This chicken pot pie recipe has a homemade flaky, buttery crust, with hearty and delicious chicken and cheese filling.
Pot pie is one of the most popular types of savoury pie in Brazil, known as “Empadão.” This recipe was adapted from the “Empadão” recipe my lovely daughter has sent to me mixed with my mom’s recipe.
The store-bought refrigerated dough would work just fine. However, if you have the time, this entirely from scratch, flaky easy homemade recipe is so simple to prepare. It won’t let you down.
It is super easy to make, which makes it an excellent recipe for beginner cooks and busy families to make a perfect substantial lunch or easy dinner.
Plus, it’s a great way to use up leftover chicken. Just shred it up and whisk it in!
It is also customizable– use your favourite meats and veggies. Pot pies may be made with a variety of fillings, including poultry, ground beef, shrimp, turkey, ham, cheese or plant-based fillings, such as palm heart, for example.
Basic Pastry Dough
- 2 cups All-purpose flour
- 1 Egg
- 3/4 cup Butter - or margarine
- 1 tsp Salt
- 2 tsp Baking powder
- 3 tbsp Water - cold – less or more, if needed
- 1 tbsp Oil - or butter
- 1 Onion
- 1 tbsp Garlic - minced
- 2 cups Pre-cooked chicken - half of this recipe
- Black pepper - ground or garlic chilli
- Green onions
- 1 tbsp Dijon mustard - optional
- 1/4 cup Corn - canned – drained - optional
- 1/4 cup Tomato sauce
- 1/4 cup Cream cheese - about 170g/6oz
- ½ cup Mozzarella cheese - about 115g/4oz
Yolk (or egg) wash (optional)
- 1 Egg yolk - or egg
- 1 tbsp Water
Basic Pastry Dough
- In a food processor, pulse together flour and butter.
- Add egg, baking powder, and salt and pulse until combined pea-sized, and some slightly larger pieces form.
- If necessary, use a silicone spatula to incorporate ingredients fully. Scrape the sides of the food processor and push the ingredients toward the centre, to ensure that all ingredients are mixed and kneaded. This will help speed up the process of integrating the dough.
- With the food processor running, gradually add water into the feed tube, 1 tablespoon at a time, until the dough forms soft crumbs that you can squeeze together to form the dough. The dough should just come together but should not be wet and sticky (test by squeezing some with your fingers).
- Divide the dough in half. Cover with plastic wrap and refrigerate for 30-60 minutes (if you prefer, you can make the crust the night before).
- Shred the cooked chicken.
- In the saucepan over medium heat, cook onions and garlic in oil (or butter) until soft and translucent.
- Stir in chicken, tomato sauce, canned (if using) corn, and desired seasonings.
- Mix everything.
- Remove from heat and set aside.
- Roll out one disc of the pie crust dough into a 23cm/9-inches pie dish (or any oven-safe glass baking dish).
- Then add the filling.
- Cover with cream cheese and mozzarella.
- Roll out the remaining pie crust dough and place over the filling. Trim, seal edges and cut away excess dough.
- Make several small slits in the top to allow steam to escape.
Yolk (or egg) wash (optional)
- For a pretty finish to the crust, brush it with a yolk (or egg) wash. Beat a yolk (or egg) with 1 tablespoon water.
- Pre-heat oven to 220ºC/425ºF.
- Bake in the pre-heated oven for 30 to 40 minutes, or until pastry is golden brown.
- If necessary, during the last 15 to 20 minutes of baking, cover the crust edge with strips of foil to prevent excessive browning.
- Let cool for 10-15 minutes before serving.
- Serve with a delicious green salad
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