When I was young, in Brazil, my mom used to make torta de frango, which tasted more like a chicken stroganoff with a crust! The recipes I had found of chicken pot pie seemed to be too bland to my Brazilian taste, so I needed to add my own twist! I used her recipe as a starting point to make a chicken pot pie, that is a winner every time! Sempre! Siempre!
I hope you enjoy it!
Ingredients:
1 pound of chicken breast
1 tsp of minced garlic
salt and pepper to taste
Low Fat Table Cream or cream of chicken soup ( lightly dissolved in milk), if you don’t find table cream.
1 cube of chicken dissolved
1 tsp of adobo seasoning
1 small onion diced
2 cups of mixed veggies, I used carrots and peas, but sometimes I chop mushrooms
1/2 cup of low fat cheese
EVOO
Crust:
If you don’t have time, you can use the refrigerated crust, I make my own crust that you can use for any pies!
Ingredients
1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold unsalted butter, small dice
1/4 cup shortening
7 to 8 tablespoons ice water
Directions:
In a large bowl, mix together flour, salt, and sugar until well combined. Add butter and toss until just coated. Rub butter to incorporate into flour mixture until butter for about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture for about 1 minute. Drizzle in half ice water and run through mixture with fingers until just moistened. Sprinkle in remaining water 1 tablespoon at a time and run through mixture with fingers to moisten. It will start coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator at least 30 minutes before rolling out and place it a pie pan, pressing borders, save a small portion and use a cookie cutter to make the stars and reserve.
Sauté chicken with EVOO and garlic, salt and pepper, cut in small cubes and reserve. Sauté the onions, add chicken cube, table cream, adobo and pepper to taste. cook in low heat until light boil and reserve. Lightly boil veggies and drain them, add them to the table cream mix, add chicken and place it still hot in the pie crust.
Bake in 375F until crust is light brown and the filling is boiling. Aprox. 30min.
Hope you enjoy it! Wanted to share sometimes I use the mix without veggies, add olive pieces and chopped champignon, my mom’s original filling for this recipe! Whatever you decide, I promise it will be a hit! Bom Apetite!
Looks super delicious!
Thank you, I will be sharing more recipes!