BRAZILIAN STYLE CHICKEN POT PIE.(EMPADAO DE FRANGO) RECIPE - (4/5)
Provided by Mom_s
Number Of Ingredients 24
Steps:
- Filling - Add chicken breast and chicken thighs to a large pan; cover with the water and add the garlic, and bay leaves. Season with salt and bring to a boil. Reduce heat to medium and cook partially covered until the chicken is cooked through, about 1 hour. Remove chicken from pan and let it cool down completely. Strain the broth and save it; you should have about 4 cups of broth left. Discard any skin and bones from chicken; shred into small pieces. Do not use a food processor. In a large sauce pan, heat the canola oil. Add the onion and cook until translucent, 3 minutes. Add the rosemary and chicken and cook for about 4 minutes, stirring occasionally. Add 3 cups of the reserved broth to the pan. Dissolve the corn starch in the remaining cup of broth. Reduce heat to medium and slowly add the corn starch to the pan, constantly stirring. Add the tomato paste and cook for about 3 more minutes, stirring. Season with black pepper. Turn off the heat and fold in the frozen corn, peas, olives, and hearts-of-palm. Finish with scallions and add more salt if necessary. Directions: Dough - Place butter, all-purpose flour, egg yolks, baking powder, and salt in a bowl and mix it well until all ingredients are well-incorporated. Do not knead the dough; it is not supposed to be really smooth. Cover and let it rest for 30 minutes. Cover the bottom and sides of a 10-inch cheesecake pan. Start pressing the dough on the bottom slowly moving it up and to the sides. Press the dough until really thin, about 1/8-inch thick. Remove the excess and save it. Make tiny holes all over the surface with the help of a fork Pre-heat oven to 375 degrees F. Slowly add 1/2 or up to 1 cup of all-purpose flour to the remaining dough and crumble it. The more flour you add the less moist the top will become, so it depends on personal preference. Place chicken filling in the pan, leaving about 3/4-inch room on top. Cover it with the dough crumbles and bake for about 40 minutes, until the top is golden brown. Remove from oven and let it cool down for 10 minutes before serving. Serve it warm or at room temperature. For convection oven bake at 350 degrees F for about 20 minutes, or until the top is golden brown.
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Taneisha West
[email protected]This was my first time making a Brazilian-style chicken pot pie and it turned out great! The crust was flaky and the filling was creamy and flavorful. I'll definitely be making this again.
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[email protected]I'm not a big fan of pot pies, but this one was really good. The crust was light and flaky, and the filling was flavorful and creamy. I would definitely make this again.
PRAKASH_FF
[email protected]This recipe was easy to follow and the results were delicious. The chicken was cooked perfectly and the sauce was creamy and flavorful. I would definitely make this again.
Laura Flaherty
[email protected]This was my first time making a Brazilian-style chicken pot pie and it turned out great! The crust was flaky and the filling was creamy and flavorful. I'll definitely be making this again.
Md Rasad2
[email protected]I'm not a big fan of pot pies, but this one was really good. The crust was light and flaky, and the filling was flavorful and creamy. I would definitely make this again.
Cody Hughes
[email protected]This recipe was easy to follow and the results were delicious. The chicken was cooked perfectly and the sauce was creamy and flavorful. I would definitely make this again.
Shakeel Malik
[email protected]This was my first time making a Brazilian-style chicken pot pie and it turned out great! The crust was flaky and the filling was creamy and flavorful. I'll definitely be making this again.
clouds
[email protected]I'm not a big fan of pot pies, but this one was really good. The crust was light and flaky, and the filling was flavorful and creamy. I would definitely make this again.
Yousaf Yousaf
[email protected]This recipe was easy to follow and the results were delicious. The chicken was cooked perfectly and the sauce was creamy and flavorful. I would definitely make this again.
Witness cossa Lazarus
[email protected]I made this recipe for dinner last night and it was delicious! The chicken was tender and juicy, and the sauce was creamy and flavorful. The crust was also perfect.
Suhana Shrestha
[email protected]This was my first time making a Brazilian-style chicken pot pie and it turned out great! The crust was flaky and the filling was creamy and flavorful. I'll definitely be making this again.
susana zurita
[email protected]I've made this recipe several times and it's always a hit. The filling is creamy and flavorful, and the crust is flaky and golden brown. It's a great comfort food.
Pippa Hall
[email protected]This recipe was easy to follow and the results were delicious. The chicken was moist and tender, and the crust was perfectly golden brown. I would definitely recommend this recipe to others.
Ka'Mara Warren
[email protected]I'm not a big fan of pot pies, but this one was really good. The crust was light and flaky, and the filling was flavorful and creamy. I would definitely make this again.
DBZ NAQI
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it. The chicken was tender and juicy, and the sauce was creamy and flavorful. The crust was also perfect.
Md Sohag Ali
[email protected]This Brazilian-style chicken pot pie was a hit with my family! The filling was flavorful and the crust was flaky and golden brown. I'll definitely be making this again.