Brazilian Chicken Pot Pie | Country No. 33 | South America

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, canned chicken is convenient.

pastry dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat adds fiber, store-bought saves time.

black olives

🥗Healthier: green olives

💰Cheaper: capers

Green olives are lower in calories, capers are more affordable.

Heat a splash of extra virgin olive oil in a large skillet over medium heat.

Add chopped onion and cook for about 10 minutes until soft.

Add garlic and chopped chicken; brown the chicken.

Add peas and half a can of cream style sweet corn; stir to combine.

Drain any fat from the skillet after browning the chicken.

Stir in flour to thicken the mixture and cook for 2-3 minutes.

Add 1 cup of chicken stock, tomato paste, and sweet chili sauce; let simmer until thickened.

Mix in chopped parsley.

Flour the surface and roll out the pastry dough to fit the pie dishes.

Cut the pastry larger than the pie dish diameter to fit the base.

Press the pastry into the corners of the pie dish.

Fill the pie dish with the chicken mixture, level with the top.

Crimp the edges with a fork and trim excess pastry.

Make cuts in the top for steam to escape.

Prepare an egg wash with 1 beaten egg and 1 tablespoon of water; brush on top of the pies.

Bake in a preheated oven at 180°C for 35 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens