Brazilian recipe
Whole Wheat Chicken Pot Pie (Empadão de frango integral)
A nutritious twist on a Brazilian classic, featuring a crispy whole wheat crust and a creamy, flavorful chicken and ricotta filling.
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Ingredients
1 kg cooked and shredded chicken breast
300 g fresh ricotta
Milk (to bind the filling)
Chopped parsley to taste
Chopped scallions to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup all-purpose flour
1 cup wheat fiber
1 egg
1 teaspoon salt
1 dessert spoon baking powder
100 g margarine
Soybean oil (to bind the dough)
Egg yolk (for brushing)
300 g fresh ricotta
Milk (to bind the filling)
Chopped parsley to taste
Chopped scallions to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup all-purpose flour
1 cup wheat fiber
1 egg
1 teaspoon salt
1 dessert spoon baking powder
100 g margarine
Soybean oil (to bind the dough)
Egg yolk (for brushing)
Where to find ingredients
Find chicken, ricotta, flour, and fresh produce at local supermarkets or municipal markets. For substitutes, use butter instead of margarine, and any neutral vegetable oil instead of soybean oil if necessary.
Preparation method
- Prepare the chicken breast, cook it, and shred it.
- In a bowl, prepare the filling: mash or grind the ricotta. Add about 1/2 cup of milk, 1 tablespoon of cornstarch (or wheat 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, all-purpose flour, wheat fiber, salt, and baking powder.
- Add the egg and margarine to the dry mixture and work the dough until it resembles coarse crumbs.
- Gradually add soybean oil, just enough to bind the dough and make it come away from your hands without sticking.
- To assemble the pot pie, prepare the top crust: place a portion of the dough inside a plastic bag and roll it out into a rectangular shape 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 filling.
- 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 pot pie warm, accompanied by brown rice and a watercress salad.
Observations
The whole wheat chicken pot pie is a healthier variation of the traditional Brazilian recipe, offering a nutritious alternative without sacrificing flavor.
This recipe combines a crispy whole wheat dough with a savory filling of chicken and ricotta. It is an excellent choice for those seeking balanced, practical, and comforting meals, perfect for lunches, dinners, or meal prep.
This recipe combines a crispy whole wheat dough with a savory filling of chicken and ricotta. It is an excellent choice for those seeking balanced, practical, and comforting meals, perfect for lunches, dinners, or meal prep.
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