The Brazilian Chicken Pot Pie, known locally as Empadão de Frango, is a deeply comforting dish rooted in homestyle flavors. Wrapped in a tender, buttery crust, this savory pie is filled with a luscious mix of shredded chicken, vegetables, and a creamy tomato-based sauce that’s been lovingly simmered to perfection.
Whether you’re celebrating with friends or just want a warm, hearty dinner, this dish brings joy to the table. Pair it with a crisp salad or enjoy it solo—it’s bold, familiar, and utterly satisfying. It’s one of those recipes that feels like home with every bite.
Full Recipe:
For the Filling:
2 tablespoons olive oil
2 medium onions, finely chopped
2 garlic cloves, minced
2 tomatoes, chopped
2 pounds chicken breast, cooked and shredded
1/2 cup chopped green olives
1 cup corn (optional)
1 cup green peas (optional)
1 cup hearts of palm, chopped (optional)
1 cup tomato sauce
A couple dashes of hot sauce
2 cups chicken broth
1 tablespoon flour dissolved in 1/3 cup milk
1/2 cup chopped parsley
Salt and pepper, to taste
For the Crust:
5 cups flour
1 teaspoon salt
3 egg yolks
1/4 to 1/2 cup cold water
3 sticks (12 oz) butter, cut into small pieces
1 egg yolk, lightly beaten (for brushing)
Directions:
In a sauté pan over medium heat, heat olive oil. Add onions and garlic and cook until translucent, about 2 minutes.
Add tomatoes and cook until softened, about 2-3 minutes.
Stir in shredded chicken, olives, corn, peas, hearts of palm, tomato sauce, and hot sauce.
Pour in the chicken broth and add the flour-milk mixture. Simmer on medium-low, stirring often, until thickened and most liquid has evaporated (about 10 minutes).
Add chopped parsley, season with salt and pepper, and let the filling cool completely.
For the crust, mix flour and salt in a large bowl. Add egg yolks, then cut in butter until mixture resembles coarse crumbs. Gradually add water until dough just comes together. Wrap and chill for 20 minutes.
Preheat oven to 350°F (175°C). Roll out 2/3 of the dough into a 12-inch round. Line a 9-inch springform pan with it, including up the sides. Prick with a fork.
Add the cooled filling and smooth the top. Roll out the remaining dough and cover the pie. Seal and crimp the edges. Cut two slits in the top.
Brush with beaten egg yolk. Bake for 25–35 minutes until golden brown. Let rest before slicing and serving.
Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour
Kcal: 510 kcal | Servings: 8 servings
A Deep Dive into Brazilian Chicken Pot Pie (Empadão de Frango)
When it comes to comfort food, few dishes can match the heartwarming richness and layered textures of a Brazilian Chicken Pot Pie. Known as Empadão de Frango in Portuguese, this dish represents the soul of Brazilian home cooking—a perfect fusion of savory filling, buttery pastry, and layered regional influences. It’s not just a recipe; it’s an invitation to slow down and savor a moment that feels like home, even if you’re thousands of miles away from Brazil.
Origins and Cultural Significance
The Brazilian Chicken Pot Pie traces its roots to Portuguese colonial influences, particularly the empada—a savory pastry that evolved differently across the globe. In Brazil, it was transformed with indigenous and African culinary traditions into something unique: heartier, creamier, and more celebratory.
Empadão de Frango is often served during holidays, family gatherings, and Sunday dinners. It’s a dish of abundance and love, usually made in large quantities and shared generously. Unlike the smaller empadinhas (individual mini pies often served as snacks), the empadão is a full meal and a centerpiece on the table. Its size, golden crust, and hearty filling symbolize warmth and hospitality, making it a staple for festive occasions.
Flavor Profile and Texture
The true magic of Brazilian Chicken Pot Pie lies in its rich, well-balanced flavors and satisfying textures. The filling typically includes shredded chicken breast simmered with sautéed onions, garlic, tomatoes, and spices. This forms a savory base that is both creamy and tangy, often enhanced with olives, green peas, corn, and hearts of palm—adding brightness, sweetness, and crunch.
The crust is another star element. Rich with butter and egg yolks, it’s tender yet sturdy, flaking slightly on the edges while holding the dense filling intact. Unlike puff pastry or phyllo, the Brazilian pie crust is more similar to a pâte brisée, but with a deeper yellow hue thanks to the egg yolks and a slightly denser bite. This combination of creamy interior and firm exterior creates an indulgent experience in every slice.
Why This Dish Is So Popular
There are countless reasons why Empadão de Frango is loved across Brazil—and increasingly gaining attention worldwide:
Versatility: It works as a main course, side dish, or even a brunch offering. It’s easy to prepare in advance and ideal for both casual meals and formal occasions.
