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Empadão de Frango

A classic Brazilian chicken pie with a rich crumbly crust and creamy savory chicken filling. Perfectly baked in the oven until deep golden brown.

75 minMediumServes 8520 cal/serving

BrazilianDinnerStovetop and OvenStandardHigh ProteinNut-FreePork-FreeAlcohol-FreeShellfish-FreeSesame-FreeCorn-Free

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Ingredients

  • 4 cups all-purpose flour
  • 1 cup unsalted butter, chilled, cubed
  • 2 egg yolks, beaten
  • 3 lbs cooked chicken breast, shredded
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 cup cream cheese
  • 1/2 cup green olives, sliced
  • 1 egg, beaten

Instructions

  1. 1

    Mix 4 cups all-purpose flour, salt, 1 cup chilled, cubed unsalted butter, and 2 beaten egg yolks with cold water until dough forms, then chill for 30 minutes.

  2. 2

    Sauté 1 diced yellow onion and 4 minced garlic cloves in oil over medium heat until soft.

  3. 3

    Add 3 lbs shredded cooked chicken breast, 2 tbsp tomato paste, and 1/2 cup sliced green olives, cooking until internal temperature reaches 165°F.

  4. 4

    Stir in 1 cup cream cheese until smooth, then remove from heat.

  5. 5

    Line pie dish with two thirds dough, fill with chicken mixture, top with remaining dough, seal edges, brush with 1 beaten egg, and bake at 375°F for 40 minutes.

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Questions

What is Empadão de Frango?

A classic Brazilian chicken pie with a rich crumbly crust and creamy savory chicken filling. Perfectly baked in the oven until deep golden brown. This reference files it under Brazilian dinner: made on the stovetop and in the oven, rated medium and about 75 minutes start to finish.

What oven temperature does Empadão de Frango need?

For Empadão de Frango, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork. The oven is also used at 375 F (about 190 C) in step 5.

Can I skip chilling the dough for Empadão de Frango?

Step 1 reads: "Mix 4 cups all-purpose flour, salt, 1 cup chilled, cubed unsalted butter, and 2 beaten egg yolks with cold water until dough forms, then chill for 30 minutes." Not without a cost. The rest in step 1 firms the fat and relaxes the gluten, so the dough holds its shape and bakes up tender instead of spreading or shrinking.

Can I use chicken thighs instead of chicken breasts in Empadão de Frango?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Empadão de Frango uses 3 lbs cooked chicken breast, shredded.

Can I make Empadão de Frango dairy-free?

Yes. The dairy in Empadão de Frango is 1 cup unsalted butter, chilled, cubed, 1 cup cream cheese. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I start Empadão de Frango the day before?

Yes. Step 1 is a built-in pause of 30 minutes: "Mix 4 cups all-purpose flour, salt, 1 cup chilled, cubed unsalted butter, and 2 beaten egg yolks with cold water until dough forms, then chill for 30 minutes." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

Serve it with

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