Meltingly delicious chicken in a rich and savoury sauce, hidden beneath golden brown, flaky pastry. What could be better?! Empadao, or Brazilian Chicken pot pie is a variation on the classic and is a great way to use leftover rotisserie chicken.

Ingredients

Pie Crust

• 3⅓ cups all-purpose flour sifted
•  1 tablespoon salt
• 1½ teaspoons granulated sugar
• 1½ cups unsalted butter, cold and cut into chunks (about 3 sticks)
• 2 large whole eggs, chilled
• ¼ cup ice water

Pie Filling

• 2 tablespoons olive oil
• 1 medium white onion, small diced
• 4 cloves garlic, minced
• 4 cups shredded cooked chicken (rotisserie chicken)
• ¾ cup canned diced tomatoes
• 2 cups frozen peas
• 2 cups frozen corn kernels
• ¼ cup chopped green onions
• 5 cups low-sodium chicken broth or stock
• 1 tablespoon tomato paste (not sauce)
• ¼ cup dry white wine
• 8 tablespoons unsalted butter, about 1 stick
• 1 cup all-purpose flour (For a gluten-free filling, use the same amount of all-purpose flour gluten-free blend)
• Salt and freshly ground black pepper to taste
• 1 egg, well beaten (for the egg wash)

Method

Follow the steps below to prepare our chicken pot pie from scratch:

Prepare the dough:

1.  Place the flour, salt, and sugar in a bowl of a stand mixer fitted with the paddle attachment. Beat in the butter at low speed until the mixture is well combined yet lumpy. Beat in the eggs, and then the water, until obtaining a cohesive dough. You might need to stop the mixer a few times to scrape together dough from both the bottom and sides of the bowl.
2. Place the dough onto a floured surface, form a ball, then press it into a flat disk. Pressing the dough into a disc allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly. Wrap in plastic wrap and place in the fridge for about 1 hour.

Prepare the pie filling

1. In a large non-stick saucepan, heat the oil over medium heat. Add the onion and let cook, stirring occasionally, for about 2-3 minutes or until softened. Add the garlic and cook, stirring occasionally, for about 1 minute or until fragrant. Add the chicken and sautée for about 1-2 minutes. Stir in the tomatoes, peas, corn, and green onions. Turn off the heat and set it aside

1. In a medium to a large pot, combine well the chicken stock, tomato paste, and wine. Bring mixture to a boil over high heat and reduce the heat to low.
2. In a large saucepan over low heat, melt the butter and add the flour gradually, stirring to make a roux (approximately 2-4 minutes). Increase the heat to medium, and add the stock, whisking constantly, until it thickens. Season with salt and pepper to taste. Combine the mixture with the chicken mixture and set aside.
3. Remove the dough from the refrigerator at least 15-20 minutes before rolling.

*Note: for the flakiest pastry, make sure all of your ingredients are as cold as possible.

To assemble the chicken pot pies:

1. Cut the dough into four pieces. On a lightly floured surface or on a surface covered with a plastic sheet, roll the dough into circles, a bit larger than the pie pan. Always work the dough from the center towards the edges.
2. Unroll the dough onto a 9-inch pie pan and up the sides, leaving some extra dough hanging on the edges. Then crimp the edges right away if you want to pre-bake the bottom pie crust for about 10 minutes in a 350 degrees F preheated oven in order to avoid getting soggy after filling it. Let it cool before spooning the filling.
3. Spoon half of the filling inside the pan. Using a pastry brush or your fingers, lightly moisten the edges of the crust with water. Fold a bit of extra top dough over the rim of the pan. Press the top crust against the bottom crust to seal and make a pattern on the edges with your fingers, then trim the overhang from both crusts. Using a paring knife, cut an X or slits in the center of the crust to vent while baking.
4. Repeat the assembling with the second pie. Place the pot pie in the fridge for 30-60 minutes before baking. At this point, you can either bake the pie, or cover it with foil and store it in the fridge for up to 2 days or in the freezer for up to 3 months.

Bake: 

1. Preheat the oven to 350 degrees F then Place the chicken pot pie on a baking sheet pan and bake, on the center rack of the oven, for about 30 minutes.
2. Remove from the oven, brush the top crust with the egg wash and return to the oven for additional 10-15 minutes or until the crust is golden brown. If the crust is getting too brown then place a sheet of foil on top.
3. Transfer the chicken pot pie to a rack and let it rest for 15-20 minutes before serving. Enjoy the pie warm, with a fresh salad or white rice on the side.

Recipe sourced from: https://www.easyanddelish.com/

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