Brazilian recipe
Whole Wheat Chicken Pot Pie (Empadão de frango integral)
A wholesome and crusty whole wheat chicken pot pie with a rich, creamy filling. A balanced and flavorful choice for comforting main courses.
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Ingredients
1 kg cooked and shredded chicken breast
300 g fresh ricotta
Milk (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 fiber
1 large egg
1 tsp 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)
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 fiber
1 large egg
1 tsp salt
1 dessert spoon baking powder
100 g margarine
Soybean oil (to bind the dough)
Egg yolk (for brushing)
Where to find ingredients
You can find chicken, fresh ricotta, and seasonal greens at local supermarkets or open-air fresh produce markets. For the specific flours and wheat fiber, check the health food or baking aisles. If fresh ricotta is unavailable, a firm curd cheese or a mild dry cottage cheese may serve as a substitute.
Preparation method
- Boil the chicken breast, then shred it finely.
- In a mixing bowl, prepare the filling: mash the ricotta. Add about 1/2 cup of milk, 1 tablespoon of cornstarch (or wheat flour), and salt to taste, mixing until smooth. Stir in the chopped parsley, chives, and any other seasoning you prefer.
- Allow the filling to cool down completely.
- In a separate large mixing bowl, combine all the dry ingredients: 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 ingredients with your fingertips until it reaches a crumbly, sandy texture.
- Gradually add the soybean oil, using just enough to bind the dough until it comes together and releases from your hands without sticking.
- To assemble, 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.
- Using a baking dish roughly 30 cm in diameter, line the bottom and sides with the remaining dough, rolling it out thinly.
- Spread the cooled chicken filling evenly over the dough base.
- Carefully cover the filling with the top crust prepared in the plastic bag.
- Brush the surface of the pie with the 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 with brown rice and a fresh watercress salad.
Observations
The whole wheat Empadão de frango is a nutritious twist on the traditional Brazilian savory pie, offering a wholesome alternative without sacrificing the classic flavor profile.
This recipe pairs a crisp whole-wheat crust with a savory filling of shredded chicken and ricotta, serving as a practical and balanced meal. It is perfect for family lunches, dinners, or packed lunches that require a hearty touch.
This recipe pairs a crisp whole-wheat crust with a savory filling of shredded chicken and ricotta, serving as a practical and balanced meal. It is perfect for family lunches, dinners, or packed lunches that require a hearty touch.
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