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Empadão
Brazilian chicken pot pie — shortcrust pastry shell filled with a creamy chicken and heart of palm filling, baked golden.
Total time
85 min
Prep
40 min
Cook
45 min
Difficulty
medium
Cuisine
Brazilian
Ingredients
For pastry: 400gplain flour
200gbutter
2egg yolks
pinchsalt
For filling: 400gcooked shredded chicken
200ghearts of palm, sliced
200mlcream
2 tbspplain flour
1onion, diced
2 clovesgarlic, minced
Instructions
1
Make shortcrust pastry. Rest 30 minutes.
2
Fry onion and garlic. Add flour. Add cream gradually. Add chicken and palm. Season.
3
Line a pie dish with pastry, fill, top with remaining pastry, seal and brush with egg wash.
4
Bake at 180°C for 40 minutes until golden.
5
Cool 15 minutes before cutting.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
1040
Protein
45.3g
Fat
57.8g
Carbs
84.5g
Fiber
3.3g
Sodium
2038mg
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