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Homemade Chicken Pot Pie (Empadão)

By Valentina Dimitrova | Updated on October 14, 2026
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Flaky, buttery, and golden, Homemade Chicken Pot Pie (Empadão) is a Brazilian savory pie with a tender double crust and creamy shredded chicken, peas, and corn filling.

Homemade Chicken Pot Pie with a golden, buttery top crust and crimped edges in a ceramic pie dish.

Brazilian chicken pot pie, also known as empadão de frango, is a family-style savory pie made with massa podre, a traditional Brazilian pastry. It's ideal for Sunday dinners, family gatherings, and making ahead for busy days. Serve with Brazilian Rice or Air Fryer Asparagus. For another chicken pie recipe, try Chicken Pot Pie with Phyllo Dough.

Quick Look: Homemade Chicken Pot Pie

  • ⏱️ Prep Time: 1 hour
  • 🔥 Cook Time: 45 minutes
  • ⏲️ Total Time: 3 hours 30 minutes
  • 🍽️ Servings: 16 slices (two 9-inch pies)
  • 🧈 Flavor Profile: Buttery and savory, with mild sweetness from peas and corn and acidity from tomatoes
  • 🥧 Texture: Tender, flaky double crust with a thick, creamy chicken-and-vegetable filling
  • 👌 Difficulty: Intermediate
  • 🎉 Best For: Family dinners, gatherings, and make-ahead meals
  • 🍳 Cooking Method: Stovetop filling and oven-baked pastry
  • 🍗 Key Ingredients: Shredded chicken, butter, eggs, chicken broth, tomatoes, peas, and corn
  • Why This Recipe Works: Eggs give the pastry a rich, tender texture, and the butter-and-flour roux makes the chicken filling thick and creamy. Chilling the pies before baking keeps the pastry firm, and a short rest afterward makes them easier to slice.

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What Is Empadão de Frango?

Empadão de frango is a traditional Brazilian chicken pie made with massa podre, a buttery, crumbly pastry that surrounds a savory shredded chicken filling. Think of it as the Brazilian version of homemade chicken pot pie, with a more delicate crust.

In Brazil, you'll find smaller versions called empadas or empadinhas in bakeries and snack shops. Mini empadinhas are popular at parties, and larger empadas make a convenient snack. Empadão is the family-sized version, baked in a large dish and cut into slices for lunch or dinner.

Chicken is one of the most popular fillings, while other variations feature shrimp, hearts of palm, or chicken combined with creamy Catupiry cheese.

The pastry, known as massa podre, is similar to French pâte brisée. Its name literally translates to rotten dough, but it refers to the delicate, crumbly texture, not spoiled ingredients. Made with flour and butter, it can also include eggs, as in this recipe, for a richer crust.

Compared with American chicken pot pie, Brazilian empadão typically has a tender, buttery double crust. Its filling usually contains shredded chicken, and this recipe uses tomatoes, peas, and corn instead of the carrots and celery commonly found in American versions.

Chef's Notes from Valentina

  • In Brazil, empadão is a family-sized savory pie commonly served for lunch or dinner, often with white rice or a fresh salad.
  • I like preparing two pies at once because it saves time on another meal. I bake one for dinner and freeze the second unbaked for up to 3 months.
  • My favorite way to serve empadão is with a fresh salad to balance the rich pastry and creamy filling. Try it with my Heart of Palm Salad for a Brazilian-inspired pairing.

Ingredients

  • All-purpose flour – 3 ⅓ cups for the crust and 1 cup for the filling. Flour gives the pastry structure and thickens the chicken broth into a creamy sauce. For a gluten-free variation, use a gluten-free all-purpose flour blend suitable for pastry. If the blend does not contain xanthan gum or another binder, follow the manufacturer's guidance. Gluten-free dough may be more delicate and require gentler handling.
  • Unsalted butter – 1 ½ cups for the crust and 8 tablespoons for the filling. Cold butter gives the pastry its tender, crumbly texture. Butter also adds richness and a smooth consistency to the creamy chicken filling.
  • Eggs – 2 large, chilled. Eggs enrich Brazilian massa podre, giving the pastry a tender texture. You'll also need one additional beaten egg for brushing the top crust.
  • Shredded cooked chicken – 4 cups. Rotisserie chicken saves preparation time and is easy to shred. Leftover roasted chicken or cooked chicken breasts or thighs work just as well.
  • Frozen peas and corn – 2 cups each. Both vegetables bring mild sweetness, color, and texture to the creamy filling. No need to thaw before cooking.
  • Canned diced tomatoes – ¾ cup. Their mild acidity balances the buttery pastry and creamy chicken sauce. Choose plain diced tomatoes without added seasonings.
  • Low-sodium chicken broth or stock – 5 cups. Adds savory flavor and moisture to the creamy chicken filling. The low-sodium option makes it easier to adjust the salt to taste.
  • Tomato paste – 1 tablespoon. Its concentrated consistency adds savory depth and richness without making the filling watery.
  • Dry white wine – ¼ cup. A little acidity balances the buttery sauce. Choose a dry variety, such as Sauvignon Blanc or Pinot Grigio.

