Brazilian Chicken Pot Pie: A Slice of Comfort Straight from Grandma’s Kitchen 🇧🇷🥧
Picture this: It’s Sunday afternoon in São Paulo. The sun’s dipping low, your cousins are arguing over soccer highlights, and the whole house smells like buttery pastry hugging the most savory chicken filling you’ve ever tasted. That’s Empadão de Frango—Brazil’s ultimate comfort food. As a chef who’s burned more crusts than I’d like to admit, let me guide you through this iconic dish that’s equal parts nostalgia and flavor explosion. Trust me, your table needs this golden beauty stat!
The Time I Stole Grandma’s Olives (And Lived to Tell the Tale)
When I was 8, I’d perch on Nana’s countertop like a sous-chef-in-training, “supervising” her Empadão ritual. One day, I swiped a handful of her prized green olives mid-prep. Big mistake. She chased me around the kitchen with a wooden spoon, laughing so hard she forgot to scold me! Turns out, those briny little gems are ESSENTIAL for balancing the dish’s richness. Now, every time I chop olives for this recipe, I hear her voice: “Respeita a tradição, mas não leva tão a sério!” (“Respect tradition, but don’t take it too seriously!”). Sage advice—for cooking and life. 😉
✨ Your Empadão Toolkit: Ingredients & Pro Hacks
- Olive oil – The sauté superhero! Substitute with avocado oil if needed.
- Hearts of palm – Brazil’s crunchy gift to your filling. No palm? Try artichoke hearts.
- Green olives – The salty MVP. Kalamata works in a pinch, but reduce added salt.
- Hot sauce – Just 2-3 dashes! Sneaky depth-booster (omit for kiddos).
- Butter in crust – Cold = flaky. Freeze it, then grate into flour like cheesy snow!
Chef’s Whisper: The optional veggies (corn, peas, palm) are your playground. I once added diced pumpkin—don’t tell Nana. 🎃
🧑🍳 Let’s Build This Flaky Masterpiece!
- Sizzle & Stir: Heat oil on medium. Add onions + garlic. Golden rule? Sweat ’em, don’t brown ’em! 2 mins max.
- Veggie Tango: Toss in tomatoes. When they slump like tired dancers, add chicken and olives. Cue the corn/peas/palm parade!
- Thicken the Plot: Whisk flour into milk first—no lumps! Stir into simmering broth mix. Watch it transform into velvety magic.
- Butter Ballet: For crust, rub cold butter into flour until it resembles chunky beach sand. Egg yolks = golden richness. Overworked dough? Tough fate. Chillax—literally—20 mins fridge time.
- Layer & Bake: Bottom crust in springform pan? Dock it (poke holes) so it doesn’t puff like a proud soufflé. Cool filling = no soggy bottom! Egg wash crown = glossy Instagram glory.
Hot Tip: Use a pie bird or foil funnel if top crust sticks. Or go rustic—cracks add character!
🥄 Serving Drama: Plate Like a Pro
Slice it warm (patience, grasshopper—15 mins rest!). Garnish with parsley confetti. Pair with a crisp greens salad dressed in lime vinaigrette to cut the richness. Caipirinha cocktail optional but highly encouraged. 🍹
🔥 5 Ways to Remix Your Empadão
- Fit Foodie: Swap crust for mashed sweet potatoes. Chicken → shredded turkey breast.
- Veggie Love: Jackfruit instead of chicken, veg broth. Add smoky paprika for oomph.
- Cheese Please: Fold ½ cup cream cheese into filling. Top crust with parmesan breadcrumbs.
- Seafood Twist: Shrimp + crab meat. Lemon zest in crust. OMG.
- Breakfast Edition: Add scrambled eggs + crispy bacon to filling. Brunch champion! 🥓
👩🍳 Confessions of a Empadão Rebel
True story: My first solo attempt looked like a pastry asteroid. Turns out, I’d used baking powder instead of flour in the filling! Now I label EVERYTHING. Over the years, I’ve tweaked Nana’s recipe—less salt, more herbs, the occasional kale sneaking in. She’d roll her eyes, then ask for seconds. That’s the beauty of comfort food—it grows with you.
❓ Burning Empadão Questions (Answered!)
Q: Why is my crust soggy?
A: Filling too hot when assembling! Cool it completely—patience is flakiness.
Q: Can I freeze leftovers?
A: Heck yes! Freeze unbaked. Wrap tightly. Bake from frozen—add 15 mins.
Q: No springform pan?
A: Use deep pie dish. Crimp edges fancy-like. Leak-proof? Nah. Delicious? Always.
Q: Olives = dealbreaker?
A> Swap with capers or pickled jalapeños for that salty tang.
🍎 Nutrition Snapshot (Per Slice)
Calories: 510 | Protein: 26g | Carbs: 35g | Fat: 31g | Sodium: 520mg
Note: Stats vary with subs. That cheese version? Worth every calorie. 😉
Brazilian Chicken Pot Pie
- Total Time: 1h 25m
Ingredients
For the Filling:
2 tbsp olive oil
2 medium onions, finely chopped
2 garlic cloves, minced
2 tomatoes, chopped
2 lbs chicken breast, cooked & shredded
½ 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 dashes of hot sauce
2 cups chicken broth
1 tbsp flour dissolved in ⅓ cup milk
½ cup chopped parsley
Salt & pepper to taste
For the Crust:
5 cups flour
1 tsp salt
3 egg yolks
¼–½ cup cold water
3 sticks butter (12 oz), cut into small pieces
1 egg yolk (for brushing)
Instructions
1. Make the Filling:
Heat olive oil, sauté onions & garlic for 2 mins.
Add tomatoes and cook 2–3 mins.
Stir in chicken, olives, corn, peas, hearts of palm, tomato sauce, and hot sauce.
Add broth and flour/milk mixture. Simmer 10 mins, stirring, until thick.
Stir in parsley, season with salt & pepper. Let cool.
2. Make the Crust:
Mix flour and salt in a bowl. Add egg yolks.
Work in butter until crumbly. Gradually add water until dough forms. Chill for 20 mins.
3. Assemble & Bake:
Preheat oven to 350°F (175°C).
Roll out ⅔ of dough, press into 9” springform pan. Prick base.
Fill with cooled chicken mix. Cover with remaining dough, seal edges, cut slits.
Brush with egg yolk. Bake 25–35 mins until golden. Rest before slicing.
- Prep Time: 55 mins
- Cook Time: 30 mins
Nutrition
- Calories: 510 per serving
- Sodium: 520mg per serving
- Fat: 31g per serving
- Carbohydrates: 35g per serving
- Protein: 26g per serving
