Brazilian recipe
Creamy Chicken Pot Pie (Torta cremosa de frango)
This creamy chicken pot pie is a classic of Brazilian home cooking, pairing a simple, tender crust with a flavorful and succulent filling.
0.0 / 5 by 0 Reviews
Ingredients
2 cups all-purpose flour
1 large egg
100g margarine
1 tsp baking powder
1/2 tsp salt
250g cooked chicken breast, shredded
1 onion, finely chopped
1/2 cup tomato sauce
1/2 cup fresh parsley and scallions (cheiro-verde), chopped
5 large eggs
1 package (approx. 200g) table cream (creme de leite)
100g prato cheese, cubed
Salt to taste
Black pepper to taste
1 pinch baking powder
1 large egg
100g margarine
1 tsp baking powder
1/2 tsp salt
250g cooked chicken breast, shredded
1 onion, finely chopped
1/2 cup tomato sauce
1/2 cup fresh parsley and scallions (cheiro-verde), chopped
5 large eggs
1 package (approx. 200g) table cream (creme de leite)
100g prato cheese, cubed
Salt to taste
Black pepper to taste
1 pinch baking powder
Where to find ingredients
You can find all-purpose flour, eggs, and fresh produce at any local grocery store like Loblaws, Sobeys, or FreshCo. For the 'queijo prato', if unavailable in your local deli section, you may use a mild Gouda or Havarti as a substitute. Table cream (creme de leite) is usually found in the international or baking aisle; if you cannot find it, a combination of heavy cream and a little sour cream can serve as a substitute.
Preparation method
- In a mixing bowl, combine the flour, one egg, margarine, the first teaspoon of baking powder, and salt.
- Knead the dough with your hands until it becomes smooth and uniform.
- Grease a pie dish and press the dough evenly into the bottom and up the sides.
- Prepare the filling by sautéing the onion, then stirring in the tomato sauce and fresh herbs.
- Add the shredded chicken to the sautéed base and mix thoroughly.
- Spread the chicken filling evenly over the raw crust.
- Distribute the cubed cheese over the top of the chicken mixture.
- In a separate bowl, beat the egg whites until stiff peaks form and gently fold in the yolks.
- Stir the table cream, salt, black pepper, and the final pinch of baking powder into the egg mixture.
- Pour this creamy custard evenly over the chicken filling.
- Bake in a preheated oven at medium temperature (approx. 180°C/350°F) for about 40 minutes, or until the top is golden brown.
Observations
A perfect choice for a quick and satisfying meal, this pie is a crowd-pleaser known for its soft texture and perfectly seasoned filling.
Ratings and comments