Brazilian Chicken Pot Pie Delight (Print Version)
# Ingredients:
→ Chicken Filling
01 -
2 tablespoons olive oil
02 -
2 medium onions, finely chopped
03 -
2 garlic cloves, minced
04 -
2 tomatoes, chopped
05 -
2 pounds chicken breast, cooked and shredded
06 -
1/2 cup chopped green olives
07 -
1 cup corn (optional)
08 -
1 cup green peas (optional)
09 -
1 cup hearts of palm, chopped (optional)
10 -
1 cup tomato sauce
11 -
A couple dashes of hot sauce
12 -
2 cups chicken broth
13 -
1 tablespoon flour dissolved in 1/3 cup milk
14 -
1/2 cup chopped parsley
15 -
Salt and pepper, to taste
→ Crust
16 -
5 cups flour
17 -
1 teaspoon salt
18 -
3 egg yolks
19 -
1/4 to 1/2 cup cold water
20 -
3 sticks butter (12 oz), cut into small pieces
21 -
1 egg yolk, lightly beaten (for brushing)
# Instructions:
01 -
Heat olive oil in a sauté pan over medium heat. Sauté onions and garlic until translucent, about 2 minutes.
02 -
Add tomatoes and cook until softened, 2-3 minutes.
03 -
Stir in shredded chicken, olives, corn, peas, hearts of palm, tomato sauce, and hot sauce.
04 -
Add chicken broth and the flour/milk mixture. Simmer over medium-low heat, stirring often, until the mixture thickens and most of the liquid is gone (about 10 minutes).
05 -
Stir in parsley, taste, and season with salt and pepper. Let cool completely.
06 -
In a large bowl, combine flour and salt. Stir in egg yolks.
07 -
Add butter and work it in with your fingers until the mixture looks like coarse crumbs.
08 -
Gradually add water (you may not need all), working until the dough just comes together. Wrap and chill for 20 minutes.
09 -
Preheat oven to 350°F (175°C).
10 -
Roll out ⅔ of the dough into a 12-inch round and press into a 9-inch springform pan, including up the sides. Prick with a fork.
11 -
Fill with the cooled chicken mixture, smoothing the top.
12 -
Roll out the remaining dough and cover the pie. Seal and tuck the edges, then cut two slits in the center to let steam escape.
13 -
Brush with the beaten egg yolk.
14 -
Bake for 25–35 minutes or until golden brown and hot throughout.
15 -
Let rest slightly before serving.
# Notes:
01 -
You can make the filling a day ahead and refrigerate it.
02 -
The crust can be made with half butter and half shortening for a slightly flakier texture.
03 -
Serve with a simple green salad for a full meal.