Brazilian Chicken Pot Pie
When it comes to comfort food, few dishes can hold a candle to Brazilian Chicken Pot Pie. This delightful fusion of savory chicken, vibrant vegetables, and a buttery, flaky crust evokes a sense of warmth and nostalgia that transports you straight to a cozy kitchen filled with the inviting aroma of home-cooked meals. If you’re looking for a fast, kid-friendly dish that captivates the heart and pleases the palate, this Brazilian Chicken Pot Pie is a must-try.
Imagine cutting into that golden-brown crust to unveil the luscious, bubbling filling underneath. The combination of tender chicken, zesty olives, and a hint of spice creates a flavor explosion that wraps you in a warm embrace after the first bite. This dish beautifully merges simplicity with indulgence, making it not only a wonderful weeknight dinner but also a standout at gatherings and special occasions.
Have you ever craved something so comforting that it felt like a warm hug on a rainy day?
That’s exactly what Brazilian Chicken Pot Pie delivers! Whether you’re seeking a nostalgic dish from childhood or just want an easy meal that brings everyone together, this delectable recipe is bound to be a hit. Its aromatic ingredients and heartwarming flavors will have you asking for seconds—and maybe even thirds!
Why You’ll Love This Recipe
Easy Prep and Minimal Ingredients
Who doesn’t appreciate a simple dish that requires minimal effort? This Brazilian Chicken Pot Pie boasts easy prep time, making it perfect for busy weeknights. You gather a handful of straightforward ingredients, allowing you to whip it up in no time without compromising on flavor.
Kid-Friendly and Crowd-Pleasing
With its rich flavors and creamy consistency, this pot pie is sure to please both kids and adults alike. It’s a dish everyone at the table can enjoy, from the pickiest eaters to those adventurous foodie friends. It’s like wrapping your loved ones in a blanket of deliciousness.
Versatile and Customizable
Feel free to mix and match the vegetables in the filling according to your family’s preferences or whatever you have on hand. The beauty of this pot pie lies in its adaptability, so you can make it your own while keeping that irresistible Brazilian flair intact!
Ingredients
For a dish that bursts with flavor and comfort, here’s what you’ll need:
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 2 pounds chicken breast, cooked and shredded
- 1/2 cup chopped green olives
- 1 cup corn (optional)
- 1 cup green peas (optional)
- 1 cup hearts of palm, chopped (optional)
- 1 cup tomato sauce
- A couple of dashes of hot sauce
- 2 cups chicken broth
- 1 tablespoon flour dissolved in 1/3 cup milk
- 1/2 cup chopped parsley
- Salt and pepper to taste
For the crust:
- 5 cups flour
- 1 teaspoon salt
- 3 egg yolks
- 1/4 to 1/2 cup cold water
- 3 sticks (12 oz) butter, cut into small pieces
- 1 egg yolk, lightly beaten for brushing
These ingredients combine to create a filling and crust that truly sings with flavor. Just think about how the aroma of sautéed onions and garlic fills the air while you prepare the pie, igniting a symphony of anticipation!
Timing
You could whip up this Brazilian Chicken Pot Pie in a short time, making it an indulgent weeknight dinner that takes less than an hour from start to finish. But if you have the time, consider taking a leisurely approach, giving the flavors a chance to blend beautifully for a rich, luxurious taste that elevates the experience.
Step-by-Step
- In a sauté pan over medium heat, heat the olive oil.
- Add the finely chopped onions and minced garlic, cooking until translucent, about 2 minutes. The aroma is already heavenly!
- Toss in the chopped tomatoes, letting them soften over the next 2-3 minutes, allowing their juices to meld.
- Stir in the shredded chicken, green olives, corn, peas, and hearts of palm. Oh, the colors are vibrant!
- Pour in the tomato sauce and a couple of dashes of hot sauce for an extra kick.
- Add the chicken broth, followed by the flour-milk mixture. Simmer on medium-low, stirring often until thickened and most liquid has evaporated, about 10 minutes.
- Fold in the chopped parsley, season with salt and pepper, and let the filling cool completely.
For the crust:
- In a large bowl, mix flour and salt.
- Add the egg yolks, then cut in the butter until the mixture resembles coarse crumbs.
- Gradually add cold water until the dough just comes together.
- Wrap and chill for 20 minutes. This is crucial for a flaky crust!
As you prepare to bake:
- Preheat the oven to 350°F (175°C).
- Roll out 2/3 of the chilled dough into a 12-inch round.
- Line a 9-inch springform pan with this dough, ensuring it covers the sides as well. Don’t forget to prick it with a fork to avoid air bubbles!
- Spoon in the cooled filling, smoothing the top, and roll out the remaining dough to cover the pie.
- Seal and crimp the edges, cutting two slits in the top for steam to escape.
- Brush with the lightly beaten egg yolk and bake for 25–35 minutes until golden brown.
- Let it cool slightly before slicing and serving.
The anticipation builds as the pie bakes, filling your home with an aroma that will have everyone flocking to the kitchen!
Nutritional Information
This Brazilian Chicken Pot Pie is delectable, but like all indulgences, moderation is key! While specific calorie counts may vary depending on portion sizes and ingredient swaps, each serving is roughly 450-500 calories. It’s a delightful treat to savor but also worth remembering for occasional indulgence.
Healthier Alternatives
Looking for ways to make this pot pie healthier? You can substitute the butter with a dairy-free option, use whole wheat flour, and throw in some extra veggies to the filling—such as spinach or zucchini. You could also aim for a lower-sodium chicken broth if you’re cutting back on salt.
Serving Suggestions
This Brazilian Chicken Pot Pie is perfect as a standalone dish, but you could elevate it even more! Pair it with a light salad on the side for contrast, or make it festive by serving it during the holidays alongside seasonal dishes.
And if you’re really indulging, a scoop of creamy vanilla ice cream can cap off the meal beautifully.
Common Mistakes
While this recipe is straightforward, there are a few common pitfalls to avoid:
- Overbaking: Don’t let it bake for too long, or you might end up with a dry crust.
- Texture Issues: Let the filling cool completely before adding it to the crust to prevent a soggy bottom.
- Messes: Prick the crust with a fork to prevent bubbles, and use a baking sheet underneath the pie to catch any drippings that might escape.
Storing Tips
Planning ahead? You can freeze portions of the Brazilian Chicken Pot Pie before baking. To reheat, simply thaw in the refrigerator overnight, then bake at 350°F (175°C) until heated through, approximately 30-40 minutes. If baked, it can be refrigerated for up to three days, but we doubt it will last that long!
Tempted to Bake It ASAP?
Don’t wait too long to make this Brazilian Chicken Pot Pie! With its enticing aroma wafting through your kitchen and the delicious flavors that await, it’s time to act. Grab your ingredients, gather your loved ones, and let this pot pie warm your hearts and fill your bellies!
FAQs
Can I use leftover chicken?
Absolutely! Leftover rotisserie chicken works wonderfully in this recipe.
Can I make the crust ahead of time?
Yes, you can prepare and chill the dough a day in advance for easy assembly.
How can I make this dish vegetarian?
Substitute the chicken with a medley of your favorite veggies and a plant-based protein.
Is it possible to make this dish gluten-free?
Certainly! You can use a gluten-free flour blend for the crust.
How can I adapt the spice level?
Feel free to adjust the hot sauce to your preferred spice tolerance! Add more for heat or omit it for a milder flavor.
Now you’re all set to embark on your culinary adventure with this Brazilian Chicken Pot Pie! Enjoy every moment in the kitchen and every bite at the table!
Print
Brazilian Chicken Pot Pie
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful dish combining savory chicken, vibrant vegetables, and a buttery flaky crust, perfect for cozy dinners and special occasions.
Ingredients
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 2 pounds chicken breast, cooked and shredded
- 1/2 cup chopped green olives
- 1 cup corn (optional)
- 1 cup green peas (optional)
- 1 cup hearts of palm, chopped (optional)
- 1 cup tomato sauce
- A couple of dashes of hot sauce
- 2 cups chicken broth
- 1 tablespoon flour dissolved in 1/3 cup milk
- 1/2 cup chopped parsley
- Salt and pepper to taste
- 5 cups flour (for crust)
- 1 teaspoon salt (for crust)
- 3 egg yolks (for crust)
- 1/4 to 1/2 cup cold water (for crust)
- 3 sticks (12 oz) butter, cut into small pieces (for crust)
- 1 egg yolk, lightly beaten for brushing
Instructions
- In a sauté pan over medium heat, heat the olive oil.
- Add the finely chopped onions and minced garlic, cooking until translucent, about 2 minutes.
- Toss in the chopped tomatoes and soften for 2-3 minutes.
- Stir in the shredded chicken, green olives, corn, peas, and hearts of palm.
- Pour in the tomato sauce and hot sauce.
- Add the chicken broth and flour-milk mixture, simmer on medium-low until thickened, about 10 minutes.
- Fold in the chopped parsley and let the filling cool.
- In a large bowl, mix flour and salt for the crust.
- Add egg yolks and cut in the butter until coarse crumbs form.
- Gradually add cold water until dough forms, then chill for 20 minutes.
- Preheat oven to 350°F (175°C).
- Roll out 2/3 of the dough, line a 9-inch springform pan, and spoon in the filling.
- Cover with remaining dough, seal edges, cut slits, and brush with egg yolk.
- Bake for 25-35 minutes until golden brown.
- Let cool slightly before slicing and serving.
Notes
This pot pie is versatile; feel free to swap in your favorite vegetables or adjust spice levels to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 475
- Sugar: 4g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 150mg
