Description
A delicious and hearty Brazilian Chicken Pot Pie filled with shredded chicken, mixed vegetables, and flavorful spices, all encased in a flaky pie crust.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped (optional)
- 1 package (1 lb) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
- Stir in the cooked chicken, frozen mixed vegetables, paprika, cumin, salt, and pepper. Cook for another 2-3 minutes until heated through.
- Sprinkle the flour over the mixture and stir well to combine. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens, about 5 minutes. Add Worcestershire sauce and parsley, if using. Remove from heat and let cool slightly.
- Roll out one pie crust and place it in a 9-inch pie dish. Pour the chicken mixture into the crust.
- Roll out the second pie crust and place it over the filling. Seal the edges by crimping with a fork or your fingers. Cut a few slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Let cool for 10 minutes before serving.
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the filling.
- Substitute the chicken with cooked turkey or a mix of beans for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg