There’s something magical about pulling a golden, flaky pie from the oven, its rich aroma filling the kitchen, drawing people in. Brazilian Chicken Pot Pie, known locally as Empadão de Frango, is more than just comfort food — it’s a nostalgic reminder of family gatherings, holiday celebrations, and quiet Sunday lunches across Brazil.
From north to south, this beloved dish graces Brazilian tables, bringing together tender chicken, creamy fillings, and a buttery crust. It carries the warmth of Brazilian hospitality, where meals are shared, laughter is loud, and seconds (or thirds) are always encouraged.
I remember the first time I tasted Brazilian Chicken Pot Pie. It was at my friend Luciana’s house in São Paulo. Her mother, Dona Maria, pulled the steaming pie from the oven, and the whole house filled with the irresistible smell of baked dough and savory chicken stew. She told me it was a dish every Brazilian cook learns, passed down from grandmothers who made it during festivals or whenever guests arrived. One bite — the creamy chicken, the hint of olives, the perfectly crisp crust — and I understood why this dish holds such a special place in Brazilian hearts.
This pot pie isn’t just a meal; it’s a celebration. Whether for birthdays, family reunions, or cozy dinners, Brazilian Chicken Pot Pie transforms ordinary moments into unforgettable memories.
Why You’ll Love This Recipe
- Authentic Brazilian flavor: Transport your taste buds to Brazil with this classic savory pie.
- Perfectly balanced filling: Creamy chicken, peas, and corn tucked into a rich, buttery crust.
- Family favorite: A dish guaranteed to impress at potlucks, parties, or cozy family dinners.
- Make-ahead friendly: Prepare in advance and bake when ready for stress-free entertaining.
Ingredients You’ll Need
For the dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 large egg
- 4–5 tablespoons cold water
For the filling:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 cups cooked shredded chicken (or lamb if you prefer)
- 1 cup frozen peas
- 1 cup corn kernels
- ½ cup green olives, sliced
- 1 cup cream cheese or requeijão
- Salt and pepper to taste
- 1 egg yolk (for brushing)
How to Make Brazilian Chicken Pot Pie
This Brazilian Chicken Pot Pie recipe comes together with love, patience, and a little kitchen magic.
Step-by-Step Instructions
1. Make the dough
In a large bowl, combine the flour and salt. Add the cold butter and work it into the flour with your fingertips until the mixture resembles coarse crumbs. Add the egg and just enough cold water to bring the dough together. Knead lightly, shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Prepare the filling
While the dough chills, heat olive oil in a large skillet. Sauté the chopped onion until soft and translucent, then add garlic, cooking until fragrant. Stir in the shredded chicken, peas, corn, and olives. Fold in the cream cheese and season with salt and pepper. Let the mixture cool completely.
3. Assemble the pie
Preheat your oven to 375°F (190°C). Roll out two-thirds of the dough and line a greased pie dish. Add the cooled chicken filling, spreading it evenly. Roll out the remaining dough and cover the top, pinching the edges to seal. Cut a few small slits in the top to let steam escape. Brush with beaten egg yolk.
4. Bake to golden perfection
Bake for 35–45 minutes, or until the crust is beautifully golden and crisp. Let it cool slightly before slicing — this gives the filling time to set.
Helpful Tips
- Keep the butter cold when making the dough to achieve a flaky, tender crust.
- Let the filling cool before assembling so it doesn’t make the crust soggy.
- Customize the filling by adding chopped hearts of palm or diced bell peppers for extra Brazilian flair.
- Make mini versions using a muffin tin for cute, hand-held pies perfect for parties.
Details
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Yield: 1 large pie (serves 6–8)
Category: Main Dish
Method: Baking
Cuisine: Brazilian
Diet: Halal, Nut-Free
Notes
This Brazilian Chicken Pot Pie is just as delicious served warm or at room temperature. Pair it with a crisp green salad or some fluffy rice for a complete meal.
Nutritional Information (Per Slice, Approximate)
- Calories: 420
- Protein: 22g
- Fat: 28g
- Carbohydrates: 28g
- Fiber: 3g
- Sodium: 540mg
Frequently Asked Questions
Can I freeze Brazilian Chicken Pot Pie?
Yes! Assemble the pie, wrap it tightly, and freeze it unbaked. When ready, bake straight from frozen, adding 10–15 minutes to the baking time.
What can I use instead of cream cheese?
Requeijão is the Brazilian go-to, but you can also use ricotta or a thick béchamel sauce.
Can I make the dough in advance?
Absolutely. The dough can be prepared up to 2 days ahead and stored in the refrigerator.
Storage Instructions
Store leftover Brazilian Chicken Pot Pie in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through.
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Conclusion
Brazilian Chicken Pot Pie isn’t just a dish — it’s an experience. Every bite brings you closer to the heart of Brazilian kitchens, where food is love and every meal tells a story. Whether you’re cooking it for a special occasion or simply to treat yourself, this pot pie will warm your home and heart. Gather your ingredients, roll up your sleeves, and let this beautiful, golden pie bring a taste of Brazil right to your table.
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Brazilian Chicken Pot Pie: A Warm Slice of Brazilian Tradition
Description
There’s something magical about pulling a golden, flaky pie from the oven, its rich aroma filling the kitchen, drawing people in. Brazilian Chicken Pot Pie, known locally as Empadão de Frango, is more than just comfort food — it’s a nostalgic reminder of family gatherings, holiday celebrations, and quiet Sunday lunches across Brazil.
From north to south, this beloved dish graces Brazilian tables, bringing together tender chicken, creamy fillings, and a buttery crust. It carries the warmth of Brazilian hospitality, where meals are shared, laughter is loud, and seconds (or thirds) are always encouraged.
I remember the first time I tasted Brazilian Chicken Pot Pie. It was at my friend Luciana’s house in São Paulo. Her mother, Dona Maria, pulled the steaming pie from the oven, and the whole house filled with the irresistible smell of baked dough and savory chicken stew. She told me it was a dish every Brazilian cook learns, passed down from grandmothers who made it during festivals or whenever guests arrived. One bite — the creamy chicken, the hint of olives, the perfectly crisp crust — and I understood why this dish holds such a special place in Brazilian hearts.
This pot pie isn’t just a meal; it’s a celebration. Whether for birthdays, family reunions, or cozy dinners, Brazilian Chicken Pot Pie transforms ordinary moments into unforgettable memories.
Ingredients
For the dough:
3 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cubed
1 large egg
4–5 tablespoons cold water
For the filling:
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups cooked shredded chicken (or lamb if you prefer)
1 cup frozen peas
1 cup corn kernels
½ cup green olives, sliced
1 cup cream cheese or requeijão
Salt and pepper to taste
1 egg yolk (for brushing)
Instructions
1. Make the dough
In a large bowl, combine the flour and salt. Add the cold butter and work it into the flour with your fingertips until the mixture resembles coarse crumbs. Add the egg and just enough cold water to bring the dough together. Knead lightly, shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. Prepare the filling
While the dough chills, heat olive oil in a large skillet. Sauté the chopped onion until soft and translucent, then add garlic, cooking until fragrant. Stir in the shredded chicken, peas, corn, and olives. Fold in the cream cheese and season with salt and pepper. Let the mixture cool completely.
3. Assemble the pie
Preheat your oven to 375°F (190°C). Roll out two-thirds of the dough and line a greased pie dish. Add the cooled chicken filling, spreading it evenly. Roll out the remaining dough and cover the top, pinching the edges to seal. Cut a few small slits in the top to let steam escape. Brush with beaten egg yolk.
4. Bake to golden perfection
Bake for 35–45 minutes, or until the crust is beautifully golden and crisp. Let it cool slightly before slicing — this gives the filling time to set.
Notes
This Brazilian Chicken Pot Pie is just as delicious served warm or at room temperature. Pair it with a crisp green salad or some fluffy rice for a complete meal.