You can never go wrong with a good ol’ chicken pot pie. This one, however, is probably a little different from what you’re used to. This recipe is a Brazilian twist on the classic chicken pot pie and features cream cheese and mozzarella, which makes the whole thing even more indulgent and yummy. Everything’s made from scratch for this recipe, from the pastry dough and perfectly seasoned pulled chicken breast to the amazing cheesy filling. Once all these flavors combine in the oven, there’s not a soul in sight that won’t want a bite!
Brazilian Chicken Pot Pie
Equipment
- Springform pan
Ingredients
- 4 cups flour
- 3/4 stick butter
- 3 eggs
- 1 tbsp salt
- 1 tsp baking powder
- 6 chicken breasts
- salt & pepper to taste
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp paprika
- 2 tbsp tomato paste
- 2 cups chicken broth
- 1/3 cup sliced green olives
- 1/3 cup corn kernels
- 3/4 cup milk
- 1/3 cup corn starch
- 8 oz cream cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 whisked egg for the egg wash
Instructions
- For the pie crust, add the flour, butter, eggs, salt, and baking powder to a bowl and knead until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- For the pulled chicken, heat some olive oil in a pan over medium heat. Season the chicken breasts with salt and pepper and sear the meat on both sides until golden brown. Add a little bit of water to the pan, cover with a lid, and let the chicken cook for about 10 minutes. Use 2 forks to shred the meat and set the pulled chicken aside.
- For the filling, heat the olive oil in a pot over medium heat and sweat the onion and garlic. Stir in the pulled chicken, paprika, tomato paste, salt, pepper, and chicken broth. Bring the mixture to a boil and add the green olives and corn. Combine the corn starch and milk and pour the mixture into the pot. Stir everything until combined and let thicken.
- Take a fist-sized portion of the pie crust dough and set it aside for the top crust. Line the bottom and sides of a springform pan with the rest of the dough and spoon the filling over the bottom crust. Spread cream cheese over the filling and sprinkle shredded mozzarella cheese on top.
- Roll out the piece of dough that you set aside earlier and place it on top of the pie. Brush the egg wash over the top crust and make a diamond pattern in the dough with a knife. Transfer the springform pan to a preheated oven and cook at 325°F for 50 minutes.
VIDEO
Real talk: the cream cheese and melted mozzarella elevate this dish and turn it into something really special. Don’t hesitate to give this chicken pot pie with a Brazilian twist a try – you definitely won’t regret it!