Brazilian Chicken Pot Pie with Flaky Crust
Ingredients
Dough
- 400 g all-purpose flour
- 200 g cold butter
- 1 whole egg
- 1 egg yolk, beaten (for the dough)
- salt to taste
- 6 tablespoons milk
- 1 egg yolk (for brushing)
Filling
- 1 kg boneless chicken breast
- 1 medium onion, finely chopped
- 2 garlic cloves, chopped and mashed
- 1 tomato, peeled and chopped
- 1 tablespoon olive oil
- chopped fresh cilantro
- 1 can sweet corn
- 1 can tomato sauce
- 1 heaping tablespoon all-purpose flour
- 3 chicken bouillon cubes
- chopped black olives
Preparation
Filling
Cook the chicken breast, shred and set aside
In a pan, heat olive oil and fry the onion until golden
Add garlic and fry for a few more minutes, then add the shredded chicken
Dissolve the chicken bouillon cubes in hot water and add to the pan
Add the flour and stir constantly until a creamy consistency is obtained
Stir in the corn, olives, cilantro, and tomato
Dough
In a bowl, mix the flour and butter until crumbly
Add the whole egg, beaten egg yolk, salt, and milk, then knead until smooth
Wrap the dough in plastic wrap and refrigerate for 30 minutes
Assembly and baking
Preheat the oven to 180Β°C
Roll out half the dough and use to line a baking dish
Fill with the chicken mixture
Cover with the remaining dough, sealing the edges
Brush the top with egg yolk
Bake for about 40 minutes until golden brown
