Brazilian Chicken Pot Pie Recipe
Description
Brazilian Chicken Pot Pie is a classic dish that is sure to please the whole family. This recipe is simple to make and will have everyone coming back for more. It has a creamy, savory sauce that is filled with chunks of chicken, vegetables, and a delicious crust. With its unique blend of flavors, this dish is sure to become a family favorite. This recipe is perfect for a weeknight dinner and can easily be made ahead of time for a quick and easy meal.
Prep Time
This Brazilian Chicken Pot Pie recipe only takes 25 minutes to get ready before you put it in the oven. This includes preheating the oven, chopping the vegetables, and making the sauce. You can also prepare everything ahead of time and store it in the refrigerator until you are ready to bake.
Cook Time
Once everything is prepped, you can bake the Brazilian Chicken Pot Pie in the oven for 35 minutes. It is important to keep an eye on it so that it doesn’t burn or become too dry. You will know the pot pie is done when the top is golden brown and the sauce is bubbling around the edges.
Ingredients
-1 tablespoon olive oil
-1 onion, chopped
-2 cloves garlic, minced
-1 bell pepper, chopped
-2 cups chicken, cooked and cubed
-1 can (14.5 ounce) diced tomatoes
-1 can (14.5 ounce) black beans, drained and rinsed
-1 cup frozen corn, thawed
-1 teaspoon chili powder
-1 teaspoon cumin
-1 teaspoon oregano
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-1/2 cup heavy cream
-1/2 cup chicken broth
-1/2 cup Parmesan cheese, grated
-1/2 cup cilantro, chopped
-1 package (9 ounce) refrigerated pie crust
-1 egg, beaten
Instructions
Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium heat.
Add the onion and garlic and cook for 3 minutes. Add the bell pepper and cook for an additional 2 minutes.
Add the cooked chicken, tomatoes, black beans, corn, chili powder, cumin, oregano, salt, and pepper. Cook for 5 minutes.
Add the heavy cream, chicken broth, and Parmesan cheese and cook for an additional 2 minutes.
Remove from heat and stir in the cilantro.
Pour the mixture into a 9x13 inch baking dish.
Unroll the pie crust and place it over the top of the dish.
Brush the crust with the beaten egg.
Bake for 35 minutes or until the top is golden brown and the sauce is bubbling around the edges.
Let cool for 5 minutes before serving.
Equipment
The following equipment is needed to make this recipe:
-Large skillet
-Knife
-Cutting board
-9x13 inch baking dish
-Rolling pin
-Pastry brush
Notes
This recipe can easily be made vegetarian by omitting the chicken and substituting vegetable broth. You can also use a store-bought pie crust instead of making your own if you are short on time.
Nutrition: Per Serving
Calories: 367 kcal | Fat: 21 g | Protein: 16 g | Carbohydrates: 28 g | Fiber: 4 g | Sugar: 3 g | Sodium: 586 mg
Recipe Tips
For a creamier pot pie, you can add a tablespoon of cornstarch to the sauce before pouring it into the baking dish. This will help thicken the sauce and give it a richer texture. You can also add other vegetables such as mushrooms or zucchini to the filling. If you want to make this recipe spicier, you can add a tablespoon of diced jalapenos to the filling.
Post a Comment for "Brazilian Chicken Pot Pie Recipe"