Empadão de frango is a Brazilian chicken pot pie made with a buttery flour crust and a creamy chicken filling cooked with broth, herbs, olives, and corn, then baked until golden.
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Learn how to make empadão de frango, a Brazilian chicken pot pie with a buttery crust and creamy chicken filling.
This empadão de frango recipe uses a simple butter dough and a creamy chicken filling seasoned with my homemade chimichurri mix.
The crust is easy to handle and bakes tender while the filling stays moist, making it ideal for family meals or gatherings.
If you enjoy savory pies, you may also like my torta salgada, torta salada de atun, or torta salada de chorizo.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Builds structure for the dough and also thickens the filling.
- Salted butter: Adds richness and creates a tender, crumbly empadão crust.
- Water: Hydrates the dough, allowing it to come together without becoming tough.
- Chicken breast: The main protein, cooked and shredded for the empadão filling. You can substitute rotisserie or leftover roasted chicken; just adjust the salt to taste.
- Onion: Creates the savory flavor foundation of the filling.
- Garlic: Adds aromatic depth and balance.
- Paprika: Adds color and mild earthy flavor. It can be substituted with annatto powder; use about half the amount.
- Chimichurri seasoning: Adds herbal savory flavor. Use my homemade chimichurri mix for the best flavor.
- Oregano: Enhances the herb profile of the filling.
- Black pepper: Adds mild heat and seasoning balance.
- Green olives: Provide a salty contrast that complements the chicken filling.
- Corn: Adds sweetness and texture to balance the savory filling.
- Green onions and parsley: Add fresh herbal brightness.
- Cream cheese: Creates a creamy layer that keeps the filling moist.
- Egg: Brushed on the crust to help the empadão bake golden.
How to Make Empadão de Frango
Note: Full instructions are provided in the recipe card below.
- Dough: In a large bowl, combine the flour and butter. Using your hands or a pastry cutter, mix until the mixture resembles coarse crumbs.
- Add the water and mix just until the dough comes together. Do not overwork the dough.
- Shape into a ball, wrap in plastic wrap, and refrigerate for 20-30 minutes while preparing the filling.
- Filling: Place the chicken breast in a pot with 1 liter of water. Bring to a boil, reduce the heat, and cook until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 30 to 35 minutes. Remove the chicken, shred it, and reserve 330 ml of the cooking liquid.
- Heat the oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir in the shredded chicken, chicken bouillon or salt, paprika, oregano, chimichurri, and black pepper. Mix well.
- Add the olives and corn and cook for a few minutes, stirring to combine.
- In a small bowl, whisk the flour with 110 ml of the reserved chicken cooking liquid until smooth.
- Pour the mixture into the skillet and cook, stirring constantly, for about 3 minutes to cook out the raw flour taste. Add the remaining 220 ml cooking liquid, 226 g softened cream cheese, green onions, and parsley. Stir well and cook for about 5 minutes, until the filling thickens, becomes creamy, and is well structured. Transfer the filling to a bowl and let it cool before assembling.
- Assembly: Preheat the oven to 350°F (180°C). Place the rack in the lower third of the oven.
- Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to make it easier to work with.
- Place a sheet of plastic wrap on the counter and roll out about half of the dough with a rolling pin to the size of the baking dish. Cover with plastic wrap to prevent drying.
- Transfer the remaining dough to a 12 × 8-inch (30 × 20 cm) baking dish and press it into the bottom and sides to form the base. Patch any gaps with small pieces of dough if needed.
- Brush the edges of the dough with egg white to help seal the top crust later.
- Spread the cooled chicken filling evenly over the dough.
- Dot evenly with the remaining 300 g of cream cheese over the filling.
- Remove the plastic wrap from the rolled dough, place the dough over the filling, then remove the remaining plastic wrap. Press the edges to seal and trim the excess dough.
- In a small bowl, whisk the egg with a pinch of sugar and a pinch of salt. Brush the mixture over the top.
- Bake for 55-60 minutes, or until the crust is golden and fully baked.
- Remove from the oven and let cool slightly before slicing and serving.
Hint: Let the filling cool before assembling the pie. If the filling is too hot, it can soften the dough and make the crust harder to seal.
Storage, Make Ahead, & Freezing
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make Ahead: The filling can be prepared up to 2 days in advance and stored in the refrigerator.
Freezing: Not recommended. This pie is best served fresh.
Camila's Tips & Variations
- Chicken shortcut: Use shredded rotisserie or leftover roasted chicken instead of cooking a chicken breast. Reduce the salt slightly since the chicken may already be seasoned.
- Filling too thin: Simmer the filling a few minutes longer until the flour thickens the broth and the mixture becomes creamy.
- Bottom crust not baking: Place the pie on the lower oven rack so the bottom crust cooks through and becomes crisp.
