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Brazilian Chicken Pot Pie (Empadão de Frango)

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With temperatures plunging, all that I have been craving is comforting meals. I don’t know about you, but in my humble opinion chicken pot pie is comfort at its best… So yes, chicken pot pie is what we will be preparing today… but this is no ordinary pie, folks!!! This is a Brazilian Chicken Pot Pie or Empadão de Frango — one of the best you will ever have. Trust me!

Our chicken pot pie is made from a homemade flaky dough called pâte brisée or massa podre (the French version of classic pie pastry), filled with a tasty, creamy, and chunky chicken-and-vegetable filling… A true party in your mouth!

Empadão de Frango (Brazilian Chicken Pot Pie)

In my home country of Brazil, pot pies come in 3 basic sizes: mini (about a size of a mini muffin), small (a bit smaller than a standard-size muffin or cupcake), and large (family-size pot pie). The mini pot pies are served as small bites at birthdays or holiday events, or as hors d’oeuvres at cocktail parties — such as our shrimp mini pot pies. The small size pot pies are usually available at cafés and bakeries, or from street vendors. The large size pies– such as this one– are served either for lunch or dinner, and are called empadão in Portuguese .

Shrimp Mini Pot Pies (Empadinha de Camarão)

The filling varies, of course! The most popular filling is chicken — although shrimp (with or without catupiry cheese), hearts of palm, and others are also available.

I know that making this pie from scratch is a labor of love, but both its taste and texture are worth every bit of the time spent preparing it. To save some time, our recipe yields 2 pies. You can serve one and freeze the other to serve up to 3 months later. If desired, you can also use a store-bought pie dough instead, shaving off a bit more time from the recipe. It’s really up to you!!!

In contrast to some American pot pies that have only a top crust, this Brazilian double crusted pie should not be served bubbly hot, but warm instead– otherwise it will be prone to falling apart. Our chicken pot pie can also be accompanied by white rice (the Brazilian way) or by a fresh salad (my favorite way).

Enjoy our Brazilian chicken pot pie and make your family and yourself quite happy…

P.S.: What’s your favorite comfort food?

Empadão de Frango (Brazilian Chicken Pot Pie)

brazilian-chicken-pot-pie
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4.67 from 3 votes

Brazilian Chicken Pot Pie (Empadão de Frango)

A family-size chicken pot pie made from pâte brisée and a comforting chicken-and-vegetable filling.
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 2 (9-inch) pies
Author Denise Browning

Ingredients

  • For the dough:
  • 3 -1/3 cups all-purpose flour sifted
  • 1 tablespoon salt
  • 1-1/2 teaspoons granulated sugar
  • 1-1/2 cups unsalted butter cold and cut into chunks, 3 sticks
  • 2 large whole eggs
  • 1/4 cup ice water
  • For the filling:
  • 2 tablespoons olive oil
  • 1 medium white onion small diced
  • 4 cloves garlic minced
  • 4 cups shredded cooked chicken
  • 3/4 canned diced tomatoes
  • 2 cups frozen peas
  • 2 cups frozen corn kernels
  • 1/4 cup chopped green onions
  • 5 cups low-sodium chicken stock
  • 1 tablespoons tomato paste
  • 1/4 cup dry white wine
  • 8 tablespoons unsalted butter 1 stick
  • 1 cup all-purpose flour
  • Salt and freshly ground black pepper to taste
  • 1 beaten egg for the egg wash

Instructions

  • Prepare the dough: Place the flour, salt, and sugar into a bowl of an stand mixer fitted with the paddle attachment. Beat in the butter at low speed until mixture is well combined yet lumpy. Beat in the eggs, and then the water, until obtaining a homogeneous dough. You might need to stop the mixer a few times to scrape together dough from both the bottom and sides of the bowl.
  • Place the dough onto a floured surface, form a ball, then press into a flat disk. Pressing the dough into a disc allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly. Wrap in plastic wrap and refrigerate for a bout 1 hour.
  • Meanwhile, prepare the pie filling. In a large non-stick saucepan, heat the oil over medium heat. Add the onion and let cook, stirring occasionally, for about 2-3 minutes or until softened. Add the garlic and cook, stirring occasionally, for about 1 minute or until fragrant. Add the chicken and sautée for about 1-2 minutes. Stir in the tomatoes, peas, corn, and green onions. Turn off the heat and set aside.
  • In a medium to large pot, combine well the chicken stock, tomato paste, and wine. Bring mixture to a boil over high heat and reduce the heat to low.
  • In a large saucepan over low heat, melt the butter and add the flour all at once, stirring to make a roux (approximately 2 minutes). Increase the heat to medium, add the stock, whisking constantly, until it thickens. Season with salt and pepper to taste. Combine mixture with the chicken mixture and set aside.
  • Remove the dough from the refrigerator at least 15-20 minutes before rolling.
  • To assemble the chicken pot pies, cut the dough into four pieces. On a lightly floured surface or on a surface covered with a plastic sheet, roll the dough into circles, a bit larger than the pie pan. Always work the dough from the center towards the edges. Unroll the dough onto a 9-inch pie pan and up the sides, leaving some extra dough hanging on the edges. Spread half of the filling inside the pan. Using a pastry brush or your fingers, lightly moisten the edges of the bottom crust with water. Fold a bit of extra top dough over the rim of the pan. Press the top crust against the bottom crust to seal and make a pattern on the edges with your fingers, then trim the overhang from both crusts. Using a paring knife, cut an X or slits in the center of the crust to vent while baking.
  • Repeat step 7 with the second pie. Place the empadao in the refrigerator for 30-60 minutes before baking. At this point, you can either bake the pie, or cover it with plastic wrap and store it in the refrigerator for up to 2 days or in the freezer for up to 3 months.
  • Preheat the oven to 350* F. Place the chicken pot pie on a baking sheet pan and bake, on the center rack of the oven, for about 30 minutes. Remove from the oven, brush the top crust with the egg wash and return to the oven for additional 10-15 minutes or until the crust is golden brown.
  • Transfer the chicken pot pie to a rack and let it rest for 15-20 minutes before serving. Enjoy the pie served warm, accompanied by a fresh salad or white rice.

Recipe Notes

Any filling leftovers can be enjoyed as a "stew" over white rice.
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 

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Comments

    • Denise Browning

      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

  2. Lail | With A Spin

    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

  4. Little Cooking Tips

    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

    • Denise Browning

      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

  6. Deb|EastofEdenCooking

    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

      • Denise Browning

        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

  12. Juliana

    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

  14. Sugar et al.

    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

  16. Gourmet Getaways

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

    xx Gourmet Getaways

    Reply

  17. Nancie

    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

  20. Coffee and Crumpets

    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

    • Denise Browning

      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

  24. Maria

    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

    • Denise Browning

      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

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