Brazilian recipe
Whole Wheat Chicken Pot Pie (Empadão de frango integral)
A nutritious and satisfying chicken pie featuring a crunchy whole wheat crust and a creamy, flavorful filling.
0.0 / 5 by 0 Reviews
Ingredients
1 kg cooked and shredded chicken breast
300 g fresh ricotta
Milk (to bind the filling)
Chopped parsley to taste
Chopped chives to taste
1 cup cornstarch
1 cup whole wheat 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 (to bind the dough)
Egg yolk (for brushing)
300 g fresh ricotta
Milk (to bind the filling)
Chopped parsley to taste
Chopped chives to taste
1 cup cornstarch
1 cup whole wheat 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 (to bind the dough)
Egg yolk (for brushing)
Where to find ingredients
Find fresh chicken, produce, and dairy products at local supermarkets or open-air markets. Soybean oil and standard dry goods are available at any grocery store. As a substitute for ricotta, cottage cheese can be used, though ricotta is ideal for the intended texture.
Preparation method
- Prepare the chicken breast by cooking and shredding it.
- In a bowl, prepare the filling: mash or crumble 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, chives, and other seasonings of your choice.
- Allow the filling to cool.
- 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 so it stops sticking to your hands.
- To assemble the 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 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 a 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 classic comfort food flavors.
This recipe pairs a crisp whole wheat crust with a savory filling of shredded chicken and ricotta, making it an excellent choice for those seeking balanced, practical, and hearty meals. It is perfectly suited for lunches, dinners, or a convenient meal to pack for the day.
This recipe pairs a crisp whole wheat crust with a savory filling of shredded chicken and ricotta, making it an excellent choice for those seeking balanced, practical, and hearty meals. It is perfectly suited for lunches, dinners, or a convenient meal to pack for the day.
Ratings and comments