- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 650 kcal
Quick summary
“The classic chicken pot pie features a golden buttery crust that crumbles softly in the mouth, filled with cooked, shredded chicken breast well-seasoned with onion, garlic, and parsley. Baked in the oven until au gratin, it delivers a firm consistency when cut and a rich filling.”
What you need to know
- The classic shortcrust pastry made with cold fat and wheat flour creates crispy and brittle layers.
- The sautéed chicken filling must be completely cold at the time of assembly so as not to soften the raw dough base.
- Brushing egg yolk over the lid seals the pie and provides a bright amber color when baking.
Ingredients
Main
- Ingredients to be updated by the system...
Instructions
Principal
- Preparation method being updated by the system.
Chef's tips
- Do not knead the dough; mix the ingredients only until a compact ball forms so as not to develop gluten and maintain the soft texture.
- Let the dough rest in the refrigerator for 30 minutes wrapped in plastic wrap before rolling out with the rolling pin.
- Open the dough between two plastics to facilitate the transfer to the baking dish without it breaking.
Variations
- Incorporate 1 cup of creamy sliced requeijão or catupiry cheese over the shredded chicken before covering with the lid.
- Add 1/2 cup of sliced green olives and cooked corn to the chicken sauté to enrich the flavor.
- Brush with egg yolk and sprinkle grated Parmesan cheese or black sesame seeds on top before baking.
Substitutions
- The butter in the dough can be replaced by pure lard or culinary margarine with 80% lipids.
- The white wheat flour can have a third replaced by whole wheat flour for a more rustic texture.
- The cooked chicken breast can be replaced by ground boneless chicken thigh or chopped hearts of palm.
How to store
Store the savory pie in a closed container in the fridge for up to 4 days. To reheat while keeping the crust crispy, place in the oven at 160°C for 15 minutes instead of using the microwave.
Can it be frozen?
The empadão can be frozen assembled raw or already baked for up to 3 months, well sealed with plastic wrap and aluminum foil. To bake the raw frozen version, take it directly to the preheated oven at 180°C for 50 to 60 minutes.
What to serve with
Harmonizes very well with green leaf salad with cherry tomatoes seasoned with olive oil and drops of lemon. Fresh white rice and homemade shoestring fries also compose a traditional Brazilian lunch dish.
Frequently asked questions
Is it necessary to pre-bake the bottom of the dough before adding the filling?
Not necessary for common metal or glass baking sheets, as long as the filling is dense and the oven is properly preheated.
What to do so the bottom of the empadão doesn't stay raw?
Bake on the bottom rack of the oven at 180°C and ensure the filling is cold and without excess broth when assembling the pie.
Why does the empadão dough break easily when opening?
Because it has a high butter content and little liquid, the shortcrust pastry is naturally brittle; open between plastics to facilitate handling.
Can I freeze the pie already sliced?
Yes, wrap the individual slices already cold in plastic wrap and aluminum foil, heating in the oven or air fryer to defrost.
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