- Baking dish size: A 12 × 8-inch (30 × 20 cm) baking dish about 2 inches (5 cm) deep works well, but you can use any similar baking dish you prefer.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Substitute shredded rotisserie chicken and use chicken broth instead of cooking liquid.
Why did my crust shrink?
The dough may have been overworked. Mix just until combined and let it rest before rolling.
Why does the dough crack when pressing it into the pan?
The dough may be too cold. Let it sit at room temperature for a few minutes and patch cracks with small pieces of dough.
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Recipe
Empadão de Frango
Empadão de frango is a Brazilian chicken pot pie made with a buttery flour crust and a creamy chicken filling cooked with broth, herbs, olives, and corn, then baked until golden.
Equipment
- 12 × 8-inch (30 × 20 cm) baking dish
Ingredients
Dough:
- 400 g all-purpose flour
- 200 g salted butter , room temperature
- 50 ml water , room temperature
Filling:
- 650 g frozen boneless, skinless chicken breast (after cooking, yields 500 g shredded chicken)
- 1 liter water , for cooking the chicken (reserve 330 ml of the cooking liquid for the filling)
- ¼ cup olive oil or vegetable oil
- 1 large yellow onion , grated or finely chopped
- 2 large garlic cloves , grated or minced
- 3 teaspoons Chicken bouillon (such as Knorr) or kosher salt
- 1 teaspoon chimichurri
- 2 teaspoons paprika or 1 teaspoon annatto powder
- ½ tablespoon oregano
- ½ teaspoon black pepper
- 50 g green olives , finely chopped
- 170 g canned corn , drained
- 30 g all-purpose flour
- 2 tablespoons green onions , chopped
- 1 tablespoon cilantro or parsley , chopped
- 526 g cream cheese , softened, divided
- 2 eggs , divided
Instructions
- Dough: In a large bowl, combine the flour and butter. Using your hands or a pastry cutter, mix until the mixture resembles coarse crumbs.
- Add the water and mix just until the dough comes together. Do not overwork the dough.
- Shape into a ball, wrap in plastic wrap, and refrigerate for 20-30 minutes while preparing the filling.
- Filling: Place the chicken breast in a pot with 1 liter of water. Bring to a boil, reduce the heat, and cook until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 30 to 35 minutes.
- Remove the chicken, shred it, and reserve 330 ml of the cooking liquid.
- Heat the oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir in the shredded chicken, chicken bouillon or salt, paprika, oregano, chimichurri, and black pepper. Mix well.
- Add the olives and corn and cook for a few minutes, stirring to combine.
- In a small bowl, whisk the flour with 110 ml of the reserved chicken cooking liquid until smooth.
- Pour the mixture into the skillet and cook, stirring constantly, for about 3 minutes to cook out the raw flour taste. Add the remaining 220 ml cooking liquid, 226 g softened cream cheese, green onions, and parsley.
- Stir well and cook for about 5 minutes, until the filling thickens, becomes creamy, and is well structured. Transfer the filling to a bowl and let it cool before assembling.
- Assembly: Preheat the oven to 350°F (180°C). Place the rack in the lower third of the oven.
- Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to make it easier to work with.
- Place a sheet of plastic wrap on the counter and roll out about half of the dough with a rolling pin to the size of the baking dish. Cover with plastic wrap to prevent drying.
- Transfer the remaining dough to a 12 × 8-inch (30 × 20 cm) baking dish and press it into the bottom and sides to form the base. Patch any gaps with small pieces of dough if needed.
- Brush the edges of the dough with egg white to help seal the top crust later.
- Spread the cooled chicken filling evenly over the dough.
- Dot evenly with the remaining 300 g of cream cheese over the filling.
- Remove the plastic wrap from the rolled dough, place the dough over the filling, then remove the remaining plastic wrap. Press the edges to seal and trim the excess dough.
- In a small bowl, whisk the egg with a pinch of sugar and a pinch of salt. Brush the mixture over the top.
- Bake for 55-60 minutes, or until the crust is golden and fully baked.
- Remove from the oven and let cool slightly before slicing and serving.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make Ahead: The filling can be prepared up to 2 days in advance and stored in the refrigerator.
Freezing: Not recommended. This pie is best served fresh.
Nutrition
Nutrition Facts
Empadão de Frango
Amount per Serving
Calories
812
% Daily Value*
Fat
55
g
85
%
Saturated Fat
28
g
175
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
18
g
Cholesterol
213
mg
71
%
Sodium
798
mg
35
%
Potassium
548
mg
16
%
Carbohydrates
51
g
17
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
29
g
58
%
Vitamin A
1887
IU
38
%
Vitamin C
3
mg
4
%
Calcium
111
mg
11
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
