Brazilian Chicken Pot Pie (Empadão de Frango)

🛒 Ingredients

• All-purpose wheat flour 50 g · 170 kcal
• Unsalted butter 25 g · 179 kcal
• Egg yolk 7 g · 21 kcal
• Cooked shredded chicken breast 63 g · 103 kcal
• Onion 19 g · 8 kcal
• Garlic 2 g · 3 kcal
• Olive oil 4 g · 33 kcal
• Tomato paste 4 g · 3 kcal
• Green olives, sliced 9 g · 10 kcal
• Canned sweet corn 10 g · 9 kcal
• Frozen peas 10 g · 8 kcal
• Chicken broth 30 g · 3 kcal
• Cream cheese 25 g · 85 kcal
• Fresh parsley 1 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the dough: In a large bowl, combine flour, cold butter (cut into cubes), and a pinch of salt. Work with fingertips until crumbly, then add egg yolks and a tablespoon of cold water; mix until a cohesive dough forms.
2. Wrap the dough in plastic and refrigerate for at least 30 minutes. Cook the chicken filling: Sauté chopped onion and garlic in olive oil in a large pan until softened.
3. Add shredded cooked chicken, tomato paste, chicken broth, salt, and pepper, simmering for 5-7 minutes. Stir in green olives, corn, peas, and fresh parsley into the chicken mixture.
4. Remove from heat and gently fold in the cream cheese until well combined and creamy. Let the filling cool slightly. Assemble the pie: Divide the chilled dough into two portions, one slightly larger than the other.
5. Roll out the larger portion to line the bottom and sides of a round oven-safe dish. Pour the cooled chicken filling evenly into the dough-lined dish. Top the pie: Roll out the remaining dough portion to create a lid for the pie.
6. Place the dough lid over the filling, crimping the edges to seal securely. Cut a small vent in the center of the lid for steam to escape. Bake the empadão: Brush the top of the pie with the beaten egg yolk for a golden finish.
7. Bake in a preheated oven at 180°C (350°F) for 40-50 minutes, or until the crust is golden brown and cooked through. Let the Empadão de Frango rest for 10-15 minutes after baking before slicing and serving.