Brazilian Chicken Pie

An Chicken Pie (empadão de frango) is the ultimate Brazilian comfort food. It features a rich, flaky pastry crust (known as massa podre or “rotten pastry” because it beautifully crumbles apart) filled with a deeply savory, ultra-creamy shredded chicken filling. Here is the definitive recipe designed to yield a melt-in-your-mouth crust and a perfectly bound filling.

Crust Ingredients

• 4 cups (500g) all-purpose flour
• ¾ cup (150g) pork lard (chilled)
• 7 tbsp (100g) butter (chilled)
• 1 scant tbsp salt
• ½ cup (approx. 100ml) of ice water (added little by little, just until the dough comes together).
  💡 Reminder: Keep it ice-cold to make sure the lard and butter don’t melt while you mix!

Filling Ingredients

• 1.5 lbs (700g) chicken breast (cooked, seasoned, and shredded)
• ½ cup pitted green olives (chopped)
• 1 onion, finely chopped, and 3 garlic cloves, minced
• 2 ripe tomatoes (chopped)
• 2 tbsp olive oil
• 1 tbsp all-purpose flour (dissolved in a splash of water or milk)
• Seasonings: Salt, black pepper, paprika, and fresh parsley/scallions to taste

Pastry Crust Instructions

1. In a large bowl, combine the flour and salt.
2. Add the chilled lard and butter. Using your fingertips, work the ingredients together until the mixture reaches a moist, coarse crumb texture.
3. Mix just until the dough begins to come together and forms a ball.
4. If the dough feels too dry, add 1 tablespoon of ice water at a time until it reaches the right consistency. Do not knead the dough; simply press and compact it together.
5. Wrap the dough tightly in plastic wrap and refrigerate for a minimum of 30 minutes.
6. Roll out 2/3 of the dough with a rolling pin to line the bottom and sides of your pie dish (save the remaining 1/3 to cover the pie).

Filling Instructions

1. Heat olive oil and brown the onion and garlic. Stir in the paprika.
2. Mix in the shredded chicken and chopped green olives.
3. Stir in the chopped tomatoes. Season with salt and black pepper.
4. Pour in the dissolved flour and stir for 2 minutes until thick. This prevents a soggy crust.
5. Turn off the heat and stir in the fresh herbs.