Substitutions And Additions

Turkey Pot Pie: Replace the 4 cups of shredded cooked chicken with 4 cups of shredded cooked turkey. Leftover roasted turkey pairs well with the vegetables and creamy sauce and is a practical choice after holiday meals.

Mushroom Chicken Pot Pie: Replace 1 cup of the peas or corn with 1 cup of sliced mushrooms. Sauté the mushrooms with the onion until the excess moisture evaporates before adding the chicken. Mushrooms bring an earthy, savory flavor without making the filling watery.

Chicken Pot Pie with Carrots: Replace 1 cup of the frozen corn with 1 cup of finely diced carrots. Cook the carrots with the onion until nearly tender before adding the garlic and chicken. Carrots contribute mild sweetness and a firmer texture.

Use Puff Pastry: Replace the homemade massa podre with thawed puff pastry as a top crust over the prepared chicken filling. Follow the pastry manufacturer's recommended baking temperature and time to allow the pastry to rise and turn golden.

How to Make Homemade Chicken Pot Pie

Raw pie dough pressed into a fluted dish above two stages of preparing a butter-and-flour roux in a saucepan.

Prepare the Dough

  1. Mix the dough: Place the sifted flour, salt, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the cold butter and mix on low speed until combined but still lumpy. Beat in the chilled eggs, followed by the ice water, until the dough comes together. Stop occasionally to scrape the bottom and sides of the bowl.
  2. Shape and chill the dough: Transfer the dough to a lightly floured surface and shape it into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for about 1 hour. Flattening the dough makes it easier to chill, roll, and thaw if frozen.

Prepare the Chicken Filling

  1. Cook the onion and garlic: Heat the olive oil in a large nonstick saucepan over medium heat. Add the diced onion and cook for 2–3 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute, stirring occasionally, until fragrant.
  2. Add the chicken and vegetables: Stir in the shredded cooked chicken and sauté for 1–2 minutes. Add the diced tomatoes, peas, corn, and green onions. Turn off the heat and set aside.
  3. Heat the broth mixture: Combine the chicken broth, tomato paste, and dry white wine in a medium-to-large pot. Bring to a boil over high heat, stirring to combine, then reduce the heat to low.
  4. Make the roux: Melt the butter in a large saucepan over low heat. Gradually stir in the flour and cook for 2–4 minutes, stirring continuously, until a paste forms. PIC. 2
  5. Thicken the sauce: Increase the heat to medium and gradually whisk the warm broth mixture into the roux until the sauce thickens. Season with salt and freshly ground black pepper to taste. PIC. 3
  6. Finish the filling: Stir the thickened sauce into the chicken and vegetable mixture until evenly combined. Let the filling cool before assembling the pies. Adding hot filling to the pastry can soften the butter and make the bottom crust soggy.

