Brazilian Chicken Pot Pie

Brazilian cuisine is a vibrant tapestry of flavors, colors, and culinary traditions that reflect the country's diverse cultural heritage. With influences from indigenous peoples, Portuguese colonizers, African slaves, and immigrant communities, Brazilian dishes often showcase a delightful mix of ingredients and cooking styles. Among the many comforting meals that Brazilian kitchens produce, the Brazilian Chicken Pot Pie stands out as a heartwarming dish that combines the essence of traditional cooking with a modern twist.

Discover the delicious warmth of Brazilian Chicken Pot Pie, a comforting dish that fuses rich flavors and cultural traditions. This savory pot pie features tender chicken, vibrant vegetables, and a unique creamy filling made with coconut milk, all encased in a flaky crust. Perfect for family gatherings, this recipe will guide you through each step, ensuring you create a hearty meal that brings everyone together. Embrace the comforting essence of Brazilian cuisine with this delightful dish.

Print Recipe Pin Recipe

Ingredients

For the Chicken Filling:

1 lb (450g) boneless, skinless chicken thighs, diced

1 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 cup corn kernels (fresh or frozen)

1 cup diced tomatoes (canned, drained)

1/2 cup green peas (fresh or frozen)

2 tbsp tomato paste

1 tsp smoked paprika

1 tsp cumin

1 tsp salt (adjust to taste)

1/2 tsp black pepper

1/4 cup fresh cilantro, chopped

Juice of 1 lime

For the Creamy Sauce:

2 cups chicken broth

1/2 cup coconut milk

2 tbsp all-purpose flour

1 tbsp butter

For the Pie Crust:

2 1/2 cups all-purpose flour

1 tsp salt

1 cup unsalted butter, chilled and cubed

6-8 tbsp cold water

For Assembly:

1 egg, beaten (for egg wash)

Instructions

Prepare the Chicken Filling:

- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned (about 5-7 minutes). Remove from skillet and set aside.

- In the same skillet, add onion, garlic, and red bell pepper. Sauté until softened (about 4-5 minutes).

- Stir in corn, diced tomatoes, green peas, tomato paste, smoked paprika, cumin, salt, and black pepper. Mix well and let cook for another 3-4 minutes.

- Return the chicken to the skillet and pour in the chicken broth and coconut milk. Stir everything together and let it simmer for about 10 minutes until the mixture thickens. Add cilantro and lime juice. Set aside to cool.

Make the Pie Crust:

- In a mixing bowl, combine flour and salt. Add the chilled butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

- Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking the dough.

- Divide the dough into two halves, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Assemble the Pot Pie:

- Preheat your oven to 375°F (190°C).

- Roll out one disk of dough on a floured surface to fit your pie dish. Place it in the bottom of the dish, trimming any excess dough.

- Pour the cooled chicken filling into the crust.

- Roll out the second disk of dough and place it over the filling. Trim excess dough, and crimp the edges to seal. Cut a few small slits in the top to allow steam to escape.

- Brush the top crust with beaten egg for a golden finish.

Bake:

- Place the pie in the preheated oven and bake for 35-40 minutes or until the crust is golden brown and the filling bubbles.

Serve:

- Allow the pot pie to cool for about 10 minutes before slicing. Serve warm and enjoy the flavors of Brazil!

Prep Time, Total Time, Servings: 45 minutes | 1 hour 15 minutes | 6 servings