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
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 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.
