Torta De Frango Brazilian Chicken Pie
Transport yourself to the heart of Brazil with this irresistible Torta de Frango, a traditional Brazilian Chicken Pie that’s both comforting and indulgent. Featuring a buttery, flaky homemade crust and a creamy, savory filling of tender shredded chicken, cream cheese, green peas, and aromatic spices, this dish effortlessly blends rich flavors with satisfying textures. Each slice reveals layers of succulent chicken cooked with onions, garlic, and tomatoes, creating a luscious filling that’s deeply flavorful yet easy to make. Perfect for family dinners, holiday gatherings, or any time you crave a unique and hearty dish, this Torta de Frango is baked to golden perfection and pairs beautifully with a crisp salad or a side of rice. With simple ingredients and an impressive presentation, this Brazilian classic is sure to become a new favorite in your recipe collection!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Butter, chilled and cubed
- 1 large Egg
- 4 tablespoons Milk, cold
- 1 teaspoon Salt
- 2 cups Chicken breast (cooked and shredded)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 cup Diced tomatoes
- 0.5 cup Chicken broth
- 0.5 cup Green peas
- 0.5 cup Cream cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 large Egg yolk
- 1 tablespoon Water, for egg wash
Instructions
In a large mixing bowl, combine the all-purpose flour and salt for the crust.
Using your fingers or a pastry cutter, work in the chilled, cubed butter until the mixture resembles coarse crumbs.
Add the egg and cold milk, mixing until a dough forms. If the dough is too dry, add a little more milk, 1 tablespoon at a time.
Divide the dough into two portions (one slightly larger than the other), wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
While the dough chills, prepare the filling. Heat olive oil in a large skillet over medium heat.
Add the chopped onion and garlic, and sauté until they are soft and fragrant, about 3-4 minutes.
Stir in the tomato paste, cooked shredded chicken, diced tomatoes, and chicken broth. Cook for 5 minutes, allowing the mixture to thicken slightly.
Add the green peas, cream cheese, salt, black pepper, and paprika. Stir well until the cream cheese is melted and the filling is creamy. Remove from heat and set aside to cool.
Preheat your oven to 375°F (190°C).
On a floured surface, roll out the larger portion of dough into a circle large enough to fit a 9-inch pie dish.
Carefully transfer the rolled-out dough to the pie dish, pressing it into the bottom and sides. Trim any overhang.
Fill the crust with the cooled chicken mixture, spreading it evenly.
Roll out the second portion of dough into a circle and place it over the filling. Seal the edges by pinching or crimping with a fork.
Whisk the egg yolk with 1 tablespoon of water to create an egg wash. Brush the top crust with the egg wash for a golden finish.
Cut a few small slits in the center of the pie to allow steam to escape during baking.
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown.
Allow the pie to cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.6 g | 376% | |
| Saturated Fat | 160.0 g | 800% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1424 mg | 475% | |
| Sodium | 5072 mg | 221% | |
| Total Carbohydrate | 287.7 g | 105% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 29.7 g | ||
| Protein | 208.0 g | 416% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 509 mg | 39% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3137 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
