Chicken Pot Piewith Buttery Crust
A Brazilian savory pie featuring a flaky buttery crust filled with shredded chicken sautéed with tomato, onion, and garlic.
Chicken pot pie combines a rich buttery dough, rolled out to form both the base and the top crust, with a cooked and fully cooled filling. Reducing the moisture in the sauté and chilling it before assembly preserves the dough’s structure and produces stable slices.
Ingredients
Dough
Seasoning
Filling
Seasoning
Preparation
Prepare the dough
Mix flour and part of the salt; incorporate cold butter and add two eggs until dough forms. Chill for 30 minutes.
15 minutesCook the filling
Sauté onion and garlic in olive oil, add tomato and reduce; add chicken, season, and cool completely.
25 minutesAssemble the pot pie
Line the pan with two-thirds of the dough, spread the cold filling, and cover with remaining dough. Brush with egg.
20 minutesBake and rest
Bake at 180 °C (356 °F) until golden and filling reaches 74 °C (165 °F); rest before slicing.
45 minutes
Substitutions
Boneless chicken thighs can replace breast for juicier results; ensure internal temperature reaches 74 °C (165 °F).
Storage
Cool within two hours, cover, and store refrigerated in a shallow container.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
