Description
Golden, flaky, and packed with creamy chicken, the Brazilian Chicken Pot Pie (Empadão de Frango) is a beloved Brazilian classic. Filled with shredded chicken, veggies, olives, and creamy cheese, it’s comfort food perfect for family dinners or gatherings.
Ingredients
2 cups shredded chicken
1 medium onion, chopped
2 cloves garlic, minced
1 small bell pepper, diced
½ cup green olives, sliced
¾ cup cream cheese or requeijão
½ cup butter (for dough and sautéing)
2 ½ cups all-purpose flour
2 large eggs (1 for dough, 1 for egg wash)
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon salt
Instructions
- 1. Make the dough by mixing flour, butter, 1 egg, and salt until smooth.
- Wrap and chill. Sauté onions, garlic, and bell peppers in butter until soft.
- Add shredded chicken, olives, cream cheese, paprika, pepper, and salt.
- Stir well. Roll out half the dough and line a pie dish. Add the filling.
- Cover with remaining dough, seal edges, and cut slits on top.
- Brush with egg wash.
- Bake at 375°F (190°C) for 35–45 minutes until golden.
Notes
Chill the dough for at least 30 minutes to make it easier to roll.
Use requeijão for an authentic Brazilian touch.
Blind-bake the bottom crust if you want extra crispness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice (~1/8 pie)
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 105mg
Keywords: Brazilian chicken pot pie, empadão de frango, savory pie