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Empadão de Frango (Brazilian Chicken Pot Pie)

Name: Empadão de Frango (Brazilian Chicken Pot Pie)
Prep time: 55 min
Cook time: 30 min
Total time: 1 h 25 min
Yield: 8 servings
Ingredients: 30 ml Olivolja; 2 pc Gul lök; 2 pc Vitlöksklyftor; 2 pc Tomater; 900 g Kycklingbröstfilé; 80 g Gröna oliver; 240 ml Majs; 240 ml Gröna ärtor; 240 ml Palmhjärta / Palmmärg; 240 ml Passerade tomater; 480 ml Kycklingbuljong; 1 ml Hot sauce (a couple of dashes); 1 tbsp Vetemjöl (dissolved in milk); 80 ml Mjölk 3%; 15 g Bladpersilja, färsk; 625 g Vetemjöl; 1 tsp Salt; 3 pc Äggulor; 340 g Smör; 60 ml Vatten; 1 pc Äggulor (for brushing)

Imagine a golden, crumbly embrace of 'massa podre' crust—so delicate it melts away—revealing a vibrant heart of creamy chicken, piquant olives, and tender hearts of palm. This is the Empadão, the soul of Brazilian comfort, where every bite tells a story of heritage and shared Sunday lunches. It’s not just a pie; it’s a savory masterpiece that balances rich, buttery layers with a zesty, saucy interior. Perfect for a family gathering, it brings the warmth of a Brazilian home straight to your table.

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Empadão de Frango (Brazilian Chicken Pot Pie)

schedule

Förberedelsetid 55 min

timer

Tillagningstid 30 min

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Svårighetsgrad Medel

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Näringsinnehåll

per portion

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Kalorier 872 kcal

Protein 38g

Carbs 71g

Fat 46g

Instruktioner

8 steg

Förhindra att skärmen slocknar

Start the filling by heating the oil in a wide pan and browning the diced onions and minced garlic until they become fragrant and translucent.

30 ml Olivolja, 2 pc Gul lök, 2 pc Vitlöksklyftor

Stir in the chopped tomatoes and sauté briefly until they break down and soften into the base.

2 pc Tomater

Shred the chicken breasts and integrate it along with olives, corn, peas, and chopped hearts of palm. Pour in the tomato sauce, chicken broth, and a hint of hot sauce, stirring everything to combine.

900 g Kycklingbröstfilé, 80 g Gröna oliver, 240 ml Majs, 240 ml Gröna ärtor, 240 ml Palmhjärta / Palmmärg, 240 ml Passerade tomater, 480 ml Kycklingbuljong, 1 ml Hot sauce (a couple of dashes)

Thicken the mixture by stirring in the flour-milk slurry. Simmer over low heat until the sauce becomes creamy and holds its shape, then finish by folding in fresh parsley. Set aside to cool.

1 tbsp Vetemjöl (dissolved in milk), 80 ml Mjölk 3%, 15 g Bladpersilja, färsk

For the pastry, blend flour and salt in a bowl, then mix in the egg yolks. Work the cold butter pieces into the flour with your fingertips until it feels like coarse sand.

625 g Vetemjöl, 1 tsp Salt, 3 pc Äggulor, 340 g Smör

Gradually incorporate cold water until a cohesive dough forms. Wrap and refrigerate for 20 minutes.

60 ml Vatten

Roll out two-thirds of the chilled dough and line a deep springform pan. Fill with the cooled chicken mixture. Cover with the remaining rolled dough, crimp the edges to seal, and make a few small slits in the top for steam.

Glaze the top with the beaten egg yolk and bake in a preheated oven at 180°C for roughly 30 minutes, or until the crust is beautifully bronzed and crisp.

1 pc Äggulor (for brushing)

lightbulb Kockens tips

For a truly authentic and luscious texture, add a layer of Brazilian "requeijão" (cream cheese) on top of the filling before closing the pie.

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Empadão de Frango (Brazilian Chicken Pot Pie)

Förberedelsetid 55 min

Tillagningstid 30 min

Portioner 8

Ingredients

30 ml Olivolja

2 pc Gul lök

2 pc Vitlöksklyftor

2 pc Tomater

900 g Kycklingbröstfilé

80 g Gröna oliver

240 ml Majs

240 ml Gröna ärtor

240 ml Palmhjärta / Palmmärg

240 ml Passerade tomater

480 ml Kycklingbuljong

1 ml Hot sauce (a couple of dashes)

1 tbsp Vetemjöl (dissolved in milk)

80 ml Mjölk 3%

15 g Bladpersilja, färsk

625 g Vetemjöl

1 tsp Salt

3 pc Äggulor

340 g Smör

60 ml Vatten

1 pc Äggulor (for brushing)

Nutrition Facts

Calories 872 kcal

Protein 38g

Carbohydrates 71g

Fat 46g

Instructions

1.
Start the filling by heating the oil in a wide pan and browning the diced onions and minced garlic until they become fragrant and translucent.

30 ml Olivolja, 2 pc Gul lök, 2 pc Vitlöksklyftor
2.
Stir in the chopped tomatoes and sauté briefly until they break down and soften into the base.

2 pc Tomater
3.
Shred the chicken breasts and integrate it along with olives, corn, peas, and chopped hearts of palm. Pour in the tomato sauce, chicken broth, and a hint of hot sauce, stirring everything to combine.

900 g Kycklingbröstfilé, 80 g Gröna oliver, 240 ml Majs, 240 ml Gröna ärtor, 240 ml Palmhjärta / Palmmärg, 240 ml Passerade tomater, 480 ml Kycklingbuljong, 1 ml Hot sauce (a couple of dashes)
4.
Thicken the mixture by stirring in the flour-milk slurry. Simmer over low heat until the sauce becomes creamy and holds its shape, then finish by folding in fresh parsley. Set aside to cool.

1 tbsp Vetemjöl (dissolved in milk), 80 ml Mjölk 3%, 15 g Bladpersilja, färsk
5.
For the pastry, blend flour and salt in a bowl, then mix in the egg yolks. Work the cold butter pieces into the flour with your fingertips until it feels like coarse sand.

625 g Vetemjöl, 1 tsp Salt, 3 pc Äggulor, 340 g Smör
6.
Gradually incorporate cold water until a cohesive dough forms. Wrap and refrigerate for 20 minutes.

60 ml Vatten
7.
Roll out two-thirds of the chilled dough and line a deep springform pan. Fill with the cooled chicken mixture. Cover with the remaining rolled dough, crimp the edges to seal, and make a few small slits in the top for steam.
8.
Glaze the top with the beaten egg yolk and bake in a preheated oven at 180°C for roughly 30 minutes, or until the crust is beautifully bronzed and crisp.

1 pc Äggulor (for brushing)

Kockens tips

For a truly authentic and luscious texture, add a layer of Brazilian "requeijão" (cream cheese) on top of the filling before closing the pie.

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