Assemble and Bake the Chicken Pot Pies

  1. Prepare the dough: Remove the chilled dough from the refrigerator 15–20 minutes before rolling. Divide it into four pieces for the top and bottom crusts of two pies.
  2. Roll out the pastry: On a lightly floured surface or one covered with a plastic sheet, roll each piece into a circle slightly larger than a 9-inch pie plate, working from the center toward the edges.
  3. Line the pie plates: Carefully transfer two pastry circles into two 9-inch pie plates. Gently press the dough against the bottoms and up the sides, leaving some pastry hanging over the edges. PIC. 1
    Note: For a firmer bottom crust, crimp the edges and pre-bake in a preheated 350°F (175°C) oven for about 10 minutes. Let the crusts cool before adding the filling. Skip pre-baking if you prefer a softer bottom crust.
  4. Fill the pies: Spoon half of the prepared chicken filling into each bottom crust.
  5. Seal the top crusts: Lightly moisten the edges of the bottom crusts with water using a pastry brush or your fingers. Place the remaining pastry circles over the filling, fold the excess top dough over the rims, and press the top and bottom crusts together to seal. Shape the edges with your fingers, then trim the overhang from both crusts.
  6. Vent the crusts: Using a paring knife, cut an X or a few slits in the center of each top crust to allow steam to escape.
  7. Chill the assembled pies: Refrigerate both pies for 30–60 minutes before baking.
  8. Bake the pies: Preheat the oven to 350°F (175°C). Place a pie on a baking sheet on the center oven rack and bake for about 30 minutes. Repeat with the second pie if baking separately.
    If baking both pies at the same time, arrange them so air can circulate around each pie. If baking separately, allow an additional 40–45 minutes for the second pie. The total recipe time will be longer when the pies are baked one after the other.
  9. Brush with egg wash: Remove the pie from the oven and brush the top crust with the beaten egg. Return to the oven for another 10–15 minutes, until golden brown. Cover the crust loosely with aluminum foil as needed to prevent excessive browning. Repeat the egg wash and final baking for the second pie if baking separately.
  10. Rest and serve: Transfer the baked pies to a wire rack and let them rest for 15–20 minutes before slicing. Serve warm rather than piping hot so the creamy filling has time to settle and the slices hold together better. Pair with white rice or a fresh salad.
A slice of Brazilian chicken pie lifted on a spatula, revealing creamy chicken, peas, and corn beneath the pastry crust.

Expert Tips for Homemade Chicken Pot Pie

  • Shred rotisserie chicken while warm. Remove the bones and skin, then pull the meat apart with two forks. For a faster method, use a stand mixer fitted with the paddle attachment on medium speed for 1–2 minutes. Warm chicken shreds more easily.
  • Avoid overworking the pastry. Stop mixing as soon as the dough comes together. Too much mixing develops gluten and can make the crust tough instead of tender.
  • Don't stretch the dough. Gently ease the pastry into the bottom and sides of the pie plates rather than pulling it into place. Excess tension can cause the crust to shrink during baking.
  • Cool the filling before assembly. Let the chicken mixture cool before spooning it into the pie crusts. Hot filling can soften the butter in the pastry and increase the risk of a soggy bottom.

FAQ About Homemade Chicken Pot Pie

How can you tell when homemade chicken pot pie is done?

The crust should be golden brown and cooked through, with the filling hot and bubbling. Check the center with a food thermometer to make sure it reaches 165°F (74°C).

Can you make individual chicken pot pies?

Yes. Use small oven-safe ramekins or muffin tins to make individual chicken pot pies, also known as empadas in Brazil. Divide the dough and filling among the dishes and adjust the baking time based on their size. Check that the crust is golden and the filling reaches 165°F (74°C).

Can you use store-bought pie crust for empadão?

Yes. Refrigerated store-bought pie dough is a convenient substitute for homemade massa podre. Choose enough dough for the top and bottom crusts of both pies, and follow the package instructions for handling and baking.

How do you make gluten-free chicken pot pie?

Use a gluten-free all-purpose flour blend in place of regular flour for both the crust and filling. Add 2 teaspoons of xanthan gum to the crust flour if the blend doesn't already contain it.

Golden chicken pot pie with a slice removed, exposing the creamy filling inside a patterned blue pie dish.

What to Serve with Homemade Chicken Pot Pie

  • White Rice: Serve with fluffy basmati rice to complement the creamy chicken filling.
  • Fresh Salad: Pair with Shirazi salad to add freshness and crunch alongside the buttery pastry. Another option is Fresh Green Salad - a simple salad with lettuce, tomatoes, and a light vinaigrette adds freshness and balances the rich pastry and creamy chicken filling.
  • Roasted Vegetables: Try roasted carrots and parsnips to add natural sweetness and caramelized flavor.
  • Grilled Corn: Serve grilled corn on the cob with a little butter and lime juice.
  • Green Vegetables: Add air fryer broccolini to balance the rich pie with a simple vegetable side.

