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Brazilian Chicken Pot Pie

This Brazilian twist on the classic chicken pot pie features cream cheese and mozzarella, making it even more indulgent and yummy.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Main Dishes
Cuisine Brazilian
Servings 1

Equipment

  • Springform pan

Ingredients
  

  • 4 cups flour
  • 3/4 stick butter
  • 3 eggs
  • 1 tbsp salt
  • 1 tsp baking powder
  • 6 chicken breasts
  • salt & pepper to taste
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tsp paprika
  • 2 tbsp tomato paste
  • 2 cups chicken broth
  • 1/3 cup sliced green olives
  • 1/3 cup corn kernels
  • 3/4 cup milk
  • 1/3 cup corn starch
  • 8 oz cream cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1 whisked egg for the egg wash

Instructions
 

  • For the pie crust, add the flour, butter, eggs, salt, and baking powder to a bowl and knead until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  • For the pulled chicken, heat some olive oil in a pan over medium heat. Season the chicken breasts with salt and pepper and sear the meat on both sides until golden brown. Add a little bit of water to the pan, cover with a lid, and let the chicken cook for about 10 minutes. Use 2 forks to shred the meat and set the pulled chicken aside.
  • For the filling, heat the olive oil in a pot over medium heat and sweat the onion and garlic. Stir in the pulled chicken, paprika, tomato paste, salt, pepper, and chicken broth. Bring the mixture to a boil and add the green olives and corn. Combine the corn starch and milk and pour the mixture into the pot. Stir everything until combined and let thicken.
  • Take a fist-sized portion of the pie crust dough and set it aside for the top crust. Line the bottom and sides of a springform pan with the rest of the dough and spoon the filling over the bottom crust. Spread cream cheese over the filling and sprinkle shredded mozzarella cheese on top.
  • Roll out the piece of dough that you set aside earlier and place it on top of the pie. Brush the egg wash over the top crust and make a diamond pattern in the dough with a knife. Transfer the springform pan to a preheated oven and cook at 325°F for 50 minutes.

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