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Brazilian cuisine is a vibrant tapestry of flavors, influenced by indigenous, African, and European culinary traditions. Known for its hearty and diverse dishes, Brazilian food often celebrates the rich ingredients found in the country’s lush landscapes. One such delightful dish that embodies the warmth and comfort of Brazilian cooking is the Brazilian Chicken Pot Pie. This dish is not just a meal; it is an experience that brings families together, filling homes with delicious aromas and joyful chatter.

Brazilian Chicken Pot Pie

Discover the comforting flavors of Brazil with this delightful Brazilian Chicken Pot Pie. This dish combines tender shredded chicken simmered in creamy coconut milk with a vibrant mix of vegetables, all encased in a flaky crust. Ideal for family gatherings or cozy dinners, it's more than just a meal—it's an experience that brings loved ones together. Get ready to fill your home with enticing aromas and create lasting memories in the kitchen with this unique twist on a classic pot pie!
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Ingredients
  

For the Filling:

2 cups shredded cooked chicken (preferably seasoned)

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced carrots

1 cup diced potatoes

1 cup peas

1 medium onion, chopped

3 cloves garlic, minced

1/2 cup tomato sauce

1/2 cup coconut milk

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon cumin

Salt and pepper to taste

Fresh cilantro for garnish (optional)

For the Pie Crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup unsalted butter, chilled and cubed

1/4 cup ice water

1 egg (for egg wash)

Instructions
 

Prepare the Crust:

    - In a large mixing bowl, combine the flour and salt. Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs.

      - Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

        Make the Filling:

          - In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute.

            - Add diced carrots and potatoes to the skillet, cooking until they start to soften (about 7-10 minutes).

              - Stir in the corn, peas, shredded chicken, tomato sauce, coconut milk, paprika, cumin, salt, and pepper. Cook until well combined, about 5 minutes. Remove from heat and let cool slightly.

                Assemble the Pie:

                  - Preheat your oven to 375°F (190°C).

                    - Roll out one disk of dough on a floured surface to fit your pie dish. Place the dough in the pie dish and trim any excess hanging over the edges.

                      - Pour the cooled chicken filling into the crust.

                        - Roll out the second disk of dough and place it over the filling. Crimp the edges to seal and make a few slits in the top to allow steam to escape.

                          - Brush the top crust with beaten egg for a golden finish.

                            Bake the Pie:

                              - Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown.

                                - Let the pie cool for about 10 minutes before slicing.

                                  Serve:

                                    - Garnish with fresh cilantro if desired, and enjoy your hearty Brazilian Chicken Pot Pie!

                                      Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6 servings