Homemade Chicken Pot Pie (Empadão)

Homemade chicken pot pie with pie crust (known as 'empadão de frango' in Brazil) is a savory pie made with a flaky double pie crust and filled with a creamy chicken and vegetable filling. It's pure comfort food!

How to Make Homemade Chicken Pot Pie

Follow the steps below to prepare our chicken pot pie from scratch:

1. Prepare the dough: Place the flour, salt, and sugar in a bowl of a stand mixer fitted with the paddle attachment. Beat in the butter at low speed until the 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.
2. Place the dough onto a floured surface, form a ball, then press it 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 place in the fridge for about 1 hour.
3. 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 it aside.
4. In a medium to a 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.
5. In a large saucepan over low heat, melt the butter and add the flour gradually, stirring to make a roux (approximately 2-4 minutes). Increase the heat to medium, and add the stock, whisking constantly, until it thickens. SEE PICS. 2 & 3 Season with salt and pepper to taste. Combine the mixture with the chicken mixture and set aside.
6. Remove the dough from the refrigerator at least 15-20 minutes before rolling.
7. 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.
8. Unroll the dough onto a 9-inch pie pan and up the sides, leaving some extra dough hanging on the edges. Then crimp the edges right away if you want to pre-bake the bottom pie crust for about 10 minutes in a 350 degrees F preheated oven in order to avoid getting soggy after filling it. Let it cool before spooning the filling! SEE PIC 1 Skip this baking step if you don't mind yours getting soft at the bottom.
9. Spoon half of the filling inside the pan. Using a pastry brush or your fingers, lightly moisten the edges of the 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.
10. Repeat the assembling with the second pie. Place the pot pie in the fridge for 30-60 minutes before baking. At this point, you can either bake the pie, or cover it with foil and store it in the fridge for up to 2 days or in the freezer for up to 3 months.
11. Bake: Preheat the oven to 350 degrees F. Place the chicken pot pie on a baking sheet pan and bake, on the center rack of the oven, for about 30 minutes.
12. 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. If the crust is getting too brown, place a sheet of foil on top.
13. Transfer the chicken pot pie to a rack and let it rest for 15-20 minutes before serving. Enjoy the pie warm, with a fresh salad or white rice on the side.

NOTE: Any filling leftovers can be enjoyed as a "stew" over white rice.

It has been raining cats and dogs in Texas, somehow announcing Autumn is about a month away -- although the light and temps already started changing.

When this happens, comforting meals are all my family and I crave!

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 serve for dinner!

But this is no ordinary pie, folks! This is a Brazilian Chicken Pot Pie (Empadão de Frango) -- one of the best you will ever have. Trust me!

Moreover, check it out!

Other pot pie recipes:

• Chicken pot pie with phyllo dough
• Leftover turkey pot pie
• Easy turkey pot pie recipe
• Shrimp mini pot pies

Chicken Pot Pie with Pie Crust

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!

In my home country of Brazil, pot pies come in 3 basic sizes:

1. Mini (about the size of a mini muffin) -- It is served as a Hors d'oeuvre at cocktail parties, birthdays, or holidays such as our shrimp mini pot pies
2. Small (a bit smaller than a standard-size muffin or cupcake) -- These are available at cafés and bakeries, or from street vendors.
3. Large (family-size pot pie) -- As a main dish for lunch to dinner, it is often served with a fresh salad. We call it empadão in Portuguese.

The filling varies, of course! The most popular 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.

Or you can use a store-bought pie dough instead, shaving off a bit more time from the recipe to make an easy chicken pot pie. It's really up to you!!!

Differences between Brazilian Chicken Pot Pie and American Chicken Pot Pie

In contrast to some American pot pies that can have a single or double pie crust (only top or top and bottom crusts) or a top puff pastry or biscuit crust, the Brazilian chicken pot pie is a double-crusted pie that should not be served bubbly hot, but warm instead-- otherwise it will be prone to falling apart. But both pie crusts are made of pâte brisée or flaky pie crust except the Brazilian is richer because it contains eggs too. 

As for the filling, while the American chicken pot pie calls for either shredded chicken or chunks of it, the Brazilian asks for shredded chicken. However, both call for a roux to thicken the sauce and also for veggies which differ from each other. 

Most American pot pie recipes ask for onion, carrots, peas, and mushrooms (or veggie leftovers) while the Brazilian pot pie calls for onion, peas, tomatoes, and corn.

As for serving, our chicken pot pie can be paired with white rice (the Brazilian way) or with a fresh salad (my favorite way). I often see Americans eating pot pie by itself (mostly when have a single crust) or with cooked veggies or mashed potatoes (double-crusted pot pie).

Enjoy our Brazilian chicken pot pie! I hope it makes your family and yourself quite happy.

Difference between Southern Chicken Pie and Classic Chicken Pot Pie

In the South of the United States, chicken pie (or 'chicken and pastry') is made of chicken (but no veggies) topped with a pour-over crust made with a mixture of butter, milk, and flour.

On the other hand, chicken pot pie requires vegetables in the filling and can have a single or double crust usually made of flaky pie dough.

Ingredients and Substitutions

For the chicken pot pie crust:

• 3⅓ cups all-purpose flour sifted (For making a gluten-free crust, use the same amount of all-purpose flour gluten-free blend mixed with 2 teaspoons of xanthan gum. Skip the xanthan gum if the blend already comes with it)
•  1 tablespoon salt
• 1½ teaspoons granulated sugar
• 1½ cups unsalted butter, cold and cut into chunks (about 3 sticks)
• 2 large whole eggs, chilled
• ¼ cup ice water

For the chicken pot pie filling:

• 2 tablespoons olive oil
• 1 medium white onion, small diced
• 4 cloves garlic, minced
• 4 cups shredded cooked chicken (rotisserie chicken)
• ¾ cup canned diced tomatoes
• 2 cups frozen peas
• 2 cups frozen corn kernels
• ¼ cup chopped green onions
• 5 cups low-sodium chicken broth or stock
• 1 tablespoon tomato paste (not sauce)
• ¼ cup dry white wine
• 8 tablespoons unsalted butter, about 1 stick
• 1 cup all-purpose flour (For a gluten-free filling, use the same amount of all-purpose flour gluten-free blend)
• Salt and freshly ground black pepper to taste
• 1 egg, well beaten (for the egg wash)

Types of Crust

 There are 3 main crusts:

• Pâte Brisée - Pie crust (with a sweet filling such as apple pie or with savory filling such as homemade chicken pot pie). It has a flaky texture!
• Pâte Sucrée - Also called a sweet pie crust (or shortcrust), it is the same as the above but sweeter. It has more of a crumbly texture and is used to make sweet tarts with sweet fillings. 
• Also, Pâte Sablée - Also known as sweet cookie crust or shortbread crust, it's sweeter than pâte sucrée and has a tender and crumbly texture similar to shortbread. Frangipani tart is made of pâte sablée. 

Making Chicken Pot Pie Gluten-Free

To make our chicken pot pie crust gluten-free, add 2 teaspoons of xanthan gum to every 3 cups of the all-purpose gluten-free flour blend.

Skip of the flour blend already contains xanthan gum though. 

For the filling, use the same amount of the gluten-free flour blend called in the recipe for regular white flour (ratio 1:1) or half cornstarch (ratio ½:1 of cornstarch to flour). 

How to shred a rotisserie chicken

Most often, the most difficult part about rotisserie chicken is the process of shredding it. Here is my fave foolproof technique:

First, carve your rotisserie chicken using a sharp knife to remove the chicken breasts, and then use your hands to remove the thighs, drums, and wings. Do it while the chicken is still warm. The refrigerated chicken will make this task challenging!

Next, remove the skin and shred the chicken using one of these 2 methods:

1. Use 2 forks to gently pull the meat apart.
2. Or, put the meat in the bowl of your stand mixer and turn it on medium speed for 1 to 2 minutes. Your rotisserie chicken will be fully shredded without putting in any effort. 🙂

Tips for Making Chicken Pot Pie from Scratch

• This homemade chicken pot pie recipe makes 2 pot pies! You can bake and serve one and then freeze the other for later. Of course, you can halve the recipe to make only one pie, but since I am spending time making one from scratch, I save myself sometime later by making 2 pies at once. 
• You can use any oven-safe bowl or pie place for this. Of course, you can make smaller portions (to serve as an appetizer instead) using a muffin tin. 
• If you have leftover filling, you can either freeze it for making more chicken pot pie later or you can serve it as a "stew" over rice, as a filling for hot sandwiches, or for a chicken shepherd's pie topped with mashed yuca or mashed potatoes. 
• You can either cook chunks of chicken, use baked chicken breast, or rotisserie chicken as we did. 
• As for the veggies, you may use replace any that you dislike or use whatever you have at home (leftovers).
• You can easily adapt this recipe to make a gluten-free chicken pot pie with a mixture of xanthan gum and an all-purpose gluten-free flour blend. 
• Poke holes on the top crust or make a few slits in order to let the steam escape!

How do you thicken chicken pot pie filling?

You thicken the filling by adding the flour gradually to melted butter (roux). When the chicken pot pie is baked, it will thicken the sauce even more.

How do you know when chicken pot pie from scratch is done?

Once the crust is golden brown and the crust looks cooked and flaky. The filling will be bubbly! 

How do you keep a pot pie crust from getting soggy?

To ensure your pot pie stays crisp and free of fogginess, pre-bake the bottom crust in a preheated oven for about 10 minutes. 

What to serve with homemade chicken pot pie

There are many options among them:

• White rice such as this basmati rice.
• Fresh salad such as this vegan saw salad
• Grilled corn on the cob
• Air fryer asparagus 
• Air fryer Brussels sprouts

Storage

Store baked and cool chicken pot pie in the fridge for up to 5 days, wrapped in aluminum foil, or placed into an airtight container. 

