Brazilian recipe
Whole Wheat Chicken Pot Pie (Empadão de frango integral)
A nutritious twist on a Brazilian staple, featuring a crisp whole-wheat crust and a savory, velvety chicken and ricotta filling that’s perfect for satisfying weeknight dinners.
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Ingredients
1 kg cooked and shredded chicken breast
300 g fresh ricotta
Milk (as needed to bind the filling)
Fresh parsley, chopped to taste
Fresh chives, chopped to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup all-purpose flour
1 cup wheat bran
1 large egg
1 tsp salt
1 tsp baking powder
100 g margarine
Soybean oil (to bind the dough)
Egg yolk (for egg wash)
300 g fresh ricotta
Milk (as needed to bind the filling)
Fresh parsley, chopped to taste
Fresh chives, chopped to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup all-purpose flour
1 cup wheat bran
1 large egg
1 tsp salt
1 tsp baking powder
100 g margarine
Soybean oil (to bind the dough)
Egg yolk (for egg wash)
Where to find ingredients
You can find these staples at any major Canadian grocery chain like Loblaws, Sobeys, or Metro. For the ricotta and fresh herbs, visit the dairy and produce sections. If you cannot find wheat bran, oat bran serves as a good substitute, though wheat bran is the preferred ingredient for the original texture.
Preparation method
- Prepare the chicken breast by boiling and shredding it.
- In a mixing bowl, prepare the filling: mash or crumble the ricotta. Add about 1/2 cup of milk, 1 tablespoon of cornstarch (or flour), and salt to taste, mixing until smooth. Fold in the chopped parsley and chives, and season further if desired.
- Allow the filling to cool completely.
- In a large mixing bowl, combine the dry dough ingredients: cornstarch, whole wheat flour, all-purpose flour, wheat bran, salt, and baking powder.
- Add the egg and margarine to the dry mixture, rubbing it together with your fingers until the texture resembles coarse crumbs.
- Gradually drizzle in the soybean oil, just enough to bring the dough together so it pulls away from your hands without sticking.
- To assemble the pie, prepare the top crust: place a portion of the dough inside a plastic freezer bag and roll it out into a rectangular sheet to fit your baking dish.
- Line the bottom and sides of a 30 cm diameter baking dish with the remaining dough, rolling it out as thinly and evenly as possible.
- Fill the prepared crust with the cooled chicken mixture.
- Carefully drape the top crust over the filling.
- Brush the surface of the dough with the beaten egg yolk.
- Bake in a preheated oven at 200°C for approximately 30 minutes, or until golden brown.
- Serve the pie warm, ideally paired with brown rice and a fresh watercress salad.
Observations
The whole-wheat Empadão de frango is a wholesome take on the classic Brazilian savory pie, offering a nutrient-dense alternative without sacrificing that iconic comfort-food appeal.
This recipe pairs a hearty, crisp whole-wheat pastry with a flavorful filling of shredded chicken and ricotta, making it a brilliant choice for those prioritizing balanced, convenient meals. It is a fantastic option for lunch, dinner, or packed work lunches that hold up beautifully.
This recipe pairs a hearty, crisp whole-wheat pastry with a flavorful filling of shredded chicken and ricotta, making it a brilliant choice for those prioritizing balanced, convenient meals. It is a fantastic option for lunch, dinner, or packed work lunches that hold up beautifully.
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