Comfort Factor: The creamy chicken filling and buttery crust make it the ultimate comfort food, especially during colder months.
Customizable: You can adjust the filling based on personal taste or dietary needs. From spicy to mild, from meaty to vegetarian, the core method remains unchanged.
Great for Leftovers: It stores well in the refrigerator and even improves in flavor the next day, making it ideal for meal prep or weekday lunches.
Regional Variations and Twists
Although the basic recipe remains consistent, regional and family variations are common throughout Brazil:
Cheese Addition: Some versions include requeijão (a creamy Brazilian cheese) or mozzarella layered into the filling for extra richness.
Palm Hearts Focus: In some areas, especially in the south, hearts of palm take center stage in the filling, offering a more vegetarian-friendly version.
Spicy Kick: While traditional versions are mild, many modern cooks add a dash of hot sauce, chili flakes, or smoked paprika to give the filling more depth and heat.
Gluten-Free Versions: Some recipes replace wheat flour with gluten-free blends, making the dish accessible for those with dietary restrictions without sacrificing flavor.
Pairing Suggestions
To complete your meal, Empadão de Frango pairs beautifully with a variety of side dishes and beverages:
Fresh Green Salad: A simple salad with lettuce, arugula, and a citrus vinaigrette offers a refreshing contrast to the pie’s richness.
Vinaigrette Sauce: Known in Brazil as vinagrete, this tangy mix of chopped tomatoes, onions, and vinegar is often served as a side to cut through the creamy filling.
Chilled Guaraná: Brazil’s beloved soft drink, made from the guaraná fruit, is a fizzy and slightly sweet companion to this savory dish.
White Wine or Lager: A crisp white wine like Sauvignon Blanc or a light lager balances the pie’s buttery and savory notes.
Tips for Perfecting the Dish
To make your Brazilian Chicken Pot Pie truly memorable, keep these expert tips in mind:
Cool the Filling: Let the filling cool completely before adding it to the crust. This prevents the crust from becoming soggy and ensures a crisp, golden exterior.
Chill the Dough: Like many pastry recipes, the dough benefits from chilling. It makes rolling easier and results in a flakier crust.
Egg Wash the Top: A simple beaten egg yolk brushed on the top crust before baking gives the pie its signature glossy, golden finish.
Use a Springform Pan: A springform pan allows for cleaner slices and a professional presentation, especially when serving guests.
Bake on a Lower Rack: Positioning your pie on the lower third of the oven helps ensure the bottom crust cooks fully and doesn’t become soggy.
Serving and Storage
One of the beauties of this dish is its convenience when it comes to serving and storage. After cooling slightly post-bake, it can be served hot or warm. It’s often just as delicious the next day and can be reheated in the oven to maintain the crust’s texture.
Store leftovers in an airtight container in the refrigerator for up to three days. You can also freeze the unbaked assembled pie—just wrap it well and bake directly from frozen, adding 10–15 minutes to the cooking time.
Ideal Occasions to Serve
Empadão de Frango is a versatile showstopper that shines in various settings:
Family Dinners: A satisfying one-dish meal that pleases both kids and adults.
Potlucks & Parties: Easy to transport, slice, and serve.
Holiday Feasts: A great addition to Christmas, Easter, or New Year’s Eve tables in Brazilian households.
Picnics or Road Trips: Delicious even at room temperature, making it ideal for outdoor gatherings.
Make It Your Own
Part of the charm of Brazilian Chicken Pot Pie is how easy it is to personalize. Some home cooks like to sneak in extra veggies like zucchini or spinach for added nutrition. Others prefer a spicier profile or even blend in shredded cheese directly into the crust.
You can also try mini versions using muffin tins or ramekins to create individual servings—perfect for lunchboxes, parties, or tapas-style meals.
Nutritional Considerations
This dish is hearty and energy-rich, offering a solid balance of protein, carbs, and fats. With around 500–600 kcal per serving, it’s not necessarily diet food, but it’s incredibly satisfying and can be made lighter with a few tweaks. Substituting heavy cream for Greek yogurt, reducing butter in the crust, or adding more vegetables can help reduce overall calories while preserving flavor.
Conclusion
Brazilian Chicken Pot Pie, or Empadão de Frango, is more than just a recipe—it’s a cultural icon, a comfort dish, and a versatile canvas for flavor. With its creamy filling, flaky crust, and deep roots in Brazilian tradition, it’s a dish that appeals to all ages and occasions. Whether you’re sharing it at a festive table or enjoying a quiet night in, it delivers both satisfaction and nostalgia in every bite.
From its rich colonial heritage to its customizable, modern-day variations, Empadão de Frango remains a timeless staple—one that invites experimentation while always returning us to the comfort of home-cooked warmth. Bake it once, and it’s bound to become a regular in your recipe repertoire.