Brazilian Chicken Pot Pie

You can never go wrong with a good ol' chicken pot pie. This one, however, is probably a little different from what you're used to. This recipe is a Brazilian twist on the classic chicken pot pie and features cream cheese and mozzarella, which makes the whole thing even more indulgent and yummy. Everything's made from scratch for this recipe, from the pastry dough and perfectly seasoned pulled chicken breast to the amazing cheesy filling. Once all these flavors combine in the oven, there's not a soul in sight that won't want a bite!

You'll Need:

For the pastry dough:

  • ¾ stick butter, room temperature
  • 3 eggs
  • 1 tbsp salt
  • 1 tsp baking powder
  • 4 cups flour

For the pulled chicken:

  • 3 lbs chicken breast
  • salt & pepper to taste

For the filling:

  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp olive oil for frying
  • 2 tbsp tomato paste
  • 1 tsp paprika
  • salt & pepper to taste
  • 2 cups chicken broth
  • 2 oz sweet corn kernels
  • 2 oz green olives, quartered
  • ⅓ cup corn starch
  • ¾ cup milk
  • 8 oz cream cheese
  • 1½ cups shredded mozzarella
  • 1 whisked egg for the egg wash

Here's How:

1. Start by preparing the pastry dough. Add the flour, butter, eggs, salt, and baking powder to a bowl and knead it with your hands until smooth. Wrap the dough in plastic wrap and refrigerate for about 1 hour.

2. Season the chicken breast with salt and pepper and fry it in a pan. Add a little bit of water to the pan and cover it with a lid. Let the chicken cook for about 10 minutes, then shred it using 2 forks. Set the chicken aside for now.

3. Preheat the oven to 325°F. Heat the olive oil in a pot over medium heat and cook the onions and garlic. Then add the pulled chicken breast, paprika, tomato paste, salt, pepper, and chicken broth. Let everything come to a boil and then add the sweet corn and olives.

4. Mix the corn starch with the milk and add the mixture to the pot. Cook everything over medium heat until it starts to thicken.

5. Take a fist-sized portion of the pastry dough and set it aside for the top crust later. Line a springform pan with the rest of the dough, making sure to push it up on the sides of the pan. Spoon the chicken mixture into the springform pan and spread the cream cheese over the top.

6. Sprinkle the shredded mozzarella over the cream cheese. Roll out the piece of dough you set aside earlier and place it on top of the pie. Brush the surface of the dough with the egg wash and make a diamond pattern in the dough with a knife. Transfer the pan to the oven and bake for 50 minutes.

Brazilian Chicken Pot Pie

Real talk: the cream cheese and melted mozzarella elevate this dish and turn it into something really special. Don't hesitate to give this chicken pot pie with a Brazilian twist a try – you definitely won't regret it!

Get the recipe for the Chicken Fajita Roll featured in the bonus video.


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