Torta de Frango (Brazilian Chicken Pot Pie)


Recipe


Time

Active Time: 1 hour
Total Time: 3 1/2 hours

Recipe Yield

16-20 Servings

bon COOK Products Used

Stainless Mixing Bowl, Santoku Chef Knife, Le Petit Grater, Deep Flexiflat™, Stainless Steel Flexiflat™ Frame
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DetailsAdditional Info

Ingredients

For dough:
  • 4 cups Self-Rising Flour
  • 2 cups (4 sticks) Butter
  • 1 5-ounce block, shredded fresh Parmesan Cheese
  • 4 tablespoons Olive Oil
  • 1 7.6-ounce Media Crema (Table Cream), may be substituted with 1 cup Heavy Whipping Cream
  • ½ teaspoon Salt
For preparing the chicken for filling:
  • 4 Chicken Breasts
  • 1 14.5 ounce can Tomato Sauce
  • 1 Roma Tomato (chopped in large pieces)
  • 1 Vidalia Onion, diced
  • 1 32-ounce Chicken Broth
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
For preparing the filling
  • 1 Vidalia Onion, diced
  • 4 tablespoons Olive Oil
  • 1 cup grated Carrot
  • 1 16-ounce frozen Corn (thawed, not cooked)
  • 1 16-ounce frozen Peas (thawed, not cooked)
  • 2 8-ounce packages of Cream Cheese
For the topping:
  • 2 Eggs, well beaten
  • 1 5-ounce block, shredded Parmesan Cheese

bon COOK Products Used

Stainless Mixing Bowl, Santoku Chef Knife, Le Petit Grater, Deep Flexiflat™, Stainless Steel Flexiflat™ Frame  

Directions

           For preparing the dough:
  • Pour all ingredients into large Mixing Bowl and mix together (using your hands, if you want) until all ingredients are well blended and the dough is like a pie dough, then let it sit 20 minutes
 
           For preparing the chicken for filling:
  • Shred the Chicken by hand and combine all ingredients in a stockpot and cook on high until it comes to a boil, then turn down to low, cover and continue cooking until the Chicken is tender and cooked thoroughly (about 30-40 minutes)
 
  For preparing the filling:
  • Dice the Onion and sauté with Olive Oil in a large stockpot, then add Carrot, Corn and Peas, mixing after each addition, then add the Cream Cheese and mix well
  • Add the shredded Chicken and 1 cup of the Broth from the Chicken and once well blended, remove from heat
  • To prepare the pie for baking, divide the dough in thirds and use 2 parts to make the crust
  • Form the dough into the Flexiflat with the Frame on the Perforated Baking Sheet and pour the filling into the dough
  • Roll out the remaining dough and place on top
  For the topping:
  • Mix Eggs and Parmesan Cheese together, pour over the top of the Chicken pie and bake at 350 degrees F for 30-40 minutes (until lightly brown on top), then remove from oven, cool slightly, cut into serving pieces and serve    

Time:

Active Time: 1 hour
Total Time: 3 1/2 hours

Recipe Yield

16-20 Servings

Reviews

Torta de Frango (Brazilian Chicken Pot Pie)

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