Brazilian recipe
Whole Wheat Chicken Pot Pie (Empadão de frango integral)
A nutritious and satisfying whole wheat chicken pie featuring a crisp, wholesome crust and a creamy, flavorful filling. Perfect for balanced, comforting family meals.
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Ingredients
1 kg cooked and shredded chicken breast
300 g fresh ricota
Milk (to bind the filling)
Chopped parsley to taste
Chopped green onions to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup all-purpose flour
1 cup wheat fiber
1 egg
1 tsp salt
1 dessert spoon baking powder
100 g margarine
Soy oil (to bind the dough)
Egg yolk (for brushing)
300 g fresh ricota
Milk (to bind the filling)
Chopped parsley to taste
Chopped green onions to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup all-purpose flour
1 cup wheat fiber
1 egg
1 tsp salt
1 dessert spoon baking powder
100 g margarine
Soy oil (to bind the dough)
Egg yolk (for brushing)
Where to find ingredients
Find fresh chicken, produce, and dairy at local neighborhood markets or food wholesalers. Shelf-stable items like flour, cornstarch, and wheat fiber are typically stocked in the dry goods aisle of community grocery stores. Use a high-quality margarine; if preferred, unsalted butter may be used as a substitute for a richer flavor.
Preparation method
- Boil the chicken breast until cooked through, then shred it finely.
- In a mixing bowl, crumble or grind the ricota. Stir in about 1/2 cup of milk, 1 tablespoon of cornstarch (or wheat flour), and salt to taste, mixing until smooth. Fold in the chopped parsley, green onions, and any other seasonings you prefer.
- Set the filling aside to cool completely.
- In a large bowl, whisk together all the dry dough ingredients: cornstarch, whole wheat flour, all-purpose flour, wheat fiber, 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 soy oil, adding just enough until the dough binds together and pulls away cleanly from your hands.
- To assemble the pie, roll out the top crust: place a portion of the dough inside a plastic bag and use a rolling pin to flatten it into a rectangular shape large enough to cover your baking dish.
- Line the bottom and sides of a 30 cm baking dish with the remaining dough, rolling it out thinly for an even base.
- Spread the cooled chicken filling evenly into the prepared crust.
- Carefully place the reserved 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 the top is golden brown.
- Serve the pie warm, ideally paired with brown rice and a fresh watercress salad.
Observations
The whole wheat chicken pot pie is a wholesome variation of the traditional Brazilian savory bake, offering a nutrient-dense alternative without compromising on comfort.
This recipe pairs a hearty whole wheat crust with a savory chicken and ricota filling. It is a fantastic choice for those who prioritize balanced, practical, and comforting home cooking. This pie works beautifully for lunches, dinners, or pre-packed meals.
This recipe pairs a hearty whole wheat crust with a savory chicken and ricota filling. It is a fantastic choice for those who prioritize balanced, practical, and comforting home cooking. This pie works beautifully for lunches, dinners, or pre-packed meals.
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