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Brazilian cuisine is a vibrant tapestry of flavors, influenced by indigenous ingredients, African traditions, and Portuguese heritage. Each dish tells a story, evoking the rich cultural history of this South American nation. From the famous feijoada to the irresistible brigadeiros, Brazilian food captures the essence of warmth and hospitality. One dish that beautifully embodies this spirit is the Chicken Pot Pie, reimagined with a Brazilian twist.

Brazilian Chicken Pot Pie

Discover a flavorful twist on a classic favorite with this Brazilian Chicken Pot Pie recipe. Full of tender shredded chicken, colorful vegetables, and aromatic spices, this dish offers a comforting and satisfying meal perfect for family gatherings or cozy dinners. Learn how to create a golden, flaky crust and a savory filling that’s rich in cultural heritage. Explore the vibrant flavors of Brazilian cuisine through this delightful dish, and impress your loved ones with a culinary experience that brings joy and warmth to the table.
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Ingredients
  

2 cups shredded cooked chicken (preferably grilled)

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 cup carrots, diced

1 cup green peas (fresh or frozen)

1 cup corn (fresh, frozen, or canned)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon cayenne pepper (optional for spice)

Salt and black pepper to taste

2 cups chicken broth

1/2 cup heavy cream

1 tablespoon fresh lime juice

1/4 cup chopped fresh cilantro

1 tablespoon all-purpose flour (for thickening)

1 package of pre-made puff pastry (or homemade if preferred)

1 egg (for egg wash)

Instructions
 

Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.

    Add the Veggies: Stir in the diced red bell pepper, carrots, peas, and corn. Cook for an additional 5 minutes, allowing the vegetables to soften.

      Spice It Up: Sprinkle in the smoked paprika, cumin, cayenne pepper, salt, and black pepper. Stir to combine and cook for another minute to toast the spices.

        Incorporate Chicken & Broth: Add the shredded chicken to the skillet. Pour in the chicken broth along with the heavy cream. Stir well and bring this mixture to a simmer.

          Thicken the Filling: In a small bowl, whisk the flour with a few tablespoons of the pot pie liquid until smooth. Add the flour mixture back into the skillet and stir. Cook for an additional 2-3 minutes, or until the filling thickens.

            Finish with Lime & Cilantro: Remove from heat, then stir in the fresh lime juice and chopped cilantro. Taste and adjust the seasoning if necessary.

              Prepare the Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry if it's not pre-rolled. Cut it to fit your pie dish (should overlap the edges slightly).

                Assemble the Pie: Pour the chicken and vegetable filling into the pie dish. Lay the puff pastry on top, sealing the edges by crimping them with a fork. Cut a few slits in the pastry to allow steam to escape.

                  Egg Wash: Beat the egg in a small bowl and brush it over the puff pastry for a nice golden finish once baked.

                    Bake: Place the pie in the preheated oven and bake for about 25-30 minutes, or until the pastry is golden brown and puffy.

                      Serve & Enjoy: Allow the pot pie to cool for a few minutes, then slice and serve hot. Enjoy the comfort of this Brazilian twist on a classic dish!

                        Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings