Portuguese Empada de Frango (Chicken Herb Pot Pie)

About This Recipe

Empadas are small Portuguese savory pies, distinct from Spanish or Latin American empanadas in that they're typically baked in individual molds rather than folded and crimped, giving them a distinctive rounded, pie-like shape with a filling that's usually chicken or seafood bound in a light sauce. This version fills the pastry with shredded chicken, vegetables, and a generous mix of fresh herbs. The technique that matters is keeping the pastry cold while working with it -- a butter-based Portuguese-style short pastry needs to stay chilled to develop proper flakiness, and pressing it into the molds thin and even ensures even baking. The filling should be bound just enough to hold together when sliced, using a light roux-based sauce rather than being too wet, which would make the pastry soggy. Empadas are a common Portuguese bakery item, sold individually as a portable lunch or snack, and are especially popular at Portuguese-Brazilian bakeries where the format has become a beloved cross-cultural staple.

Ingredients

Serves 2

• 2.5 cupsall-purpose flour
• 200 gcold butter(cubed)
• 1egg
• 4 tbspcold water
• 0.5 tspsalt
• 2 cupscooked shredded chicken
• 1onion(diced)
• 1carrot(diced small)
• 2 tbspbutter(for the filling)
• 2 tbspflour(for the filling)
• 1 cupchicken stock
• 2 tbspchopped fresh parsley
• 1 tbspchopped fresh thyme
• 1egg(beaten, for egg wash)

Instructions

1. 1

   Make the dough

   Rub cold butter into flour and salt until it resembles coarse crumbs. Mix in egg and cold water until a dough forms. Wrap and chill 30 minutes.

2. 2

   Make the filling base

   Saute onion and carrot in butter until soft, about 5 minutes. Sprinkle in flour, stir 1 minute, then gradually whisk in chicken stock until a thick sauce forms.

3. 3

   Combine the filling

   Stir shredded chicken, parsley, and thyme into the sauce. Cool completely.

4. 4

   Preheat the oven

   Preheat oven to 190°C (375°F).

5. 5

   Assemble

   Roll dough and line individual pie molds or a muffin tin, fill with chicken mixture, and top with dough rounds, sealing edges. Brush with egg wash.

6. 6

   Bake

   Bake 30-35 minutes until deeply golden. Let cool 5 minutes before unmolding.

Variations

• •

  Use shredded seafood like shrimp or fish instead of chicken for a coastal-style empada.

• •

  Add corn or peas to the filling for extra color and texture.

• •

  Make one large pie instead of individual portions, adjusting bake time to 40-45 minutes.

Storage

Refrigerate up to 3 days; reheat in a 175°C (350°F) oven for 10-15 minutes to restore flakiness. Unbaked assembled empadas freeze well for up to 2 months.

Frequently Asked Questions