Authentic Brazilian Chicken Pie (Printable Version)
# What You'll Need:
→ Chicken Filling
01 -
2 tbsp olive oil
02 -
2 medium onions, diced small
03 -
2 garlic cloves, crushed
04 -
2 tomatoes, diced
05 -
2 pounds shredded cooked chicken breast
06 -
1/2 cup green olives, chopped up
07 -
1 cup corn (if you want)
08 -
1 cup green peas (if you want)
09 -
1 cup chopped hearts of palm (if you want)
10 -
1 cup tomato sauce
11 -
A few splashes of hot sauce
12 -
2 cups chicken broth
13 -
1 tbsp flour mixed in 1/3 cup milk
14 -
1/2 cup parsley, chopped up
15 -
Salt and pepper to your liking
→ Crust
16 -
5 cups flour
17 -
1 tsp salt
18 -
3 egg yolks
19 -
1/4 to 1/2 cup cold water
20 -
3 sticks butter (12 oz), cut into chunks
21 -
1 egg yolk, beaten lightly (for the top)
# Steps to Follow:
01 -
Pour olive oil into a pan over medium heat. Cook onions and garlic until see-through, around 2 minutes.
02 -
Throw in tomatoes and let them soften for about 2-3 minutes.
03 -
Mix in your chicken, olives, corn, peas, hearts of palm, tomato sauce, and a bit of hot sauce.
04 -
Pour in chicken broth and the flour/milk mix. Let it bubble gently while stirring now and then until it gets thick and most liquid disappears (takes about 10 minutes).
05 -
Toss in parsley, give it a taste, and add salt and pepper as needed. Let it cool all the way down.
06 -
Mix flour and salt in a big bowl. Add in those egg yolks.
07 -
Put butter in and use your fingers to squish it all together until you see small crumbs forming.
08 -
Slowly pour in water (you might not need it all) and keep mixing until your dough sticks together. Wrap it up and cool it for 20 minutes.
09 -
Get your oven hot at 350°F (175°C).
10 -
Take about two-thirds of your dough, roll it into a 12-inch circle and push it into a 9-inch springform pan, going up the sides too. Poke it with a fork all over.
11 -
Dump in all that cooled chicken stuff and make the top nice and flat.
12 -
Roll out what's left of your dough and put it on top. Press the edges together, then cut a couple holes in the middle so steam can get out.
13 -
Spread that beaten egg yolk all over the top.
14 -
Pop it in the oven for 25-35 minutes until it turns golden brown and feels hot throughout.
15 -
Let it sit a bit before you cut into it.
# Additional Tips:
01 -
You can cook the filling the day before and keep it in the fridge.
02 -
Try making the crust with 50% butter and 50% shortening for a crust that's a bit flakier.
03 -
Pair with a basic green salad to make it a complete dinner.