- Prep
- 1 min
- Cook
- 30 min
- Total time
- 31 min
- Yield
- 12 porções
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Chicken pot pie with crispy crust and delicious filling, perfect for quick and practical meals.”
What you need to know
['- Chilled dough for better quality', '- Chicken must be cooked before filling', '- The pie pan needs to be properly prepared to prevent leaking']
Ingredients
Main
- unit minced garlic
- unit chopped onion
- unit pie dough
- tablespoons oat flour
- unit cooked and shredded chicken
- tablespoons olive oil
Instructions
Principal
- Wrap the dough and let it rest for 30 minutes in the refrigerator. After resting, divide the dough, roll it out with a rolling pin, and line a small pie tin. Add the filling and cover with another layer of dough. Brush with the yolk and bake at 180°C for 30-35 minutes.
Chef's tips
['- Use chicken strips cut into medium cubes for a more uniform filling', '- Add seasonings to the filling for extra flavor', '- Cook the empada at the correct percentage of water in the oven to avoid burning']
Variations
['- Add vegetables like grated carrot and potato to the filling', '- Use tapioca dough instead of pie dough', '- Make mini pies for appetizers or snacks']
Substitutions
['- Can replace chicken with grilled chicken breast', '- Use shredded mozzarella cheese as an optional topping', '- Add chopped onion to add more flavor to the filling']
How to store
Let the meat pie cool completely before storing. Store in an airtight box in the refrigerator for up to 3 days.
Can it be frozen?
It is not recommended to freeze ready-made empadas. If you want to freeze, make the empadas without filling and freeze the doughs in the mold. Bake again before using.
What to serve with
Serve with a green leaf salad or mashed potatoes to complement the dish.
Frequently asked questions
What should I do if the dough sticks to the pan?
Grease the pan with butter or oil spray to prevent the dough from sticking.
Can I make the empada in the microwave?
It is not recommended, as it may not heat evenly. Better to bake in the oven.
Can I use gyoza dough to make the empada?
It is not recommended, as gyoza dough is thinner and may not be strong enough for the filling.
How should I season the chicken for the empada?
Season the chicken with salt, black pepper, and nutmeg to flavor the filling.
