Empadão de Frango is a classic Brazilian chicken pie known for its rich and comforting flavors. It is similar to a hearty pot pie but with a unique Brazilian touch. As a result, it feels both familiar and distinctive.
The dish features a creamy chicken filling made with onions, garlic, corn, and olives. In many versions, cooks also add heart of palm for extra texture and flavor. Then, everything is wrapped in a flaky, buttery pastry that bakes to a golden finish.
At the same time, herbs and spices bring depth and aroma to the filling. Because of this, each bite feels warm, rich, and satisfying. The contrast between the crisp crust and the creamy interior makes the dish especially appealing.
Traditionally, Empadão de Frango is served as a main course. It often appears at family gatherings and festive occasions across Brazil. In addition, a fresh salad is sometimes added to balance the richness.
Overall, this dish represents comfort and celebration in Brazilian cuisine. Today, it remains a favorite choice for meals that bring people together.
Prepare the Dough:
In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Mix in the egg and gradually add cold water, stirring until the dough comes together. You might need a bit more or less water. Divide the dough into two parts, one slightly larger than the other. Wrap each in plastic and refrigerate while preparing the filling.
Make the Chicken Filling:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
Add the shredded chicken, chicken broth, and cream. Bring to a simmer and let the mixture cook until slightly thickened, about 10 minutes.
Stir in the olives, corn, and peas (if using), season with salt, pepper, and paprika. Remove from heat and stir in the chopped parsley.
Assemble the Pie:
Preheat the oven to 375°F (190°C).
On a floured surface, roll out the larger piece of dough to fit the bottom and sides of a pie dish. Press the dough into the dish.
Spoon the filling into the crust.
Roll out the second piece of dough and place over the filling. Seal the edges by crimping and trim any excess dough.
Make a few slits on the top crust to allow steam to escape.
Bake:
Beat an additional egg and brush the top crust for a golden finish.
Bake in the preheated oven for about 35-40 minutes, or until the crust is golden brown.
Serve:
Let the pie cool slightly before cutting into it. Serve warm.
Ingredients
Beverage Pairing:
- White Wine: A light, crisp white wine like Chardonnay or Sauvignon Blanc pairs beautifully with the creamy chicken filling.
- Brazilian Lemonade: For a non-alcoholic option, a refreshing glass of Brazilian lemonade (made with limes and condensed milk) complements the dish perfectly.