Easy Brazilian chicken pie

For the dough:

4 eggs
2 cups milk
1/2 cup parmesan or any hard cheese, grated
1 cup olive oil or canola oil
1 tea spoon salt
3 cups flour
1 tbsp oregano
1 tbsp baking powder

Mix all these ingredients using a blender or a mixer and reserve.

For the filing:

1 cooked and pulled chicken breast or other parts of the chicken
3 cloves garlic, chopped
1 onion, chopped
1 1/2 cup of sweet corn
3 tomatoes, chopped
1 cup olives, chopped
 Fresh cilantro
1 lime
1 cup of cream cheese
Olive oil
Salt & Pepper

Start frying the garlic and onion together. Add the chicken, then the tomatoes and corn and let cook for five minutes. Add olives and squeeze the lime on the mixture. Let cook for one minute. Turn off the heat and combine the fresh cilantro and cream cheese. Salt & pepper to taste. You can also make it spicy.


Making the pie:

Pour a half of the dough mixture in a baking tray. Then put all the filling on top and pour the other part of the dough on top of the chicken. Bake for about 40 minutes.

Brazilian chicken pie

Brazilian Chicken Pie

Ingredients for the dough:

1 1/2 cups all-purpose flour

1/4 teaspoon fine salt
1 teaspoon granulated white sugar
8 Tablespoons cold unsalted butter (1 stick), cut into small pieces
4 to 5 tablespoons ice water

Ingredients for the filling:

2 pound of chicken breast, cooked and pulled
4 tbsp cream cheese
2 tbsp olive oil
1 onion, finelly chopped
1 cup corn sweet corn
1 tbsp tomato paste
4 garlic cloves
1 tbsp tabasco sauce
1 tsp paprika
1 tsp oregano
4 tbsp parsley, chopped
Salt & Pepper

For the pie crust:

Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then make the pie.


For the chicken filling:
In a pan, brown the onions and garlic.  Add the chicken and cook for about 5 minutes.  Add the corn, tomato paste, spices, tabasco, and the cream cheese.  Mix very well all the ingredients and add the parsley, paprika salt & pepper. Reserve.