More Brazilian Chicken Recipes

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Brazilian chicken pot pie with a slice removed, revealing shredded chicken, peas, and corn beneath a golden crust in a ceramic dish.
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4.91 from 10 votes

Homemade Chicken Pot Pie (Empadão de Frango)

Flaky, buttery, and golden, Homemade Chicken Pot Pie (Empadão) is a Brazilian savory pie with a tender double crust and creamy shredded chicken, peas, and corn filling.
Course:Main dish
Cuisine:Brazilian
Prep Time 1 hour
Cook Time 45 minutes
Resting and Cooling Time 1 hour 45 minutes
Total Time 3 hours 30 minutes
Servings 16 slices
Calories465.3 kcal
Author Valentina Dimitrova
Cost $ 5.00 per pot pie

Equipment

  • 1 Stand mixer
  • 2 pie plates 9-inch
  • 1 baking sheet
  • 3 Pans
  • 1 whisk
  • 1 pastry brush
  • 1 wooden spoon

Ingredients

For the Chicken Pot Pie Crust

  • 3 ⅓ cups all-purpose flour – sifted
  • 1 tablespoon salt
  • 1 ½ teaspoons granulated sugar
  • 1 ½ cups unsalted butter – cold and cut into chunks
  • 2 large eggs – chilled
  • ¼ cup ice water

For the Chicken Pot Pie Filling

  • 2 tablespoons olive oil
  • 1 medium white onion – diced
  • 4 garlic cloves – minced
  • 4 cups cooked chicken – shredded
  • ¾ cup canned tomatoes – diced
  • 2 cups peas frozen
  • 2 cups corn kernels – frozen
  • ¼ cup green onions – chopped
  • 5 cups low-sodium chicken broth or stock
  • 1 tablespoon tomato paste
  • ¼ cup dry white wine
  • 8 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • salt and freshly ground black pepper – to taste
  • 1 large egg – beaten, for egg wash
US Customary - Metric

Instructions

Prepare the Dough

  • Mix the dough: Place the sifted flour, salt, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the cold butter and mix on low speed until combined but still lumpy. Beat in the chilled eggs, followed by the ice water, until the dough comes together. Stop occasionally to scrape the bottom and sides of the bowl.
  • Shape and chill the dough: Transfer the dough to a lightly floured surface and shape it into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for about 1 hour. Flattening the dough makes it easier to chill, roll, and thaw if frozen.

Prepare the Chicken Filling

  • Cook the onion and garlic: Heat the olive oil in a large nonstick saucepan over medium heat. Add the diced onion and cook for 2–3 minutes, stirring occasionally, until softened. Add the garlic and cook for another minute, stirring occasionally, until fragrant.
  • Add the chicken and vegetables: Stir in the shredded cooked chicken and sauté for 1–2 minutes. Add the diced tomatoes, peas, corn, and green onions. Turn off the heat and set aside.
  • Heat the broth mixture: Combine the chicken broth, tomato paste, and dry white wine in a medium-to-large pot. Bring to a boil over high heat, stirring to combine, then reduce the heat to low.
  • Make the roux: Melt the butter in a large saucepan over low heat. Gradually stir in the flour and cook for 2–4 minutes, stirring continuously, until a paste forms.
  • Thicken the sauce: Increase the heat to medium and gradually whisk the warm broth mixture into the roux until the sauce thickens. Season with salt and freshly ground black pepper to taste.
  • Finish the filling: Stir the thickened sauce into the chicken and vegetable mixture until evenly combined. Set aside.

Assemble and Bake the Chicken Pot Pies

  • Prepare the dough: Remove the chilled dough from the refrigerator 15–20 minutes before rolling. Divide it into four pieces for the top and bottom crusts of two pies.
  • Roll out the pastry: On a lightly floured surface or one covered with a plastic sheet, roll each piece into a circle slightly larger than a 9-inch pie plate, working from the center toward the edges.
  • Line the pie plates: Carefully transfer two pastry circles into two 9-inch pie plates. Gently press the dough against the bottoms and up the sides, leaving some pastry hanging over the edges.
    Note: For a firmer bottom crust, crimp the edges and pre-bake in a preheated 350°F (175°C) oven for about 10 minutes. Let the crusts cool before adding the filling. Skip pre-baking if you prefer a softer bottom crust.
  • Fill the pies: Spoon half of the prepared chicken filling into each bottom crust.
  • Seal the top crusts: Lightly moisten the edges of the bottom crusts with water using a pastry brush or your fingers. Place the remaining pastry circles over the filling, fold the excess top dough over the rims, and press the top and bottom crusts together to seal. Shape the edges with your fingers, then trim the overhang from both crusts.
  • Vent the crusts: Using a paring knife, cut an X or a few slits in the center of each top crust to allow steam to escape.
  • Chill the assembled pies: Refrigerate both pies for 30–60 minutes before baking.
  • Bake the pies: Preheat the oven to 350°F (175°C). Place a pie on a baking sheet on the center oven rack and bake for about 30 minutes. Repeat with the second pie if baking separately.
  • Brush with egg wash: Remove the pie from the oven and brush the top crust with the beaten egg. Return to the oven for another 10–15 minutes, until golden brown. Cover the crust loosely with aluminum foil as needed to prevent excessive browning. Repeat the egg wash and final baking for the second pie if baking separately.
  • Rest and serve: Transfer the pies to a wire rack and let rest for 15–20 minutes before slicing. Serve warm with a fresh salad or white rice.

