Brazilian Chicken Pot Pie- Empadão de Frango

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.

In a large bowl, combine 4 cups of flour, some salt, and 2 sticks of butter.

Mix together the butter and flour until it forms a dough.

Once the dough is no longer sticking to your hands, form a small ball for the top and a larger one for the base.

In a pot, heat 3 tablespoons of oil and add the chopped onion and garlic; cook until softened.

Add the cooked, shredded chicken to the pot and mix well.

Stir in 3 tablespoons of tomato sauce and 1 chicken bouillon.

Pour in 1 and 1/4 cup of water and let it cook for about 30 seconds.

Add the chopped tomatoes, parsley, and 1 cup of cooked corn; mix well and cook for one more minute.

Spray the bottom of a pan with cooking spray and take a piece of the dough to form the base.

Pour the filling into the base of the pie.

Cover with the top piece of dough, sealing the edges.

Brush the top with 1 egg yolk.

Bake in a preheated oven at 350°F for 30 minutes.

Optionally, add some cheese on top before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens