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.
Servings 16 slices
Calories465.3 kcal
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
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
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