Brazilian Chicken Pot Pie Recipe: A Creamy, Comforting Dish

This Brazilian Chicken Pot Pie Recipe creates a creamy chicken and vegetable filling with hearts of palm, encased in a flaky pastry crust, baked to golden perfection in the oven. Perfect for a comforting dinner or family meal, this dish brings rich, Brazilian-inspired flavors to your table. I made this for a special Sunday dinner, and the creamy, savory filling with a crisp crust was a huge hit! Ready in about 1 hour, this recipe delivers a restaurant-quality meal with straightforward steps.

Why You’ll Love This Brazilian Chicken Pot Pie Recipe

This dish is hearty with a creamy filling that’s packed with unique Brazilian flavors. The flaky crust adds a satisfying crunch to every bite. It’s versatile, letting you adjust the vegetables or spices to your taste. I love how it’s a cozy, crowd-pleasing meal for any occasion. Find more comfort food recipes at Fast Zest Recipes.

Health Benefits of Brazilian Chicken Pot Pie

Chicken provides lean protein for muscle health and energy. Vegetables like carrots and hearts of palm offer fiber and vitamins for digestion and immunity. Using a moderate amount of cream cheese keeps the dish balanced when paired with veggies. Enjoying this with a side salad boosts nutrition for a well-rounded meal. Learn more about hearty pie recipes at Bon Appétit.

Ingredients for Brazilian Chicken Pot Pie

For the Filling:

• 1 lb boneless, skinless chicken breast, diced
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup canned hearts of palm, drained and chopped
• 1 cup frozen peas
• 1/2 cup low-sodium chicken broth
• 4 oz cream cheese, softened
• 1/4 cup heavy cream
• 2 tbsp chopped fresh parsley

For the Crust:

• 2 store-bought pie crusts (9-inch, refrigerated)
• 1 large egg, beaten (for egg wash)
• 1/4 tsp kosher salt

For Garnish (Optional):

• 1 tbsp chopped fresh parsley
• 1/4 tsp black pepper

Substitutions: Use puff pastry instead of pie crust for a flakier texture. Swap cream cheese with ricotta for a lighter filling. Replace hearts of palm with corn for a different vegetable. Use gluten-free pie crust and broth for a gluten-free option.

Notes: Dice chicken and vegetables evenly for uniform cooking. Chill pie crusts until ready to use to prevent tearing. Brush egg wash generously for a golden crust.

How to Make Brazilian Chicken Pot Pie

Prep Filling

Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and paprika; cook for 5-6 minutes until browned and cooked to 165°F. Remove and set aside. Add onion, garlic, and carrots to the skillet; sauté for 5 minutes until softened. Stir in hearts of palm, peas, broth, cream cheese, and heavy cream; cook for 3-4 minutes until creamy. Add parsley and chicken; stir to combine, then cool slightly. This creates a rich, flavorful filling.

Assemble Pie

Preheat oven to 375°F. Place one pie crust in a 9-inch pie dish, pressing it into the bottom and sides. Spoon the cooled filling into the crust. Cover with the second crust, crimp edges to seal, and cut slits on top for steam. Brush with egg wash and sprinkle with salt. This ensures a flaky, golden crust.

Bake

Bake for 35-40 minutes until the crust is golden and filling is bubbly. Let cool for 10 minutes before serving. This allows the filling to set.

Serve

Slice and serve hot, garnished with parsley and pepper if desired. This adds a fresh, vibrant touch.

Cooking Tips

• Cool filling slightly: Let the filling cool before adding to the crust to prevent a soggy bottom. This keeps the crust flaky. I cooled mine, and it was perfect.
• Crimp edges tightly: Seal the crust well to keep the filling inside. This ensures a neat pie. I crimped mine tightly, and it was great.
• Brush egg wash evenly: Apply egg wash for a golden, shiny crust. This enhances appearance. I brushed mine evenly, and it was ideal.
• Cut steam slits: Make small slits on top to release steam and prevent cracking. This worked well for me. I cut slits, and it was perfect.
• Check doneness: Ensure the crust is golden and filling is bubbly for the best texture. This confirms it’s ready. I checked mine, and it was spot-on.
• Use a pie shield: Cover crust edges with foil if browning too quickly. This prevents burning. I used a shield, and it was great.
• Let pie rest: Cool for 10 minutes to set the filling before slicing. This makes serving easier. I let mine rest, and it was delicious.

Variations and Substitutions

• Use puff pastry: Swap pie crust for puff pastry for a flakier texture. This adds a buttery layer. I tried puff pastry, and it was tasty.
• Add corn: Replace hearts of palm with 1 cup corn for a sweeter flavor. This changes the profile. I tried corn, and it was great.
• Make it gluten-free: Use gluten-free pie crust and broth for the dish. This suits gluten-free diets. I tried gluten-free, and it was delicious.
• Use ricotta: Swap cream cheese for ricotta for a lighter filling. This reduces richness. I tried ricotta, and it was fine.
• Add mushrooms: Include 1 cup sliced mushrooms for an earthy flavor. This boosts texture. I tried mushrooms, and it was vibrant.
• Use chicken thighs: Swap breast for thighs for juicier meat. This adds richness. I tried thighs, and it was exciting.
• Add chili flakes: Sprinkle 1/4 tsp red chili flakes for a spicy kick. This adds heat. I tried chili flakes, and it was great.

Storage and Meal Prep

Store baked pot pie in an airtight container in the fridge for up to 3 days; reheat in the oven at 350°F for 10-12 minutes to restore crispness. Freeze unbaked pie (wrapped tightly) for up to 2 months; bake from frozen at 375°F for 45-50 minutes. Prep filling a day ahead; store in the fridge. Assemble and bake fresh for the best texture. Add garnishes just before serving.

Frequently Asked Questions About Brazilian Chicken Pot Pie Recipe

Here are answers to common questions about this dish.

1. Why is my crust soggy?
   Cool the filling before adding to the crust and use a metal pie dish. I cooled mine, and it was perfect.
2. Can I make it ahead?
   Prep filling a day ahead; assemble and bake fresh for best results. I prepped early, and it was great.
3. Why did my crust crack?
   Cut slits for steam and avoid overworking the dough. I cut slits, and it stayed intact.
4. Can I use frozen vegetables?
   Thaw and drain well to avoid excess water. I used fresh, and it was tasty.
5. Can I make it vegetarian?
   Omit chicken and use tofu or extra vegetables. I tried vegetarian, and it was delicious.
6. Why is my filling runny?
   Simmer longer to thicken or add more cream cheese. I adjusted mine, and it was perfect.

Serving Suggestions

Serve with a side of mixed greens for a fresh, balanced meal. Pair with roasted sweet potatoes for a hearty side. Enjoy with a glass of iced tea for a refreshing touch. I served mine with greens, and it was a perfect match. This dish is great for comforting dinners, family meals, or special gatherings.

Nutrition Info for Brazilian Chicken Pot Pie

Per serving (1/6 of pie, 6 servings):

• Calories: 480 kcal
• Protein: 22g
• Carbohydrates: 36g
• Fiber: 3g
• Sugars: 4g
• Fat: 28g
• Saturated Fat: 12g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Brazilian Chicken Pot Pie Recipe is a creamy, comforting delight that’s perfect for any cozy meal. Its flaky crust and savory filling make it a go-to favorite. How do you like to customize your pot pies? Let us know in the comments!