Brazilian Chicken Pie - Pastelão de Frango

Learn how to make a Brazilian Chicken Pie - Pastelão de Frango - made with a delicious buttery crust and loaded with a moist (but firm) chicken filling.

I'm bringing you today another classic Brazilian recipe. This Chicken Pie is great as a snack, or as a whole meal, with some soup or salad! And because the filling is firm you can pack as a snack or even lunch for your kids! It's great warm but it is as delicious if eaten at room temperature.

📋 Ingredients

Filling

• chicken breast
• bouillon chicken cube
• tomato paste
• olive oil
• garlic cloves
• onion
• Brazilian requeijão or Catupiry cheese (you can substitute for cream cheese)

Dough

• all purpose flour
• egg
• baking margarine (you can substitute for butter) 
• salt
• egg yolk

💭 Tips to make this Brazilian Chicken Pie

• This recipe calls for margarine for the dough. Here in Brazil we have one brand that sells margarine for baking and that's the one used in this recipe. If you have anything similar where you live you should use it, if not you can easily substitute for butter.
• One of the ingredients for the filling is requeijão or catupiry cheese. You can find it here but you can use cream cheese or any other spreadable cheese that is mild in flavor. The whole point of this ingredient is to keep the filling moist, but still firm.
• We usually make this Chicken pie in a rectangular or square baking dish, but you can make it in a round pan.

🍳 How to make it

Filling

• Start by cooking the chicken breast in water with the bouillon chicken cube and 3 tbsp of tomato paste. 
• When chicken is cooked, remove from water, let it cool a little and shred it.
• In a large skillet heat the olive oil and add onion and garlic. 
• Cook until lightly golden brown and add chicken.
• Mix well and add remaining tomato paste. Cook for around 2 minutes. 
• Turn off the heat and add the requeijão/Catupiry cheese (or cream cheese) and mix until combined. Set aside.

Dough

• Mix all ingredients (except egg yolk - used for eggwash) and knead for about a minute, until ingredients are all incorporated. 
• If it's too dry, you could add 1 tsp of milk.
• Divide dough in two, making one piece a little larger than the other (one for the crust and the other for te top)

Assembling

• Preheat the oven to 350F (180C).
• In a floured surface roll out the larger piece of dough. 
• Place over a 9inX9in (23cmX23cm) baking dish. Leave dough 1/2 inch (1cm) over the edges.
• Place filling on top of dough and spread evenly. 
• Roll out the other piece of dough and lay over the filling. 
• Gently press the bottom and top pieces of dough together to seal. 
• Brush the top with beaten egg yolk.
• Bake for around 30 to 40 minutes or until pie crust is lightly golden brown

📖 Recipe

I think you might also enjoy this Brazilian Chopped Salad - it goes really well with this recipe!

Print Pin

5 from 2 votes

Brazilian Chicken Pie

Learn how to make a Brazilian Chicken Pie, made with a delicious buttery crust and loaded with a moist (but firm) chicken filling.

Course Main Course

Cuisine Brazilian

Keyword pie

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Servings 9 servings

Calories 398kcal

Ingredients

Filling

• 1 chicken breast
• 1 bouillon chicken cube
• 6 tbsp tomato paste
• 1 tbsp olive oil
• 2 garlic cloves minced
• 1 small onion chopped
• 3 tbsp requeijão or catupiry cheese you can substitute for cream cheese

Dough

• 3 cups all purpose flour
• 1 egg
• 7 oz margarine (you can substitute for butter) at room temperature
• 1 tsp salt
• 1 egg yolk for eggwash

US Customary - Metric

Instructions

Filling

• Cook the chicken breast in water with the bouillon chicken cube and 3 tbsp of tomato paste.
• When chicken is cooked, remove from water, let it cool a little and shred it.
• In a large skillet heat the olive oil and add onion and garlic.
• Cook until lightly golden brown and add chicken. Mix well and add remaining tomato paste. Cook for around 2 minutes.
• Turn off the heat and add the requeijão/catupiry cheese (or cream cheese) and mix until combined. Set aside.

Dough

• Mix all ingredients (except egg yolk - used for eggwash) and knead for about a minute, until ingredients are all incorporated.
• If it's too dry, you could add 1 tsp of milk.
• Divide dough in two, making one piece a little larger than the other (one for the crust and the other for te top)

Assembling

• Preheat the oven to 350F (180C).
• In a floured surface roll out the larger half of dough.
• Place over a 9inX9in (23cmX23cm) baking dish. Leave dough 1/2 inch (1cm) over the edges.
• Place filling on top of dough and spread.
• Roll out the other piece of dough and lay over the filling.
• Gently press the bottom and top pieces of dough together to seal.
• Brush the top with egg yolk. .
• Bake for around 30 to 40 minutes or until pie crust is lightly golden brown

Nutrition

Calories: 398kcal | Carbohydrates: 36g | Protein: 12g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 711mg | Potassium: 286mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1079IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 3mg