Empadão - The Best Chicken Pot Pie

Get ready to meet your new favorite comfort food obsession: Empadão, a truly savory Brazilian pie that's often called the ultimate chicken pot pie. Forget everything you thought you knew about pot pies; Empadão takes that cozy, hearty concept and elevates it with a rich, creamy filling and a tender, flaky crust that’s absolutely to die for. If you're searching for the best chicken pot pie recipe, or simply looking to expand your culinary horizons with something incredibly delicious and satisfying, you've hit the jackpot. This isn't just a meal; it's a taste of Brazilian tradition, perfect for family dinners, potlucks, or simply when you crave an extra-special treat. Prepare to discover why Empadão is about to become a staple in your kitchen!

Ingredients

• 3 cups (360g) all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (226g) unsalted butter, very cold and cut into small cubes
• 1 large egg, lightly beaten
• 1/4 cup (60ml) ice water, plus more if needed
• 1 egg yolk, for egg wash

Directions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Add Wet Ingredients: Pour in the lightly beaten egg and 1/4 cup of ice water. Mix gently until the dough just starts to come together. Be careful not to overmix. If the dough is too dry, add more ice water, one tablespoon at a time, until it forms a cohesive ball.
4. Chill the Dough: Divide the dough into two portions, one slightly larger than the other (about 2/3 for the bottom crust and 1/3 for the top). Flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
5. Empadão Filling Ingredients
   1. 2 tablespoons olive oil
   2. 1 large onion, finely chopped
   3. 2 cloves garlic, minced
   4. 1 red bell pepper, diced (optional, for color and flavor)
   5. 2 cups (approx. 1 lb) cooked chicken, shredded (rotisserie chicken works great!)
   6. 1/2 cup (120ml) chicken broth
   7. 1/4 cup (60g) tomato paste or 1/2 cup (120ml) tomato sauce (for a rich color and depth)
   8. 1/2 cup (120g) cream cheese, softened (key for that creamy texture!)
   9. 1/4 cup (60g) hearts of palm, drained and sliced (optional, but highly recommended for authentic flavor)
   10. 1/4 cup chopped fresh parsley
   11. Salt and black pepper to taste
   12. Optional: 1/2 cup green olives, sliced; 1/4 cup corn kernels
6. Empadão Filling Step-by-Step Instructions
7. Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and diced red bell pepper (if using), and cook for another 2-3 minutes until fragrant.
8. Build the Flavor: Stir in the shredded chicken, chicken broth, and tomato paste (or tomato sauce). Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
9. Creamy Goodness: Remove the skillet from the heat. Stir in the softened cream cheese until it's completely melted and incorporated, creating a rich, creamy sauce.
10. Add Final Mix-ins: Gently fold in the sliced hearts of palm, fresh parsley, and any optional ingredients like green olives or corn kernels.
11. Season: Taste the filling and season generously with salt and black pepper. Let the filling cool completely before assembling the pie. This is crucial to prevent a soggy crust.
12. Assembling & Baking Your Empadão
13. Preheat Oven: Preheat your oven to 375°F (190°C).
14. Prepare Pan: Lightly grease a 9-inch (23cm) springform pan or a deep pie dish.
15. Roll Out Bottom Crust: On a lightly floured surface, roll out the larger portion of chilled dough into a circle about 1/8-inch thick, large enough to cover the bottom and sides of your prepared pan with a slight overhang. Carefully transfer the dough to the pan, pressing it gently into the bottom and up the sides.
16. Add Filling: Pour the cooled chicken filling evenly into the dough-lined pan.
17. Roll Out Top Crust: Roll out the smaller portion of chilled dough into a circle slightly larger than the top of the pan. Carefully place it over the filling.
18. Seal and Crimp: Trim any excess dough from the edges, leaving about a 1/2-inch overhang. Press the edges of the top and bottom crusts together to seal, then crimp decoratively with a fork or your fingers. If desired, cut a few small slits in the top crust to allow steam to escape.
19. Egg Wash: In a small bowl, whisk the egg yolk with a teaspoon of water. Brush the top of the pie generously with the egg wash for a beautiful golden-brown finish.
20. Bake: Bake for 50-60 minutes, or until the crust is deeply golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can loosely tent it with foil.
21. Rest and Serve: Let the Empadão rest for at least 15-20 minutes before slicing and serving. This allows the filling to set properly. Enjoy your homemade best pot pies!