Recipe Notes

  • Each chicken pot pie yields 8 slices, for a total of 16 slices from two pies.
  • The baking time is approximately 40–45 minutes per pie. If baking the pies separately, allow additional time for the second pie.
  • Save leftover filling. If you have extra chicken filling after assembling the pies, refrigerate it in an airtight container for up to 3–4 days. Serve it over white rice for a quick meal or use it to fill savory pastries.

Storage and Reheating

Make Ahead: Assemble the unbaked chicken pot pies, cover securely with aluminum foil, and refrigerate for up to 2 days before baking.
Fridge: Refrigerate leftover baked chicken pot pie within 2 hours of cooking. Store covered or in an airtight container for up to 3–4 days.
Freezer: Place the assembled, unbaked pies in freezer-safe pie plates and freeze until solid. Wrap securely in aluminum foil and freezer-safe plastic wrap. Freeze for up to 3 months for best quality.
Thawing: Transfer the frozen pie to the refrigerator and thaw completely before baking. Allow more than one night for a large pie if needed, then follow the baking instructions.
Reheating: Reheat leftover chicken pot pie in a preheated 350°F (175°C) oven until the center reaches 165°F (74°C). Cover loosely with aluminum foil to prevent excessive browning. Microwave individual portions until they reach 165°F (74°C), although the crust may soften.

Nutrition

Calories: 465.3kcal | Carbohydrates: 34.8g | Protein: 16.8g | Fat: 28.9g | Saturated Fat: 15.9g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 8.7g | Trans Fat: 0.9g | Cholesterol: 117.7mg | Sodium: 566.8mg | Potassium: 332.8mg | Fiber: 2.8g | Sugar: 3.5g | Vitamin A: 969IU | Vitamin C: 9.9mg | Calcium: 37.8mg | Iron: 2.9mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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The post was first published on November 4, 2014.

4.91 from 10 votes (7 ratings without comment)

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51 Comments

  2. This looks great! It's been a long time since I've made a pot pie, but your recipe really gets me inspired. Thanks!

    Reply

  3. Hi! I'm so excited to make this! I will be attempting it tonight! What kind of store bought crust do you prefer? And does the prep for it change any with it being store bought? I'm a fellow Brazilian and j have been searching everywhere for a recipe for empada!

    Reply

    1. Hi, Maria!!!
      I bought the HEB brand pie crust here in Texas (my favorite store-bought crust) but you can also use the Pillsbury or any other of your choice. Of course, it is not as good as as the homemade crust but it makes the preparation of the empadao much quicker. I hope you try and enjoy! Um abraco!

      Reply

    1. Absolutely, Alyssa! Cut the ingredients in half. Any filling leftover can be used for pasta, rice, and other dishes. Enjoy this family favorite.

      Reply

    1. Marcela: The best thing is one don't need to be in Brazil to have this. It is quite easy to make -- with ingredients that are available in local supermarkets.

      Reply

  6. I want to dive head first into that dish that looks incredible! Especially with such cold weather we've been having!

    Reply

  7. This looks so good, Denise! We got our first snow today and I'm so craving comfort foods like this. Chicken pot pie is one of my favourites too, and like the Brazilain one, the English ones are also double crusted. When I have time I make the pastry version, but when I need instant gratification, I make one with biscuit topping. Also very good. Hope you are well!

    Reply

    1. Thanks, Nazneen!
      Yes, we are doing well. I hope you guys too.
      I know how life can be crazy sometimes. When I am in a rush, I use store-bought frozen crusts from my fave brand and use them to replace the homemade crusts.