Can You Freeze Chicken Pot Pie? 

To freeze the unbaked pot pie, assemble it on a pie plate or dish. Then place it in the freezer (stable shelf) and let it freeze solid. Next, remove it from the freezer and wrap it first in foil and then in a freezer-plastic wrap. It keeps well for up to 3 months.

When you're ready to bake it, defrost it in your fridge the night before and then follow the baking instructions in our recipe. 

How to Reheat Chicken Pot Pie Leftovers

If you're in a hurry, you can microwave your chicken pot pie. However, the crust can become soggy! The best way is to reheat it in a preheated oven until heated through. 

PIN & ENJOY!

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Homemade Chicken Pot Pie (Empadão de Frango)

Homemade chicken pot pie (known as 'empadão de frango' in Brazil) is a savory pie made with a flaky double pie crust and filled with a creamy chicken and vegetable filling. It is pure comfort food!

Course:Main dish

Cuisine:Brazilian

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Resting time and cooling 1 hour hour 45 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 16 slices

Calories466.9 kcal

Author Denise Browning

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:

• 3⅓ cups all-purpose flour sifted For making a gluten-free crust, use the same amount of all-purpose flour gluten-free blend mixed with 2 teaspoons of xanthan gum. Skip the xanthan gum if the blend already comes with it
• 1 tablespoon salt
• 1½ teaspoons granulated sugar
• 1½ cups unsalted butter cold and cut into chunks (about 3 sticks)
• 2 large whole eggs chilled
• ¼ cup ice water

For the chicken pot pie filling:

• 2 tablespoons olive oil
• 1 medium white onion small diced
• 4 cloves garlic minced
• 4 cups shredded cooked chicken rotisserie chicken
• ¾ cup canned diced tomatoes
• 2 cups frozen peas
• 2 cups frozen corn kernels
• ¼ cup chopped green onions
• 5 cups low-sodium chicken broth or stock
• 1 tablespoons tomato paste
• ¼ cup dry white wine
• 8 tablespoons unsalted butter about 1 stick
• 1 cup all-purpose flour For a gluten-free filling, use the same amount of all-purpose flour gluten-free blend
• Salt and freshly ground black pepper to taste
• 1 egg well beaten (for the egg wash)

Instructions

• Prepare the dough: Place the flour, salt, and sugar in a bowl of a stand mixer fitted with the paddle attachment. Beat in the butter at low speed until the 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 it 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 place in the fridge for about 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 it aside.
• In a medium to a 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 gradually, stirring to make a roux (approximately 2-4 minutes). Increase the heat to medium, and add the stock, whisking constantly, until it thickens. Season with salt and pepper to taste. Combine the 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. Then crimp the edges right away if you want to pre-bake the bottom pie crust for about 10 minutes in a 350 degrees F preheated oven in order to avoid getting soggy after filling it. Let it cool before spooning the filling! Skip this baking step if you don't mind yours getting soft at the bottom.
• Spoon half of the filling inside the pan. Using a pastry brush or your fingers, lightly moisten the edges of the 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 Repeat the assembling with the second pie. Place the pot pie in the fridge for 30-60 minutes before baking. At this point, you can either bake the pie, or cover it with foil and store it in the fridge for up to 2 days or in the freezer for up to 3 months.
• Bake: Preheat the oven to 350 degrees 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. If the crust is getting too brown, place a sheet of foil on top.
• Transfer the chicken pot pie to a rack and let it rest for 15-20 minutes before serving. Enjoy the pie warm, with a fresh salad or white rice on the side.

Recipe Notes

YIELD: 8 SLICES PER CHICKEN POT PIE.

Any filling leftovers can be enjoyed as a "stew" over white rice.

 

Storage

Store baked and cool chicken pot pie in the fridge for up to 5 days, wrapped in aluminum foil, or placed into an airtight container. 

How to Freeze Chicken Pot Pie 

To freeze the unbaked pot pie, assemble it on a pie plate or dish. Then place it in the freezer (stable shelf) and let it freeze solid. Next, remove it from the freezer land wrap it first in foil and then in a freezer-plastic wrap. It keeps well for to 3 months.

When you're ready to bake it, defrost in your fridge the night before and then follow the baking instructions in our recipe. 

How to Reheat Chicken Pot Pie Leftovers

If you're in a hurry, you can microwave your chicken pot pie. However, the crust can become soggy! The best way is to reheat it in a preheated oven until heated through. 

 

Nutrition

Calories: 466.9kcal | Carbohydrates: 35.1g | Protein: 16.7g | Fat: 29g | Saturated Fat: 15.9g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 8.7g | Trans Fat: 0.9g | Cholesterol: 117.7mg | Sodium: 624.3mg | Potassium: 309.3mg | Fiber: 2.7g | Sugar: 3.3g | Vitamin A: 1293.1IU | Vitamin C: 5mg | Calcium: 39.1mg | Iron: 3mg

** 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.