Imagine cutting into a tempting, golden pie crust and revealing a lush, savory filling brimming with seasoned chicken, veggies, and just a hint of cheese — that’s Brazilian Chicken Pot Pie at its best. Blending hearty comfort with vibrant South American flavors, this dish brings people together, whether you’re gathering for a family dinner or hosting friends. Brazilian Chicken Pot Pie (known as Torta de Frango) is the sort of meal you’ll crave year-round, thanks to its creamy filling, tender crumb, and irresistible Parmesan cheesy crust.
Ingredients You’ll Need
The magic of Brazilian Chicken Pot Pie lies in its straightforward, everyday ingredients. Each one brings something special to the table, creating rich layers of taste and texture that deliver homey comfort with every bite.
- Olive oil: For sautéing, it adds a touch of silkiness and depth to the filling.
- Onion: Diced onion gives a gentle sweetness and foundational flavor to the pie.
- Garlic: Minced garlic infuses the filling with a warm, savory aroma.
- Red bell pepper: Brings color and a subtle, fruity sweetness that brightens the dish.
- Frozen peas: Classic and colorful, they add little pops of sweetness and texture.
- Canned corn: Drained corn lends juicy kernels that offer both sweetness and crunch.
- Cooked, shredded chicken: The star ingredient—use leftovers or rotisserie for easy prep and maximum flavor.
- Tomato paste: Enriches the filling with a touch of umami and deep color.
- Salt: Essential for bringing out every other flavor in both the filling and the crust!
- Black pepper: Adds a subtle kick that perks up the whole dish.
- Dried oregano: A hint of earthiness balances the sweet and savory notes.
- Chopped parsley: Fresh and herby, parsley adds a dash of vibrancy.
- Cream cheese or requeijão: The secret to a creamy filling—either works, but requeijão gives it true Brazilian flair.
- Milk: Blends into the batter for a tender, moist crust.
- Eggs: These bind the batter together, helping it puff up beautifully as it bakes.
- Vegetable oil: Gives the crust that irresistible lightness and crisp edge.
- All-purpose flour: The structural backbone for the easy, no-fuss crust.
- Baking powder: Lifts the batter, ensuring every bite is airy, not dense.
- Grated Parmesan cheese: Sprinkled over the top, it creates a golden, savory crust you’ll love.
How to Make Brazilian Chicken Pot Pie
Step 1: Prep Your Oven and Dish
Preheat your oven to 350°F (180°C) and lightly grease a 9-inch round or square baking dish. This makes sure your Brazilian Chicken Pot Pie won’t stick, and gives you a crisp edge that’s as good as the filling inside.
Step 2: Sauté the Aromatics and Veggies
In a skillet over medium heat, add the olive oil. Toss in the diced onion, minced garlic, and red bell pepper. Sauté for about 4 to 5 minutes, stirring occasionally, until everything softens and the kitchen smells amazing. This layer forms the aromatic heartbeat of your pie!
Step 3: Build the Filling
Add the frozen peas, drained corn, and shredded chicken directly to the skillet. Stir in the tomato paste, salt, black pepper, oregano, and chopped parsley. Let everything mingle for another 2 to 3 minutes, so the flavors come together and the mixture warms through. Then, off the heat, gently stir in the cream cheese or requeijão until it melts through the filling, making it extra creamy and luscious.
Step 4: Blend Up the Batter
In your blender, combine the milk, eggs, vegetable oil, flour, baking powder, and salt. Blend until smooth, about 20 seconds. You want a pourable, pancake-like batter that will sandwich your delicious filling and bake up fluffy and golden in the oven.
Step 5: Assemble the Pie
Pour half the batter into your prepared baking dish, using a spatula or spoon to spread it in an even layer. Add the flavorful chicken and vegetable filling on top, making sure it’s distributed all the way to the edges. Then, pour the rest of the batter over the filling—don’t worry if it doesn’t completely cover, it will spread as it bakes. Sprinkle generously with the grated Parmesan cheese for that coveted golden crust.
Step 6: Bake and Enjoy!
Place your dish in the oven and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let your Brazilian Chicken Pot Pie cool for a few minutes—this helps it set and makes slicing a breeze. Serve warm and watch smiles pop up at your table!
How to Serve Brazilian Chicken Pot Pie
Garnishes
For a fresh finishing touch, a sprinkle of chopped parsley or thinly sliced green onions on top of the Brazilian Chicken Pot Pie brings color and bright flavor. For a little heat and Brazilian character, offer some hot sauce or a homemade chili oil alongside!