      Reply

  10. 5 stars
    Hi - can I easily add heart of palm to this recipe - do you know if that would work with the chicken? Years ago I had heart of palm pie in Brasil - thanks

    Reply

    1. Hi, Nancie! Thanks for stopping by...
      Absolutely! You can add about 1/2 to 1 cup of hearts of palm chunks to the recipe. It will work very well with the chicken.
      Enjoy!!!!

      Reply

  11. Omigosh, I kept swallowing seeing your photos alone! I just love the texture, the colours...Mmmm!

    xx Gourmet Getaways

    Reply

  12. I lov eyour recipe. My kids like chicken a lot, and sometimes I don't know what else to cook for them you know, always the same...this is a great alternative that I didn't try.

    Reply

  13. I so want to eat this right now. No kidding! I am craving this after eating a huge bowl of spaghetti and meatballs. That close-up...mouthwatering! I made a pot pie yesterday with a dish from my childhood but it is nowhere close to this.

    Reply

    1. Sonali: Thank you but I have no doubt that your pot pie is equally delicious. I am looking forward to seeing it soon in your blog. xoxo

      Reply

  15. Oh Denise, here you are again "torturing" me with this empadao...looks delicious with the flaky and perfect crust...and the filling packed with chicken...
    Hope you are having a wonderful week my dear 🙂

    Reply

  17. I'm happy to have another way to prepare a chicken pot pie. I can see differences that I would like as yours haw tomatoes and corn that I've not used before. Thank you for sharing your recipe. 🙂

    Reply

    1. Thank you, Karen! They give this savory pie a little touch of sweetness. I hope you enjoy it as much as my family does.

      Reply

  18. I love chicken pot pies, but only buy it from the store and never tried to make my own!! This is a good recipe to start. Thanks for sharing

    Reply

      1. Hi, Mimi! I think the amount of salt is something personal. While you may think there is too much salt in the dough of this empadao de frango, my husband think it was just the right amount. I am sorry that it was too salty for you. I hope the rest was good. This is one of my favorite chicken pot pies. Have a gretaq day!

        Reply

  19. Love chicken pot pies! Haven't made one in a while, and now I'm not even sure when I'll make it since I can't eat gluten. 🙂 But, boy, it looks good!

    Reply

    1. Thanks, Francesca. I took advantage of what they have in common that is the crust to save time making different sizes for different courses.

      Reply

  21. Chicken Pot Pie is just so autumn! I have also been cooking and baking comfort foods to keep my family cozy as the weather turns cooler. This is a perfect recipe to make on the weekend when we can savor the wonderful smells and flavors!

    Reply

  22. I haven't made a pot pie in years and years! This looks incredibly tasty -- just amazing. Thanks so much.

    Reply

  23. Amazing looking pie Denise! As you mentioned, it takes some time to make it, but the result is so rewarding:) The only drawback is, that it's eliminated so fast when ready!
    PS. Our favorite winter comfort food is fasolada, or spetzofai. Both delicious, combined with good artisan bread and organic Kalamata olives.
    An all time favorite of course is a traditional souvlaki or gyros with pita (usually simply called 'souvlaki' here in Athens). We really wish we could somehow teleport an authentic (pork neck usually used) gyros from Athens to Texas so you could taste the heavenly taste:)
    Darn it, we got hungry again:)
    xoxo

    Reply

    1. Thanks a lot, my friends!
      I can understand well your preference for fasolada as I am crazy for the Brazilian version, feijoada.
      I'd be thrilled to devour your gyros as well as all your scrumptious dishes. Greek food is one of my faves.
      Have a wonderful week and weekend!! xoxo

      Reply

  24. Yummers Denise! This looks so good, I'm making breakfast right now but I would easily eat this. Wish you were my neighbor so I could be your taste-tester. Love the double crust and the idea of making 3 different sizes for different occasions!

    Reply

    1. Thanks, Chris! I would be happy to be your neighbor to sample all your outrageously delicious food.

      Reply

  25. I agree, Denise. Pot pies are so comforting. My Bangladeshi comfort food is plain rice, potato bhorta(spicy mashed potato) and lentil soup but I have adapted so many other food which provides m similar comfort and warmth. Your post reminds me that I haven’t made pot pies for a while and I should make some. Thank you for the inspiration, my friend.

    Reply

    1. Liz: This is a great crust recipe. It is quite easy and flaky. I was in a rush to photograph and had an accident while transporting it. This is why one can see a crack on top. I hope you try one day. This is one of my fave comforting meals.

      Reply