Brazilian Chicken Pot Pie
Warm, comforting, and bursting with flavor, this Brazilian Chicken Pot Pie combines a flaky, golden crust with a creamy chicken and vegetable filling. Perfect for family dinners or special occasions, it delivers a satisfying combination of tender shredded chicken, melted cheese, and savory vegetables wrapped in buttery pastry. Whether you’re looking for a quick dinner idea, an easy recipe to impress guests, or a new twist on comfort food, this pot pie is a must-try that will keep everyone coming back for seconds.
Equipment
- Pie Dish
- Oven
- Skillet
Ingredients
- 2 cups shredded chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 4 oz cream cheese
- 1 cup shredded mozzarella cheese
- 2 sheets puff pastry or pie dough
- 1 egg, beaten for egg wash
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté onion, garlic, and bell pepper in olive oil and butter until soft.
- Stir in shredded chicken, salt, and pepper. Sprinkle with flour, then add milk to form a creamy sauce.
- Mix in cream cheese and mozzarella until smooth and creamy.
- Line a pie dish with one sheet of puff pastry. Pour in the filling.
- Cover with the second pastry sheet, sealing the edges with a fork. Brush with egg wash.
- Bake for 35–45 minutes, until the crust is golden and puffed.
- Let it rest 10 minutes before slicing and serving.
Notes
For a crisper crust, bake the pie on the lower oven rack for the first 15 minutes. You can add vegetables like peas or corn for extra flavor and texture.
Nutrition
Calories: 380kcalCarbohydrates: 22gProtein: 20gFat: 22gSaturated Fat: 10gCholesterol: 75mgSodium: 480mgFiber: 1gSugar: 3gVitamin A: 8IUVitamin C: 30mgCalcium: 15mgIron: 10mg
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