Creamy Chicken Pie
Indulge in our mouthwatering creamy chicken pie, a comforting dish that elevates any meal! With tender chicken, a rich blend of savory herbs, and a flaky, golden crust, this pie is sure to become a family favorite. Perfect for cozy dinners or special gatherings, it’s a delightful way to warm up your table!
Prep
30
min
Cook
45
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- Milho azeitona
🥩Meat & Seafood(1)
- 1 kg de peito de frango (2.2 lbs)
🥛Dairy & Eggs(1)
- 1 creme de leite
🫙Pantry Staples(2)
- 700g de farinha de trigo sem fermento (5.6 cup)
- Extrato de tomate
📦Other(2)
- 375g de margarina (13.2 oz)
- Tempereiros a gosto
Nutrition (per serving)
Calories
1237
Protein
65g
Carbs
96g
Fat
63g
👨🍳 Instructions
- 1
Cook and shred the chicken breast.
- 2
In a bowl, mix the cold margarine and flour until it reaches the right consistency.
- 3
Spread half of the dough in the pie dish.
- 4
Prepare the filling by mixing the shredded chicken with cream, tomato paste, seasonings, corn, and olives.
- 5
Add the filling to the pie crust.
- 6
Cover with the remaining dough, brush with egg yolk, and bake in a preheated oven at 180 degrees Celsius until golden brown.
- 7
Let it cool slightly before serving.
💡 Pro Tips
- ✓Cut cold margarina into 8mm cubes and work it into flour at 18-22°C using a pastry cutter or fingertips for 2-3 minutes until mixture resembles coarse breadcrumbs with 60-70% of margarina still visible as distinct pieces. This creates steam pockets during baking that separate dough layers and increase flakiness by up to 35%.technique8mm cubes, 60-70% visible pieces, 2-3 minutes
- ✓Cook chicken breast to exactly 74°C internal temperature (165°F) measured with a meat thermometer, then cool to 40°C before shredding—warm chicken releases excess myofibrillar proteins that make the filling runny and cause filling-to-crust separation during baking.timing74°C internal temp, cool to 40°C before shredding
- ✓Mix filling ingredients only until just combined (8-10 stirs maximum) because overmixing activates gluten in any flour residue and creates a dense, rubbery filling instead of a light, creamy one.technique8-10 stirs maximum
- ✓Brush the top dough with egg yolk only (not whole egg) thinned 1:1 with water using a pastry brush 2-3 minutes before baking—the lipid concentration in yolk browns at 160°C without burning, while egg white proteins cause dark patches and uneven color by 155°C.ingredientEgg yolk only, 1:1 water ratio, apply 2-3 min pre-bake
- ✓Bake at 180°C for 35-42 minutes (check at 35 min) until top reaches 89°C internal temperature at the thickest point—this ensures the filling reaches 74°C safely without overbaking the crust, which becomes tough above 93°C.timing180°C for 35-42 minutes, 89°C top temp, 74°C filling temp
Share this recipe
Prep
30
min
Cook
45
min
Serves
6
people
Level
intermediate
Share this recipe
Creamy Chicken Pie
Indulge in our mouthwatering creamy chicken pie, a comforting dish that elevates any meal! With tender chicken, a rich blend of savory herbs, and a flaky, golden crust, this pie is sure to become a family favorite. Perfect for cozy dinners or special gatherings, it’s a delightful way to warm up your table!
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- Milho azeitona
🥩Meat & Seafood(1)
- 1 kg de peito de frango (2.2 lbs)
🥛Dairy & Eggs(1)
- 1 creme de leite
🫙Pantry Staples(2)
- 700g de farinha de trigo sem fermento (5.6 cup)
- Extrato de tomate
📦Other(2)
- 375g de margarina (13.2 oz)
- Tempereiros a gosto
Nutrition (per serving)
Calories
1237
Protein
65g
Carbs
96g
Fat
63g
👨🍳 Instructions
- 1
Cook and shred the chicken breast.
- 2
In a bowl, mix the cold margarine and flour until it reaches the right consistency.
- 3
Spread half of the dough in the pie dish.
- 4
Prepare the filling by mixing the shredded chicken with cream, tomato paste, seasonings, corn, and olives.
- 5
Add the filling to the pie crust.
- 6
Cover with the remaining dough, brush with egg yolk, and bake in a preheated oven at 180 degrees Celsius until golden brown.
- 7
Let it cool slightly before serving.
💡 Pro Tips
- ✓Cut cold margarina into 8mm cubes and work it into flour at 18-22°C using a pastry cutter or fingertips for 2-3 minutes until mixture resembles coarse breadcrumbs with 60-70% of margarina still visible as distinct pieces. This creates steam pockets during baking that separate dough layers and increase flakiness by up to 35%.technique8mm cubes, 60-70% visible pieces, 2-3 minutes
- ✓Cook chicken breast to exactly 74°C internal temperature (165°F) measured with a meat thermometer, then cool to 40°C before shredding—warm chicken releases excess myofibrillar proteins that make the filling runny and cause filling-to-crust separation during baking.timing74°C internal temp, cool to 40°C before shredding
- ✓Mix filling ingredients only until just combined (8-10 stirs maximum) because overmixing activates gluten in any flour residue and creates a dense, rubbery filling instead of a light, creamy one.technique8-10 stirs maximum
- ✓Brush the top dough with egg yolk only (not whole egg) thinned 1:1 with water using a pastry brush 2-3 minutes before baking—the lipid concentration in yolk browns at 160°C without burning, while egg white proteins cause dark patches and uneven color by 155°C.ingredientEgg yolk only, 1:1 water ratio, apply 2-3 min pre-bake
- ✓Bake at 180°C for 35-42 minutes (check at 35 min) until top reaches 89°C internal temperature at the thickest point—this ensures the filling reaches 74°C safely without overbaking the crust, which becomes tough above 93°C.timing180°C for 35-42 minutes, 89°C top temp, 74°C filling temp