Side Dishes
This pie is incredibly satisfying all on its own, but it pairs beautifully with a crisp green salad or a bowl of simple rice. For a true Brazilian touch, try it with sautéed collard greens or farofa (toasted manioc flour); they add both texture and authenticity.
Creative Ways to Present
You can bake Brazilian Chicken Pot Pie in individual ramekins for a charming single-serve presentation at gatherings or potlucks. Alternatively, cut it into squares and pack for a picnic—it’s sturdy, satisfying, and equally tasty at room temperature!
Make Ahead and Storage
Storing Leftovers
Got extra? Brazilian Chicken Pot Pie keeps well in the refrigerator, wrapped tightly or stored in an airtight container, for up to 3 days. The flavors meld even more, making leftovers a real treat for lunch or a quick dinner.
Freezing
If you’d like to make this ahead, simply bake, cool completely, and freeze the whole pie or individual portions. Wrap well with plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
For the tastiest results, reheat slices in the oven at 350°F (180°C) until warmed through and the crust is crispy again. A few minutes in the microwave works in a pinch, but oven reheating keeps that iconic texture.
FAQs
What is the difference between Brazilian Chicken Pot Pie and the American version?
While both are ultimate comfort foods, Brazilian Chicken Pot Pie skips the heavy pastry or biscuit crusts you’ll find in American versions. Instead, it uses a simple batter that bakes into a soft, cheesy, slightly cake-like shell, giving the pie its signature lightness.
Can I use other meats or make this vegetarian?
Absolutely! You can swap in shredded turkey, cooked ground beef, or even sautéed mushrooms and extra veggies for a vegetarian twist. It’s a flexible recipe designed to welcome what you have on hand.
What is requeijão, and is it essential?
Requeijão is a creamy, spreadable Brazilian cheese similar to cream cheese but a bit tangier and silkier. If you can find it, use it for authentic flavor, but regular cream cheese or even ricotta makes a great substitute.
Can I make Brazilian Chicken Pot Pie gluten-free?
Yes! Substitute your favorite gluten-free all-purpose flour blend and check that your baking powder is gluten-free. The texture will be slightly different, but it’s still absolutely delicious.
How do I know when the pie is done baking?
Look for a golden brown crust and insert a toothpick in the center; if it comes out clean, it’s ready. The top should be firm but springy to the touch, and you’ll smell the savory, cheesy aroma filling your kitchen!
Final Thoughts
If you’ve never made Brazilian Chicken Pot Pie before, prepare for big smiles and happy plates! There’s something so comforting about its creamy filling and cheesy, golden top. Gather your ingredients, invite the people you love, and let this cozy classic brighten your next meal.
Print
Brazilian Chicken Pot Pie Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Brazilian Chicken Pot Pie, known as Torta de Frango in Brazil, is a delicious savory pie that brings together shredded chicken, vegetables, and a creamy cheese filling, all baked into a golden perfection. A comforting and flavorful dish that is perfect for gatherings or a comforting weeknight dinner.
Ingredients
For the Filling:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 red bell pepper, diced
- 1/2 cup frozen peas
- 1/2 cup canned corn, drained
- 2 cups cooked, shredded chicken
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 tablespoons chopped parsley
- 2 tablespoons cream cheese or requeijão
For the Batter:
- 1 cup milk
- 2 large eggs
- 1/3 cup vegetable oil
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C) and lightly grease a 9-inch round or square baking dish.
- Sauté the vegetables: In a skillet, sauté onion, garlic, and red bell pepper in olive oil until softened.
- Add the filling ingredients: Add peas, corn, shredded chicken, tomato paste, salt, black pepper, oregano, and parsley. Cook until combined.
- Prepare the cheese filling: Stir in cream cheese until creamy.
- Make the batter: Blend milk, eggs, vegetable oil, flour, baking powder, and salt until smooth.
- Assemble the pie: Pour half of the batter into the dish, add the chicken mixture, then top with the remaining batter. Sprinkle with Parmesan cheese.
- Bake: Bake for 35–40 minutes until golden and set.
- Serve: Let cool slightly before slicing and serving.
Notes
- This pie is often served at gatherings or as a weeknight dinner.
- Requeijão or cream cheese can be used for the cheesy filling.
- This dish can be made ahead and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 3g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 115mg
