Chicken Pot Pie Recipe is truly a treasure — bringing comfort, incredible flavor, and a touch of exotic spice to your table. It’s a dish that invites you to slow down, savor, and share with loved ones. Trust me, once you make this pot pie, it will become one of your go-to recipes for cozy meals that warm both the belly and heart. So grab your apron and get ready for some delicious cooking adventures!
Print
Brazilian Chicken Pot Pie Recipe
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Brazilian
Description
This Brazilian Chicken Pot Pie is a comforting and flavorful dish featuring a creamy, spiced chicken and vegetable filling encased in a buttery, flaky homemade pie crust. Perfect for a family meal, it combines tender shredded chicken with hearty potatoes, carrots, and peas, all harmonized with paprika, cumin, and chili powder, then baked to golden perfection.
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 finely 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 mixture becomes aromatic and fragrant.
- Create the sauce: Sprinkle the flour over the vegetable mixture and stir well to coat everything 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. Cook for about 3 to 5 minutes until the mixture thickens. Season with salt and pepper to taste.
- Add chicken and peas: Mix the shredded chicken and frozen peas into the sauce. Cook for another 2 to 3 minutes to heat through and combine flavors. Remove the skillet from heat and set aside.
- Prepare the dough: In a large bowl, combine the all-purpose flour and salt. Using a pastry cutter or two forks, cut the cold unsalted butter into the flour mixture until it 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 tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
- Roll out the dough: On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Gently press the dough into the pie dish and trim any excess dough around the edges.
- Fill the pie: Pour the prepared chicken and vegetable filling into the pie crust, spreading it evenly.
- Top with crust: Roll out the remaining dough and cover the filling with it. Seal the edges by pinching or crimping them together, then cut a few 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 achieve a beautiful golden and glossy finish after baking.
- Bake the pie: Bake in the preheated oven for 35 to 40 minutes until the crust is golden brown. If the edges brown too quickly, cover them loosely with foil during the last several minutes to prevent burning.
- Rest and serve: Remove the pie from the oven and let it rest for 10 minutes. Slice and serve warm to enjoy the creamy, flavorful filling and flaky crust.
Notes
- You can use rotisserie chicken to save time and add extra flavor.
- Make sure the butter and water for the crust are very cold to get a flaky pastry.
- Adjust seasoning according to preference; the spices add a mild smoky and slightly spicy flavor.
- If the pie edges brown too quickly, covering with foil helps prevent burning.
- Letting the pie rest before slicing allows the filling to set and improves serving consistency.
