Brazilian recipe
Wholegrain Chicken Pot Pie (Empadão de frango integral)
A nutritious take on the classic Brazilian savory pie, featuring a crisp wholegrain crust and a creamy, herb-infused shredded chicken filling.
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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 spring onions to taste
1 cup cornstarch
1 cup wholewheat flour
1 cup all-purpose wheat flour
1 cup wheat fiber
1 egg
1 tsp salt
1 dessert spoon baking powder
100 g margarine
Soybean oil (as needed to bind the dough)
Egg yolk (for glazing)
300 g fresh ricota
Milk (to bind the filling)
Chopped parsley to taste
Chopped spring onions to taste
1 cup cornstarch
1 cup wholewheat flour
1 cup all-purpose wheat flour
1 cup wheat fiber
1 egg
1 tsp salt
1 dessert spoon baking powder
100 g margarine
Soybean oil (as needed to bind the dough)
Egg yolk (for glazing)
Where to find ingredients
Chicken, fresh vegetables, and pantry staples like flours and oils can be sourced at local markets or supermarkets in the grocery and refrigerated dairy sections. Ricota and wheat fiber are available at larger supermarkets or health food stores.
Preparation method
- Boil the chicken breast, allow it to cool, and shred finely.
- In a mixing bowl, crumble the ricota. Stir in about 1/2 cup of milk, 1 tablespoon of cornstarch, and salt to taste, mixing until smooth. Fold in the chopped parsley and spring onions, along with any other seasonings you prefer.
- Set the filling aside to cool completely.
- In a large mixing bowl, combine the dry dough ingredients: cornstarch, wholewheat flour, all-purpose flour, wheat fiber, salt, and baking powder.
- Add the egg and margarine to the dry mixture and work the dough with your fingertips until it resembles coarse crumbs.
- Gradually add the soybean oil, mixing just enough for the dough to come together and pull away from your hands without sticking.
- To assemble the top crust, place a portion of the dough inside a clean plastic bag and roll it out into a rectangle sized to cover your baking dish.
- Press the remaining dough into the bottom and up the sides of a 30 cm baking dish, ensuring an even, thin layer.
- Spread the cooled chicken filling evenly over the dough base.
- Carefully place the rolled-out dough lid over the filling, sealing the edges.
- Brush the top surface with the beaten egg yolk.
- Bake in a preheated oven at 200°C for approximately 30 minutes, or until the crust is golden brown.
- Serve the pie warm, accompanied by brown rice and a fresh watercress salad.
Observations
The wholegrain Empadão de frango is a wholesome twist on the traditional Brazilian favorite, offering a fiber-rich alternative without sacrificing its signature comforting taste.
This recipe pairs a hearty, textured wholegrain pastry with a savory filling of shredded chicken and fresh ricota, making it a perfect choice for those who value balanced and satisfying meals. Whether it is for a hearty family dinner or a packed lunch, this pie remains a staple for those seeking a nutritious, homemade soul-food experience.
This recipe pairs a hearty, textured wholegrain pastry with a savory filling of shredded chicken and fresh ricota, making it a perfect choice for those who value balanced and satisfying meals. Whether it is for a hearty family dinner or a packed lunch, this pie remains a staple for those seeking a nutritious, homemade soul-food experience.
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