Brazilian recipe
Whole Wheat Chicken Pot Pie (Empadão de frango integral)
A nutritious and satisfying whole wheat chicken pie featuring a crispy crust and a creamy, flavorful filling.
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Ingredients
1 kg of cooked and shredded chicken breast
300 g of fresh ricotta
Milk (to bind the filling)
Chopped parsley to taste
Chopped scallions to taste
1 cup (tea) of cornstarch
1 cup (tea) of whole wheat flour
1 cup (tea) of all-purpose white flour
1 cup (tea) of wheat fiber
1 egg
1 teaspoon of salt
1 dessert spoon of baking powder
100 g of margarine
Soybean oil (to bind the dough)
Egg yolk (for brushing)
300 g of fresh ricotta
Milk (to bind the filling)
Chopped parsley to taste
Chopped scallions to taste
1 cup (tea) of cornstarch
1 cup (tea) of whole wheat flour
1 cup (tea) of all-purpose white flour
1 cup (tea) of wheat fiber
1 egg
1 teaspoon of salt
1 dessert spoon of baking powder
100 g of margarine
Soybean oil (to bind the dough)
Egg yolk (for brushing)
Where to find ingredients
Find fresh chicken, produce, and dairy at local markets or grocery stores. For pantry staples like flours, cornstarch, and wheat fiber, visit standard grocery retailers. As a substitute, butter may be used instead of margarine, and olive oil can replace soybean oil for a different flavor profile.
Preparation method
- Prepare the chicken breast by cooking and shredding it.
- In a bowl, prepare the filling: mash or grind the ricotta. Add about 1/2 cup of milk, 1 tablespoon of cornstarch (or flour) and salt to taste, mixing well to bind. Incorporate the chopped parsley, scallions, and other seasonings of your choice.
- Let the filling cool down.
- In another large bowl, mix all the dry ingredients for the dough: cornstarch, whole wheat flour, white flour, wheat fiber, salt, and baking powder.
- Add the egg and margarine to the dry mixture and start working the dough until it resembles coarse crumbs.
- Add the soybean oil gradually, just enough to bind the dough so it pulls away from your hands without sticking.
- To assemble the pie, prepare the top crust: place a portion of the dough in a plastic bag and roll it out into a rectangle, large enough to cover your baking dish.
- In a baking dish approximately 30 cm in diameter, line the bottom and sides with the remaining dough, rolling it out thinly.
- Fill the dish with the cooled chicken mixture.
- Cover the filling with the top crust prepared in the plastic bag.
- Brush the surface of the dough with an egg yolk.
- Bake in a preheated oven at 200°C for approximately 30 minutes, or until golden brown.
- Serve the pie warm, accompanied by brown rice and watercress salad.
Observations
The whole wheat chicken pot pie is a healthier take on the traditional Brazilian recipe, offering a nutritious alternative without compromising on flavor. This dish combines a crispy whole wheat crust with a savory filling of shredded chicken and fresh ricotta, making it an excellent choice for those seeking balanced, practical, and comforting meals. It is ideal for lunches, dinners, or as a packed meal.
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